Gluten Free Sweet & Salty Brownies Recipe

by Carol Kicinski on June 19, 2012

Post image for Gluten Free Sweet & Salty Brownies Recipe What flavor do you crave when you have a really strong, compelling, almost insatiable food craving? Is it salty, sweet, chocolaty?

For me it is all three. Chocolate cashew clusters, gluten free pretzels dipped in dark chocolate and yes, even chocolate covered potato chips.

That is why I love this super simple brownie recipe so much; it combines all my fav craving flavors in one luscious, moist, decadent treat.

And when I say super simple, I mean it. Just toss some ingredients into a food processor, give it a blitz, top with salty peanuts and in about 20 minutes you have a treat to cure your cravings!

To cut way back on the refined sugar in these brownies, I used unrefined coconut palm sugar from Wholesome Sweeteners. I knew this was a healthier choice than processed white sugar, what I didn’t expect was how much better they were going to taste! The coconut palm sugar adds a rich depth-of-flavor that pairs so nicely with chocolate.

You may know that Wholesome Sweeteners asked me to develop a recipe for the back of their new product – Coconut Palm Sugar. If you turn the bag around, you see my recipe and my face. My hubby likes to say I am the new face of Coconut Palm Sugar.

And speaking of new faces, I am thinking this little gal should become the new face of Simply Gluten Free. This is my littlest g-kid, Harper. In my completely unbiased opinion, she is one of the cutest little gals I have ever seen.

Simply Gluten Free Desserts Cookbook

And this photo just proves, you are never too young for gluten free baking!

Right up there with sweet, chocolaty, salty brownies, I also crave those precious smiles and cuddles from little Miss Harper.

So please excuse me while I grab a brownie and a cuddle.

Gluten Free Sweet & Salty Brownies Recipe

Ingredients

1 ¼ cups good quality semisweet chocolate chips
1 cup unsalted butter, softened
4 large eggs
1 cup Wholesome Sweeteners Coconut Palm Sugar
6 tablespoons unsweetened cocoa powder
2 tablespoons corn or tapioca starch
½ teaspoon kosher salt
1 teaspoon instant espresso powder
2 teaspoons pure vanilla extract
1 ½ cups salted, dry roasted peanuts, chopped (make sure they are gluten free)

Directions

Preheat oven to 375 degrees. Line a 9 by 12 inch baking dish with parchment paper – it is easier to do if you crumple the paper first.

Place the chocolate chips and butter into the bowl of a food processor and pulse a few times to roughly combine. Add the eggs, coconut palm sugar, cocoa powder, corn or tapioca starch, salt, espresso powder and vanilla and blitz until combined. The batter will be lumpy. Spread the mixture into the prepared baking dish. Sprinkle the chopped nuts over the top and gently press into the batter. Bake for 20 minutes or until the batter is set and feels slightly firm to the touch. The outer edges will appear drier than the inside. Let cool and then cut into 1½ inch squares.

Servings

A gluten free recipe that makes 48 brownies

Ready for more dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

 

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

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Categories:    Dessert
  • http://www.westvanwellness.com Erin L, RHN

    What a sweet little blondie to pose with your brownies! I wonder if this recipe would work with stevia and coconut flour to lower the carb and sugar count and reduce the GL even more?

    • Carol Kicinski

      Thanks Erin. I am sure it could work, I just don’t know the proportions.

  • http://intolerantchef.blogspot.com InTolerant Chef

    I love the deep flavour of coconut palm sugar- delicious! Very yummy recipe, and very cute g.kiddie as well :)

    • Carol Kicinski

      Thanks and yep – I love it (and that cutie pie!).

  • Linda

    Harper is absolutely adorable!

    • Carol Kicinski

      Thanks Linda – I agree!!!

  • http://glutenfreeeasily.com Shirley @ gfe

    Fabulous brownies, Carol! And super cute granddaughter! Thanks for sharing both with us. :-)

    xo,
    Shirley

  • http://www.lifeglutenfree.com Heather @ Life, Gluten Free

    Your grand daughter is too cute :)

  • http://glutenfreedelightfullydelicious.com Ina gawne

    Wow…I agree – for me it is all three! What a delectably, delicious, mouth watering brownie! The little girl baby picture makes me want to die and go to heaven…I love babies, Mercy!

    • Carol Kicinski

      Thanks, she is a cutie for sure!

  • zaini

    This recipe is the best!

    • Carol Kicinski

      Thank you so much!

  • http://www.freefitnessgym.com Nick

    Great site and I am sure some of my fitness clients will be interested in this site.
    Thanks
    Nick

    • Carol Kicinski

      Thank you Nick!

  • http://tastyeatsathome.com Alta

    OMG Your granddaughter is adorable! These brownies look amazing. My kind of brownies, too – very little flour/starch, making them fudgy-chewy. And the peanuts? Swoon. You and I would get along famously in the dessert department.

    • Carol Kicinski

      Thanks Alta and it sure sounds like we should do some sort of dessert exchange :)

  • Cynthia Thorstad

    I’m interested in making this recipe for my grandson who is allergic to glutten. But he is also allergic to eggs, so can I used the boxed prepared egg substitute- EnerG Egg Replacer (TM) – which contains no eggs or animal protein and is also gluten free and wheat free with no artifical flavorings or sugar added?

    • Carol Kicinski

      I think that egg replacer should work fine. I have not actually tried it on this recipe but I know people use EnerG with good results all the time. Good luck and let me know how it turns out.

  • Abbie Norowzi

    These are wondrful and easy to make! My 15-year-old daughter made these. We don’t have a food processor – she we made them with a mixer using mini chips. We aren’t gluten-intolerent, but we have friends and relatives who are. ANYONE will love this rich, dark, fudgy brownie! We got the recipe from the back of Wholesome Foods Organic Coconut Palm Sugar. She halved the recipe and baked in an 8″x8″ pan for 20 min. We found that the flavor and texture improved after cooling for several hours. Thanks for the fantastic recipe!

    • Carol Kicinski

      Hi Abbie, thanks for letting me know how much you loved it. I am always so happy when the non-gluten free chime in!!! You’re very, very welcome.

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