In general, King Arthur’s gluten-free flour tends to work pretty well as a cup-for-cup substitute for all purpose flour. So, if you have an easy brownie recipe you already use, you could likely make it a gluten-free version by simply swapping out the flour.
(Note: This is often NOT the case with gluten free baking. But in this case, I think it would work pretty well.)
Can I use coconut oil or vegetable oil in place of the butter?
When making the base of brownies, yes, you can. I don’t recommend it, though, for the frosting.
Do I need to make these in a metal pan or glass baking dish?
Either should work, but you may need to adjust the temperature a little bit. If using a glass dish or if the metal pan is dark, decrease the oven temperature by 25 degrees F.
Espresso, espresso powder, and instant coffee all enhance the chocolate flavor in a chocolatey brownie recipe. The recipe will still taste great without it. But it definitely makes for the most delicious brownie.
18 gluten-free chocolate sandwich cream cookies (such as Gluten-Free Oreos), divided
1/2 cup (4 oz.) regular butter, at room temperature
1 1/2 cups (180 g) powdered sugar
1 to 2 Tbsp. heavy whipping cream
1/2 tsp. vanilla extract
Preheat oven to 350 degrees F. Line a square pan or baking dish with parchment paper or aluminum foil, leaving a 1-inch overhang on 2 sides of the pan; set aside prepared baking pan.
Stir together brownie mix, eggs, butter, and espresso in a medium bowl until smooth. Pour brownie batter into prepared pan, spreading wet batter to edges. Arrange 9 of the cookies evenly on top of the brownies, pressing into batter.
Bake in hot oven, uncovered, until a wooden pick inserted in center of the brownies comes out with a few moist crumbs, about 35 minutes. (Cooking time may vary depending on the brand of brownie mix you use. Be sure not to overbake. I recommend you begin checking for doneness around 25-30 minutes baking time and see if the brownies need a longer time. You want the finished brownies to be fudgy but not overly wet.)
Remove brownies from oven to a wire rack, and let stand at room temperature until cool, about 2 hours.
While brownies cool, crush remaining cookies into crumbs, and set aside.
Beat 1/2 cup butter in a large bowl on high speed of an electric hand mixer or stand mixer until pale and soft, about 2 minutes.
Reduce speed to low, and gradually beat in powdered sugar, beating until smooth.
Add 1 tablespoon cream and vanilla extract. Increase speed to medium, continue beating until frosting is light and fluffy, about 1 minute. Add crushed Oreos, beating just until incorporated. Add additional whipping cream, as needed, to reach desired consistency.
Carefully spread icing over cool brownies. Using parchment paper overhang, lift brownies from pan, and cut into squares using a sharp large knife. Store leftovers in an airtight container or wrap tightly in plastic wrap.