Dark Chocolate Brownies- The Best Gluten-Free Recipe Updated!

Gluten-Free Goddess Brownies

Why bake a gluten-free brownie from scratch and not a mix?

Chocolate Brownie Love.

While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling.

A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing.

You know what they say about chocolate.

But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box. You can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your Pinterest feed. Or catch up on FacebookSeriously.

So what is more rewarding? Watching kittens on YouTube or stirring together this rich, tender, dark chocolate brownie recipe, one of the most loved recipes here on Gluten-Free Goddess? 

Chocolate heaven- warm brownies- gluten-free...
A pan of warm gluten-free chocolate brownies from Karina...

Gluten-Free Dark Chocolate Brownie Recipe

Recipe originally posted January 2006 by Karina Allrich.

Lovely reader Clare sent me her recipe for gluten-free brownies using unsweetened cocoa (see Clare's recipe below). I knew the minute I read Clare's recipe it was going to work. I've updated the recipe today and made it with melted dark chocolate, coconut oil and dark chocolate chips. Thanks Clare for the brownie goodness! You're a sweetheart.


5 ounces high quality 60-70% cocoa dark chocolate
1/2 cup organic coconut oil
1 cup light brown sugar (not packed)
1/2 cup almond meal
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon bourbon vanilla*


1/2 cup chopped pecans or walnuts, if desired
Dark chocolate chips for the top, if desired


Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) 

In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.

Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)

Yield: 16 servings

*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

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These brownies are melt-in-your-mouth style- reminiscent of flourless chocolate cake. Without all the fuss.

I've updated the recipe, using coconut oil and 70% cocoa dark chocolate. 

There is no xanthan gum, and no starch.

I'm now using less brown rice flour. Here's why- there is elevated arsenic in rice.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


Clare's Gluten-Free Brownie Recipe

For those of you asking for Clare's original brownie recipe with cocoa powder, here it is, as written.

3/4 cup gluten free flour (almond and sweet rice flour combo)
1 cup sugar (brown or white)
5 tablespoons cocoa
1 teaspoon salt
1/2 cup shortening (butter, or GF margarine etc.), softened
2 eggs
1 teaspoon vanilla extract

Melt the shortening in a glass bowl using a microwave, then add the rest of the ingredients.

Add 1/2 cup of nuts, etc., if desired.

Spread in an 8x8-inch baking pan.

Bake at 350 degrees F for 30 minutes. Cool. Cut. Wrap and freeze.

For substitution help, please see my guide to baking with substitutions here.

xox Karina


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Liza said...

Just tried your gluten free pizza crust last night, first time baking any pizza crust! As of now I am trying your peach/cranberry crisp so excited to back my own GF deserts!! Next I want to try GF brownies--:)

Theophanie said...

Unfortunately, ours HAVE to be egg free. What exactly was "the flop"? Were they edible? Do you have any tips for gluten free egg free brownies?
Thanks in advance!

Meghann LittleStudio said...

*sigh* I'm so PMS right now. I totally love you :D

bookbabie.com said...

I think I've just gained 5 lbs and all that chocolate is going to keep me up half the night...and all I've done so far is look at your lovely pics and read the recipe, yum:)

Luana said...

Just wondering if these can be made with all almond flour, and no rice meal/flour. Want to keep these low carb (will use sugar sub) for diabetics.

The InTolerant Chef said...

What a winner! Certainly one of the best recipes ever!

Keri said...

Hi! I have been using your recipes for almost a year now and they are awesome. Am definitely trying this update this week. But one question I always have - when the recipe calls for brown sugar, is that packed or unpacked?? thanks!

CassidyS said...

Can't wait to try these! I haven't made brownies in forever :)

gfreeveggie said...

These look AMAZING. Will have to try!

Anonymous said...

Oh Karina!

You're evil. Pure evil.

I love you!

~ JoAnn ~

Anonymous said...

I just set out to make another batch of your dark chocolate brownies for a gathering and found that the recipe has changed slightly. Is it possible to share the old recipe (as I liked it ever so much). As far as I can tell, I think the only changes are coconut oil instead of butter and half the amount of almond meal (1/2 C opposed to 1 C). I did notice as well that vanilla isn't listed in the ingredients but is in the instructions...just so you know! I make mine with just a half cup of honey in place of the brown sugar and they come out wonderfully. First successful batch of brownies I have ever made (including gluten varieties!)! Thanks!

Karina Allrich said...

Yay. Glad I am tempting so many of you. xox

I did change the flours to include brown rice flour as well, and added a tad more brown sugar (but you are using honey, you said). And yes, coconut oil now, and more vanilla- a full tablespoon.

Toby said...

Wow! Yummy! Looks so good :-)

Gregoire Michaud said...

Nice take on classic brownies! Although coconut oil is not really the healthiest around, then again we're talking brownies here! Nice recipe! :)

gdkarma74 said...

I have made these brownies about three times and each time my love affair with them is rejuvenated. I actually think my heart skipped a beat when I saw there was an update to the recipe and included my beloved coconut oil. Seriously, just when I thought it could get any better! I think I will make these today for a birthday party tonight. Thank you!!!

Anne Marie said...

WOW! The best brownie recipe I've tried in 6 years. Thanks for your hard work and willingness to share with us!!

lizardruns said...

Hi there, I made the mint version of these brownies for a work function and usurped the queen of baking title--not an easy feat. Anyway, my co-workers just requested them again. I'd still like to use mint, but I don't remember the extract ratio. Can you either post or send me that? Thanks so much!

Karina Allrich said...

Thanks again, Everyone! Glad you like this brownie recipe as much as we do. :-) xox

For mint-chocolate brownies use 1 teaspoon peppermint extract and 1 teaspoon good vanilla extract. xox

Toulouse31 said...

Hello Karina, I just found your blog today and am going to try some brownies yum! I have been GF for 8 years my teeny tiny daughter dx coeliac and me and my sisters realised that we didn't have IBS! I live in France and I can tell you they are Light years behind the UK & US in GF ingredients let alone ready made stuff :-(
I will follow your blog with great interest xx

Lizzy said...

Is there any way to make brownies without eggs?

lizardruns said...


jennfurr said...

I'm trying this now... except I accidentally put in 1/2 c of rice flour instead of 1/4 c (oops!). Luckily this is just a test run :)

Suzanne said...

These look so delicious!

Ali said...

I managed to make these egg free! I had to make a few other changes too just based on what I had, I have no idea if they affected the outcome:
- 2 Ener-G eggs instead of eggs
- half brown sugar and half white sugar
- 1/2 cup margarine instead of coconut oil
- 1/2 cup buckwheat instead of almond flour

They were only in the oven for 30 mins. I just took them out and they look great! No boiling.

Anonymous said...

They're in the oven right now! Fingers crossed. But was struck at the expense of the ingredients: $42 incl. the pecans (12 for almond meal alone) ... gluten-free is NOT cheap lol!



Anonymous said...

Thank you so much for this recipe! I substituted the almond meal with hazelnut meal and these turned out awesome! Love Love Love them!!

Jeanette said...

As part of Adopt-A-Gluten-Free-Blogger this month, I adopted you and I am so glad I did as I would not have wanted to miss out on these amazing brownies. So chocolatey and moist, and so much better than any GF brownie mix I've tried (they've all come out a mess). Thank you for making it possible for my son to have the best GF brownie he's ever had.

Vicki said...

I made these for my mom's birthday "cake." She doesn't have to eat GF, but I do, and since I'm the baker....She was so thrilled! These are amazingly chocolately decadent! I plopped some big fat candles in them, and then everyone had an incredible chocolate buzz. And guess who is now extremely popular? Yep, the woman with the recipe!

Anonymous said...

I made these to impress a girl who happens to be gluten intolerant. These are the best brownies either of us have ever had; success!


jennfurr said...

Man, oh man, were these delicious! I made them for my sister who recently had to go GF. The test batch I made tasted too coconutty, so I switched over to regular canola oil. You couldn't even tell they were GF!

lisaloo said...

Just wondering if you know the nutrional information for these brownies. I am type 2 diabetic so I am looking for recipes that I can make that won't spike my blood sugar. Thank you so much!

Karina Allrich said...


I'm sorry, I don't calculate the nutritional info/analysis of my recipes. That said, I don't think ANY of my dessert recipes are suitable for diabetics, or the pre-diabetic, or those with hypoglycemia.

Take care,

Karina xox

CH said...

I tried these substituting the butter with coconut oil and the semisweet chocolate with bakers unsweetened and added extra splenda. I used Splenda for the sugar and somewhere in these substitutions something went terribly wrong.

They did not rise at all, were covered with boiling oil foam. After they cooked I poured off the oil. Edible, but certainly not a brownie!

Is the Splenda the problem? If so, is there a no-sugar substitute that works? My husband can't have any form of sugar (including fruit) right now.

Ruthy.Martini said...

These were EXCELLENT! I made two changes:

1)I used 1/2 cup of butter instead of coconut oil.


2)I made a chocolate ganache to put in the center and made molten lava chocolate cakes instead of brownies. I baked them for 25 minutes and they came out moist and delicious.

No one could tell they were gluten free.
Wonderful recipe! This blog is just what I needed to complete my gluten free life without going insane.

Kathleen Richardson said...

I'm going to make these again! The first time worked well; they were yummy. As I searched the store aisles for chocolate today, I noticed some things... In the special foods area, the really good natural dark chocolates had warnings about being made in kitchens where there was wheat, etc. In the regular chocolate aisle, brands like Nestles Dark Chocolate Chips contained milk products. I finally chose Scharffen Berger Fine Artisan Dark Chocolate: the bittersweet variety at $6.99 for 9.7 oz.! They also had unsweetened dark chocolate ($1 more per pound) and semi-sweet dark chocolate. Did you use unsweetened, semi-sweet or bittersweet?

Gina M. T. said...

The Best brownies ever and very easy to make!! Couldn't tell they were gluten-free. My son was so thrilled to be able to have a treat since being diagnoised with a wheat allergy a couple of weeks ago.

Karyn.Pelletier said...

I have made these brownies for my husband's grandmother several times. She swears these are the best gluten-free brownies that she has ever had. I noticed that the recipe is now updated with coconut oil. I am going to be seeing her on Friday and would like to make the original recipe that I know she loves. Is the only addition to the updated recipe the coconut oil and are the measurements of the other ingredients the same? Thanks for such delicious recipes!

Amy said...

Hi Karina, I was going to use Pamela's Mix instead of the rice flour and the almond meal. I was wondering how much I would use then. Would I just combine the 1/2 cup of Rice flour and the 1/4 of almond meal?? So 3/4 of the Pamela's??

Karina Allrich said...

Thanks, again, Everyone!

And thanks Ali, for sharing the egg-free version- I'm glad this recipe translated to egg-free for you!


Using Splenda- I have no experience using Splenda, so I cannot help with the Spenda question. If you are at high altitude, that can cause a problem- much like you describe; brownies are really tricky at high altitude.

I use semi-sweet, bittersweet or dark chocolate- not unsweetened baker's chocolate.

I use coconut oil instead of butter or shortening.

And to replace the two flours, yes, 3/4 cup of Pamela's Baking and Pancake Mix will work.



Rufina said...

I am currently on a cleanse that does not allow me to use regular sugar, so I substituted with Xylitol. Although they were delicious, they turned out REALLY sweet. Do you know how much xylitol should be used when substituting for regular sugar?

Mlle Newell said...

Hi there,

This is a delicious recipe and I do appreciate it.

I want to say though how I find it odd that those who use organic, free range etc ingredients sometimes still rely on aluminum foil for baking.

It seems to me that the foil is terrible both for our environment and our health.

Would parchment paper not do here, or just hefty greasing?

Thanks again,

Mlle Newell said...

Tried it and yes, no aluminum foil needed, and not even much oil in its place.

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