Cream-Filled Brownies

The other day, I baked the box of double chocolate brownie mix that Glutino sent me this month.  I have tried many different things to prepare this gluten free brownie and so far I like them all.  

Ingredients:

• 1 pack Glutino gluten free pantry double chocolate brownie mix
• 2 eggs  
• 5 tbsp melted butter
• 1/2 cup coarsely chopped pecans
• 3 tbsp cream cheese
• 1 small pack of yogurt
• 1 tbsp  pistachio cream
• 1 tsp chia seeds

As I was preparing  the batter, I noticed the heart shape at the lid of the pistachio crram and it made me smile.

 Preparation:

• Preheat oven to 350 degrees.  Spray 15x10 inch pan with vegetable oil. I use this pan  so the brownie will be thin.
• In a large bowl, beat eggs for 3-2 minutes.  Gradually add dry mix.  Beat to moisten.
• Add butter and stir until combined.
• Fold the nuts and chia seeds and lightly mix.
• Pour in prepared pan and bake for 25 minutes.  

• Prepare the cream by mixing the  yogurt and cream cheese.
• Cut the brownie in half and  put the cream on top of the other half of the brownie.
• When you finish  putting the cream, put the other half of the bronie on top of the  creamed brownie.

It was a really nice twist.  My husband said "This brownie is the bomb!"

I wrapped the slices individually with a foil and chill it inthe refrigerator.  It lasted two days and that's me telling them "Save some for tomorrow" lol.  I must say that this brownie is nutty and so yummy!  The chia seeds and the  pecan really gave it a crunch factor. Oh yeah, it's less gluten too!