Prepare a 9" X 13" baking pan with pan grease and parchment paper lining Preheat oven to 350°F For those who prefer to use Cream Cheese Icing for a more authentic "red velvet combination" just be sure to refrigerate the brownies
Prepare a 9" X 13" pan with pan grease and parchment paper If you have a gluten intolerance be sure to use a pan grease that has NO FLOUR IT! For those just following a gluten free diet for diet purposes not allergies, you can use my pan grease recipe at your discretion I added oatmeal to my topping in the video not realizing that it would now NOT BE GLUTEN FREE! Woops! Im new to this GF stuff! LOL
Author: Gretchen's Bakery
Serves: 15 -20 bars
Gluten Free Bisquick 2¾ cup (entire contents of a 1lb box approx 454g)
Granulated Sugar 1½ cup (300g)
Salt 1 teaspoon (6g)
Cinnamon 1½ teaspoons
Cold Unsalted Butter 1 cup (226g)
Eggs Large 2 (100g)
Blueberry Preserves 1 cup (300g)
Orange Zest 1 orange (approx 2 teaspoons) *I know on the video I had 2 Oranges, but I only used 1
Orange Juice from 1 orange (approx 2 tablespoons)
1 Tablespoon Cornstarch (7g)
2½ cups Fresh Blueberries (or frozen will work just fine here)
In a large mixing bowl combine the gluten free mix with the granulated sugar, salt and cinnamon.
Grate in the cold butter with a box cheese grater.
Work the butter through the flour with your finger until it resembles coarse meal, be sure not to melt the butter.
Add the eggs and work it all to a sticky crumble dough that resembles streusel topping
Take out 1 cup of that dough and add ½ cup oats (quick cooking or rolled is your choice and it will no loner be gluten free if you use oats! WOOPS!) and ⅓ cup of chopped (untoasted) nuts of your choice. Reserve this for the topping for later.
Press the remaining dough into the bottom of the prepared 9" X 13" pan
Prepare the blueberry preserve layer by combining the orange zest with the juice of 1 orange and the cornstarch and whisk smooth
Add that to a heavy bottom sauce pot with the blueberry preserves and bring to a boil over medium heat stirring often.
Remove from the heat and add the fresh blueberries (if using frozen you can keep the heat on and stir to defrost the berries for about 1 minute)
Pour the entire blueberry preserve mixture over the cobbler base and then sprinkle the reserved cobbler, nut, oat mixture over the blueberries
Bake in a preheated 375°F oven for 25 minutes then turn the oven down to 325°F and bake for another 10-15minutes or until golden brown and the fruit layer is bubbly and thickened.
Cool completely before slicing into desired portions
Blueberry Cobbler bars can be stored for up to 5 days at room temperature in an airtight container or for longer (10 days) in the refrigerator.
You can freeze bars wrapped well for up to 1 month
The above recipe calls for 2¾ cups gluten free baking mix (or the entire box of Bisquick) this recipe below makes only 2¼ cups so in the interest of NOT making math mistakes, I would just double the recipe here and save the remaining GF mix for another recipe
Prepare a 9" X 13" pan with pan grease & parchment paper In the video tutorial you may notice that the ingredient amounts for the peanut butter mixture looked larger than what is listed here and that is true. I made a double recipe in the video but did not use it all~ all you will need for a 9"x13" brownie is the recipe listed below. Preheat oven to 350°F
Combine the butter and chocolate together and melt on med-high power in the microwave in 25 second intervals, and stir very well between each interval until completely melted OR combine the butter & chocolate together in a small sauce pot and melt over low heat while stirring constantly
In a larger mixing bowl combine the sugar, salt, eggs and vanilla extract and whisk together very well
Add the melted chocolate/butter mixture to the egg & sugar mixture, whisk to incorporate everything together.
Add the sifted flour all at once and blend just until incorporated.
Immediately pour the batter into the prepared pan and spread evenly.
[b]Next prepare the Peanut Butter Mixture:[/b]
Cream the cream cheese smooth
Add the sugar and mix until incorporated.
Add the peanut butter and mix until combined well.
Add the egg
Add the milk last
Drop spoons of peanut butter batter in random spots all around the top of the brownie.
With a small spatula or a butter knife, swirl the peanut butter batter through the entire surface of the brownie.
Bake in a preheated 350° F oven on the center rack for approximately 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs on it. If the toothpick comes out dry, your brownie will also be dry. If the toothpick still has gooey batter on it, then your brownie will also be gooey in the center. CLICK HERE FOR MORE ON HOW TO KNOW WHEN YOUR BROWNIE IS BAKED
Cool completely and then cut into desired portion size.
Store at room temperature in an airtight container for up to 5 days
Refrigerate for longer storage - up to 2 weeks in an airtight container
You may freeze brownies for up to 2 months wrapped well
Be sure not to tell anyone you are making them just in case they never make it out of the kitchen!
This recipe originated as a cake style way back when I owned my bakery and I couldn’t decide what to eat one day: Cheesecake or Key Lime Pie?
Why not both!?
This recipe converts easily into an 10″ Cake pan if that is how you prefer to roll.
The great thing about making the bars though is that the entire recipe is mixed and baked in just under an hour since the depth of the batter here is way thinner than a regular cheesecake would be.
That basically just means you are eating Key Lime Cheesecake bars way faster than Key Lime CheeseCAKE.
That is also why I am not using a water bath to bake these even though it is a cheesecake the bake time is far less so you don’t have as much risk of over baking as you would with a regular cheesecake.