Ingredients
1
box Betty Crocker™ Gluten Free brownie mix
1/4
cup butter, melted
2
whole eggs
1
cup almond milk
1
teaspoon unflavored gelatin
1/3
cup sugar
2
egg yolks
2
tablespoons cornstarch
1
tablespoon crème de menthe
1
tablespoon white crème de cacao
1/8
teaspoon salt
4
oz (half of 8-oz container) Cool Whip frozen whipped topping, thawed
1/2
cup miniature semisweet chocolate chips
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
In medium bowl, stir brownie mix, butter and eggs until well blended (batter will be thick). Spread in pan.
Bake 8-inch pan 28 to 31 minutes, 9-inch pan 26 to 30 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour.
Meanwhile, in 3-quart saucepan, mix all filling ingredients except whipped topping and chocolate chips. Cook over medium heat, stirring constantly with whisk until mixture starts to boil; boil and stir 1 minute longer until thickened. Remove from heat. Refrigerate in pan about 30 minutes until cool.
Cut brownies into very small pieces, about 36. In 9-inch glass pie plate, press brownie pieces together on bottom and up side of plate. Stir whipped topping and chocolate chips into filling. Spoon into brownie crust and spread evenly. Refrigerate 1 hour before serving.
