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!
Course: Dessert
Cuisine: American
Servings: 48 Brownies
Calories: 128kcal
Author: Gluten Free & More
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)
US Customary - Metric
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 Facts
Gluten Free Sweet & Salty Brownies Recipe
Amount Per Serving
Calories 128Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g35%
Cholesterol 40mg13%
Sodium 90mg4%
Potassium 18mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 326IU7%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
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June 19, 2012
Reply
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?
Gluten Free & More
June 20, 2012
Reply
Thanks Erin. I am sure it could work, I just don’t know the proportions.
June 20, 2012
Reply
I love the deep flavour of coconut palm sugar- delicious! Very yummy recipe, and very cute g.kiddie as well :)
Gluten Free & More
June 20, 2012
Reply
Thanks and yep – I love it (and that cutie pie!).
Linda
June 20, 2012
Reply
Harper is absolutely adorable!
Gluten Free & More
July 6, 2012
Reply
Thanks Linda – I agree!!!
June 21, 2012
Reply
Fabulous brownies, Carol! And super cute granddaughter! Thanks for sharing both with us. :-)
xo,
ShirleyJune 21, 2012
Reply
Your grand daughter is too cute :)
June 22, 2012
Reply
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!
Gluten Free & More
July 6, 2012
Reply
Thanks, she is a cutie for sure!
zaini
June 23, 2012
Reply
This recipe is the best!
Gluten Free & More
July 6, 2012
Reply
Thank you so much!
June 27, 2012
Reply
Great site and I am sure some of my fitness clients will be interested in this site.
Thanks
NickGluten Free & More
July 6, 2012
Reply
Thank you Nick!
June 28, 2012
Reply
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.
Gluten Free & More
July 6, 2012
Reply
Thanks Alta and it sure sounds like we should do some sort of dessert exchange :)
Cynthia Thorstad
October 4, 2012
Reply
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?
Gluten Free & More
October 5, 2012
Reply
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.
Abbie Norowzi
January 13, 2013
Reply
These are wondrful and easy to make! My 15-year-old daughter made these. We don’t have a food processor – she we made them with a mixer using mini chips. We aren’t gluten-intolerent, but we have friends and relatives who are. ANYONE will love this rich, dark, fudgy brownie! We got the recipe from the back of Wholesome Foods Organic Coconut Palm Sugar. She halved the recipe and baked in an 8″x8″ pan for 20 min. We found that the flavor and texture improved after cooling for several hours. Thanks for the fantastic recipe!
Gluten Free & More
January 14, 2013
Reply
Hi Abbie, thanks for letting me know how much you loved it. I am always so happy when the non-gluten free chime in!!! You’re very, very welcome.
Lucy Wallis
April 12, 2015
Reply
just tried these brownies but used regular sugar as we don’t have many fancy options here.
they did not taste good, next time i will try a lot more sugar and a lot less cocoa. texture was good though. hate it when recipes don’t work out :( and also when they need fancy ingredients i can’t find. sighCR
September 4, 2015
Reply
Hi Carol! These look tasty. What would you recommend for egg substitute? I have been using flax meal/water. Is there a better option? It has to be dairy and grain free as well. Thank you!
Gluten Free & More
September 8, 2015
Reply
CR,
That’s a perfectly good sub but here is a list of other options for you to choose from also, I hope it helps. :)
3 tablespoons unsweet applesauce plus 1 teaspoon baking powder for each egg
3 tablespoons mashed banana
1.5 teaspoons Ener-G Egg Replacer plus 2 tablespoons water or dairy-free milk for each egg
1 teaspoon baking powder , 1.5 tablespoons water, a 1.5 tablespoons oil
3 tablespoons fruit puree plus 1 teaspoon baking powder for each eggEnjoy! xo, Carol
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