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9Ingredients
45Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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 tsp. baking powder
- 1 dash salt
- 1 cup sugar
- 1/2 tsp. vanilla
- 2 large eggs
- 1 stick butter (melted)
- 1/4 cup almond milk
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium420mg18% |
| Potassium290mg8% |
| Protein8g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber5g20% |
| Sugars51g |
| 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.
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Reviews(1)
Yummly User 5 years 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