Gluten Free Sweet Salty Chocolate Peanut Brownies
Fudgy gluten-free brownies combining rich chocolate with crunchy salted peanuts create an irresistible sweet and salty treat. Made with coconut palm sugar and corn starch instead of flour, these brownies deliver intense chocolate flavor with espresso undertones. The food processor method ensures a perfectly dense, fudgy texture while roasted peanuts on top add satisfying crunch and saltiness. Perfect for those avoiding gluten without sacrificing indulgence, these brownies work beautifully for parties, potlucks, or whenever you crave something decadently chocolatey with that addictive sweet-salty combination.
Ingredients
- 1 ¼ cups good quality semisweet chocolate chips
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup Wholesome Sweeteners Coconut Palm Sugarbrown sugar1:1refined sugar
sweetness may vary slightly
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons corn or tapioca starch
- ½ teaspoon kosher salt
- 1 teaspoon instant espresso powder
- 2 teaspoons pure vanilla extract
- 1 ½ cups salted dry roasted peanuts, chopped, gluten free
Instructions
- 1
Preheat oven to 375 degrees and line 9 by 12 inch baking dish with parchment paper, crumpling paper first for easier handling
- 2
Place chocolate chips and butter in food processor bowl and pulse a few times to roughly combine
- 3
Add eggs, coconut palm sugar, cocoa powder, corn or tapioca starch, salt, espresso powder and vanilla to processor and blitz until combined
- 4
Spread the lumpy batter into prepared baking dish
- 5
Sprinkle chopped peanuts over top and gently press into batter
- 6
Bake for 20 minutes or until batter is set and feels slightly firm to touch with outer edges appearing drier than inside
- 7
Let cool completely then cut into 1 1/2 inch squares
Tips
Crumple parchment paper before lining the pan to make it easier to fit into corners and create neat edges for removal.
Don't overmix in the food processor - the batter should remain lumpy for the best fudgy texture.
Press peanuts gently into batter surface so they stay put during baking but don't sink completely into the brownies.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Can be made 2 days ahead and stored covered. Flavor actually improves after first day.
Serve at room temperature for best fudgy texture. Can be warmed slightly if desired.
Common Mistakes
Don't overbake to avoid dry brownies - they should still feel slightly soft in center.
Use parchment paper to avoid sticking since these are very fudgy.
Let cool completely before cutting to prevent crumbling and get clean edges.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular all-purpose flour instead of starch?
No, this would make them no longer gluten-free. The starch provides structure without gluten and creates the signature fudgy texture.
What if I don't have a food processor?
Melt chocolate and butter together, then whisk in remaining ingredients by hand. The texture may be slightly less uniform but still delicious.
How long will these keep fresh?
Store covered at room temperature for 5 days or refrigerate for 1 week. They actually taste better after the first day.