Take one basic ingredient, and find a way to turn out several tasty treats! That’s what Udi’s has done with their amazing Dark Chocolate Brownie Bites! From salted cookies to a brownie topped with a mousse and meringue crumble topping, these desserts are sure to please the crowds. Perfect for a summer street party or afternoon playdate! And come on, who doesn’t love brownies…especially when they are gluten-free!

For more recipes from Udi’s, go to www.udisglutenfree.com.

Brownie Bites with Peanut Butter Mousse & Snickerdoodle Crumble Meringue (shown above)

Dressed up and ready for the party, this pretty peanut butter mousse and snickerdoodle crumble meringue is ready to delight at any occasion!


Brownie Bites

  • Udi’s Dark Chocolate Brownie bites
  • Butter


  • 2 pounds chocolate
  • 4 cups cream

Peanut Butter Mousse

  • 3 1/2 ounces cream cheese
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 3/4 cup peanut butter
  • 2 cups heavy cream
  • 1 1/2 tablespoon vanilla

Snickerdoodle Crumble Meringue

  • 6 Udi’s Snickerdoodle Cookies
  • Butter, as needed


  1. Crumble the brownie bites in a bowl. Add melted butter slowly and combine together for a dense consistency.
  2. Once combined, press the mixture into a lightly sprayed baking sheet. Spread as evenly as possible and top with ganache.
  3. Then top with peanut butter mousse and snickerdoodle crumble meringue.

To prepare the ganache:

  1. Bring cream to a boil. Pour over chocolate and whisk until incorporated and all chocolate is melted.

To prepare the peanut butter mousse:

  1. Cream the cream cheese until lump free. Use a whisk and add powdered sugar. Cream together. Add milk and peanut butter. In a separate mixing bowl, whip the vanilla and cream together to medium peaks. Fold cream into peanut butter mixture.

To prepare the snickerdoodle crumble meringue:

  1. Preheat oven to 350F. Crumble Udi’s Gluten Free Snickerdoodle cookies. Add a small amount of butter until the mixture almost holds together when squeezed in hand. Sprinkle on baking sheet and bake for 5-10 minutes until crispy.

Salted Crusty Brownie Cookies

Fill your favorite cookie jar to the top with these flavorful brownie cookies!








  • 1 tablespoon melted butter
  • 1 Udi’s Gluten Free Pizza Crust
  • 1/2 teaspoon salt
  • 1/4 pound of butter, softened (1 stick)
  • 2/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon gluten free vanilla extract
  • 1 egg
  • 1 1/4 cups gluten-free all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 cups Udi’s Dark Chocolate Brownie Bites (crumbled)
  • 1/2 cup gluten-free chocolate chips
  • 2 tablespoons coarse sea salt


  1. Brush melted butter onto pizza crust. Sprinkle 1/8 teaspoon salt on top. Toast crust until golden brown (3-5 minutes). Cool.
  2. When crust is cool, it will be cracker-like in texture. Crush crust coarsely into small pieces. Set aside.
  3. Preheat oven to 375 degrees.
  4. Beat butter and sugars together until creamy. Add vanilla and egg. Beat until just blended.
  5. Combine flour, baking soda, and salt. Add to the butter mixture and beat until blended.
  6. Stir in crushed pizza crust, crumbled brownies, and chocolate chips.
  7. Drop by teaspoonful onto non-stick baking sheets. Sprinkle a small pinch of coarse sea salt onto each cookie.
  8. Bake at 375 degrees 9-11 minutes or until light golden brown.


Gluten Free Brownie Stack

Recipe provided by Chef Stuart O’Keeffe.

Light and sweet, this brownie stack complements any meal served inside or patio-style.


  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon pure vanilla extract
  • 8 Udi’s Gluten Free Dark Chocolate Brownie Bites or 4 Udi’s Double Chocolate Muffins



  1. Whisk cream, sugar, and vanilla until stiff peaks form.
  2. Break up the Udi’s Gluten Free Dark Chocolate Brown Bites or Udi’s Double Chocolate Muffins into small pieces.
  3. Spoon whipped cream into glasses, top with brownie pieces, and repeat using 2 brownie bites per serving. Chill in the refrigerator until ready to serve.


Udi’s Snickerdoodle Brownie Cheesecake

Cheesecake lovers beware…it’s tough to just eat one piece of this deliciously delectable combination of goodies!



  • 23 Udi’s Snickerdoodle Cookies, pureed
  • 2 tablespoons brown sugar
  • 4 tablespoons unsalted butter, melted


  • 3 packages cream cheese, softened
  • 1 cup brown sugar
  • 2 tablespoons gluten-free French vanilla extract
  • 1 cup sour cream
  • 1 cup heavy cream
  • 4 eggs
  • 2 cups Udi’s Gluten Free Dark Chocolate Brownie Bites, roughly chopped


  • 2 cups gluten-free chocolate chips


  1. Preheat oven to 325 degrees.
  2. Spray a 9-inch springform pan with non-stick cooking spray.
  3. In a small bowl, combine pureed Udi’s Snickerdoodle Cookie crumbs, brown sugar, and melted butter. Press into the bottom of and 1 inch up the sides of the pan.
  4. Bake 10 minutes and cool. Wrap several large pieces of aluminum foil around the pan, making it water-tight.


  1. In a large bowl, beat cream cheese, using an electric mixer. Combine the cream cheese, brown sugar, and vanilla at medium speed until blended.
  2. Beat in sour cream and heavy cream.
  3. Add eggs, one at a time until blended.
  4. Gently fold in the roughly chopped Udi’s Brownie Bites.
  5. Place the springform pan into a larger broiler pan. Pour the batter into the crust. Pour hot water around the sides of the pan to come up about halfway up the pan. Bake 1 hour 30 minutes to 1 hour 45 minutes, or until the top is dried to the touch.
  6. Remove springform pan from the boiler pan and cool on a wire rack.
  7. Refrigerate for 3 hours and remove springform pan. Lightly cover and refrigerate overnight.
  8. Melt gluten-free chocolate chips in 1/3 cup of cream over low heat, constantly stirring until smooth. Pour over top of cake and refrigerate for 1/2 hour


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