Gluten-Free Coffee-Cake Brownies

September 09, 2016

Creating recipes to meet allergy needs can become time-consuming. Often I want a sweet snack without the drawn-out task of dropping or cutting out cookies. I decided to try fashioning a blonde brownie that used some leftover holiday pecan halves and came up with an amazing brownie that tasted like a coffee cake. I used salted butter because many unsalted butters contain natural flavors or flavorings that can often be derived from soy. Hope you enjoy them as much as we did!

Ingredients

½ cup (1 stick) salted butter
¾ cup granulated Sugar
¼ cup brown Sugar, packed
2 large eggs
1½ teaspoons vanilla extract
1 cup Bob\'s Red Mill Gluten-free I-to-I Baking Flour
¼ cup coconut flour
1 teaspoon baking powder
2 cups finely chopped pecans
1½ teaspoons ground cinnamon

Directions Preheat the oven to 350 degrees Fahrenheit. Grease an 8 x 8 inch square baking pan. Warm the butter to room temperature. Place the butter, along with the two sugars, into a mixing bowl. Using an electric mixer, cream together the butter and the sugars. Add the eggs and vanilla, beating well. Next add the flours, the baking powder, the pecans, and the cinnamon. Mix together until thoroughly combined. Use a spoon if dough seems too thick for the mixer. Scoop the dough into the 8x8 inch pan. Bake at 350 degrees for 30 minutes or until brownies tests done.

Nutritions

Calories
5623

Sodium
2749mg
114% DV

Fat
391g
601% DV

Protein
51g
103% DV

Carbs
408g
138% DV

Fiber
61g
244% DV

Baked Gluten-Free