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I love it when I find a gluten-free treat that doesn’t taste gluten-free! It’s so nice not to have to make multiple desserts for my family. I usually stick with rice krispie treats or my favorite gluten-free sugar cookie mix, but I recently came across this recipe for gluten-free brownie bark and couldn’t believe my good fortune!
I’m one of those people who happens to LOVE the crunchy outside edges of the brownies (I’ll fight someone for a corner piece!) Since I had all the ingredients on hand I decided then and there I had to try making some. I’m sure glad I did! It is absolutely delicious and got the approval of all three of my boys!
Gluten-Free Brownie Bark
Adapted from Woman’s World Magazine, May 2015
Ingredients
- 1/2 cup + more for sprinkling, gluten-free semisweet mini chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 2 1/2 tablespoons coconut oil
- 2 egg whites, at room temperature
- 1/2 cup granulated sugar
- 6 tablespoons gluten-free all-purpose flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
Directions
Preheat oven to 300 degrees with racks in the middle and upper third positions. Line two cookie sheets with parchment paper or a Silpat.
Beat the egg whites until frothy.
Melt the 1/2 cup of chocolate chips, cocoa powder, coconut oil, and 1 1/2 teaspoons water over a double boiler. Whisk until smooth.
Add the egg whites, sugar, flour, baking soda, and salt to the chocolate mixture. Whisk until smooth.
Spread the chocolate mixture onto the cookie sheets in a thin layer. Sprinkle with extra chocolate chips.
Bake for 25 minutes or until the edges are crispy. About halfway through the cooking time, switch the pans from top to bottom and from front to back.
Allow the bark to cool then break apart into pieces.
Enjoy!
What is your favorite gluten-free treat?
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Gluten-Free Brownie Bark
Ingredients
- 1/2 cup + more for sprinkling gluten-free semisweet mini chocolate chips I like Enjoy Life brand
- 2 tablespoons unsweetened cocoa powder
- 2 1/2 tablespoons coconut oil
- 2 egg whites at room temperature
- 1/2 cup granulated sugar
- 6 tablespoons gluten-free all-purpose flour I like Grandpa’s Kitchen brand
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 300 degrees with racks in the middle and upper third positions. Line two cookie sheets with parchment paper or a Silpat.
- Beat the egg whites until frothy.
- Melt the 1/2 cup of chocolate chips, cocoa powder, coconut oil, and 1 1/2 teaspoons water over a double boiler. Whisk until smooth.
- Add the egg whites, sugar, flour, baking soda, and salt to the chocolate mixture. Whisk until smooth.
- Spread the chocolate mixture onto the cookie sheets in a thin layer. Sprinkle with extra chocolate chips.
- Bake for 25 minutes or until the edges are crispy. About halfway through the cooking time, switch the pans from top to bottom and from front to back.
- Allow the bark to cool then break apart into pieces.
