GLUTEN-FREE BROWNIE BARS
I can't eat dairy or gluten, but these gluten-free brownie bars are a satisfying substitute. The brownies will still seem soft when you pull them from the oven. They are done when the edges look very lightly browned. -Linda Speranza, Buckeye, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan., Bake until edges begin to brown and a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-35 minutes. Cool completely in pan on a wire rack, at least 2 hours. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 266 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 6g protein.
GLUTEN FREE BROWNIES RECIPE
You are going to fall in love with these gluten-free brownies, this recipe is seriously the best!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- See note before starting. Adjust oven rack to middle position. Preheat oven to 325°F.
- Cover a 13x9-inch baking pan with two folded sheets of aluminum foil - the first sheet will go across one way and the second sheet should go the length of the over way and be perpendicular to the first sheet. Cut the foil long enough to hang over all edges by 3 inches. The foil will be used to lift the cooked brownies from the pan. Spray the foil-lined pan with nonstick cooking spray.
- In a medium bowl, combine the flour, salt, and baking powder. Whisk well.
- Melt the butter in a large heatproof bowl. Add chopped chocolate and stir until completely smooth and incorporated. If necessary, gently heat the chocolate/butter mixture, on HIGH, in 10-second increments, until chocolate is melted. Stir often.
- When the chocolate mixture is smooth, gradually whisk in the sugar. Add eggs, one at a time, until thoroughly combined. Add vanilla and whisk again.
- Add flour mixture in three additions. Fold gently with a rubber spatula after each addition, until batter is smooth and fully incorporated. Stir in the chocolate chips.
- Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface.
- Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Transfer brownies to a cooling rack and cool to room temperature. Remove cooled brownies from the pan by lifting the foil overhang. Cut into 2-inch squares and serve.
Nutrition Facts : Calories 471 kcal, Carbohydrate 59 g, Protein 6 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 93 mg, Sodium 154 mg, Fiber 5 g, Sugar 44 g, ServingSize 1 brownie, TransFat 1 g, UnsaturatedFat 9 g
GLUTEN-FREE EASY BROWNIE COOKIE BARS
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan.
- In large bowl, stir (or mix with hands) chocolate chip cookie mix, 1/2 cup of the softened butter, the vanilla and 1 egg until soft dough forms. Drop dough by rounded tablespoonfuls randomly in pan.
- In same large bowl, stir double chocolate cookie mix, remaining 1/2 cup softened butter and 2 eggs until soft dough forms. Drop dough by rounded tablespoonfuls randomly between chocolate chip dough covering bottom of pan.
- Bake 35 to 40 minutes or until chocolate chip cookie is golden brown. Cool completely, about 1 hour. Cut into 9 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
GLUTEN-FREE COOKIE BROWNIE BARS
Bake a delicious new dessert bar everyone can enjoy by following this recipe for gluten-free brookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- In medium bowl, stir cookie ingredients until soft dough forms. Drop dough by tablespoonfuls onto bottom of pan.
- In another medium bowl, stir brownie ingredients until well blended. Drop batter by tablespoonsfuls evenly between mounds of cookie dough.
- Bake 30 to 35 minutes or until cookie portion is golden brown. Cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 17 g, TransFat 0 g
GLUTEN-FREE BROWNIE GOODY BARS
Everything irresistible rolled into a goody bar - Betty Crocker® Gluten Free brownie mix, rich & creamy vanilla frosting, chocolate chips, peanut butter and Rice Chex® cereal make a decadent dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Make and bake brownies 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.
- Spread frosting over brownies. Sprinkle with peanuts. Refrigerate.
- In medium microwavable bowl, microwave chocolate chips and peanut butter uncovered on High 1 to 2 minutes, stirring once, until melted. Stir in cereal. Spread over frosted brownies. Cool completely before cutting, about 1 hour. Cut into 4 rows by 4 rows. Store tightly covered at room temperature.
Nutrition Facts : Calories 370, Carbohydrate 47 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 34 g, TransFat 1 g
GLUTEN-FREE BROWNIE GANACHE TORTE WITH RASPBERRIES
Betty Crocker® Gluten Free brownie mix stirs up into an indulgent fudgy dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom only of 8-inch springform pan with cooking spray.
- In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
- Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
- In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 27 g, TransFat 0 g
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