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Gluten-Free Brownies - gluten-free brownies topped with salted pretzels, cashews and chocolate chips! by @healthynibs
5 from 1 vote
Servings: 9 to 16 brownies
Author: Lisa Lin

Gluten-Free Brownies with Pretzels & Nuts

You can cut the brownies into 9 or 16 pieces.
Prep Time15 mins
Cook Time28 mins
Total Time43 mins


  • 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.


Serving: 1/9th of recipe | Calories: 333kcal | Carbohydrates: 39g | Protein: 6g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 41mg | Sodium: 127mg | Fiber: 4g | Sugar: 29g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!