Gluten Free Triple Chocolate M&M Brownies
 
Prep time
Cook time
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These Gluten Free Triple Chocolate M&M Brownies are loaded with milk chocolate chips and slathered with a rich chocolate cream cheese frosting. Top them off with some mini M&M's and you've got a real party!
Author:
Recipe type: Dessert
Serves: 16 brownies
Ingredients
  • For Brownies:
  • 1 stick butter, room temperature
  • 4 oz. cream cheese, room temperature
  • 2 large eggs
  • 1¼ cup granulated sugar
  • ½ teaspoon almond extract
  • ¾ teaspoon salt
  • ¾ teaspoon xanthan gum
  • 1 teaspoon baking soda
  • ¾ cups brown rice flour
  • ⅔ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • ½ cup potato starch
  • ¼ cup sweet sorghum flour
  • ⅔ cup chocolate chips
  • ⅔ cup mini M&M's, plus more for topping
  • For Chocolate Cream Cheese Frosting:
  • 4 tablespoons butter, room temperature
  • 4 oz. cream cheese, room temperature
  • 4 cups powdered sugar, divided
  • ½ cup cocoa powder
  • 3 tablespoons milk
  • ¼ teaspoon almond extract*
  • dash of salt
Directions
  1. Begin making brownies by greasing an 8X8 glass baking dish and preheating the oven to 350 degrees.
  2. In a large mixing bowl or stand mixer, cream together butter, cream cheese, and sugar until light and fluffy and sugar is dissolved. Add eggs one at a time and beat for 30 seconds after each addition. Add almond extract and mix until combined.
  3. In a separate smaller mixing bowl, sift together, salt, xanthan gum, baking soda, brown rice flour, cocoa powder, cornstarch, potato starch, and sorghum flour. Pour dry ingredients into wet and beat until smooth.
  4. Fold in chocolate chips and M&M's. Pour batter into greased baking dish and bake at 350 degrees for 35 minutes.** Remove from oven and cool on cooling rack for at least 45 minutes to an hour to allow brownies to set.
  5. While brownies are cooling, begin making frosting. Beat together cream cheese and butter until smooth. Add 2 cups of powdered sugar and almond extract and mixing until smooth. Add cocoa powder and beat until incorporated. Add milk and a dash of salt and beat until smooth. Add 2 more cups of powdered sugar (one cup at a time) and beat until light and fluffy.
  6. Once brownies are completely cooled, frost and top with additional mini M&M's.
Notes
*Add up to a ½ teaspoon of almond extract if you enjoy more of this flavoring.
**Brownies may not seem done, but they will set after cooling.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-triple-chocolate-mm-brownies/