SIMPLE GLUTEN-FREE BROWNIES
Delicious gluten-free brownies that are quick and easy to make!
Provided by cisacke
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper.
- Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter.
- Pour batter into the baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 21.8 g, Cholesterol 38.6 mg, Fat 12.7 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 6 g, Sodium 66.3 mg, Sugar 19.8 g
GLUTEN-FREE PEANUT BUTTER BLONDIES
I converted these blondies to be gluten-free so that my family could enjoy a comforting dessert. We were really craving brownies one night, and this cakelike treat hit the spot! They're an enticing spin on gluten-free peanut butter chocolate chip cookies. -Becky Klope, Loudonville, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 176 calories, Fat 9g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 142mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
DOUBLE-DECKER PEANUT BUTTER BROWNIES
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut oil in place of butter. Top with chocolate chips, chopped pretzels, or any other crunchy snacks you have in the pantry.
Provided by Anna Stockwell
Categories Brownie Dessert Egg Vanilla Peanut Butter Butter Chocolate Wheat/Gluten-Free Dairy Free Kitchen Organization snack Coconut Almond Kid-Friendly Small Plates
Yield Makes 16
Number Of Ingredients 16
Steps:
- Make the Nut Butter Layer
- Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.
- Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.
- Make the Cocoa Layer and Assemble
- Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3-4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.
- Add your choice of toppings or leave top smooth-they're all good options.
- Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn't jiggle when shaken, but the chocolate layer will still be very gooey), 25-30 minutes. Let cool.
- Remove brownie from pan using parchment overhang, then cut into 16 squares.
GLUTEN-FREE PEANUT BUTTER TRUFFLE BROWNIES
Looking for a delicious dessert made using Betty Crocker® Gluten Free brownie mix? Then check out these peanut butter truffle brownies with semisweet chocolate chips topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices-except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
- In medium bowl, stir filling ingredients until smooth. Spread mixture evenly over brownie base.
- In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 31 g, TransFat 0 g
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