Reviewed: Jan. 23, 2011

For gluten free, this is definitely a 5 star! I'm not used to cutting out gluten at all, and it still was a very tasty and moist brownie.

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13 users found this review helpful

Reviewer:

Moglie

Reviewed: Feb. 19, 2011

Completely delicious, thank you!! Had a gluten-free friend over for dinner so tried these. SO GOOD. I thought my regular brownies were good, but I might start making these instead! Could only find rice semolina so threw that into the blender to try to make it more powdery (like flour) for the recipe. Had to bake it a bit longer than the recipe says but no biggie, maybe 10 minutes longer total. SO DELICIOUS esp. with high-quality vanilla ice cream. Again, thanks so much -- this is a definite keeper!!

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4 users found this review helpful

Reviewer:

usignola

Cooking Level: Intermediate

Home Town: Wood River, Illinois, USA

Reviewed: Feb. 25, 2011

This is truly a fool proof recipe. I've made them countless times with variations and they always come out perfect. The original recipe calls for 3/4 cup of sugar which was too sweet for my tastes. I use about a half cup of organic sugar and even still they are a bit sweet but no one's complaining! I also found 6T of butter is a bit much and if you reduce it to 5T it is hardly noticeable. I use smart balance too. So feel free to fool around with this recipe, it is adaptable. No one will ever miss the wheat!

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16 users found this review helpful

Reviewer:

fugician

Reviewed: Feb. 27, 2011

Fantastic gluten-free brownie! Even the picky kids I babysit and my roommates enjoy this brownie recipe! I found it works especially well with duck eggs instead of chicken eggs (substitute 1 for 1 even though duck eggs are bigger)... they provide good lift to this gluten-free alternative.

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6 users found this review helpful

Reviewer:

rachelbee

Reviewed: Mar. 17, 2011

Fabulous brownies! Not too sticky or sweet. They held their form. Cracked, shiny tops are also a good touch. I used semi sweet chocolate chips instead of bittersweet and Earth Butter instead of butter because my mum can't have milk fat (or gluten). I also recommend using light brown sugar instead of white sugar for brownies in general. Otherwise, I followed the directions to the word. The only issue I had with the recipe was that 25 minutes was not nearly long enough. I had to leave them in the oven for an extra 10 minutes.

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34 users found this review helpful

Reviewer:

ChamilliaTCuppe

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

Living In: Boston, Massachusetts, USA

Reviewed: Mar. 17, 2011

This recipe is wonderful. I used high end chocolate chips, but otherwise followed the recipe exactly. A+++

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7 users found this review helpful

Reviewer:

hcarter607

Reviewed: May 14, 2011

Thank you! So exciting to finally find an easy to make gluten free recipe that tastes amazing. I did not have the rice flour, so I used Bob's Red Mill all purpose gluten free flour. Also used white chocolate chips instead of nuts. All 3 of the kiddos and my husband loved it.

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6 users found this review helpful

Reviewer:

kimwilliams7402

Reviewed: Jun. 18, 2011

I have tried so many gluten-free brownie recipes, and this is the absolute best! Nobody could tell they were GF. Gooey and delicious. The only GF brownie recipe you'll need!

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2 users found this review helpful

Reviewer:

Reba C.

Reviewed: Jul. 8, 2011

Wow! Delicious! I made these for a house guest with celiac disease (can't eat gluten). I personally can't stop eating them! I doubled the recipe and made it in a 9 x 13 pan. I didn't use parchment paper, but I used cooking spray in the pan instead. Instead of the walnut or pecan pieces, I added 2 more cups of chocolate chips before baking. Oh...so good!

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Reviewer:

Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

Reviewed: Jul. 24, 2011

Yum, yum, yum!! I had some fresh mint in the garden so I decided to throw some of that in the food processor with the almonds and the rice flour. I used a lot of mint. One decent sized sprig (I'd say around 15-20 leaves.) I love mint, so I found it quite tasty, but to the people who like mint but don't love it might want to cut back on the mint so it isn't too overbearing. This is such a great recipe for us GFers! I always love finding a great, indulgent recipe that is free of wheaty things! :)

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