Gluten Free Brownies

These brownies are not to be missed!  Whether you are looking for a gluten-free option due to dietary restrictions, allergies, or just personal preference… this treat hits the spot. Bake up a batch for the spring holidays coming up, and you will be a hero!

Recipe courtesy of Alison LaFortune from Life a Little Brighter.

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Votes: 26
Rating: 3.58
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Servings 9brownies
Prep Time 10minutes
Cook Time 20minutes
Submitted By Alison LaFortune from Life a Little Brighter
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 26
Rating: 3.58
You:
Rate this recipe!
Servings 9brownies
Prep Time 10minutes
Cook Time 20minutes
Submitted By Alison LaFortune from Life a Little Brighter
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a pan, melt the chocolate chips and butter over low heat. Remove from heat.
  3. In a small bowl, whisk together sugar and eggs.
  4. Combine wet ingredients, mix until smooth.
  5. In a separate bowl, whisk together flour and cocoa powder.
  6. Stir wet ingredients into the dry ingredients, add water, and stir until just combined.
  7. Prepare a 8" x 8" baking pan, then pour batter into dish.
  8. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow to cool, then top with treats of your choice and cut.
Products Used in this Recipe
Recipe Comments

9 thoughts on “Gluten Free Brownies

  1. Maryland wildflower

    Yes! I’ve been looking for a brownie recipe that tasted more like the traditional and not something that is good but with coconut or almond to compensate for the lack of gluten. I love dark chocolate and sometimes I don’t want to share the taste with coconut or almond in the mix, too.
    I added unmelted chocolate chips and chopped walnuts to the mix after the batter was in the baking dish, just before baking. Only problem is I want to eat them all!

    Reply
  2. Diane

    I made these for a work function. They were amazing.
    Rich, moist, fudgey, no one believed they were gluten free. Everyone wanted the recipe. Thank you!!!!!!

    Reply
    1. recipe specialist Post author

      Thank you for the feedback, Diane! We’re happy to hear that you enjoyed the recipe!

      Reply
  3. BARBARA BUSSLER

    tHE RECIPE SAYS TO POUR THE BATTER INTO PREPARED PAN. PLEASE EXPLAIN. THAT COULD MEAN TO GREASE THE PAN OR IT COULD MEAN TO GREASE AND FLOUR THE PAN. I JUST WANT TO DO IT RIGHT. THANK YOU.

    Reply
    1. recipe specialist Post author

      Hi Barbara,
      You can prepare your pan by brushing lightly with butter, oil, or using a pan spray.

      Reply
    1. recipe specialist Post author

      Hi Kim,
      In step 4 where it says to “add wet ingredients,” is when you would want to add the water. Happy baking!

      Reply
  4. Alice K.

    I made these yesterday for a friend who only eats gluten-free. She said it was good, but others trying them said it wasn’t sweet enough. I thought the texture was a bit strange. I actually tried to compensate for that by freezing them and then serving them after they thawing only a bit. Do you have any comments about what texture I should have expected from this recipe?

    Reply
    1. recipe specialist Post author

      Hi Alice,
      Thank you for your feedback. The brownies should be a similar texture to brownies that are “fudge-y;” slightly dense, moist, and tender. If you were using bittersweet chocolate chips this could have made the flavor less sweet, so if you try this recipe again you could substitute semi sweet chips or increase the amount of sugar called for slightly. They’re also meant to be combined with some sort of topping like caramel sauce, so if you were just making the brownie portion they may need some extra sugar since you’re not adding a sweet topping.

      Reply

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