Oatmeal Fudge Brownies, Wendy Paul GLUTEN FREE

 

¾ cup butter

1½ cups brown sugar

2 eggs

2 tsp. vanilla

3 cups gluten-free oats, pulsed several times in a food processor to make oats smaller

1 tsp. cinnamon

1½ cups gluten-free flour mix

½ cup buckwheat flour

1 tsp. xanthan gum

1 tsp. baking soda

2 cups gluten-free semi sweet chocolate chips

1 can sweetened condensed milk

½ cup butter

 

Cream butter, sugar, eggs, and 1 teaspoon vanilla. Slowly add oats, cinnamon, flours, xanthan gum, and baking soda to creamed butter mixture.

 

Divide dough, and place 2/3 of it on te bottom of a lightly greased 9 x 13 pan. The batter will be thin.

 

In a saucepan, melt chocolate, condensed milk, butter, and 1 teaspoon vanilla. Pour over bottom layer. Sprinkle remaining crust over the top of the fudge.

 

Bake at 350 degrees for 25 minutes. Remove from oven and cool completely before cutting into squares.

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Best-selling author Wendy Paul is back with a collection of fast, easy, and foolproof recipes sure to satisfy all your cookie cravings.

Whether you’re ignoring calories, watching your waistline, eating vegan, or looking for a gluten-free treat, you’ll find a cookie for you in 101 Gourmet Cookies for Everyone that not only looks great but tastes great too!