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 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 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
TRADITIONAL BROWNIE GOODY BARS
Everything that's irresistible about a good candy bar just got rolled into one recipe. What's your favorite part? The brownies on the bottom? The frosting and peanuts in the middle? Or the crunchy cereal on the top?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
- Make and bake brownies as directed on box. Cool completely.
- Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
- Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 32 g, TransFat 1 g
BROWNIE GOODY BARS
Everything that's irresistible about a candy bar just got rolled into one recipe-brownies on the bottom, frosting and peanuts in the middle and crunchy cereal on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, grease bottom and sides of foil). Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 hour 30 minutes.
- Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
- Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate about 1 hour or until set before cutting. Cut into 4 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 53 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 220 mg, Sugar 37 g, TransFat 0 g
THE BEST GLUTEN FREE BROWNIES EVER...SERIOUSLY
I modified an old family favorite recipe upon going gluten-free. It is easy and super yummy and naughty. If you prefer to use a premade GF flour mix instead of the flours suggested, it will work just as well.
Provided by Lindsay L.
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 45m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
- Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
- Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 45.9 g, Cholesterol 68.4 mg, Fat 21.8 g, Fiber 4.1 g, Protein 4.8 g, SaturatedFat 10.8 g, Sodium 104.8 mg, Sugar 32.8 g
GLUTEN-FREE BROWNIES
These rich, fudgy chocolate brownies are gluten free. Serve with a scoop of vanilla ice cream for dessert, or leave to cool before storing in an airtight container for an afternoon treat
Provided by Esther Clark
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
- Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
- Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
- Leave to cool a little in the tin before cutting into 12 squares.
Nutrition Facts : Calories 515 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
AMAZING GLUTEN-FREE LAYER BARS
A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free.
Provided by Kate
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan.
- Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut.
- Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 19.7 g, Cholesterol 4.4 mg, Fat 10.9 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 42.6 mg, Sugar 16.6 g
GLUTEN-FREE BROWNIES
Looking for the perfect gluten-free brownie recipe? Look no further! Try these amazing chocolate brownies that melt in your mouth. No need for fancy gluten-free flours or blends, these brownies just use cornstarch. Enjoy!
Provided by Fioa
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
- Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 32.8 g, Cholesterol 55.5 mg, Fat 13.6 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 8 g, Sodium 84.6 mg, Sugar 15.1 g
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