Are you ready for another festive holiday dessert recipe? I saw these Santa Hat Brownies on Pinterest from daisy’s world. It used to be that I would look at desserts like that and say; “bummer Taylor can’t have that”. This past year there has been an abundance of new products and flours that make it so easy for me to re-create “normal” desserts for my Celiac daughter.

What you will need:
1 pan of Better Batter Gluten Free Brownies baked as directed on the package.
12 strawberries, cleaned and hulled
Cheesecake Buttercream

makes 12
Cheesecake Buttercream Recipe:
1/2 cup butter, room temperature
8 ounces cream cheese, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract

Using a stand mixer with a paddle attachment, beat butter and cream cheese until light and creamy, about 2 minutes. Add vanilla extract and salt. Add 2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if needed to reach desired consistency and sweetness.

To assemble, add the buttercream to a pastry bag, or a ziplock bag with a small hole cut in one corner. Cut the brownies into circles using a round cookie or biscuit cutter.

Pipe a ring of vanilla buttercream on top of each brownie. Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place. Top the tip of the strawberry with a dot of buttercream to finish the santa hat.