For the next 30 days I’m switching to Living Now gluten-free products to try in place of the brands I usually use. They sent a selection of items to test, and the boxed brownie mix immediately caught my attention. Over the last few days I’ve baked multiple batches and narrowed down three favorite ways to enjoy gluten-free brownies. Below are simple, dependable variations that taste like the real thing—whether you follow a gluten-free or vegan approach.
Macaroon Brownies {Gluten Free/Vegan}
These macaroon brownies are a real crowd-pleaser. I served them at a dinner and the platter vanished—no one suspected they weren’t traditional brownies. In my years baking gluten-free, I’ve tried many mixes and homemade recipes, and this boxed mix bakes up with the same texture and satisfaction as classic brownies. One thing I especially appreciate is clear substitution guidance on the box for egg replacements, which makes it easy to adapt for vegan diets.
To make macaroon brownies: prepare the brownie mix according to the package instructions and pour into a greased 8×8 pan. Mix 1 1/2 cups shredded coconut with 3/4 cup cream of coconut (Coco Real) and 1/8 teaspoon almond extract. Bake the brownies until nearly set (about 30 minutes), remove them from the oven, and spread the coconut mixture on top. Return to the oven for 10–15 minutes until fully set, then briefly broil to lightly brown the coconut. Allow to cool completely before serving.
Peanut Butter Swirl Brownies {Gluten Free/Vegan}
These peanut butter swirl brownies are rich, easy, and pantry-friendly. They come together quickly and use common ingredients, so they’re perfect when you want a special treat without fuss. For the swirl: combine 3/4 cup creamy peanut butter with 4 tablespoons melted butter (use a soy-based or dairy-free butter for a vegan version). Stir until warmed and smooth, then fold in 1/2 cup powdered sugar, 1/2 teaspoon vanilla, and a pinch of salt. Drop spoonfuls of the peanut butter mixture over the prepared brownie batter and swirl gently with a knife. Bake at 350°F for 35–40 minutes, or until set. Cool completely before slicing to preserve the texture of the swirl.
Triple Layer Brownies {Gluten Free/Vegan}
The triple layer version delivers texture and contrast: a fudgy brownie base, a gooey marshmallow middle, and a crunchy chocolate-peanut topping. Bake the brownie base according to the package and allow it to finish baking fully. Immediately spread a small jar of marshmallow creme over the warm brownies and return to the oven for about 3 minutes to set the marshmallow into a soft layer. Meanwhile, melt 1 cup chocolate chips in 30-second microwave bursts, stirring between each burst. Stir in about 1/2 cup creamy peanut butter until smooth, then fold in 1 1/2 cups gluten-free puffed rice cereal. Spread this mixture over the marshmallow layer and chill until the layers firm up. Slice and serve chilled or at room temperature.
Gluten Free Brownies {3 Ways)
24
15 minutes
45 minutes
1 hour
Three delicious gluten-free brownie variations, all adapted from a convenient boxed mix and easy to customize for vegan diets.
Ingredients
- 1 box Living Now Gluten Free Brownie Mix
Macaroon Brownies
- 1 1/2 cups shredded coconut
- 1/8 tsp almond extract
- 3/4 cup cream of coconut (Coco Real)
Peanut Butter Brownies
- 4 tbsp butter (use soy-based or regular), melted
- 1/2 cup powdered sugar
- 3/4 cup creamy peanut butter
- 1/2 tsp vanilla extract
- Pinch of salt
Triple Layer Brownies
- 1 small jar vegan marshmallow creme
- 1 cup chocolate chips
- 1/2 cup creamy peanut butter
- 1 1/2 cups gluten-free puffed rice cereal
Instructions
- Preheat oven to 350°F. Spray an 8×8 baking pan with nonstick spray and set aside.
- Prepare the brownie mix according to package directions, using any allergy-friendly substitutions you need, and pour into the prepared pan.
Macaroon Brownies
- Combine shredded coconut, cream of coconut, and almond extract in a medium bowl and set aside.
- Bake the brownies about 30 minutes, until almost set. Remove from oven and spread the coconut mixture across the top (it may not fully cover the surface).
- Return to the oven for 10–15 minutes until fully set. Broil briefly 1–2 minutes to brown the coconut lightly. Cool completely before serving.
Peanut Butter Brownies
- Mix peanut butter with hot melted butter until smooth. Stir in powdered sugar, vanilla, and salt. Drop tablespoons of the peanut butter mixture onto the brownie batter and swirl with a knife.
- Bake at 350°F for 35–40 minutes or until set. Cool completely, then slice and serve.
Triple Layer Brownies
- Bake the brownies fully according to the package. Immediately spread marshmallow creme over the warm brownies and bake an additional 3 minutes.
- Melt chocolate chips in the microwave in 30-second bursts, stirring frequently. Stir in peanut butter until smooth, then fold in puffed rice cereal. Spread over the marshmallow layer and chill to set before serving.
Did you make this recipe?
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Disclaimer: I was provided product and compensation as part of my partnership with NOW Foods.