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.
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.
I tried this recipe using 3/4 cup of GF flour blend - without any gums added - and enjoyed the brownies very much. I don't care for the use of xanthan gum and by reading the other reviews mentioning that the batter seemed "glob-like" or "sticky" felt this was because of the gum and chose to omit it altogether. I used an 8X8 square baking dish (approx. 2 inches high) and they cooked evenly throughout in approximately 30 minutes. The end product was crumbly. I imagine this was due to the lack of any binders. I will definitely use this recipe again. The taste is in fact delicious just like a traditional brownie. Perhaps the next time I'll use some arrowroot or sweet rice flour to help bind more. Thank you Lindsay for sharing this recipe.
I baked these brownies for my daughter who follows a gluten free diet. The only change was to substitute the Cup 4 Cup in place of the flours and xanthan gum. My other non-gluten free children didn't even know the difference. They all said that these brownies were the best ones that I've ever made. Thanks Lindsay!
I eat gluten free and this was the perfect dessert. These are the best gluten free brownies I've ever had. The middle was really chewy and the brownies were a little too chocolatey for my taste, but that's just me. Other than that, the brownies were delicious!
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.!!
* 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: 375
** Calories from Fat: 197
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