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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
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1 cup almond butter
  • 1/2 cup agave nectar
  • 1 large egg, room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 package (10 ounces) dairy-free semisweet chocolate chips
  • 1 cup chopped walnuts, lightly toasted

Directions

  • Preheat oven to 325°. Line a 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.
Editor's Note
This recipe was tested with Enjoy Life semisweet chocolate chips.
Nutrition Facts
1 bar: 266 calories, 19g fat (5g saturated fat), 12mg cholesterol, 131mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 6g protein.

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