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The Best Gluten Free Brownies Ever...Seriously

The Best Gluten Free Brownies Ever...Seriously

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
  2. Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
  3. Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan.
  4. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.
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Reviews

jenny
13
4/23/2013

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!!

Sylvan
6
10/10/2012

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.

tantuc
5
6/13/2013

I might try it again with some baking soda. Not worth baking as is.