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gluten-free-granola-brownies
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5 from 3 votes

Chewy Granola Brownies

Perfectly chewy gluten free Granola Brownies…Each bite unique with nuts, fruit, seeds, oat clusters, or any other deliciousness that comes from the granola mixed in. Optional dairy free.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Cake, lunch box, Sweet Treats
Cuisine: American, British, Gluten Free, optional dairy free
Keyword: brownies, chocolate, granola, nuts
Servings: 16
Calories per serving: 269.6kcal
Author: Gluten Free Alchemist - Kate Dowse

Key equipment

  • Kitchen scales
  • measuring spoons
  • 8 inch/20 cm square baking tin
  • baking paper
  • Oven
  • glass heat-proof bowl
  • small heat-proof bowl + microwave (or small saucepan & hob)
  • Mixing bowls
  • wooden/silicone spoon
  • fork

Ingredients 

  • 170 g unsalted butter (or good dairy free alternative) - cubed
  • 180 g good quality dark chocolate chopped
  • 90 g plain white gluten free flour blend I used GFA blend A - See NOTES
  • 20 g cocoa powder
  • ½ tsp xanthan gum
  • 1½ tsp gluten free baking powder
  • pinch fine sea salt
  • 125 g caster sugar preferably golden
  • 125 g soft light brown sugar
  • 1½ tsp vanilla extract optional
  • 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
  • 130 g very nutty/fruity granola See NOTES (important)

Decoration (OPTIONAL)

  • a few cubes of melted dark chocolate to drizzle
  • freeze dried raspberry powder to dust

Instructions

Prep the equipment

  • Base-line an 8 inch (20 cm) non-stick square baking tin with baking paper.
  • Pre-heat the oven to180 C/350 F/Gas 4.

Melt the chocolate with the butter

  • In a heat-proof glass bowl, melt together the butter and chocolate by either setting the bowl over a saucepan of lightly simmering water (stirring frequently). OR in a microwave set at medium on 30 second bursts, stirring between each until well blended.
  • Set aside to cool slightly.

Mix the dry ingredients

  • Mix together the flour, cocoa, xanthan gum, baking powder, salt and sugars, making sure all lumps are broken down. TIP: weigh into an airtight container and shake vigorously.
  • Set aside.

Making the brownies

  • Break the eggs into a large bowl and add the vanilla extract (if using).
  • Beat the eggs thoroughly with a fork, until well blended in appearance.
  • Add the melted chocolate mixture and thoroughly beat into the eggs with a wooden or firm silicone spoon.
  • Add the dry ingredients and beat again with the wooden/silicone spoon until smooth and even.
  • Add the granola and beat through until evenly-distributed in the mixture.
  • Pour the batter into the prepared baking tin and spread it to the edges, ensuring an even surface.
  • Bake for 30 to 40 minutes until the top is crisp and a skewer inserted into the centre comes out almost clean with a few crumbs attached.
  • Remove from the oven and leave in the tin to cool completely.
  • In order to make the brownie easier to cut, place in the fridge to firm up (it will soften back to 'chewy-gooey' once brought back to room temperature).
  • Once cold, carefully remove the brownie from the tin and cut into 16 even squares. If you prefer your brownies identical or want to remove the crustier edges, use a sharp knife to trim the sides before cutting into slices.

Decoration

  • Decorating the brownies is optional. However I opted to drizzle with melted dark chocolate and to dust with a sieved sprinkle of freeze-fried raspberry powder to complement the raspberry granola that I used.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour Blending Page. If using an alternative flour blend, the texture may be slightly different.
The granola used to make these brownies should have a high ratio of nuts and fruit in the mix. Too high a content of oats or grains will affect the brownie texture. If the granola used is weighted towards grains and flakes, substitute a portion of the weight with extra toasted nuts. 

Nutrition

Calories: 269.6kcal | Carbohydrates: 31.3g | Protein: 3.7g | Fat: 15g | Saturated Fat: 8.6g | Trans Fat: 0.4g | Cholesterol: 58.1mg | Sodium: 61.8mg | Potassium: 126.5mg | Fiber: 2.9g | Sugar: 19.9g | Vitamin A: 320.5IU | Vitamin C: 0.8mg | Calcium: 52.7mg | Iron: 2.2mg
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© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist