Gluten Free Crack Brownies.
Crack? Yes. Crack. I dare you to try to eat just one. You will then understand the title.
But what is the crack? Its a flavor and texture combination that will change your life. Think Oo-ey Goo-ey brownie topped with a Peanut Butter no baked cookie.
As I often do, I have about a million possible alterations to discuss, this is in effort to provide a recipe everyone can enjoy. So lets get started:
- Can't do peanuts? The Peanut Butter portion of this recipe can be subbed out for ANY nut or seed butter. As I'm sure most of you have noticed, some are thicker than others. I always keep on hand the cheapo processed Peanut Butter for inexpensive recipe development. So, that is what I used. This is not to say that other healthier versions of "butter" wont work. You may just need to add a little oil to to the healthier brands to make the consistency smoother.
- Need to avoid Sugar?? This morning I wen't to make these for the 3rd time to test out the use of powdered Xylitol. I discovered that I was about 1/3 cup short. So,here's the scoop. I have a strong suspicion that using xylitol will work in both the brownie and peanut butter portions of this recipe- but until I try it myself I can't tell you 100% that this is the case. For my friends up for a little experimenting: please, give it a try and report back to us how they turned out. Another great option is to use Coconut Palm Sugar. While technically it is not sugar- free. Its much much lower on the glycemic index than most sugars, and it works beautifully in this recipe. I have yet to find a brand of Sugar free Chocolate Chips- so try using Raw Cacao Nibs instead (optional)
- The Almond Flour/Chex Cereal/Oats/Quinoa flakes etc. in the peanut butter topping all taste AMAZING. Use whichever option works best for your families dietary needs- each will contribute a different texture. All of these options are basically acting as a "binder" to hold the bars together. I added some unsweetened coconut flakes to mine! Be creative, and have fun with this part. (note: the use of again, takes away the "flourless" status. But, I don't mind if you don't )
- Need to avoid Dairy? The Butter called for in topping can be swapped out for a number of things. I had success with Earth Balance, Coconut Oil (I LOVE the brand Garden of Life) or Ghee. I DO NOT suggest the use of shortening.. that would make these just weird. Also, replace the chocolate chips with an allergy free brand (such as Enjoy Life!)
- Can't do eggs? No problem, use the following recipe to make the brownie base instead. This comes from my popular Brownie Chocolate Chip Cookie bar recipe. (Going this route- this recipe is no longer flour-less. But I wanted to provide the additional option). For more specific directions on this option check please check out the original recipe.
1/3 Cup Cocoa Powder or Carob Powder
1/4 Tsp Salt
2 Tsp. Baking Powder
1/2 Cup of Granulated Sugar. (any variety should work refined or unrefined)
1 Tbs Vanilla Extract
3 Tbs Nondairy Milk or Water.
I think thats it! Time to make some Brownies..
Gluten Free Crack Brownies.
Bottom Brownie Layer:
3 Cups of *Powdered* Granulated Sugar of choice (see note below on how to make)
1 Cup Unsweetened Cocoa or Carob Powder
1/4 Tsp. Salt
2 Tbs Vanilla Extract
2 Large Eggs
1 Cup Allergy Free Chocolate Chips
Peanut butter Topping:
1 Cup Peanut (or other nut/seed butter)
1/2 Cup (8 Tbs) Butter, Ghee or Coconut Oil.
1 Cup *Powdered* granulated sugar of choice. (ie. Sucanat, Cane, Coconut Palm, Turbinado etc)
2 Cups of Almond Flour (or other nut flour) OR Rice Chex, Rice Crispy Cereal, Gluten Free Oats, Quinoa Flakes etc. (this could be a mix of several of these things too!)
Pinch of Salt.
1 Cup Allergy Free Chocolate Chips (optional)
- Place a sheet of parchment in a baking pan. (a 7x7, 8x8 or something near these sizes will work- use what you have)
- Make your powdered sugar! (this is very important) Select whichever variety you will like and powder it by running it through a coffee grinder or placing it in your blender. (no need for a fancy blender- any run of the mill brand will get the job done!) Neglecting to do this step will result in bars with a weird grainy texture. IF you want to just use regular white refined powdered sugar, that is fine. Just know that you will need 1 extra egg in the recipe (as store sold powdered sugar contains cornstarch and which will soak up more moisture than the homemade.)
- Preheat oven t0 350 Degrees. Make the brownie base: Combine all ingredients in a bowl and mix until it comes together. Stir in the chocolate chips and pour into the prepared pan. Note: This batter may seem like its not enough. When baked it will triple in size.
- Bake the brownies- for 25-28 minutes.
- While the brownies are baking Making the (no bake) peanut butter topping. In a sauce pan combine the Peanut Butter and Butter and melt. Add the sugar, and your "binder" of choice. (Almond Flour, Cereal, Oats etc.) throw in a pinch of salt and give it a taste test. If you like your bars sweeter, add a little bit more powdered sugar.
- Remove the baked brownies from the oven. Pour on top of them the Peanut butter topping. Smooth the surface and then sprinkle with chocolate chips.
- Place the pan into the fridge or freezer until firm.
Have fun with this recipe! Make it your own. Additional nuts and seeds ( or whatever your heart desires) can be added to the topping. Use this as an opportunity to clean our your pantry.PLEASE, come back and share with us your results. Feedback helps to guide others and gives me an idea how to keep on improving the content here at Real Sustenance. On an exciting note I'm happy to share that Iris Higgins and I just sent off our two brand new books to our publisher. They will both be available March 1st. We spent a great amount of time writing endlessly about how to substitute the various gluten free flours and other common allergens. I get so many of the same questions on a daily basis. We wanted to provide a resource that covered everything. Part 1 is now available on Amazon for pre-order. Part 2 will be joining it shortly. xo,
*All recipes and text on this site are the original creations and property of Brittany Angell. If you make a recipe from this website and would like to share it, this may be done by sharing photo’s and including a direct link to this website. Duplication of recipe text, or “adaptions” containing less than 4 major changes to the recipe is strictly forbidden *