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 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 COOKIE BROWNIE BARS
Bake a delicious new dessert bar everyone can enjoy by following this recipe for gluten-free brookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- In medium bowl, stir cookie ingredients until soft dough forms. Drop dough by tablespoonfuls onto bottom of pan.
- In another medium bowl, stir brownie ingredients until well blended. Drop batter by tablespoonsfuls evenly between mounds of cookie dough.
- Bake 30 to 35 minutes or until cookie portion is golden brown. Cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 17 g, TransFat 0 g
(GLUTEN FREE) MAGIC COOKIE BARS
I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free. I have been trying to come up with desserts for him so he doesn't feel left out. This is an amazing dessert and will stay fresh for days...if they last that long in your house! Perfect for Passover - no flour!
Provided by Jewels
Categories Desserts Cookies Bar Cookie Recipes
Time 1h55m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
- Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
- Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
- Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
- Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
- Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 46.8 g, Cholesterol 25.3 mg, Fat 23 g, Fiber 2.9 g, Protein 10.1 g, SaturatedFat 7.3 g, Sodium 163.3 mg, Sugar 38.1 g
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