Gluten Free Chocolate Bark covered Cranberry Brownies

Makes 12 cupcakes. Approximate preparation and baking time: 45 minutes to an hour
Course Dessert
Cuisine American
Total Time 45 minutes
Servings 12 cupcakes

Ingredients

  • Betty Crocker Gluten Free Brownie Mix
  • ¼ cup 50 ml melted butter
  • 2 Eggs
  • Ocean Spray Reduced Sugar Craisins – 1 package
  • 100 grams of semi-sweet chocolate chips or melting wafers
  • 150 grams White chocolate chips or melting wafers
  • Parchment paper
  • 12 paper cupcake cups

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix the gluten free brownie mix with the butter and eggs. Do not use a mixer but use a spatula and make sure it is completely mixed.
  3. Sprinkle about 1/3 of the cranberries on the bottom of the cupcake papers and on top of the batter.
  4. Evenly divide the batter into the 12 paper or foil cupcake holders. You can use a cupcake pan or just put the cupcake papers directly on the cookie sheet.
  5. Carefully put the cupcakes either in the pan or on the cookie sheet into the oven to bake for about 20-22 minutes until set.
  6. While the brownies are baking, work on the edible chocolate bark.
  7. Cut a 12 inch strip of parchment paper and put down flat on a cookie sheet or pan.
  8. Use a double boiler or put water into one pan and place another smaller pan inside the first pan.
  9. Use medium heat and place the semi-sweet chips in the top pan and stir constantly until the chocolate is melted. Should take about 3-4 minutes.
  10. When the chocolate is melted, use a spoon, knife or paint brush and put smudges of chocolate thinly in a random patter in spots all over the parchment paper. Leave a 1 inch border around the paper.
  11. Place the parchment and cookie sheet in the freezer to set.
  12. Take a second pan to fit inside the pan used to melt the semi-sweet chocolate and put the white chocolate in the pan and melt.
  13. After about 10 minutes, the chocolate should be set. Remove from the freezer and use a spatula or knife to paint the white chocolate on top of the dark chocolate. Try to completely cover the dark chocolate. Don’t worry if the dark chocolate mixes with the white chocolate. Sprinkle 2/3 of the cranberries on top of the white chocolate. Gently press the cranberries into the white chocolate.
  14. Place the parchment paper on the cookie sheet into the freezer again for about 5 minutes. When the chocolate is partially set, take a knife and cut lines every few inches the long way. This will allow easier handling when it is completely set. Don’t worry if the lines are not totally straight .
  15. Put the chocolate back in the freezer for about 10 minutes. When the bark is set, gently break it into strips and break into about 1 – 2 inch pieces. It is ok if they are in different sizes. Set aside in the refrigerator until the brownies are baked.
  16. Take the brownies out of the oven as soon as they are baked and put them on a surface that can withstand heat.
  17. Take the chocolate bark out of the refrigerator.
  18. While the brownies are still hot, carefully drop the bark onto the top of the brownies in small pieces. They will partially melt making a glossy beautiful finish on the cupcakes.
  19. Cool for at least 15 minutes to make sure they are not too hot to handle. Serve immediately. Can also be refrigerated and served the next day. Warm them to room temperature before serving