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.
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.
Cream butter and sugar together.
Add 1 egg and mix well.
Add 1/3 cup buttermilk.
Add 1 t vanilla.
Mix well.
Add 1/3 cup cocoa powder to a small bowl.
Add 1/4 cup white rice flour.
Add 3 T tapioca flour.
Add 3/4 t baking soda.
Add 1/4 t salt.
Add cocoa powder mixture to butter mixture.
Mix until smooth.
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).
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. Add 12 ozs hulled and quartered strawberries (about 2 cups) to a medium bowl.
Add 4 t sugar.
Stir to combine.
Pour onto prepared baking sheet and roast for 12-15 minutes, or until berries are soft and seeping juices; cool slightly.
Add a scoop of vanilla ice cream to each brownie and top with roasted strawberries. Enjoy!
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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!
These are really good.
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!
Swooning! These look so good, can’t wait to try this!
Wish I had one of these right now.:)
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!