Preheat Oven to 350 degrees.

Gather the ingredients.

Spray a cookie sheet with non-stick cooking spray. Line the cookie sheet with parchment paper and spray the paper as well. Set aside.

In a stand mixer, combine the Flour, Sugar and Salt on low. Set aside while moving to the next step.

In a small or medium saucepan, melt the butter. Add the Cocoa Powder and mix until completely combined. Add 1 Cup boiling water to the saucepan, mixing well and bring to a boil. Let boil for about 30 seconds. Add this mixture to the Flour mixture and blend on low until combined. Let cool slightly.

In a medium-sized bowl, whisk the Buttermilk, Baking Soda, Vanilla and Eggs until thoroughly combined. Pour this into the Flour-Butter mixture and blend on low until completely combined.

Scrape the Brownie mixture into the prepared cookie sheet, spreading evenly over the parchment paper.

Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. Cool completely! This is very important - if brownies are not cooled all the way, the cream filling will just melt and turn to goop 🙁 If I have the time, I let mine cool overnight.

Once completely cooled, cut the brownies into 2" squares and place on a wire rack on another cookie sheet (you can use a square cookie cutter if you have one). Set in a cool spot while you prepare the cream filling.

In a small saucepan, whisk the GF Flour and Milk together and heat over medium-low heat, stirring constantly, until very thick (like pancake batter). Remove and cool completely. Add the Vanilla and blend thoroughly.

Meanwhile, in a stand mixer fitted with the paddle attachment, cream the softened Butter and Sugar until VERY light, smooth and fluffy.

Next, add the completely cooled Flour-Milk-Vanilla mixture to the Butter-Sugar mixture and beat on medium to medium-high for about 5-7 minutes - you want it to look like whipped cream.

Using a pastry bag or plastic freezer (these are thicker and sturdier than regular ones) baggie fitted with a large star tip, fill the bag with the Cream Filling and pipe onto one of the cooled brownies. Place another brownie on top and press down gently. Repeat with the remaining brownies, reserving a small amount of the cream for the tops of the brownies. Set aside while you prepare the Ganache.

In a large saucepan, heat the Heavy Cream over medium-low until VERY hot. Add the Vanilla and Chocolate Morsels and stir until all of the chocolate is melted and blended completely.

Remove Ganache from the heat and ladle over each Brownie Sandwich. Chill in the refrigerator for at least 1 hour.

When ready to serve, top each Brownie Sandwich with some of the Cream and perhaps a cherry or raspberry 🙂