• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lynn's Kitchen Adventures
  • Home
  • About »
    • My Gluten Free Story
    • Contact
    • Advertising
    • FAQs
  • Recipe Index
  • Gluten-Free Recipe »
    • Breakfasts
    • Breads
    • Dishes
    • Side Dish
    • Desserts
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About »
  • Contact
  • Recipe Index
  • Gluten-Free Recipe »
  • Subscribe
×

Main Section » Recipes » Desserts » Gluten Free Brownies

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Gluten Free Brownies

Apr 5, 2010

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

  • 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)
  1. In a large bowl combine dry ingredients.
  2. Add butter, eggs, and vanilla, and stir by hand until well combined. Do not use a mixer for this recipe.
  3. Stir in chocolate chips.
  4. Grease a 9×13 pan.
  5. Spread batter evenly and bake at 350 for 25-26 minutes or until done.

Filed Under: Desserts, Gluten-Free Recipes, Gluten-Free Recipes, Recipes Tagged With: gf brownies, gluten free brownies, gluten free fudgy brownies

Previous Post: « Gluten Free Baking
Next Post: Caramel Chex Mix »

Reader Interactions

Comments

  1. flora

    April 8, 2010 at 10:37 am

    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 =-.

    Reply
  2. Heather

    October 8, 2010 at 5:35 pm

    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

    Reply
    • Lynn

      October 8, 2010 at 6:17 pm

      Yes it is 350 I will fix the post now so that it says that. Sorry. I hope you like them.

      Reply
  3. Jenifer

    November 5, 2010 at 3:40 pm

    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.

    Reply
    • Lynn

      November 5, 2010 at 7:16 pm

      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.

      Reply
    • Jerri

      February 13, 2013 at 5:03 pm

      You cab sub the eggs with flax meal and water. It tastes great and I do it all the time!

      Reply
  4. Jerri

    February 13, 2013 at 5:02 pm

    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!

    Reply
    • Lynn

      February 13, 2013 at 10:06 pm

      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.

      Reply
  5. Kathy

    September 4, 2015 at 7:27 pm

    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.

    Reply
    • Lynn

      September 5, 2015 at 10:42 am

      I am so glad that you enjoy it! It is one of our favorites as well!

      Reply
  6. Kathy

    April 19, 2016 at 1:39 am

    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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow us

  • Facebook
  • Pinterest
  • RSS
  • Twitter

About Lynn

Lynn's Kitchen AdventuresI love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [Read More]

gluten-free-kitchen-adventures

Footer

↑ back to top

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

© 2008–2021 Lynn's Kitchen Adventures.

  • Privacy Policy
  • Disclosure