Ultimate Gluten-Free Crunch Brownies: Your Favorite Candy Bar in a Fudgy Treat!

While a classic fudgy brownie recipe holds a special place in every dessert lover’s heart, there’s an undeniable joy in elevating this beloved treat with exciting mix-ins or unique toppings. Today, we’re taking our brownies to a whole new level, transforming them into a delightful gluten-free rendition of a classic candy bar – the crunch bar!

Prepare to be amazed by these Gluten-Free Crunch Brownies. They are meticulously crafted to deliver the iconic flavor and satisfying texture of a traditional crunch bar. Imagine a rich, chewy, and intensely fudgy gluten-free brownie base, generously crowned with a luxurious chocolate and crisp rice cereal topping. Each bite promises that familiar, irresistible crunch, reminiscent of your favorite chocolate bar. It’s pure dessert magic, without any gluten!

Despite their sophisticated taste and texture, these crunch bar brownies are surprisingly straightforward to make. You won’t need any specialized baking skills or hard-to-find ingredients. With simple steps and common pantry staples, you can create an extraordinary dessert that will impress everyone, whether they’re gluten-free or not. Get ready to bake something truly epic!

Essential Ingredients for Your Epic Gluten-Free Crunch Brownies

Crafting these extraordinary gluten-free crunch brownies starts with a selection of quality ingredients. Each component plays a vital role in achieving that perfect fudgy base and delightfully crispy topping. Here’s a closer look at what you’ll need:

• Chocolate Chips: We recommend using semisweet chocolate chips for both the brownie batter and the irresistible crunch topping. This choice offers a balanced sweetness that prevents the brownies from being overly sugary, yet isn’t too bitter. You can experiment with milk chocolate for a sweeter profile or dark chocolate for a richer, more intense flavor, but semisweet is our tried-and-true favorite for this recipe.
• Butter: Good quality butter is essential for achieving a deeply rich and moist brownie. For those seeking a dairy-free option, high-quality dairy-free or vegan butter sticks can be substituted successfully without compromising on taste or texture. The butter contributes significantly to the fudginess that defines these brownies.
• Vanilla Extract: A touch of pure vanilla extract is a non-negotiable ingredient in any chocolate dessert. It beautifully enhances and deepens the chocolate notes, adding a subtle warmth and complexity to the overall flavor profile.
• Granulated Sugar: Beyond just sweetness, sugar plays a crucial role in the texture of your brownies. Properly dissolving the sugar with the eggs is the secret to achieving that coveted glossy, crinkly top that’s a hallmark of a perfectly baked brownie. Don’t rush this step—it’s worth the extra minute or two!
• Large Eggs: Two large eggs are vital for the structure, chewiness, and slight rise of these brownies. They contribute to the dense, fudgy texture while binding all the ingredients together seamlessly.
• Gluten-Free Flour Blend: To keep things wonderfully simple and reliably gluten-free, we opt for a 1:1 gluten-free all-purpose flour blend. Brands like King Arthur’s measure-for-measure gluten-free flour are excellent choices, designed to perform similarly to traditional wheat flour in most recipes. This blend is our go-to for many baked goods, ensuring consistent results.
• Unsweetened Cocoa Powder: For the brownie base, unsweetened natural cocoa powder (not Dutch-processed) is our preference. Natural cocoa tends to have a more vibrant, slightly fruity chocolate flavor that pairs wonderfully with the semisweet chocolate chips. Brands like Hershey’s are readily available, affordable, and deliver consistent quality.
• Kosher Salt: A pinch of kosher salt might seem small, but it’s mighty! Salt is crucial for balancing the sweetness of the chocolate and sugar, enhancing all the other flavors, and preventing the brownies from tasting flat. If you’re using fine table salt, remember to use slightly less, as it’s more concentrated than kosher salt.
• Our Signature Crunch Topping: This is where the magic happens! The easy-to-make crunch topping consists of melted chocolate, butter, and gluten-free crisp rice cereal. It perfectly mimics the taste and satisfying texture of a classic Crunch bar, elevating these brownies from delicious to absolutely legendary. Just remember one crucial detail: ensure your crisp rice cereal is certified gluten-free, as many popular brands (like Rice Krispies) contain malt, which is not gluten-free. Check out our guide on which crisp rice cereals are truly gluten-free to make sure your brownies are safe for everyone!

How to Make Gluten-Free Crunch Bar Brownies: A Step-by-Step Guide

For precise ingredient amounts, detailed instructions, and helpful tips, please refer to the full recipe card located below.

First, Master the Fudgy Brownie Base

The foundation of these incredible crunch brownies is a rich, dense, and ultra-fudgy gluten-free brownie. Achieving this perfect texture is simpler than you might think:

1. Preheat Oven & Prep Pan: Begin by preheating your oven to 350°F (175°C). Line an 8×8 metal baking pan with parchment paper, allowing some overhang on the sides. This makes lifting the brownies out much easier. Using a metal pan is crucial here, as glass or ceramic can cause the edges to overbake before the center is done, leading to dry brownies.
2. Melt Chocolate & Butter: In a small saucepan, gently melt the chocolate chips and butter together over low heat, stirring continuously until the mixture is smooth and glossy. Alternatively, you can use a microwave-safe bowl, melting in 20-30 second intervals, stirring well after each one, until fully combined. Remove from heat immediately once smooth.
3. Stir in Vanilla: Once the chocolate-butter mixture is melted and smooth, stir in the vanilla extract. The warmth of the chocolate helps to release the vanilla’s aromatic compounds, deepening the flavor.
4. Whip Sugar & Eggs: In a large mixing bowl, combine the granulated sugar and large eggs. Using a whisk or hand mixer, beat them together vigorously for several minutes. This step is key for that signature glossy, crinkly brownie top! Continue mixing until the sugar has almost completely dissolved (test by rubbing a tiny bit between your fingers – it should feel smooth), and the mixture has visibly lightened in color and become thick and ribbony. This will take about 2-3 minutes with an electric mixer or 5-7 minutes by hand.
5. Combine Wet Ingredients: Gradually pour the slightly cooled chocolate mixture into the whipped egg mixture, stirring gently until just combined. Be careful not to add hot chocolate to cold eggs, as this can scramble them. The mixture should be warm, not hot.
6. Mix in Dry Ingredients: Add the gluten-free flour blend, cocoa powder, and kosher salt to the wet ingredients. Fold gently with a spatula until just combined. Overmixing at this stage can lead to tough brownies, so stop as soon as no dry streaks of flour remain.
7. Pour & Bake: Transfer the brownie batter into your prepared 8×8 pan, spreading it evenly. Bake for 20-23 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking, as this is the primary cause of dry, cakey brownies.
8. Cool Completely: Allow the brownies to cool completely to room temperature in the pan before attempting to add the topping. This is a critical step to ensure the crunch topping sets properly and doesn’t melt into the warm brownies. You can speed up the cooling process by placing the pan in the refrigerator.

Next, Create the Irresistible Chocolate Crunch Topping

Once your brownies are cool, it’s time to add the signature crispy layer that makes these treats taste just like a classic crunch bar:

1. Melt Chocolate & Butter: In a clean saucepan, gently melt the chocolate chips and butter together over low heat, stirring until completely smooth. This mixture will be noticeably thicker than your brownie batter, which is normal. If it becomes too stiff to stir easily, you can add 1/2 teaspoon of vanilla extract (optional) to help loosen it, though it’s often not necessary. As with the brownie base, microwaving in short intervals is also an option.
2. Mix in Cereal: Remove the melted chocolate from the heat. Add the gluten-free crisp rice cereal to the chocolate mixture and stir thoroughly until every piece of cereal is well coated with chocolate.
3. Top the Brownies: Pour the chocolate-cereal mixture evenly over the completely cooled brownies. Gently spread it out with an offset spatula or the back of a spoon to form a smooth, even layer across the entire surface.
4. Chill to Set: Transfer the brownies to the refrigerator for 30-60 minutes. This chilling time allows the chocolate topping to firm up and set, ensuring that perfect crispy crunch when you bite into them.
5. Serve & Store: Once the topping is firm, remove the brownies from the pan using the parchment paper overhang. Use a sharp knife (warming it under hot water and wiping dry between cuts can help achieve cleaner slices) to cut the brownies into desired squares or rectangles. Enjoy immediately!
6. Storage: Store any leftover brownies in an airtight container in the refrigerator for 2-3 days for optimal freshness and crunch. For longer storage, you can freeze them for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

Frequently Asked Questions & Pro Tips for the Best Crunch Bar Brownies

Ensure Your Cereal is Certified Gluten-Free! This is absolutely critical for a truly gluten-free dessert. Standard Rice Krispies cereal contains malt, which is not gluten-free. To guarantee your brownies are safe for those with celiac disease or gluten sensitivity, you must use a brand of certified gluten-free crisp rice cereal. We highly recommend Barbara’s or the Aldi brand, both of which are excellent and widely available options.

Our Go-To Brownie Pan: For consistently perfect brownies and bars, we always reach for this 8×8 metal square baking pan. Its durable construction and light-colored metal ensure even baking, preventing the edges from scorching while the center remains gooey. Darker pans can absorb too much heat and lead to unevenly baked goods, so a light metal pan is always best for brownies.

To Refrigerate or Not to Refrigerate? While these gluten-free crunch bar brownies can be kept at room temperature for 1-2 days, we generally recommend storing them in the refrigerator. This helps them maintain their freshness, fudgy texture, and crisp topping for up to 3-4 days. For the best eating experience, pull them out of the fridge about 15-30 minutes before serving to allow them to come closer to room temperature, which enhances their flavor and softness.

Smart Cutting for Rich Brownies: These epic brownies are incredibly rich, so smaller servings are often preferred. We usually cut them into 9 large squares initially. For serving, we then cut each large square in half, creating a total of 18 perfectly sized rectangles. This smaller portion is ideal for dessert bars, party platters, or as part of a larger treat spread. If these are the sole dessert, you might opt for 16 squares (4 rows by 4 columns) for slightly larger portions.

Can I Use a Boxed Brownie Mix? Absolutely! While we adore our from-scratch brownie recipe for its depth of flavor and fudginess, a high-quality gluten-free boxed brownie mix works wonderfully as a shortcut. Our top recommendation for a gluten-free brownie mix is this one, which consistently delivers excellent results. Just follow the package directions for baking, then proceed with our crunch topping recipe.

Achieving That Glossy Top: The secret to a beautiful, crinkly, glossy top on your brownies lies in fully dissolving the sugar when whipping it with the eggs. This creates a stable emulsion that traps air and creates a meringue-like crust on top during baking. Don’t skip or rush this step!

Don’t Overbake: Overbaking is the enemy of a fudgy brownie. Always keep an eye on your brownies towards the end of the baking time. They should look set around the edges but still appear slightly underbaked in the very center. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Remember, brownies continue to cook slightly from residual heat after being removed from the oven.

Perfect for Any Occasion: These gluten-free crunch brownies are versatile! They’re perfect for birthday parties, potlucks, holiday gatherings, or simply as a special treat for yourself. Their unique texture and familiar flavor make them a crowd-pleaser that caters to gluten-free dietary needs without sacrificing deliciousness.

Recipe Card

Print Recipe

Gluten-Free Crunch Bar Brownies

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★★★★★

5 from 1 review

• Author:
  Emily Dixon, Sweets & Thank You
• Total Time:
  55 minutes
• Yield:
  16-20 brownies
• Diet:
  Gluten Free

Print Recipe

Description

Made with fudgy gluten-free brownies and a chocolate crisp topping, these gluten-free crunch brownies channel all the flavor and texture of the classic candy bar!

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Ingredients

For The Brownie Layer:

• 1 1/3 cups (8 ounces/226 grams) semi-sweet chocolate chips
• 5 Tablespoons butter
• 1 teaspoon vanilla extract
• 3/4 cup (150 grams) granulated sugar
• 2 large eggs
• 1/3 cup (40 grams) gluten-free measure-for-measure flour
• 3 Tablespoons (24 grams) unsweetened cocoa powder*
• 1/2 teaspoon kosher salt (use less if using fine table salt)

For The Crunch Topping:

• 2 cups (12 oz./340 grams) semi-sweet chocolate chips
• 4 Tablespoons butter, cut into pieces
• 1 1/2 cups gluten-free crisp rice cereal**

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Instructions

First, Make The Brownie Base:

1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Line an 8×8 metal baking pan with parchment paper. (Use metal instead of glass or ceramic, or the brownies will climb the sides of the pan.)
2. Melt The Chocolate & Butter. In a small saucepan, gently melt the chocolate and butter together on low heat, stirring until smooth. You can also do this in a microwave-safe bowl, melting in 20-30 second increments in the microwave, stirring after each interval. Remove the pan from the heat.
3. Stir In The Vanilla, and mix until smooth and glossy.
4. Whip Sugar & Eggs. In a large mixing bowl, combine the sugar and eggs. Whisk or beat until the sugar has dissolved and the egg mixture has lightened in color significantly. (When you rub the mixture between your fingers, there should be almost no grit at all.) This will take several minutes by hand, or 2-3 minutes with a hand mixer.
5. Combine Eggs & Chocolate. Pour the partially cooled mixture into the egg mixture and stir to combine.
6. Mix In Dry Ingredients. Add gluten-free flour, cocoa powder and salt to the batter and stir until just combined and no dry patches remain.
7. Pour Into The Pan & Bake. Pour the brownie batter into the prepared pan and bake at 350 degrees for 20-23 minutes, or until the brownies are set on the top. (Try not to over-bake here or the brownies will go dry.)
8. Cool Completely Before Topping. Let the brownies cool to room temperature before adding the crunch topping. (You can speed this up by popping them into the fridge to cool down)

Then Make The Crunch Topping

1. Melt Chocolate & Butter. In a clean saucepan, gently melt the chocolate and butter together until smooth. This mixture will be thicker than what you used for the brownie batter. If it’s getting difficult to stir, you can add 1/2 teaspoon vanilla extract to help, but this isn’t necessary. (Alternatively, you can melt the chocolate and butter in 20-30 second increments in a microwave safe bowl)
2. Mix In Cereal. Add the cereal to the chocolate and stir to coat well.
3. Top The Brownies. Pour the chocolate/cereal mixture onto the cooled brownies and gently smooth it out into an even layer. Chill the brownies in the fridge 30-60 minutes to allow the chocolate to set.
4. Serve & Store. Cut the brownies into squares or rectangles and enjoy! Keep leftover brownies in the fridge 2-3 days, or freeze up to 2 months in an airtight container or bag.

Notes

*I use regular unsweetened cocoa rather than dark cocoa/Dutch-processed cocoa. It’s personal preference, but I think the regular cocoa complements the crunch topping better!

**Be sure your crisp rice cereal is certified gluten-free. (Rice Krispies brand contains malt and is NOT gluten-free) We like Barbara’s or Aldi brands!

• Prep Time:
  30 minutes
• Cook Time:
  25 minutes
• Category:
  Dessert
• Method:
  Oven
• Cuisine:
  American