• 20servings
  • 150minutes
  • 260calories

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Ingredients Jump to Instructions ↓

  1. Brownies

  2. 1 box (16 oz) Betty Crocker® Gluten Free brownie mix

  3. Melted butter and eggs called for on brownie mix box

  4. Strawberry Truffle Topping

  5. 1 cup white vanilla baking chips (6 oz)

  6. 1/4 cup butter, cut into pieces

  7. 1/2 cup powdered sugar

  8. 1/2 cup strawberry jam

  9. 3 to 4 drops gluten free red food color, if desired

  10. Chocolate Glaze

  11. 1/2 cup semisweet chocolate chips

  12. 2 tablespoons butter

  13. 2 tablespoons light corn syrup

  14. Additional powdered sugar, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. Make brownie mix as directed on box, using melted butter and eggs. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted comes out almost clean. Cool on cooling rack 30 minutes.

  2. In microwavable bowl, microwave white chips and 1/4 cup butter on Medium-High (70%) 1 to 2 minutes, stirring once, until butter is melted. Stir until smooth. Add 1/2 cup powdered sugar and jam; stir until smooth. Stir in food color. Spread over brownies. Chill 30 minutes.

  3. Melt chocolate chips and 2 tablespoons butter. Stir in corn syrup. Drizzle over topping; spread gently to cover. Chill 30 minutes or until set. Sprinkle with powdered sugar. Cut into 5 rows by 4 rows. Store tightly covered in refrigerator.


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