Gluten-Free Butterscotch Brownies - dummies

Gluten-Free Butterscotch Brownies

By Jean McFadden Layton, Linda Larsen

These delicious gluten-free butterscotch brownies pack and ship well. You can frost them with a chocolate or caramel frosting. They’re also delicious with some butterscotch or chocolate chips (gluten-free, of course) stirred in along with the walnuts.

Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 16 bars

1/4 cup unsalted butter

1 cup packed brown sugar

1 egg

1 teaspoon vanilla

1/2 cup minus 2 teaspoons (63 grams) brown rice flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup finely chopped walnuts

  1. Preheat the oven to 325 degrees F.

    Lightly grease an 8-x-8-inch square baking pan with unsalted butter and set aside.

  2. In a medium saucepan, melt the butter. Add the brown sugar and heat, stirring, until the sugar is dissolved.

    Set aside to cool for 10 minutes.

  3. Beat in the egg and vanilla.

  4. In a small bowl, combine the flour, baking powder, and salt. Stir the flour mixture into the butter mixture. Add the nuts, mixing gently.

  5. Pour the batter into a prepared pan and bake for 25 to 33 minutes, until brownies are set and light golden-brown.

    Cool and cut into bars.

Per serving: Calories 121 (From Fat 51); Fat 6g (Saturated 2g); Cholesterol 21mg; Sodium 70mg; Carbohydrate 17g; Dietary Fiber 0g; Protein 1g.