Brownies and Bars

Gluten-Free Apple Pie Shortbread Bars

These Gluten-Free Apple Pie Shortbread Bars are a delicious combination of an apple pie and an apple crisp!

GF Apple Pie Bars

These apple pie shortbread bars and simple to make and are yummy with or without the gooey drizzle on the top.

GF Apple Pie Bars

Without the drizzle:

GF Apple Pie Bars

Here’s how it came together. I made the gluten-free shortbread and pressed it into the bottom of a parchment-lined 8 x 8 pan. While I baked the shortbread for 15 minutes, I assembled the apple filling in a large bowl and spiced up the apple slices with ground cinnamon, ginger, cloves, nutmeg, brown sugar, and a little gluten-free flour.

I also had time to make the crumb topping mixture with melted butter, brown sugar and gluten-free flour.

GF Apple Pie Bars Collage

Once  the shortbread was finished baking, I topped it with half of the crumb mixture, added the sliced apple mixture, and then completed it with the remainder of the topping. I baked it for 45 minutes and then let it cool for a few hours before refrigerating it overnight.

The next day, after it was set, I lifted it out of the pan and cut it into bars. I made a quick drizzle with powdered sugar, milk, and vanilla and decorated the bars. This last step is totally optional, but I like a little gooey drizzle just to top it off.

GF Apple Pie Bars

Result? Seriously apple pie slash apple crisp heaven!

GF Apple Pie Bars

What would make this over-the-top? A scoop of vanilla ice cream on top! Sadly, I did not get that shot before the bars were consumed! But you can just pretend you see that scoop sitting on top…right? 😉

GF Apple Pie Bars

Try these Gluten-Free Apple Pie Shortbread Bars this fall (or anytime) and let me know how you like them!

GF Apple Pie Bars

Gluten-Free Apple Pie Shortbread Bars
 
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Gluten-Free Apple Pie Shortbread Bars
Author:
Serves: 9-12
Ingredients
  • Shortbread
  • ½ cup unsalted organic butter, room temperature
  • ¼ cup organic sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pink Himalayan salt
  • 1 cup all-purpose gluten-free flour
  • Apple Filling
  • 3 organic apples, peeled and thinly sliced
  • 2 Tablespoons all-purpose gluten-free flour
  • 2 Tablespoons organic brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • Topping
  • ½ cup all purpose gluten-free flour
  • ¾ cup organic brown sugar, packed
  • ¼ cup organic butter, melted or at room temperature to cut in
  • Drizzle
  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 300° F.

  2. Line an 8 x 8 baking pan with parchment paper. Make sure and bring the parchment up the sides so it will be easy to lift out later when you’re ready to cut the bars.

  3. Shortbread Base
  4. Using a stand mixer, place butter in bowl and mix on high for at least 5 minutes . Butter should be more white than yellow at this point; that's how you'll know it's creamed.

  5. Add sugar, vanilla, and salt to the butter and combine.

  6. Once combined, add in the gluten-free flour and mix well.

  7. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.

  8. Apple Filling
  9. In a large bowl, combine the apples, flour, sugar, cinnamon, ginger, cloves, and nutmeg. Make sure all the apples are well coated.

  10. Crumb Topping
  11. Mix the gluten-free flour and ¾ cup brown sugar. Cut in the butter with a fork until crumble-like consistency is achieved.

  12. Remove the crust from the oven and turn the heat up to 350° F.

  13. Sprinkle half of the crumb topping over the short bread and then layer the apples on top.

  14. Finally, sprinkle the remainder of the crumb topping on top and place in the oven to bake for 45 minutes. Because oven temperatures vary, you may need to bake yours a little longer. You want to make sure the apples are tender. Test with a fork.

  15. Remove from the oven and allow to cool fully (at least a few hours) before covering and placing in the refrigerator overnight to set.

  16. Once it's set, remove from baking dish by lifting out the parchment paper and cutting into bars.

  17. Drizzle
  18. Sift powdered sugar into bowl. Add milk and vanilla and whisk until smooth.

  19. Drizzle mixture over bars and let set before serving.

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Cherry Chocolate Chip Blondie Bars (Gluten-Free)

These Cherry Chocolate Chip Blondie Bars are amazingly easy and delicious!

Cherry Chocolate Chip Blondie BarsNote: This post contains Amazon affiliate links.

You can use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, as I did here, or use conventional all-purpose flour. Same deliciousness, either way!

If you’re like me, you’re seeing cherries everywhere right now. I picked up these gorgeous Bing cherries at the market and immediately began thinking about how to use them. Not too long ago, I came across Averie’s cherry blondie recipe and decided to try it with these Bing cherries. With just a few tweaks, and using gluten-free flour, it was a success! Her base recipe is the perfect vehicle for these lovely Bing cherries. Thanks, Averie!

Bing Cherries

And, of course, you’ll need chocolate chips to go with the cherries.

Bing Cherries Chocolate Chips

Make sure you pit the cherries first. It can be messy, so take care to wear an apron and clean up any cherry juice immediately. That stuff will stain! You’ll need just a cup of pitted cherries, so it really won’t take long to pit that amount. I rough chopped the cherries after I pitted them, leaving large chunks. I find this works better in this type of recipe.

Putting the recipe together is easy. It’s one bowl, no mixer – hooray! Melt butter, stir in sugar, egg, vanilla, cinnamon, salt, and flour. Lightly fold in chocolate chips and cherries, pour into baking dish and bake.

Cherry Chocolate Chip Bars

The hardest part is waiting for the blondie bars to cool. You really must do this. If you try to cut before cooling, you won’t get a lovely bar. It will still be yummy, but the cooling process will help “set” the whole thing.

 

Cherry Chocolate Chip Blondie Bars

These bars are crazy-good and I may need to make another batch – they were gobbled up quickly!

Cherry Chocolate Chip Blondie Bars

The next day, I warmed one up in the microwave and then added a scoop of vanilla ice cream. Now that’s how to consume these beauties!

Cherry Chocolate Chip Blondie Bars

Let me know how your batch turns out!

Note: This post contains Amazon affiliate links.

Cherry Chocolate Chip Blondie Bars (Gluten-Free)
 
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Cherry Chocolate Chip Blondie Bars (Gluten-Free) (Adapted from Averie Cook's recipe)
Author:
Serves: 9
Ingredients
  • 1 cup cherries, pitted and cut into large chunks
  • ¾ cup semi-sweet chocolate chips
  • ½ cup (1 stick) butter, melted (if using salted butter, omit adding salt later in recipe)
  • 1 cup (packed) light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup Bob's Red Mill gluten-free 1-to-1 baking flour
  • ¼ teaspoon salt (add only if you used unsalted butter)
Instructions
  1. Preheat oven to 350F.

  2. Line an 8x8 inch pan with parchment paper, and butter it well. Set aside.

  3. Pit cherries and rough-chop into large chunks. Set aside

  4. Use microwave to melt butter in medium-sized bowl.

  5. Add in brown sugar and stir to combine.

  6. Add egg and vanilla; stir to combine.

  7. Add in flour, cinnamon, and salt; stir to combine. Avoid over-mixing, otherwise you'll get tough blondies.

  8. Gently fold in cherries and chocolate chips.

  9. Pour batter into pan and smooth out evenly.

  10. Bake for 25-30 minutes or until edges begin to pull away from pan.

  11. Remove from oven and let cool for at least an hour before slicing and serving.

  12. Blondies will keep at room temperature for a few days (covered and sealed), and up to a week in the refrigerator (covered and sealed).

Cherry Chocolate Chip Blondie Bars Gluten-Free
Cherry Chocolate Chip Blondie Bars Gluten-Free

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Flourless Chocolate Brownies

These flourless chocolate brownies are amazing. No, really. They’re easy to make, they’re gluten-free, and they’re over-the-top full of chocolate! Just look at that crinkly, flaky top!

Note: This post contains affiliate links for products on Amazon.

Flourless Chocolate Brownie

This might be my favorite brownie recipe – they’re that good. Trust me, you’ll want to make these. 😉

Flourless Chocolate Brownie

Here’s the summary of how these insane flourless chocolate brownies came together (specifics are in the recipe at the end of this post). Melt the coconut oil and stir in the chocolate chips until melted. You’ll be gently stirring for a little while to get those chips melted. Sneak a taste or two, but leave some for the actual brownies. 😉 Set aside to cool.

Flourless Chocolate Brownies Collage

In another bowl, beat eggs, coconut sugar, and vanilla extract until smooth. I did this by hand, but you can use a hand-held mixer. If beating by hand, keep going until smooth – about 3 minutes or so. Add melted chocolate mixture and continue stirring to completely combine. Add in cocoa powder, salt, cornstarch, and a dash of cinnamon. Mix well to combine. Batter will be thick. Pour into a parchment-lined and well-oiled pan (I used coconut oil) and bake at 350°F for 25-30 minutes.

Flourless Chocolate Brownies Collage

Let the brownies cool completely before cutting and serving. Behold, the flaky and cracked top!

Flourless Chocolate Brownie

Consume with a glass of coconut milk, if that’s your thing. Equally wonderful would be a warm brownie topped with a scoop of coconut vanilla ice cream. The brownies didn’t last long enough for me to capture that photo! 😉

Flourless Chocolate Brownie

Enjoy!

Note: This post contains affiliate links for products on Amazon.

 

Flourless Chocolate Brownies (Gluten-Free)
 
Prep time
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Total time
 
Flourless Chocolate Brownies (Gluten-Free)
Author:
Serves: 9-12 servings
Ingredients
  • 6 Tablespoons coconut oil
  • 6 oz. semisweet chocolate chips
  • 2 large eggs (room temperature)
  • ⅔ cup coconut sugar
  • 2 teaspoons vanilla extract
  • ¼ cup unsweetened cocoa powder
  • 3 Tbsp cornstarch powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 350°F.

  2. Prepare pan by lining with parchment paper and oiling paper with coconut oil.

  3. In a microwave oven, melt coconut oil in a microwave-safe bowl. You can also melt the oil in a saucepan on the stove over low heat. Add in chocolate chips and gently stir until chips are completely melted. Set aside to cool.

  4. In a separate bowl, beat together eggs, coconut sugar and vanilla extract. You can beat by hand or by using a hand-held mixer. Beat until smooth, about 3 minutes by hand.

  5. Add in melted chocolate mixture and mix well.

  6. Add in cocoa powder, salt, cornstarch, and ground cinnamon. Mix well. Batter will be thick.

  7. Pour and spread batter into prepared pan and bake for 25-30 minutes.

  8. Remove from oven cool completely before cutting and serving.

Flourless Chocolate Brownies

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