{"id":30714,"date":"2021-03-16T08:50:50","date_gmt":"2021-03-16T12:50:50","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=30714"},"modified":"2025-03-10T16:23:57","modified_gmt":"2025-03-10T20:23:57","slug":"gluten-free-nanaimo-bar-brownies","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-nanaimo-bar-brownies\/","title":{"rendered":"Gluten-Free Nanaimo Bar Brownies"},"content":{"rendered":"

Gluten-Free Nanaimo Bar Brownies are what happens when you cross a Nanaimo Bar & a brownie... and make it gluten-free! Fantastic sugar rush! <\/p>\n

\"A <\/p>\n

Note: This recipe was first posted on my original blog, Celebration Generation, on September 6, 2020. It was transferred over to this blog on 3\/8\/2021<\/i><\/p>\n

The Nanaimo Bar Brownie Back Story!<\/h2>\n

On a recent morning, I picked up a Gluten-Free Nanaimo Bar at a local market.<\/p>\n

... It wasn\u2019t very good.<\/p>\n

You could tell that they had just converted a regular nanaimo bar recipe without making adjustments for differences in how their dry ingredients absorb moisture.<\/p>\n

In this case, I\u2019m assuming they used a gluten-free graham cracker, though it\u2019s hard to say. I had to develop my own Gluten-free Graham Cracker Recipe<\/a> a while back (for Beyond Flour 2<\/a>!), specifically because none of the commercially available gluten-free \u201cgraham crackers\u201d tasted, looked, or felt anything like graham crackers!<\/p>\n

As is the case in most gluten-free baking, a gluten-free graham cracker is likely to absorb moisture in a completely different way than a normal gluten-free graham cracker, because the flours used in them - and most GF flours, for that matter - tend to absorb water in wildly different ways than wheat flour.<\/p>\n

It\u2019s why I develop all of my gluten-free recipes from the ground up, rather than simply convert from a \u201cnormal\u201d version. Ratios and techniques don\u2019t always swap out evenly, after all!<\/p>\n

Anyway, I digress. This was not a good Nanaimo Bar... even though I\u2019d previously been convinced that \u201cNot good Nanaimo Bars\u201d were not possible.<\/p>\n

This was a gooey, incoherent mess, and almost reminded me of an undercooked brownie. <\/p>\n

\"A<\/p>\n

The Inspiration and the Execution<\/h2>\n

I\u2019d actually been craving a brownie for a few days before this, so it got me thinking of brownies. A gooey brownie with a good layer of chocolate frosting sounded really good right about then.<\/p>\n

... but what if I topped a brownie with the top two layers of a Nanaimo Bar?<\/p>\n

A proper brownie, a thick layer of the custard buttercream, and the chocolate ganache on top?<\/p>\n

And what if I tweaked the brownie recipe itself to have some of the flavours of a Nanaimo Bar?<\/p>\n

The idea intrigued me. It sounded SO wrong, but also... kinda right. It would be an unholy bastardization of tradition, but it would be a TASTY unholy bastardization of tradition.<\/p>\n

... and that is how I - an intellectual - came to make a BAKED version of an unbaked bar, on one of the hottest days of the year. LOL.<\/p>\n

While I wanted the brownies to be a NOD to the base of a proper Nanaimo Bar, I wanted them to be *brownies*, specifically. So, while there\u2019s a bit of almond and some coconut in there, don\u2019t expect them to be the same as a Nanaimo Bar base. <\/p>\n

This was more about dressing up a brownie, than anything.<\/p>\n

Note: I left out graham cracker anything on purpose - the store bought ones are gross, and frankly, for a brownie... it\u2019s not worth the effort to make a batch of graham crackers, for the small amount I would have put in here. <\/p>\n

\"A<\/p>\n

But Wait... What Is A Nanaimo Bar?<\/h2>\n

If you\u2019re something other than Canadian, you\u2019re probably wondering what a Nanaimo Bar is, so let me back up a bit.<\/p>\n

A Nanaimo bar is a traditional Canadian sweet. It\u2019s a no-bake, 3 layer bar that is *quite* sweet... and immensely popular. They\u2019ve been around since the 1950s, and originated in Nanaimo, BC.<\/p>\n

The bottom later is chocolate, almonds, and graham crackers, the middle layer is a buttercream that\u2019s been thickened with custard powder*, and then the whole thing is topped off with a thick chocolate ganache, that sets up like a frosting.<\/p>\n

The middle layer CAN be flavoured - I\u2019ve got a few recipes or variations up! - but usually isn\u2019t, when purchased. The vast majority of Nanaimo Bars that you\u2019ll see out in the wild have the standard yellowish center.<\/p>\n

\"A<\/p>\n

... and these can be purchased almost anywhere, mind you. Gas stations, grocery stores, festivals, farmers markets, and more. You can even buy boxed mixes to make them.<\/p>\n

* If you don\u2019t have access to custard powder - Bird\u2019s is the most popular brand - you can always use pudding powder. Just make sure to use the \u201ccook and serve\u201d type, not instant. <\/p>\n

\"A<\/p>\n

The Outcome<\/h2>\n

These turned out *fantastic*, and disappeared WAY too quickly for this being a household of 2 that is maintaining social distance from the rest of the world.<\/p>\n

My husband - who\u2019s not gluten-free - managed to completely forget that these were, in fact, Gluten-free Nanaimo Bar Brownies<\/p>\n

Anyway, these satisfied the brownie craving, while also hitting the particular comfort food notes that only a Nanaimo bar can reach at times.<\/p>\n

I hope you enjoy them as much as we did!<\/p>\n

Not Gluten-Free?<\/h2>\n

If you\u2019re not gluten-free yourself, you can simply add the top 2 layers to your favourite 8 x 8\" pan of brownies to make regular Nanaimo Bar Brownies.<\/p>\n

Fudgy dense brownies will work better than cakey brownies - I recommend my double chocolate walnut brownie <\/a>\/ recipe, swapping out the walnuts for almonds.<\/p>\n

\"A<\/p>\n

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More Canadian Recipes!<\/h2>\n

Looking for more recipes from the \u2018great white north\u2019? Look no further!<\/p>\n

Chow Chow Relish<\/a>
\n Gluten-Free Bacon Poutine Pizza<\/a>
\n Gluten-Free Beaver Tail Recipe<\/a>
\n Gluten Free Butter Tart Bars<\/a>
\n Gluten-Free Butter Tarts<\/a>
\n Gluten-Free Cod Au Gratin<\/a>
\n Gluten-Free Cod Cheeks & Dressing<\/a>
\n Gluten-Free Chicken Mushroom Tourtiere<\/a>
\n Gluten-Free Imperial Cookies Recipe<\/a>
\n Gluten-Free Puffed Rice Bars<\/a>
\n Gluten-Free Schmoo Torte<\/a>
\n Gluten-Free Tourtiere<\/a><\/p>\n

Looking for even more Canadian recipes? Check out our full Gluten-Free Canadian Recipes<\/a> list!\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Well, the published nonsense, anyway!\n<\/p><\/div>\n

\"A<\/p>\n

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Gluten-Free Nanaimo Bar Brownies<\/h2>\n
<\/div>\n
Gluten-Free Nanaimo Bar Brownies - What happens when you cross a Nanaimo Bar and a brownie? A deliciously unholy bastardization of tradition, and one hell of a sugar rush! <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>22 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Chilling time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 37 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert, Snack<\/span><\/div>
Cuisine: <\/span>Canadian, Gluten-free<\/span><\/div><\/div>\n
Servings: <\/span>20<\/span> - one 8 x 8\" pan<\/span><\/span><\/div>\n
Calories: <\/span>389<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>