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Crunchy Gluten-Free Brownie Bark
Elizabeth Barbone - June 12, 2014

The recipe comes together in just minutes. Just stir together some white-rice flour (or any gluten-free flour), cocoa powder, sugar, salt, and baking soda with two eggs and two tablespoons of oil. That's it. If the mood strikes, stir chopped nuts, mini-chocolate chips, dried fruit, toffee pieces or candy pieces into the batter. In one batch, I added a little peppermint oil for a friend who loves anything mint-chocolate.

To achieve the crunchy bark-like consistency, be sure to spread the batter in a thin layer onto a rimmed baking sheet. This is key—if the batter is too thick, you get brownies, not brownie bark.

As soon as the brownie sheet comes out of the oven, cut it into small pieces. You can eat them like cookies, or even crumble them over ice cream. Plus, it makes a perfect hostess gift for summer barbecues. Once you make a batch, you might just keep making it. Trust me on this.

About the author: Elizabeth Barbone is the owner and editor of and is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

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