Give yourself permission to indulge in a piece of these gluten-free brownies. Unlike most brownies, these are sweetened with coconut sugar, so they don’t taste overly sweet. Topped with pretzel bits, cashews and chocolate chips, these gluten-free brownies will certainly please a crowd!
Thank you Pamela’s Products for sponsoring this gluten-free brownies recipe!
The holiday season is all about chocolate. I can’t let it go by without sharing a chocolate recipe on the blog! Brownies, in my opinion, are a universal crowd pleaser. Do you know anyone who doesn’t enjoy a good brownie?
For the longest time, I was a brownies-from-the-box kind of person, but ever since I started making them from scratch, I haven’t gone back. I suppose it’s because I like controlling the amount of sugar that goes into my desserts. Brownies from a box are usually on the “bit too sweet” side for me, so I tend to ease up on the sugar when I make my own.
These brownies are made with Pamela’s Nut Flour Blend, a versatile nut flour that you can use for cakes, cookies and even tart crusts. They’re not overly sweet either—sweetened by coconut sugar and chocolate chips. With all the moisture coming from the nut flour, I used just under 1/3 cup of oil and a few tablespoons of applesauce for the brownies.
I love brownies with a lot of toppings on it, so I loaded these up with pretzel bites, cashews, walnuts and chocolate chips. Feel free to substitute the toppings with whatever you prefer.
MASTER MY MISTAKES / COOKING NOTES
- These brownies are best consumed within a day: The pretzels add a fun twist to this recipe, but they do tend to turn stale pretty quickly. I found that the pretzels lose their crunch the next day.
- Wait until brownies cool before removing them from the pan: Because these brownies are grain free, they’re more fragile than regular brownies. I tried removing a batch of brownies after they have been out of the oven for 10 minutes, and the brownies started collapsing inward, creating a big gash down the middle of the brownies. Let the brownies cool in the pan for 20 to 35 minutes before transferring them to a cooling rack.
- Make them paleo: To make these brownies paleo, take out the chocolate chips and pretzel bits.
- Substitution for applesauce: To cut the amount of coconut oil in the brownies, I substituted 3 tablespoons of the oil for applesauce. If applesauce is not readily accessible for you, just use more coconut oil.
Disclosure: This recipe is sponsored by Pamela’s Products. Thank you for supporting the brands that keep me inspired in the kitchen! To learn more about Pamela’s products and recipes, check them out at their website or follow them on Facebook, Instagram, Twitter or Pinterest!