Oh how I’ve loved Oreo Cookies. But sometimes gluten-free versions of these chocolate sandwich cookies just don’t have enough frosting. Hence the “double stuff” in this post. These brownies are truly a delight of the taste buds. There is something for everyone here – brownies, chocolate sandwich cookies, frosting and a drizzle of chocolate. Chocolate overload of the best kind!
1 box of Betty Crocker Gluten Free Brownie Mix
1 package of Mi-Del Gluten Free Chocolate Sandwich Cookies
1/2 stick of unsalted butter, room temperature
4 tablespoons of vegetable shortening
2 cups of confectioners sugar
2 teaspoons of clear vanilla extract
1 Hershey milk chocolate bar
Follow instructions on box of Betty Crocker Gluten Free Brownie Mix and set aside. In and 8×8 baking dish spray bottom of pan with cooking spray. Then cover the bottom of pan with as many chocolate sandwich cookies as you can, break them in half if you need to in order to cover bottom completely. Then pour in brownie batter. Bake as instructed on box of brownie mix.
While brownies are baking, mix butter and vegetable shortening in stand mixer. Beat together until mixed and creamy. Then add the sugar and vanilla extract. Mix on high for about 5-6 minutes or until the mixture is fluffy. Make sure to scrap sides of bowl every so often to get it all mixed up.
Brownies must be completely cooled before frosting. Frost brownies with a nice even layer of the mixture and then drizzle with melted Hershey bar.
For drizzle: I put the Hershey bar in a plastic bag and microwaved it until it was melted. Then I cut one corner of the bag open and used it as a piping bag and drizzled over my brownies.
Frosting recipe comes from GlutenFreeGirl.