Strong and delicious, these are the ultimate gluten-free brownies! They are actually the best brownies ever, gluten free or not! I am so excited to share the recipe with you and I hope you love them as much as I do! This is an older post that updated the photo.. and we got to eat a ton of brownies.
The best gluten free brownies
Gluten free brownie recipe
The best gluten free brownies
- 2/3 fl brown rice flour mix (see below) OR 1/6 tapioca flour + 1/6 potato starch + 1/3 brown rice flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 2 oz. sugar-free chocolate
- 4 oz semi-sweet chocolate
- 1/2 fl unsalted butter (or vegan butter)
- 1 1/4 fl crystal Sugar
- 2 teaspoon pure vanilla extract
- 3 large eggs (you can also use flax eggs)
- 3/4 fl chopped toasted walnuts (optional)
- Preheat oven to 325. Place rack in bottom-middle of oven.
- Line an 8 square pan with aluminum foil and spray with cooking spray.
- Mix the flour, salt, baking powder and xanthan gum in a small bowl and set aside.
- Melt the chocolate and butter in a double boiler (or melt in the microwave for about 45 seconds, stirring every 15 seconds).
- Beat in the sugar, vanilla and eggs, one at a time. Continue beating until the mixture is smooth and glossy.
- Add the flour mixture and beat until incorporated.
- Add nuts (if you want to add them).
- Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- Cool in pan on wire rack for 5 minutes.
- Remove the brownies from the pan by lifting the foil and cool completely on a wire rack.
- Cut into squares or triangles.
The quality of the chocolate makes all the difference, which is why I chose these adorable Tcho Baking Cubes. They are almost too cute to melt!
Check out this cute little hedgehog:
After melting the chocolate in the microwave (for about 45 seconds, stirring every 15 seconds), I whisked in the sugar, butter, egg, and vanilla until well combined and glossy.
Then I added the flour mixture. I like to have a gluten-free flour mix on hand (recipe below), but you could also whip it up on site. I filled a 1/3 scoop halfway with potato starch and halfway with tapioca flour, then filled another 1/3 scoop with brown rice flour.
He mixed it all together
Then pour the batter into a greased pan.
There’s a trick you can try that will save you the cleanup and help you cut your brownies better: Line the pan with aluminum foil and spray with cooking spray. When they’re done and cooled for a bit, you pull it all out – foil and all – let it cool and then cut it.
Either way, you’ll have delicious gluten-free brownies.
These gluten-free brownies are especially delicious with a scoop of coconut milk ice cream on top. Your family might just go so crazy over them that there will be very little left to enjoy the next day.
Gluten-free brown rice flour mix
Gluten-free brown rice flour mix
- 2 C Brown rice flour
- 2/3 C Potato starch (not flour)
- 1/3 C Tapioca flour (also known as starch)
- Mix all the ingredients together and store in an airtight container to use as needed.
Looking for flourless brownies? Here’s a sweet potato brownie recipe to try!
If you’re looking to satisfy your brownie cravings in a less indulgent way, try these Brownie Protein Bites.
ho ho
Gina
