These gluten free brownies are rich and super chocolaty. They are very similar to a flourless chocolate cake. You’d never know they are gluten free. In fact, they are so rich I like to pair them with vanilla ice cream.
I often get asked to make these gluten free brownies. My kids love chocolate. They’ve never known that they are gluten free too. Because there is very little “flour” mix in these brownies, the texture is a little different than a normal “box” brownie. But don’t worry, I’m sure you’ll love them.
My family loves ice cream sundaes. A great way to enjoy these gluten free brownies is to cut them up into small pieces and use them in an ice cream sundae.
If you like nuts, I suggest adding walnuts to the mix. Walnuts taste great with chocolate and they add a very nice texture to the brownie. If you’re not gluten free, you can also make these with all purpose flour. There is very little flour in the recipe to start, so it still works out.
When I first went gluten free, brownies was one of the first desserts I missed. I have experimented making these with either rice flour or a 1:1 gluten free flour blend. Both work out great. If you choose rice flour, you will find the texture more crumbly. A 1:1 gluten free flour blend will be more similar to a “regular” brownie.
Gluten free brownies
Rich and super chocolaty, you’ll never know these brownies are gluten free. They won’t last long. My kids didn’t even know they were gluten free. A great treat.
- 1/2 cup butter (1 stick)
- 1 cup brown sugar
- 1 cup chocolate chips
- 3 eggs large eggs (beaten)
- 1/3 cup gluten free flour (brown rice flour or your choice)
- 1/3 cup cocoa flour
- 1/4 tsp baking powder
- 1/4 cup nuts (optional)
- Vegetable cooking spray (spray the cake pan before adding the batter)
- Preheat the oven to 350 F. Spray an 8 or 9 inch square cake pan with vegetable spray and set aside.
- In a saucepan, on low heat melt the butter. Add the sugar and chocolate chips. Stir well until smooth and turn off the heat.
- In a medium bowl add the flour, cocoa powder and baking powder. Mix well. Incorporate the warm melted chocolate and the eggs into the dry ingredients and mix well. Use a whisk if necessary to get it nice and smooth.
- Add the nuts last, if you’re adding nuts. Pour the mixture into the cake pan. Bake for about 25 – 30 minutes or until a skewer comes out of the center clean.
- Set aside on a cooling rack to cool.