This was my husband’s request for his birthday cake replacement. We prefer brownies over cake anyway! I did cheat a little and use a gluten free brownie mix. I really like the Bob’s Red Mill mixes but there are so many out there that are delicious too. I saw that Betty Crocker even has a gluten-free mix. Just watch your cross contamination factor when buying mixes or any flours for that matter. I try to find mixes made a strictly gluten-free factories or make my own. However, I do know how hard it is to make everything from scratch with children and working 50 hours a week – not easy! Either way – these were great. The frosting was perfect on these and gave a little hint of fall flavors with the maple flavor. For his birthday breakfast he wanted Maple Cinnamon Rolls. For some reason I made enough maple icing for 100 cinnamon rolls but I only made 12 rolls… so obviously I had an entire bowl of icing left. This was great way to use it up – one of those rare perfect accidents!
1 box of gluten free brownie mix
¼ cup applesauce
¼ cup plain greek yogurt
1 cup powdered sugar
½ cup peanut or almond butter
1 Tbsp maple syrup
¼ cup almond milk
- Mix together brownie mix, egg, applesauce and yogurt until well combined – batter will be thick.
- Spread batter into a greased pan (I used a 11×7 pan, but you could use a 9×9, just increase baking time).
- Bake at 325°F for about 25 minutes or until brownies are cooked through. Let cool about 10 minutes.
- While brownies are baking, make frosting. Melt peanut butter in microwave for about 15 seconds.
- Whisk together warmed peanut butter, syrup and almond milk. Gradually add in powdered sugar until desired consistency.
- Remember you are making a frosting not a glaze so you want it a little thick.
- Spread frosting over brownies and serve. Cover and store in refrigerator if you have any leftovers.
- Sprinkle with some Halloween sprinkles for an extra touch!