Gluten-Free Brownie Bars

Total Time Prep: 20 min. Bake: 30 min. + cooling
Yield 16 servings
Contest Winner
Test Kitchen Approved
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

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

  1. 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.
  2. 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

1 bar: 266 calories, 19g fat (5g saturated fat), 12mg cholesterol, 131mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 6g protein.

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
Recipe Creator

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