Wednesday, July 11, 2012

Black Forest Trifle (made with Gluten Free Brownies!)

One of the gals here at my summer opera program doesn't eat gluten products, so of course I jumped at the chance to make her a gluten free dessert.

I researched gluten free brownie recipes and tried two recipes. The first one did not bake well in altitude and although it was very good, it was very fudgey and messy. The second one was amazing and uses almond butter.
So, for July 4th I made a couple of trifles with the brownies and then also had the brownies by themselves on the side. All the opera singers LOVED it. (As did I.) And I even gave an extra trifle to the gluten-free gal to take home and enjoy.
Gluten Free Brownies (from Elana's Pantry)
1 (16 ounce) jar creamy roasted almond butter
2 eggs
1 ¼ cups agave nectar
1 tablespoon vanilla extract
½ cup cacao powder
½ teaspoon Celtic sea salt (Erika's Extras: I just used normal salt and it was fine)
1 teaspoon baking soda
1 cup dark chocolate chips

In a large bowl, blend almond butter until smooth with a hand mixer.
Mix in eggs, then mix in agave and vanilla.
Blend in cacao, salt and baking soda, then fold in chocolate chips.
Grease a 9x13 inch baking dish (glass is better).
Pour batter into dish.
Bake at 325° for 35-40 minutes.
(Erika's Extras: For high altitude baking I used 1/2 teaspoon of baking soda and set the oven to 335.)

Almond Whipped Cream
8 ounces cream cheese
1 cup confectioner’s sugar
1/2 teaspoon pure almond extract
2 cups heavy cream

In a medium bowl, combine cream cheese, sugar, and almond extract with an electric mixer. Beat until smooth. Add in heavy cream, incorporating a little at a time to prevent splattering. When all the cream has been added, turn the mixer to high, and beat until soft peaks form.
For the trifle, layer cream, brownies, and sliced cherries.
Bake well and prosper!


  1. Your gluten-free brownies look great! I have not tried baking with agave nectar and would love to try baking with this ingredient one day.

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