I can’t tell you how relieved I am to have finally come across a brownie recipe that produces chewy, rich brownies that are perfect in texture and flavor. These brownies look like brownies. That candy-like crust that’s so hard to achieve with gluten free versions? It’s there. So are the crispy edges.

This is a recipe I’ll keep around forever.

Perfect Gluten Free Brownies  (recipe adapted from Epicurious)


10 TBSP butter (or 8 tbsp butter and 2 tbsp coconut oil)

1 1/4 cup evaporated cane juice

3/4 cup cocoa powder

1/4 tsp salt

1/2 tsp vanilla extract

2 large cold eggs

1/2 cup all purpose gluten free flour mix (I used a blend of brown rice flour, gf oat flour, and tapioca starch)

optional: 1/2 cup semi sweet chocolate chips or chopped walnuts


Preheat the oven to 325 and grease a 8″ square baking pan.

Combine butter, sugar, cocoa powder, and salt in a sauce pot or heat proof bowl and set inside a wide skillet filled partially with water that’s been brought to a simmer. Stir ingredients now and again until the mixture is completely combined and barely too hot to touch with your finger. Remove from heat and stir in vanilla with wooden spoon. Add eggs one at a time, stirring well between each one. Add gluten free flour mix and stir for about a minute until batter is silky smooth with no lumps. Fold in chocolate chips or chopped walnuts if desired. Pour batter into prepared pan and bake for 20-25 minutes.

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