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
dairy-free semisweet chocolate chips
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
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1Preheat 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.
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2Bake 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.
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