Tag Archives: brownie

Gluten and dairy free Oreo peanut butter brownie cupcakes …

Saw them. Liked them. Made them. Chocolate cupcakes. And they’re not just chocolate cupcakes. There’s something inside them … a double stack of Oreo biscuits sandwiched together with peanut butter …


Yum! I tweaked the original recipe to make them gluten and dairy free. I used 3 different recipes to make these lovely little treats.

I’ve always said that peanut butter and chocolate is the best food combination. This recipe just takes it to a whole new level.


Let’s get baking …

Oreo and peanut butter stacks
(Recipe inspired by Picky Palate)

24 chocolate sandwich biscuits such as Oreos
1/2 cup natural peanut butter

1) Preheat oven to 180 degrees C and line a 12 muffin tin with cupcake liners.
2) Assemble the biscuit stack. The original recipe uses sandwich cookies like Oreos. I used the Woolworths Free From Creme Choc biscuits which are gluten free, dairy free, lactose free and egg free.


Stack the sandwich biscuits two by two, adding a teaspoon of peanut butter in between each and then one teaspoon on top as well until you have 12 stacks.




3) Freeze the stacked biscuits while you make the cupcake batter.

Gluten free and dairy free chocolate cupcakes
The cupcake batter is from a previous recipe that I have shared > gluten free and dairy free chocolate cupcakes.


Note: the cupcake batter recipe makes 24 cupcakes so you will have leftover batter to make extra cupcakes without the biscuits.

5) Once you’ve made the cupcake batter, divide it evenly in the muffin tin.


6) Push one cookie stack into each cupcake, peanut butter side down.


7) Bake for 15 minutes, until the cupcakes have set around the biscuits. Cool completely. 


You can top the cupcakes with a buttercream frosting or leave them as they are. I used leftover buttercream frosting [from my sister-in-law’s Oreo drip cake birthday cake made the week before].


Oreo buttercream frosting
(Recipe from Jane’s Patisserie)
300g unsalted dairy free butter, softened
650g icing sugar
154g pack Oreos (I used Woolworths Free From Creme Choc biscuits)
2 – 5 tablespoons whole milk (I used almond milk)

1) Beat the butter with an electric mixer until it is smooth and loose and then add in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.
2) In a food processor, blitz the packet of biscuits to a fine crumb, and add into the buttercream.
3) Beat the buttercream again till smooth, and use the milk to loosen it to a smooth consistency.




gluten free caramel crunch brownie …

This week’s recipe is a Donna Hay recipe. It’s a brownie with a little extra indulgence – caramel and more chocolate. Seriously.

I have modified the recipe to make it gluten free.

100g dark chocolate, chopped
125g unsalted butter
1 cup (175g) brown sugar
2 eggs
⅔ cup (100g) plain (all-purpose) flour, sifted *
1 tablespoon cocoa

* gluten free plain flour

caramel crunch
2 cups (440g) caster (superfine) sugar
½ cup (125ml) water
½ cup (125ml) single (pouring) cream
50g unsalted butter
2 cups (70g) puffed rice cereal *

* gluten free rice cereal

chocolate ganache
300g dark chocolate, chopped
½ cup (125ml) single (pouring) cream

1) Preheat oven to 180°C (350°F).
2) Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside.

3) Place the sugar, eggs, flour and cocoa in a bowl with the chocolate mixture and mix until well combined.

4) Pour into a lightly greased 20cm-square cake tin lined with non-stick baking paper and bake for 30–35 minutes or until set. Allow to cool in the tin.

5) To make the caramel crunch, place the sugar and water in a small saucepan over low heat and stir, brushing any sugar crystals from the sides of the pan with a wet pastry brush.

6) When the sugar is dissolved, increase heat to high, bring to the boil and cook (do not stir) for 8–10 minutes until golden and the mixture reaches 160ºC (325ºF) on a sugar thermometer.

I didn’t read the recipe in full before starting and didn’t see the requirement for a sugar thermometer! Because I didn’t have one on hand I googled for a guide. This guide was most helpful. Crisis averted!

7) Add the cream and butter and stir until well combined.

8) Stir through the rice cereal and pour the caramel mixture over the brownie, smoothing the top. Set aside for 30 minutes at room temperature or until almost set.

9) To make the chocolate ganache, place the chocolate and cream in a saucepan over low heat and stir until melted and smooth.

10) Pour over the caramel and allow to cool at room temperature for 3 hours or until set. Slice to serve. Serves 12.

This brownie is best eaten within 2 days. Do not refrigerate.

Three layers of deliciousness. Three layers of textures.

A warning though. These brownies are very rich so it’s best to cut them into small pieces.

The next time I make these I’ll use a different sized baking pan. The square pan that I used was filled to the top. These brownies pack a lot of caramel crunch! And I may just cut down on the amount of sugar. Seriously, who needs that much sugar? Anyways these brownies are amazing and worth the mess you make in the kitchen :)

“You would be amazed by what you can give up, lose, or break, and yet still be a person who gets happy over brownies.” ~ Augusten Burroughs