{Gluten and Dairy Free} "Oreo" Truffle Brownies

This recipe is a spin off from Chef in Training's version sounds indulgent, but delicious. It is not gluten or dairy free, so I have made the modifications in bold. This is on my "to-do" list. Oh, yum!

OREO TRUFFLE BROWNIES

photo from chef in training

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These brownies are insanely good! This is the perfect dessert to wow your guests!

Recipe type: Dessert

INGREDIENTS

• 1 cup SPECTRUM PALM SHORTENING OR EARTH'S BALANCE, softened
• 2 cups sugar
• 4 eggs OR EGG REPLACER
• 1 tsp. vanilla
• ½ cup unsweetened HERSHEY'S cocoa
• 2/3 CUP BROWN RICE FLOUR
• 1/3 CUP TAPIOCA STARCH
• 1/3 CUP POTATO STARCH
• 1 TSP XANTHAN GUM
• ½ tsp. salt
• 1 pkg. GLUTINO OREO LIKE COOKIES (CONTAINS EGG AND SOY)
• 4 oz. DAIYA PLAIN cream cheese, softened, add more as needed
• 10 oz. Dipping Chocolate, USE ENJOY LIFE CHOCOLATE CHIPS WITH 1/4 TSP WATER MELTED IN A DOUBLE BOILER

INSTRUCTIONS

1. Cream PALM SHORTENING and sugar together. Add eggs (OR EGG REPLACER) and blend well. Add vanilla, salt, cocoa and flour/STARCHES. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely.
2. While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined. Start with 4 oz and keep adding until desired consistency is reached. When Brownies have cooled completely, place layer of Oreo truffle on top.
3. Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set.