Give yourself permission to indulge with this gluten-free brownies recipe. 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.
COOKING NOTES FOR THE GLUTEN-FREE BROWNIES
- 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.
- 3/4 cup (90g) Pamela's Nut Flour Blend
- 1/2 cup (50g) unsweetened cocoa powder
- 1/4 cup (30g) tapioca starch
- 1/4 teaspoon baking soda
- 1/4 cup + 1 tablespoon (70g) coconut oil, melted
- 3 tablespoons unsweetened applesauce
- 1 cup (145g) coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 5 to 6 gluten-free pretzels, crushed
- 3 tablespoons cashew halves*
- 3 tablespoons walnut pieces
- 3 to 4 tablespoons chocolate chips
- pinch of salt
- Preheat oven to 350ºF (175ºC). Lightly spray an 8x8-inch baking pan with cooking spray. Line with parchment paper. I usually line the pan with just one sheet of parchment paper. Position an oven rack into the center position.
- In a medium bowl, mix the nut flour, cocoa powder, tapioca starch and baking soda together. Set aside.
- In a large bowl, mix the coconut oil, applesauce, coconut sugar, eggs, vanilla and salt until well incorporated.
- Pour all the dry ingredients into the large bowl with the wet ingredients. Stir until the ingredients are just incorporated. Fold in 1/2 cup of chocolate chips.
- Pour the brownie batter into the prepared pan. Spread the batter with a greased rubber spatula. The batter might seem thin, but the brownies will puff up once it's baked.
- Sprinkle the toppings (pretzel pieces, cashews, walnuts and chocolate chips) over the brownie batter.
- Bake brownies for 26 to 30 minutes. My brownies were done at 28 minutes.
- Let brownies cool in pan for about 20 to 25 minutes and then transfer to a cooling rack. Cut into 9 or 16 squares. Store leftovers in an airtight container at room temperature.
NUTRITION INFORMATION: Makes 9 servings. Amount per serving: Calories: 333, Total Fat 21g, Saturated Fat: 15g, Sodium: 127mg, Cholesterol: 41mg, Total Carbohydrate: 39g, Dietary Fiber: 4g, Sugar: 29g, Protein 6g
*I took whole roasted cashews and sliced them in half before sprinkling them on top of the batter.
Nutrition Information:Yield: 9 Serving Size: 1/9th of recipe
Amount Per Serving: Calories: 333Total Fat: 21gSaturated Fat: 15gCholesterol: 41mgSodium: 127mgCarbohydrates: 39gFiber: 4gSugar: 29gProtein: 6g
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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!