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Layered Almond Butter Quinoa Brownie – Gluten Free

Published: September 13, 2018 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 30 Minutes
Serves Serves 18
Layered Almond Butter Quinoa Brownie – Gluten Free
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Average Rating: 4 | Rated By: 2 users

An indulgent gluten-free dessert for chocolate lovers! The many layers are made up of delicious fudgy brownie, almond butter, quinoa puffs and chocolate. I am very excited about this gluten-free dessert because I am a chocolate lover, and this layered brownie is chocolaty throughout with added goodies such as almond butter, quinoa puffs and more chocolate, yum! I keep my brownies in the refrigerator, but always bring them to room temperature before serving, this way they melt in your mouth. Either way, they are delicious, hope you enjoy them

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Ingredients

  • 1 cup (2 sticks) salted butter + 2 Tbsp., divided
  • 1 cup coconut sugar
  • 1 Tbsp. Pure vanilla extract
  • 4 large eggs, whisked
  • 1 cup pure cocoa powder (unsweetened)
  • 1/2 cup almond flour
  • 1/2 cup all-purpose gluten-free flour blend
  • 1 cup GF unsweetened roasted almond butter
  • 1 1/2 cups GF quinoa puffs cereal (if you can't find quinoa puffs, use GF Rice Krispies cereal)
  • 3 cups GF dark or semi-sweet chocolate chips
  • Please visit our new STORE for exciting gluten-free products and more

    • Instructions

  • Preheat oven to 350 F and line an 8x12-inch baking pan with parchment paper
  • Melt 1 cup of butter in a small saucepan over medium heat. Remove from the heat and stir in coconut sugar until melted. Stir in vanilla and whisk in eggs
  • In a medium bowl mix cocoa powder, almond flour and flour blend. Stir in butter mixture until smooth. Pour batter into prepared baking pan and bake for 25 minutes. Remove to cool for 10 minutes
  • In a small bowl mix 2 tablespoons of melted butter and almond butter until creamy. Spread the almond mixture over the brownies and sprinkle with quinoa puffs
  • Melt the chocolate chips over a double boiler and pour over the top.
  • Refrigerate for 30 minutes and cut into squares. Store in a cool place, they are best at room temperature


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