My family loves brownies. I had several regular brownie recipes that we loved, but making gluten free brownies, that were worth eating, proved to be a bit difficult.
Yes, I made some some gluten free brownies that were ok, but if I am going to eat a brownie, I want it to be good.
I was looking for a really good, fudgy, gluten free brownie. I wanted it to be as close to the real thing as possible.
After several months of tweaking, I finally have a gluten free brownie that my family loves. In fact, my daughter requested these for her birthday this week. That is how much we enjoy these brownies.
I will warn you that this recipe has some weird measurements, but it works, it really does.
Gluten Free Brownies
Skip the mix and make gluten free brownies at home.
Ingredients
- 1/4 cup + 3 tablespoons + 1 1/2 teaspoons sorghum flour
- 1/4 cup + 3 tablespoons + 1 1/2 teaspoons potato starch
- 1/4 cup + 1 tablespoon tapioca flour
- 1 1/4 teaspoon xanthan gum
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 2 cups white sugar
- 1 cup melted butter
- 3 eggs
- 1 teaspoon vanilla
- 1/2 - 3/4 cup chocolate chips (use 3/4 cup if you like a really fudgy brownie)
Instructions
- In a large bowl combine dry ingredients.
- Add butter, eggs, and vanilla, and stir by hand until well combined. Do not use a mixer for this recipe.
- Stir in chocolate chips.
- Grease a 9×13 pan.
- Spread batter evenly and bake at 350 for 25-26 minutes or until done.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 267Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 70mgSodium: 320mgCarbohydrates: 33gFiber: 1gSugar: 29gProtein: 2g
Nutritional values are approximate and aren't always accurate.
I am glad you found a gluten free brownie your whole family enjoys. In general, I have found the truffle-type brownies, the ones with very little flour, work exceptionally well adapted to be gluten-free.
No nuts, not wheat…. at least we can still eat chocolate 🙂
.-= flora´s last blog ..Hash Browns =-.
I don’t see an oven temperature for this recipe! Is it 350? I’m in the middle of making them for the first time & just noticed this omission.
heather
Yes it is 350 I will fix the post now so that it says that. Sorry. I hope you like them.
Do you think mashed bananas would work instead of the eggs? My son is allergic to gluten and eggs (& also corn so he can’t use xanthum gum, but i have a substitute for that).
Thanks for any suggestions! Its hard to find a recipe that doesn’t use rice or bean flour.
I am not sure on the eggs. I would say that if the banana works in other recipes as a substitute than it should work okay in this one. Sorry I can not be of more help. I have not had to deal with egg allergies so I am not familiar with how to substitute.
You cab sub the eggs with flax meal and water. It tastes great and I do it all the time!
I am so glad I found this! I did make a few substitutions though. I used coconut sugar instead of white sugar. I used coconut oil instead of butter. I used guar gum instead of the xanthun gum. I used organic cacao powder instead of regular cocoa powder. And lastly, I used chopped unsweetened chocolate baking squares instead of regular chocolate chips. They are delicious! Thanks!
I am glad they worked for you. And thanks for sharing your changes. I am glad to know it worked well even with all the changes.
This brownie is phenomenal, moist chewy, chocolatey. I am once again making it instead of a birthday cake, subbing earth balance for the butter for my cf gf family! Thank you for a rare treat. It must taste yummy with all that coconut stuff substituted.
I am so glad that you enjoy it! It is one of our favorites as well!
These brownies are the best ever! I scoured the internet after i accidentally deleted my favorites, so finding them again is a treat. Thanks, Lynn!