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A plate of gluten-free Nanaimo Bars - A fudgey brownie, topped with a rich custard buttercream and a layer of chocolate ganache.
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5 from 1 vote

Gluten-Free Nanaimo Bar Brownies

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!
Prep Time15 mins
Cook Time22 mins
Chilling time1 hr
Total Time1 hr 37 mins
Course: Dessert, Snack
Cuisine: Canadian, Gluten-free
Servings: 20 - one 8 x 8" pan
Calories: 389kcal


Brownie Base

  • ½ cup Cocoa powder
  • ½ cup Granulated sugar
  • ½ cup Light brown sugar packed
  • cup Light buckwheat flour
  • 2 tablespoon Coconut flour
  • ¼ teaspoon Salt
  • 2 Large eggs beaten
  • ½ cup Butter melted
  • ½ cup sliced almonds finely chopped

Buttercream Middle Layer

  • ½ cup Butter
  • 3 tablespoon Heavy Cream
  • 3 tablespoon Bird's Custard Powder *
  • 3 cups+ Confectioners / Icing / Powdered Sugar
  • 1 teaspoon flavour extract optional

Chocolate Ganache Top Layer

  • 6 oz Semi Sweet Baking Chocolate Squares
  • 3 tablespoon Butter


Brownie Base:

  • Preheat oven to 350 F (180 C). Prepare an 8 x 8" pan with pan spray or shortening.
  • In large mixing bowl, combine dry ingredients. Add beaten eggs and melted butter, stir until dry ingredients are well incorporated and wet.
  • Add almonds, stir until evenly distributed in the batter.
  • Spread batter into prepared pan, Bake for 22 – 25 minutes for 8 x 8” pans ( or 30-35 minutes if you’re doubling it and using a 9 x 13” pan.)
  • Brownies are done when knife inserted into center comes out clean. Let cool completely before continuing

Buttercream Middle Layer

  • Cream Butter until smooth. Add heavy cream and gently beat to combine. Add custard powder, continue mixing until well incorporated and smooth.
  • Slowly and carefully add confectioner’s sugar. Mixture should be VERY thick – add a little extra confectioner’s sugar if needed.
  • Spread evenly over bottom layer.

Chocolate Ganache Top Layer

  • Melt butter and chocolate over low heat. Remove from heat, allow to cool slightly, then pour over middle layer.
  • Chill in fridge before slicing into bars.


* Bird's Custard Powder can be difficult to find outside of Canada.
If you can’t get it, you can use the same amount of Cook-and-Serve Vanilla Pudding Powder - NOT instant! - instead.


Calories: 389kcal | Carbohydrates: 55g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 145mg | Potassium: 182mg | Fiber: 3g | Sugar: 46g | Vitamin A: 399IU | Calcium: 45mg | Iron: 2mg