Gluten-Free Holiday Chipits Brownies

  • Author: Emily Smith
  • Cook Time: 20
  • Total Time: 20
  • Yield: 16 1x


  • 1/4 cup virgin coconut oil or butter
  • 2/3 cup CHIPITS Semi-Sweet Chocolate Chips
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup gluten-free white rice flour
  • 1/4 cup gluten-free tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup CHIPITS SKOR Toffee Bits
  • 1/3 cup unsweetened shredded coconut
  • 2 Tablespoons of multicoloured sprinkles (red, white, green for Christmas!)


  1. Heat oven to 350°F (180°C). Grease bottom of an 8-inch (20 x 20 cm) square baking pan.
  2. Melt butter or coconut oil and chocolate in medium saucepan over low heat, stirring occasionally. Remove from heat. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended. Spread batter in prepared pan.
  3. Bake 20 minutes or until brownie begins to pull away from sides of pan. Remove from oven; sprinkle with toffee bits and shredded coconut. Cover tightly with foil. Cool completely in pan on wire rack. Remove foil; top with multi-coloured sprinkles; cut into squares.
  4. Makes about 16 brownies.