Gluten Free Sweet and Salty Brownies

Gluten Free Sweet & Salty Brownies Recipe

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 Gluten Free Sweet & Salty Brownies 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, chocolatey, 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.

 

Click here to see my cooking demonstration of this recipe on Daytime TV!

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

This Gluten Free Sweet & Salty Brownies recipe makes 48 brownies

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Brownies Chocolate Easy Gluten-Free Gluten-Free Recipes
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  1. June 19, 2012

    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?

    1. Carol Kicinski
      June 20, 2012

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

  2. June 20, 2012

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

    1. Carol Kicinski
      June 20, 2012

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

  3. Linda
    June 20, 2012

    Harper is absolutely adorable!

    1. Carol Kicinski
      July 6, 2012

      Thanks Linda – I agree!!!

  4. June 21, 2012

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

    xo,
    Shirley

  5. Your grand daughter is too cute :)

  6. June 22, 2012

    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!

    1. Carol Kicinski
      July 6, 2012

      Thanks, she is a cutie for sure!

  7. zaini
    June 23, 2012

    This recipe is the best!

    1. Carol Kicinski
      July 6, 2012

      Thank you so much!

  8. June 27, 2012

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

    1. Carol Kicinski
      July 6, 2012

      Thank you Nick!

  9. June 28, 2012

    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.

    1. Carol Kicinski
      July 6, 2012

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

  10. Cynthia Thorstad
    October 4, 2012

    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?

    1. Carol Kicinski
      October 5, 2012

      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.

  11. Abbie Norowzi
    January 13, 2013

    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!

    1. Carol Kicinski
      January 14, 2013

      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.

  12. Lucy Wallis
    April 12, 2015

    just tried these brownies but used regular sugar as we don’t have many fancy options here.
    they did not taste good, next time i will try a lot more sugar and a lot less cocoa. texture was good though. hate it when recipes don’t work out :( and also when they need fancy ingredients i can’t find. sigh

  13. CR
    September 4, 2015

    Hi Carol! These look tasty. What would you recommend for egg substitute? I have been using flax meal/water. Is there a better option? It has to be dairy and grain free as well. Thank you!

    1. Carol Kicinski
      September 8, 2015

      CR,

      That’s a perfectly good sub but here is a list of other options for you to choose from also, I hope it helps. :)

      3 tablespoons unsweet applesauce plus 1 teaspoon baking powder for each egg
      3 tablespoons mashed banana
      1.5 teaspoons Ener-G Egg Replacer plus 2 tablespoons water or dairy-free milk for each egg
      1 teaspoon baking powder , 1.5 tablespoons water, a 1.5 tablespoons oil
      3 tablespoons fruit puree plus 1 teaspoon baking powder for each egg

      Enjoy! xo, Carol

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