Today’s Recipe: GF Brownie & Roasted Strawberry Sundaes

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BROWNIE & ROASTED STRAWBERRY SUNDAES (GLUTEN-FREE!)

PREP TIME: 30 MINUTES
COOK TIME: 32-40 MINUTES
MAKES: 6 SUNDAES

Brownies:
6 T butter, softened, plus more for buttering jars
1/2 cup sugar
1 egg
1/3 cup buttermilk
1 t vanilla
1/3 cup cocoa powder
1/4 cup white rice flour
3 T tapioca flour
3/4 t baking soda
1/4 t salt

Roasted Strawberries:
12 ozs strawberries, hulled and quartered (about 2 cups)
4 t sugar
vanilla ice cream for serving

1. Make brownies: Preheat oven to 350°F. Generously butter six 8-oz wide-mouth canning jars and place on a large baking sheet.
2. In a medium bowl or stand mixer, cream butter and sugar together. Add egg and mix well. Add buttermilk and vanilla; mix well.
3. In a small bowl, combine cocoa powder, rice flour, tapioca flour, baking soda, and salt. Add cocoa powder mixture to butter mixture and mix until smooth.
4. Evenly divide batter between prepared canning jars. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool (brownies will deflate slightly as they cool).
5. While brownies are cooling, make roasted strawberries: Increase oven temperature to 375°F. Line a baking sheet with a silicone baking mat or parchment paper.
6. In a medium bowl, combine strawberries and sugar. Pour onto prepared baking sheet and roast for 12-15 minutes, or until berries are soft and seeping juices; cool slightly.
7. Add a scoop of vanilla ice cream to each brownie and top with roasted strawberries. Enjoy!

Gather ingredients.

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Make brownies: Preheat oven to 350°F. Generously butter six 8-oz wide-mouth canning jars and place on a large baking sheet. Add 6 T softened butter to a medium bowl or stand mixer. Add 1/2 cup sugar.

brownie_3696Cream butter and sugar together.

brownie_3699Add 1 egg and mix well.

brownie_3707

brownie_3711Add 1/3 cup buttermilk.

brownie_3718brownie_3723Add 1 t vanilla.

brownie_3729Mix well.

brownie_3735Add 1/3 cup cocoa powder to a small bowl.

brownie_3740Add 1/4 cup white rice flour.

brownie_3748Add 3 T tapioca flour.

brownie_3751Add 3/4 t baking soda.

brownie_3758Add 1/4 t salt.

brownie_3765

brownie_3767Add cocoa powder mixture to butter mixture.

brownie_3769Mix until smooth.

brownie_3777Evenly divide batter between prepared canning jars. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool (brownies will deflate slightly as they cool).

brownie_3780While brownies are cooling, make roasted strawberries: Increase oven temperature to 375°F. Line a baking sheet with a silicone baking mat or parchment paper. Add 12 ozs hulled and quartered strawberries (about 2 cups) to a medium bowl.

brownie_3790Add 4 t sugar.

brownie_3794Stir to combine.

brownie_3798Pour onto prepared baking sheet and roast for 12-15 minutes, or until berries are soft and seeping juices; cool slightly.

brownie_3802Add a scoop of vanilla ice cream to each brownie and top with roasted strawberries. Enjoy!

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Leave a comment 6 Comments

  1. Winnie Nielsen says:

    I love the look of dessert in these little canning jars. They are the perfect holder because you can see the colors and layers which are part of the appeal. It also helps to provide a modest portion which is a great way to keep those dessert calories in check!

    • MaryJane says:

      These are really good.

      • Winnie Nielsen says:

        Everything Ashely makes looks fantastic! How wonderful to have to be the “test kitchen” for the weekly postings too. It is a job that must be one of the best parts of having online postings for you blog and magazine. Lucky You!

  2. Amy Cloud Chambers says:

    Swooning! These look so good, can’t wait to try this!

  3. Sharon says:

    Wish I had one of these right now.:)

  4. Krista says:

    Oh my gosh!! These brownies look so good! I really wish I had one right now. I love how they are in canning jars. It’s very creative and fancy looking!

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