Gluten Free BUTTERFINGER® Cheesecake Brownie Bars

FEARLESS DINING (1)
9Ingredients
45Minutes
540Calories

Ingredients

US|METRIC
  • 1/2 cup unsweetened cocoa
  • 1/2 cup gluten-free flour (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 1 teaspoon baking powder
  • 1 dash salt
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 1 stick butter (melted)
  • 1/4 cup almond milk
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    NutritionView More

    540Calories
    Sodium18% DV420mg
    Fat43% DV28g
    Protein16% DV8g
    Carbs24% DV72g
    Fiber20% DV5g
    Calories540Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol165mg55%
    Sodium420mg18%
    Potassium290mg8%
    Protein8g16%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate72g24%
    Dietary Fiber5g20%
    Sugars51g102%
    Vitamin A20%
    Vitamin C2%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Yummly User a month ago
    Your measurements must be off. I used an 8x8 pan and my brownie is an inch and a half thick and the cream cheese was enough to do two batches. Considering you said you used a 7x7 pan and your bars are considerably thinner the amounts in the recipe should be halved or use a 9x13 pan. Also according to Nestle’s site not all butterfinger products are considered GF. The cups you use are not GF but the full and snack size bars are. This is a severe allergic issue for some and research should be done. You also don’t mention if the brownie should be cooked fully in the initial oven time as it goes back in for an additional 25min with the cheese topping after. With the proportions so off it was a soupy mess

    PlanShop