Want to serve a little bit of elegance this holiday season? These Gluten Free Tuxedo Brownies will definitely impress all your guests!
what are tuxedo brownies?
Tuxedo brownies are a riff on a classic tuxedo cake. I got the idea from Sugar Hero, a well known pastry chef and blogger. Like the cake, tuxedo brownies have a layer of white frosting, in this case made with marshmallow cream. Top it all off with a shiny chocolate glaze and white chocolate decoration. Are you drooling yet?
gathering the ingredients
- Vegetable oil
- Brown sugar
- Granulated sugar
- Vanilla extract
- Gluten free all purpose flour
- Unsweetened cocoa powder
- Marshmallow cream
- Powdered sugar
- Vanilla extract
Chocolate Glaze with White Chocolate Feathering
- Semi-sweet chocolate
- Light corn syrup
- White chocolate
- Vegetable oil
let's make brownies
- Batter -- whip eggs with sugars, oil, melted butter, and vanilla on high for 5 minutes. Sift in the flour and cocoa powder and fold in gently. Pour into prepared pan and bake. Cool completely.
- Frosting -- beat marshmallow cream and butter until smooth. Add vanilla and powdered sugar and beat on low, increasing speed to medium high, until light and fluffy. Spread on top of cooled brownies and chill.
- Glaze -- melt chocolate, butter, and corn syrup in the microwave at 30-second intervals until smooth. Pour over chilled brownies and spread evenly.
- White chocolate decoration -- melt white chocolate and vegetable oil in microwave at 30-second intervals until smooth. Pour into piping bag and snip small opening in end. Pipe lines of white chocolate across dark chocolate glaze. Take a toothpick or skewer and drag it through the lines one way, then go back the opposite direction to create "feathering." Chill until set.
tuxedo brownies faq's
Yes, the brownies can be made dairy free. Substitute plant-based butter sticks for the butter in all steps. Use dairy free chocolate and white chocolate, such as Enjoy Life.
Tuxedo brownies can be stored in an airtight container at room temp for up to 3 days. They can also be frozen for up to one month.
If using a whisk, you'll need a lot of elbow grease. The egg and sugar mixture can be whipped on high with a handheld mixer.
Yes, you can bake brownies in a 9 by 13-inch pan. If you want the same thickness, just double the recipe. If you want a thinner brownie, reduce the baking time to 18-20 minutes.
more gluten free brownies
Whether you make these for Christmas or any time of year, these Gluten Free Tuxedo Brownies are sure to impress everyone!
Gluten Free Tuxedo Brownies
- 1 cup (2 sticks or 226 g) butter, melted dairy-free butter may be substituted
- 2 tablespoon vegetable or canola oil
- 1 cup (200 g) lightly packed brown sugar
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (140 g) Kim's all purpose gluten free flour blend a store bought blend may be substituted, but has not been tested
- 1 cup (120 g) unsweetened cocoa powder
- 1 teaspoon salt
- ½ cup (1 stick or 113 g) butter, at room temperature
- 1 cup (5 oz or 101 g) marshmallow cream
- 2 tsps vanilla extract
- 1¼ cups (156 g) powdered sugar
Glaze and Garnish
- 6 oz (170 g) semi-sweet chocolate, chopped
- 6 tbsp (85 g) butter
- 1 tablespoon light corn syrup
- 2 oz (57 g) white chocolate, finely chopped
- 1 teaspoon vegetable or canola oil
Make Brownie Batter
- Preheat the oven to 350° F.
- Grease a 9 by 9-inch square baking pan and line it with parchment paper, leaving an overhang so you can lift the brownies out. Set aside.
- In a stand mixer or with a handheld mixer, add eggs, both sugars, melted butter, oil, and vanilla. Whip on high for 5 minutes or until doubled in volume and thick.
- Sift the flour, cocoa powder, and salt over the bowl and gently fold it in. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with some crumbs attached. Cool completely.
- In a large bowl, beat butter and marshmallow cream until smooth. Add vanilla extract and powdered sugar and continue beating for 2-3 minutes until light and fluffy, scraping bowl as necessary.
- Frost cooled brownies, smoothing the top with an offset spatula. Chill until firm.
Glaze and Garnish
- Microwave the semi-sweet chocolate, butter, and light corn syrup at 30-second intervals, stirring well until completely melted and smooth. Pour glaze over chilled brownies, smoothing the top with an offset spatula. Some will spill over the sides.
- While the chocolate is still wet, microwave white chocolate and vegetable or canola oil at 20-second intervals, stirring well until smooth and melted. Pour it into a pastry bag and snip off a small hole at the end. Pipe lines across the chocolate glaze, spacing them about an inch apart. Drag a toothpick through the lines, creating a sort of "feathering" going one way, then reverse and go back to the side of the brownies you started at.
- Chill until completely set. Cut into squares, as big or small as you'd like, while cold. Serve at room temperature. Store in an airtight container for up to 3 days or freeze for up to a month.
Idea inspired and adapted from Sugar Hero's Tuxedo Brownies
Brownie recipe adapted from Bigger Bolder Baker's The Chewy Brownies of Your Dreams