The Best Gluten Free Brownies Ever...Seriously4 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“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.” - by Lindsay L.
Original recipe yields 9 large brownies
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
- 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.
- 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.
- 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.
Amount Per Serving (9 total)
- 375 cal
- 21.8 g
- 45.9 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 ca..." See moreme out well. I didn't have teff flour but I used brown rice flour instead, and that didn't ruin it, thankfully."
"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 (..." See morePamela'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've made these brownies twice now, and wow! Forget about them being gluten free, these were delicious all on their own! The last time I made these I threw in some gluten free rolled oats, for my ow..." See moren amusement. I really liked the texture of oats vs. nuts, but to each their own."
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