Gluten Free Sweet & Salty Brownies Recipe
Updated Apr 02, 2020, Published Jun 19, 2012
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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 Gluten Free & More. 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!
Gluten Free Sweet & Salty Brownies Recipe
Ingredients
- 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)
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a sweet little blondie to pose with your brownies! I wonder if this recipe would work with stevia and coconut flour to lower the carb and sugar count and reduce the GL even more?
Thanks Erin. I am sure it could work, I just don’t know the proportions.
I love the deep flavour of coconut palm sugar- delicious! Very yummy recipe, and very cute g.kiddie as well :)
Thanks and yep – I love it (and that cutie pie!).
Harper is absolutely adorable!
Thanks Linda – I agree!!!
Fabulous brownies, Carol! And super cute granddaughter! Thanks for sharing both with us. :-)
xo,
Shirley
Your grand daughter is too cute :)
Wow…I agree – for me it is all three! What a delectably, delicious, mouth watering brownie! The little girl baby picture makes me want to die and go to heaven…I love babies, Mercy!
Thanks, she is a cutie for sure!
This recipe is the best!
Thank you so much!
Great site and I am sure some of my fitness clients will be interested in this site.
Thanks
Nick
Thank you Nick!
OMG Your granddaughter is adorable! These brownies look amazing. My kind of brownies, too – very little flour/starch, making them fudgy-chewy. And the peanuts? Swoon. You and I would get along famously in the dessert department.
Thanks Alta and it sure sounds like we should do some sort of dessert exchange :)
I’m interested in making this recipe for my grandson who is allergic to glutten. But he is also allergic to eggs, so can I used the boxed prepared egg substitute- EnerG Egg Replacer (TM) – which contains no eggs or animal protein and is also gluten free and wheat free with no artifical flavorings or sugar added?
I think that egg replacer should work fine. I have not actually tried it on this recipe but I know people use EnerG with good results all the time. Good luck and let me know how it turns out.