Gluten-Free Birthday

Until 5 years ago, I’d never even heard of Celiac Disease, and now I can count on two hands the people I know who have it. This gluten-intolerance, or inability to absorb certain nutrients from foods has become increasingly common. My sister-in-law is one of the people I know affected by Celiac. Although she never complains about the laundry list of foods she can’t eat, I always feel bad for her and think about how difficult it would be to be in her shoes.

Today happens to be my sister-in-law’s birthday! With the number of people with gluten-intolerances on the rise, there are now so many substitutes and options for those affected. What I’m trying to say is, she doesn’t have to go without a birthday cake. Since my exploration into the gluten-free baking world has just begun, I thought I’d start small before attempting a cake. So for her birthday, I made her Flourless Peanut Butter Nutella Brownies. Quite frankly, these brownies were so moist and decadent, you wouldn’t even think twice about them being gluten-free. Plus, it was an impossibility that they would be bad with peanut butter AND Nutella taking a front seat next to the dark chocolate. If you know someone who is affected by this disease, or if you want to try something new, then do everyone a favor and make these Flourless Peanut Butter Nutella Brownies!

Flourless Peanut Butter Nutella Brownies

Source: Citrus + Candy via Love Life Eat, with my own slight modifications

What You Need

  • 8 tablespoons unsalted butter (1 stick)
  • 6 tablespoons natural unsweetened peanut butter
  • 3 tablespoons Nutella
  • 1/2 cup + 1 teaspoon caster sugar*
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate, chopped or in pieces
  • 2 eggs lightly beaten
  • 1 cup almond meal (almond flour)

What To Do

  1. Preheat oven to 170°C/340°F and lightly grease and line a 8-inch square cake pan with parchment paper.
  2. In a pan over low heat, melt the butter, peanut butter, sugar and vanilla extract, then whisk together until smooth. Remove from heat, add the chopped chocolate, allowing it to settle for a moment, and then stir to combine. The mixture will be all slick and glossy. Beat in the eggs (please keep whisking vigorously, or you’ll have chocolate scrambled eggs), then the almond meal. Whisk vigorously to combine. Don’t freak out if you see specks of almond flour, this is all good and normal.
  3. Pour into tin then bake for about 20 minutes or until a skewer comes out clean. Leave to cool in tin for about 10 minutes then turn out and serve slightly warm and dusted with cocoa powder or powdered sugar.


*There’s a difference between confectioner’s, granulated, cane and caster sugar. The consistency of caster sugar is much like sand, a more finely ground version of granulated sugar, and it absorbs quickly into recipes — reducing the grit factor. I, however, used regular granulated sugar, as I could not find caster sugar.

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