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.
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!
- 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)
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.
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