Recipe by Lindsay L.
"I modified an old family favorite recipe upon going gluten-free. It is easy and super yummy and naughty. If you prefer to use a premade GF flour mix instead of the flours suggested, it will work just as well."
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chopped walnuts, or to taste
1/2 (12 ounce) bag
semisweet chocolate chips
unsweetened cocoa powder
unsweetened cocoa powder
butter, room temperature
These were delicious! I didn't tell my boys they were gluten-free and they couldn't tell the difference. I made just as stated. The only difference was that I used a pre-blend of gluten-free flour (Pamela's- really good and easy to use). I was curious about no baking soda, but I did not add it and the brownies came out thick and fudgy. The batter looked exactly the same when it came out of the oven as it did when it went in! I will definitely make these again and might add baking soda just to satisfy my curiosity... UPDATE- I did add baking soda the second time I made these. They puffed way up and then fell when they came out of the oven. This time the brownies were much darker and not as dense, much more the texture and color of a box brownie mix. Thanks, Lindsay these are delicious either way!!
I might try it again with some baking soda. Not worth baking as is.
Pretty good!... nice and fudge-like. I'm not an experienced gluten-free baker, so I was worried when I saw how sticky and difficult to spread the batter was, but I guess that's typical, because it came out well. I didn't have teff flour but I used brown rice flour instead, and that didn't ruin it, thankfully.
Boy, Lindsay is not kidding when she called these brownies 'the best ever'!! I bake gluten-free for my mother who has celiac, but this is the recipe I'm going to use whenever I bake brownies. I followed the recipe except that I used 3/4 cup of 'Cup4Cup' gluten-free flour in place of the three different flours and eliminated the xanthan gum. They were simply DELICIOUS!! Props to Lindsay L.!!
Absolutely love this recipe! Have a friend that is gluten free and I bake them for her all the time!
I've made these brownies twice now, and wow! Forget about them being gluten free, these were delicious all on their own! The last time I made these I threw in some gluten free rolled oats, for my own amusement. I really liked the texture of oats vs. nuts, but to each their own.
Thank you for this family recipe, Lindsay. My son wanted brownies (& ice cream) for his 10th birthday celebration. We are a gluten-free family and even though I love baking and do it quite often, I've never made GF brownies. So I searched online and found your recipe. It came out great! I made a few small changes:
-I used a combination of coconut sugar and xylitol (birch bark sugar) and used about 1/8-1/4 cup less than the recipe called for.
-I added about 1/4 cup buttermilk (this always makes baked goods really moist)
-used sprouted brown rice flour instead of sorghum flour since that's what I had on hand. Sorghum flour is a sweeter rice flour and sprouted brown rice flour is more of a standard flour flavor.
-I used a combo of semi-sweet and bittersweet chocolate chips since I didn't have enough semi-sweet.
Using less sugar and less sweet chocolate chips still made for plenty sweet brownies. They are so moist, fudgy and delicious. I will definitely make them again. I've already been asked to share the recipe with a friend and I already emailed it to her. Thanks again. Love this recipe.
This is a great recipe! I just used it to make my first batch of brownies ever and it came out better than I ever expected. The only addition was a little bit of baking powder and replaced xanthan gum with milled flax seeds (mix with 2 tsp of boiling water to form a gummy substance before adding it to the batter).
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Gluten Free Brownies Ever...Seriously
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 197
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