Dark Chocolate Brownies- The Best Gluten-Free Recipe

Why bake a gluten-free brownie from scratch and not a mix? Here's why.


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? 




The best fudgy gluten-free brownie recipe with dark chocolate, from Karina, Gluten-Free Goddess. Party worthy.


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. 


Ingredients:

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*

Optional:

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

Instructions:

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.



 photo Print-Recipe.png




NOTES:


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. 




Yum.


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


242 comments:

1 – 200 of 242   Newer›   Newest»
Torrey :) said...

Oh, these look fabulous! I'm going to have to sneak over to my mom's house to make these!! :)
(We're re-doing the kitchen in our house, and our old oven is on the fritz...)
Thanks for sharing!!

~Torrey :)

Hippy Nursey said...

Hi, I've been reading your blog for a few weeks now and love it! I'm not celiac but allergic to dairy, wheat and many others. These brownies look awesome! Could you kindly post the substitutions for using cocoa instead though? I don't have any chocolate and the photo looks so good I must try them! :)

karina said...

Hi Hippy!

I added the original recipe above. Thanks for commenting & visiting!

kerrdelune said...

Gorgeous Karina, and I am about to make them. Just did your meme by the way.

Hugs,
Cate

gluten challenge said...

I can't wait to try these! I will have to wait, as I don't have the baking chocolate, but as soon as I do...yum!
Thanks Clare and Karina!

Emily said...

Wow. I made these with about 5 million substitutions (I'm newly diagnosed and still in shock over having to replace all my baking ingredients) and they were still *fabulous*. Better than the brownies I used to make! Thanks :)

karina said...

Hi Laura!

Let me know how you make out with these, too. I think it's a very forgiving recipe. Of course, with all that bittersweet chocolate and chips, how can ya go wrong? ;-)

Sara said...

Hi Karina,

I've been searching for a yummy recipe for my GF mom's birthday this Friday, and these look perfect! Just one question -- what was the quantity of chocolate chips and chopped nuts (and type of nuts) that worked best? I don't see it listed here, but maybe I'm missing something. Thanks!

karina said...

Hi Sara~

I edited the recipe - thanks for the heads up! That should answer your question.

How sweet of you to make a gluten-free treat for your Mom's birthday! These are really, really good!!!

:-)

Fertile Soul said...

I had to delurk to say Great Brownies!!! I'm thrilled with them. I'm sensitive to gluten and brownies are my weakness. I can give up bread, but brownies? That's tough. I tasted a few store bought gf brownies and they were too grainy. I wanted something that could fool any brownie aficionado that "real" flour was used. This one does it.

I tweaked the recipe a little to match what i usually expect in my brownies. I added a tablespoon and a quarter of instant coffee. I also used baking powder instead of baking soda because my favorite ap flour brownie calls for it. I also used the sweet flour/almond flour combo from Clare's recipe. I liked your rich chocolati-ness and i added semi-sweet chips to the batter (with bittersweet chips on top). My dh could have gone with the extra chips. But for me, i'm just so thrilled that this is a regular ole brownie, despite the absence of af flour.

Thanks!

Fertile Soul said...

I meant to say that dh didnt like the extra chips. But what does he know, he's not a brownie aficionado like me ;)

Christan = ) said...

I am more a lurker than anything usually, but your brownies are the absolute best that I have taste tested so far!! Like my husband said, "you'll never compare to Betty Crocker, but these are the best second choice!!" I've searched high and low for a good brownie recipe and this is the one!!
I would like permission to post your recipe and a link to your site on my blog. We are not gluten-free, but wheat and dairy for my young son.
Keep up the good recipes and I can't wait to try more of your foods out! Will definitely be back for more!!
Good luck on your move and if the photo is of your new home, WOW!! Almost makes me want to move there!!

karina said...

Hi Christian ~

I'm glad you enjoyed the brownies. They are the best! [Now that I've moved to New Mexico, I have to tweak the recipe for high altitude baking...]

Yes, you can post the recipe, with credit/and a link back. Thanks a bunch!

Anonymous said...

Do you think it would be possible to substitute a GF flour blend (like Bob's Red Mill or Pamela's Pancake and Baking Mix) for the brown rice flour? I hate having to buy and keep so many different flours on hand but really want to try these brownies.

karina said...

Yes - *if* you omit the baking soda and the salt [as the mix already contains them].

Anonymous said...

I found pre-ground almond flour/meal. How much should I use?

karina said...

I'd use a level half cup of almond flour.

Anonymous said...

I recently made this recipe. Overall, it turned out very well. Our only square pan was 7.75x7.75 but I figured that shouldn't make a difference. However, I baked the brownies on my large commercial ovens. The inside is great but the outside is a little to hard/crispy for my taste. Is it possible to make it gooey all over or is this a problem that plagues every brownie maker? Would buying a 9x9 baking pan or adjusting oven temperature/time help?

Also, is Scharffen Berger 70% Bittersweet chocolate the same thing as dark chocolate. I'm thinking to make the brownies a little less rich next time by using 50-something percent chocolate or even non-dairy semi-sweet chocolate chips next time - do you think this would work out?

Thanks so much!

karina said...

I'm betting the oven, indeed, made the difference. These brownies didn't get hard or crusty baked in my [regular] oven. You could try turning the temperature down 25 degrees, or baking for less time. Pans also influence baking results - darker thin pans bake edges faster, for instance.

Bittersweet chocolate would work beautifully, I'm guessing.

Let us know what you choose, and how it all turns out. Baking gluten-free is such an adventure.

Paula Munday said...

I beleive I may have just died and gone to heaven. I am sitting at my computer eating these warm out of the oven and I think this could be what I am having for dinner. I had to make a half batch because I only had a 1/4 cup of the almond meal and accidently doubled the eggs and they are fabulous. About 1/2 the cooking time. Also, I used raw sugar and beat by hand (because I didn't want to wake up the baby) and now I have a crunchy sugar crust (when turned upside down). Thanks a bunch!

Deon said...

I can't believe I am going to do this but I am loading my four kids in the car right now and going to get the flour I need to make these. I have been wanting a decent brownie for days. Thanks!

Anonymous said...

The dark chocolate brownies were a hit for my daughter's 25th birthday. We discovered her celiac disease last fall. Your site is a god send as she is also a vegetarian. Have you thought of publishing a cookbook? There is a real need for a gluten-free one of this caliber. I can imagine on that has beautiful photos and wipe clean laminated pages. Think about it. I think it would be a hit! Thank you so much!

-Sue

Anonymous said...

What brand of brown rice flour do you recommend that is gf?

Michelle said...

Has anyone tried substituting any of the brown rice flour with Montina (GF; made from wild grass) to add fiber and protein?

http://www.amazinggrains.com/

Karina said...

Hi Anon ~

I like Authentic Foods Superfine Brown Rice Flour. It's less gritty, and works well in GF baking. I have to buy it on-line, though; I have not found it locally.

Michelle ~

Hi! I have not tried Montina flour - if you do, please post back here about your experience with it.

Thanks!

Y.E. said...

I made these today, and they're fantastic! They taste just like gluten brownies (even better than some I've made, I'd say)! I slightly undercooked them like you said, and they were gorgeous to eat all warm and gooey. I used 1/2 dark (about 40%) chocolate and 1/2 bitter (70%) chocolate, and slightly decreased the sugar. Many thanks to you and Clare!

Elizabeth said...

Hi Karina -

Your recipes are wonderful - thank you so much for posting them!

Quick question - for someone like me that can't digest much fat at all (I make most of my food fat-free just to be safe), do you think it's worth trying to sub the shortening/butter with applesauce or would it be a waste of time? I've practically given up on good desserts because the fat seems to be the key in gluten-free baking.

Thanks!

karina said...

Hi Elizabeth,

I couldn't digest fat or sugar/starch in the beginning phase of healing either. I am much better now. How long have you been GF? [If you are GF, that is; I shouldn't assume! I have plenty of non-GF readers...]

I might try a low fat vegan spread such as Smart Balance. Or - I might try using fat free yogurt. I've had success baking with Horizons Organic Fat Free Plain Yogurt.

The other trick I might try, if I were you, is - underbake the brownies and chill them. That will help keep them fudgey, too.

Don said...

Hi there,

Firstly, I must say, you have a great blog! I went through your blog and found this recipe for the brownies. I was wondering if I am able to substitute the 1/2 cup margarine with olive oil or vegetable oil instead? If possible, what would be the amount?

Looking forward to your reply.

Thank you.

Regards,
Don

Karina said...

Hi Don,

Yes, certainly. I find that butter, stick margarine, and vegetable oil are interchangable in brownie recipes. Each will impart its own taste to the final product.

I'd use extra light olive oil, or canola.

Take care!

Anonymous said...

Karina,

I have to share this with you and see if you have any advice! I made Claire's Brownies for my son's b'day cake. I was so proud of myself for grinding my own rice flour and almond meal. :) I subbed coconut oil for the shortening and "flax eggs" for the eggs (ok, I realize this is NOT the original recipe - LOL!). Oh yes, and I topped with chopped walnuts and chocolate chips. When I took them out of the oven, they were boiling - literally! I let them cool, then put them in the fridge. They were soooo tasty, but they stuck to the pan really badly - boiled on! Think its the coconut oil that caused the problem? Or maybe one of my other subs? LOL The good news is my 7yo loved them (as did the rest of the family!)! :) Jamie

Karina said...

Hi Jamie!

You used Claire's recipe? I've not made her version; but looking over the ingredients, I'd guess it was a problem with the subs, yes. Coconut oil should work fine.

But the flax substitute is adding another "oil" or fat, without the leavening property of eggs; so you'd have to replace the lost leavening. I'd try using less flax [maybe half? I don't know; I've never subbed out eggs this way], and adding a teaspoon of baking powder, and a half teaspoon of baking soda.

Glad they were hit tho!

;-)

Anonymous said...

Thanks! I'll try that! I was looking for an excuse to make these again. ;-) Jamie

P.S. I love your recipes! And the pictures! Yum!

GrewUpRural said...

I made these last week. They were absolutely delish. These brownies settled my sweet tooth.

Have you ever used white chocolate instead of dark chocolate? If so, would I have to change any of the ingredients> Your thoughts are greatly appreciated.

Karina said...

Hi Grew Up Rural!

I think white chocolate brownies using this recipe would be fabulous.

I'd double the vanilla extract, and def use light [golden] brown sugar. You could also add some coconut. Yum.

Please post back if you do, and let us know!

ByTheBay said...

These look decadent! Can't wait to try them.

Janice said...

I have no need to be gluten-free, but the use of almonds here sound so tasty and intriguing. Just bought chocolate and ground almond today, so I'll definitely try these out!

Laura said...

Karina, I can't say thank you enough for the blog and the brownies. I've only been diagnosed for three weeks. I was referred to your brownie recipe. I made it and was in heaven, as were my non-celiac spouse and kids. Then I looked at the rest of your recipes and decided that I don't need a cookbook. The cookbooks I bought are going back to the store and if I need a reference I can get them at the library.

You have restored my faith in one of my great hobbies -cooking- and I think I will enjoy learning how to cook gluten-free in your style.

Thank you one-hundred times!

~Laura

Karina said...

ByTheBay - Heya! :-)

These really are the best. Hands down.

Hi Janice!

I like the texture of almond flour. Hope you do, too!

Hi Laura!

Thank you for the lovely compliment. And stay tuned, because you never know what's developing here...

;-)

Sheltie Girl said...

I've made your brownie recipe and Clare's...both are wonderful. I've substituted millet flour for the brown rice flour, but the brownies tend to be crumblier. I've also substituted 1/2 cup Turbinado sugar & 1/2 cup cane sugar with good results. I use parchment paper to line my brownie pan and the brownies never stick.

Sheltie Girl
www.glutenagogo.blogspot.com

Karina said...

Hey Sheltie Girl!

Nice to see you. I love GF success stories. Yay. Thanks for sharing.

Happy Spring! :-)

Y said...

Hi Karina!
I'm not wheat intolerant, but was looking around for a gluten free brownie recipe for a special event, and came across your post. Made the brownies today (I used gluten-free plain flour bought from the supermarket instead of the rice flour you specified), and have to say, they ARE incredible! Will do a write up soon and include a link to your recipe if you don't mind :)

Karina said...

Y,

Thank you - I'm glad this recipe works with other flours. And I certainly don't mind a link to the recipe. ;-) Thanks.

Karina

CreditMaster said...

Gorgeous! I cooked your Dark Chocolate Brownies for my girlfriend. It was the Saint Valentine's Day. I had never cooked for her before. She was surprised and happy ;)

Anonymous said...

These brownies look great. Only problem is I'm trying to find a recipe for a friend who can't have gluten, soy, eggs, or nuts of any kind. The only kind of flour she can tolerate is white rice, so I'm going to try this using the rice flour and using part applesauce and part flax for the eggs. Wish me luck. :-) I found a "spreadable" butter that's a mix of real butter and canola oil that works great for those who can't use regular shortening due to the soy in it.

Karina said...

Hi Anon- I hope you stop back- because I have found (and tweaked) an incredible, fudgy vegan brownie recipe that is gluten-free, egg-free, dairy-free, soy-free, bean-free, nut-free and corn-free.

But, best of all? It's rich and delicious!

I will be posting the recipe soon.

Karina

Anonymous said...

Karina...
I'll be watching for the recipe. I can't wait to try it for my friend. Thanks for all you do.

Linda (Anonymous)

Karina said...

Hi Linda,

Glad you spotted my response- check out my Vanilla Brownie recipe (posted today). My fudge brownie recipe (coming soon) is based on it.

Take care!

Karina

Dew said...

My mom made these late last night and they turned out really well but not fantastically well given our substitutions and circumstances. We substituted tiger nut flour for the almond meal(which gave them a bit of a strange but still pleasing texture. The eggs were whipped on their own as the sugar here (we are in Pakistan for some months)comes in very large granules - so the sugar was only semi-successfully melted in with the chocolate/butter and then everything was mixed together in the blender to grind the sugar. Last time we tried brownies the sugar remained granulized inside the brownie even after baking. Unfortunately we didn't have any good quality chocolate or a reliable oven (our gas stove isn't the most reliable). Still they were yummy :)
Thought I'd post since I haven't seen tiger nuts (really a tuber I think) used on the site and they worked pretty well. They would probably work even better in a recipe that called for coconut or something else with a chewy hard texture.
Thanks so much for all the fabulous info, gorgeous pictures and wonderful recipes.

Dew

mellie said...

my first baking attempt ever and turned out DELICIOUS!!! my friend had no idea that they were GF/CF!!! Needless to say, I will make these again and again :))) SO TASTY!!!!!

Anonymous said...

Karina,
Could I use Spectrum organic palm oil shortening in this in place of the butter? Like you, I LOVE this shortening in place of butter in cookies - your recip for buckwheat chocolate chip is the standard choc chip cookie in our household. I can't wait to try these brownies.

Karina said...

Dew- Tiger nut? Interesting. I can see where a tuber + large bits of sugar would impact the recipe. Thanks for sharing.

Mellie- Yay! I love when my recipes pass the gluten-eaters test. ;)

Anon- Spectrum shortening should work fine- I haven't made these in awhile (at high altitude, brownies don't turn out that well) but I imagine it will work- especially if you're familiar with it.

Glad you like the buckwheat chocolate chip cookies! Excellent.

xoxo

Karina

Manda said...

I have tried this recipe twice. 1st time, I took it out 10 minutes early, it was dry. This weekend, I tried it again, only I backed it 13 minutes, instead of the 33 minutes suggested, it was dry. I measured all the ingredients accurately, used 1/2 the sugar. I used the Bakers unsweetened chocolate for baking. Did I missed something?? thanks

Karina said...

Manda- Assuming you didn't use a larger baking pan than suggested, I'd guess that the Baker's unsweetened chocolate is one culprit- it's not as rich and full of fat, perhaps, as Belgian dark chocolate.

Also- halving the sugar will affect the structure; less sugar means smaller amount of batter, less sweet, less rich.

I find- with gluten-free brownie recipes especially- the ratio of sugar to flour is quite sensitive, and the quality of the chocolate really impacts the recipe.

Karina

Lauren said...

Any hints for what kind of shortening/margarine I can buy for my son who is supposed to be gluten/casein/soy free? I haven't found anything both dairy and soy free yet. Thanks.


l_scheper@hotmail.com

Karina said...

Hi Lauren- Finding a gluten/dairy/soy free butter substitute is hard! Now that I have to be dairy and soy free, too, I use Spectrum Organic Shortening. It's made from palm oil and is no-hydrongenated- no trans fats. It has no flavor, though. So I usually add an extra teaspoon of vanilla.

One other alternative is to use light olive oil or canola oil. This works in cakes.

Take care!

Karina

Kelley said...

HI - These look great! I cannot eat eggs or egg substitute ( potato in it). I tried the recipe with ground flax and water as the egg sub, but it boiled. I could try gelatin & water, or baking powder + water + oil. What do you suggest? I'm using expensive chocolate don't want to have to pitch it down the drain.

Karina said...

Hi Kelley- Honestly? I don't think this recipe will work as is without eggs. I have not experimented with it since going egg-free a year ago. I knew it would be problematic. I suggest you look for an inherently vegan brownie recipe to try.

Karina

Gwen said...

I love to bake for my friends and loved ones, and when one of my best friends discovered she was gluten intolerant I had to find a way to accomodate her. I found your site, and we both love it. It's beautiful, and everything looks and sounds so tasty. The dark chocolate brownies are a HUGE hit with all our friends and family. They are the best brownies we have ever had, GF or not. Every time I meet someone else that is gluten intolerant I tell them about the brownies and I pass along your web address. Keep up the good work!

CDM said...

I've been wheat free for years and always cheat and eat real brownies because I've found no real substitute. These are DELICIOUS and you'd never guess they were wheat free! Great recipe. Do you mind if I post it on my site, with credit to you, of course?

Michele said...

Karina, these brownies look to-die-for... I cannot wait to get my hands on a few. Thanks so much for sharing this recipe with us. We are excited to have it included in this week's FoodieView Recipe Roundup!

Christy said...

Any idea whether this could be made sugar free? With agave? or Honey? Dates? Anything?

Karina Allrich said...

Gwen- How sweet of you. What a good friend you are. And thank you!

CDM- Thank you- I'm so glad you like these- they're the best brownie recipe- so far. Check my FAQ's for specifics on reposting and linking. And muchas gracias!

Michelle- Thanks! Me too.

Christy- I imagine using 1/2 cup agave would work, but you may have to adjust the size of the pan (smaller). I've not made these without sugar- so I have no hands-on advice, unfortunately.

Karina

Katie said...

Hi, I'm just wondering what the high altitude tweaking you referred to earlier would be...I live in Colorado and would need to make this adjustment.

Thank you so much for your wonderful recipes!!! You are a blessing.

Karina Allrich said...

Hi Katie- How high are you? The trouble with brownies at high altitude is the sugar to flour ratio. Usually (if Steve makes these, with eggs) the only adjustment he makes is to bake them longer. We're at almost 7,000 feet. Some people call for less leavening but there's so little in this recipe I wouldn't. Sometimes simply raising the oven temp by 25% helps.

Karina

Katie said...

We're about 6000-6500ft. Another question, I can't find Belgian dark chocolate (no Trader Joe's)...what can I substitute?

Thanks again!

Karina Allrich said...

Katie- Any dark or bittersweet or semi-sweet chocolate will work. Even melted chocolate chips. The better the chocolate, the better the brownies (which is why I like Belgian).

Karina

j.cro said...

Hi Karina,
Have you tried making these w/o the eggs, vegan style?
If you could please kindly let me know, I'd REALLY appreciate it.
Thanks so much!

Karina Allrich said...

J. Cro- I have tried- and didn't post it because it didn't work. But- here at high altitude brownie baking is iffy, even with wheat flour.

That said, if you are not at high altitude, I might suggest trying these with Ener-G Egg Replacer (whisked till frothy in warm water) for 2 eggs.

One trick you could also try- drop the batter into paper muffin cups and make little brownie cupcakes.

Karina

j.cro said...

Thanks for that Karina!
Happy Friday!
Have a great weekend!
J

Roo said...

Thanks for this delicious recipe. I did have one problem with them in that they rose up really high in the oven and then fell so that the sides had a thin layer of brownie all around and then regular gooey brownies in the center. Do you know why they did this instead of just baking flat? I still liked the taste but they were not presentable. Thanks.

Karina Allrich said...

Hi Roo- Sounds to me like maybe your oven temp was too high (or rack too close to the top?). They rose fast then collapsed.

The brownies pictured are how mine turned out at sea level. Are you at a higher altitude?

Try baking them at 325 degrees (lower temp). Oh- and was your pan the same size as mine? Or smaller?

Karina

Roo said...

Thanks for the tips Karina. I will try lowering the temperature next time. I loved these brownies.

John said...

I have two chocolate bars from Trader Joes and I want to know which I should use. Both are from Belgium, 17.6 oz. size.

Should I choose the 72% Dark Chocolate (72% cocoa solids, 25% total fat - 46% saturated fat, 13 grams sugar) or Dark Chocolate (54% cocoa solids, 19% total fat- 40% saturated fat, 17 grams sugar). I'm guessing the 72% one. Thanks.

Lara said...

I have soy flour on hand and my best friend has celiac's....I want to try a brownie or cake or cookie (these look FAB) can I sub the soy for the brown rice flour in this recipe? I went back to the sub/baking tips sites and it doesn't seem favorable....I can go to the store tomorrow so NO BIGGY just thought I'd try it in my SPARE (HAHAHA) time!

Heather said...

These truly are the most spectacular brownies ever!! I love making them ,eating them, sharing them and didi I mention eating them? Thank you so much for this recipe...it is the best!

Guest said...

Is there any proven way to sub out the almond meal? I am allergic to almonds as well but can have other nuts. Any suggestions?

Karina said...

You could use pecan meal- we've done this. Delicious! Or try a hearty flour such as buckwheat.

Anonymous said...

Is there any proven way to sub out the almond meal? I am allergic to almonds as well but can have other nuts. Any suggestions?

Karina Allrich said...

We've made these with pecan meal (I processed pecans in the food processor) and they were delicious. You could also try using a hearty flour- such as brown rice or buckwheat flour.

Karina Allrich said...

John- Use the chocolate you prefer in a brownie- darker and rich or milder?

Karina Allrich said...

Lara- Soy flour will work- if you must (I hate the taste of soy flour).

Tracy said...

LOVE these. I used the following substitutions: ghee, unsweetened Dagoba chocolate, coconut sugar, and white jasmine rice (I grind my own flour). Came out terrific--the batter was not runny at all. Nice crispy thin layer on top, like traditional brownies.

One question: could I add more sugar (I use coconut sugar) without changing other ingredient quantities? I like it with the unsweetened chocolate, but it will be a bit severe for my kiddos, so want to add a bit more sugar...

thank you for your fabulous site!
Tracy

Karina Allrich said...

Tracy- Can you use a sweeter chocolate? That would work. You can also add extra sugar. It will change them a bit, I imagine; but it is worth the experiment. Try it.

Taste testing, after all, is *very* important work. ;-)

Tracy said...

Yes--I guess I will have to experiment! The reason I prefer to use unsweetened chocolate is because that way I can control the type of sugar--my daughter needs to avoid white sugar, which is typically used in chocolate bars.

I am making these brownies for her birthday party this weekend--already tested a batch last night, but I guess I will have to give it another go-round to see what the extra sugar does... my husband won't mind--he couldn't BELIEVE these were gluten-free, and said they could be served at a fine restaurant. :)
Thanks!

AnnMarie Kneebone said...

So far, no matter how I modify the recipe, this turns out great every time.

Thank you for all that you do and for the inspiration to experiment.

killing-rose said...

I just made these; I've had two tiny squares and they are to die for! I haven't found a soy-free, dairy-free chocolate chip brand I actually like, so I use cut up chocolate bars--which work just as well. Thank you!

Palidor said...

Those brownies look incredible. I have just recently adopted a gluten-free diet due to a suspected wheat allergy. I loved to bake (and still do), so I am very excited to find your site and see all these wonderful gluten-free recipes.

Anonymous said...

Hi Karina,

THANK YOU for this GREAT delectable brownie recipe. Now there is real hope for all us gluten free dairy free people as this sweet treat doesn't in ANY way make you feel you are going without!

I am in Australia. Had to do a google to work out measurements - I worked out 5 ounces to be about a cup. I dont have trader Joes chocolate here, but found the next best GFDF alternative block from my health shop. Wasn't a full cups worth though. I also ran out of brown sugar so used raw instead. Used "copha" for the butter part. Copha comes in a block like butter but is coconut oil solidified. And I had no almond meal so I just threw in 3/4 cup of roughly choped walnuts.

Let me say for all the changes/substitutes it came out fabulous all the same. I took it out while still soft in centre so as not to overcook like you said - once cooled I dusted with GF icing sugar & the result was very delicious chewy edged, fudge-ey centred brownies.

THANK YOU!!!!!!!!!! Luv Katherine in Oz

Anonymous said...

PS: I added a couple of tablespoons of cocoa as I didn't think I had enough chocolate

Katherine in Oz

Kristen said...

These brownies are AMAZING! I adapted them into cream cheese brownies and chilled them. I thought a fudgy brownie would turn me off, but these are so rich and chocolately that they almost taste like fudge! And the cream cheese topping turned out to compliment the dark chocolate perfectly! I just have one question. Have you been able to find a certified GF chocolate? I ran into the problem of every chocolate bar having the "processed in a plant that also processes wheat products", or similar disclaimer on the label. Thanks again for this fantastic recipe! :)

Kim said...

These are the best brownies I have ever had. Thank you thank you thank you.

Anonymous said...

Has anyone had a problem with Trader Joe's Belgian chocolate? The label says it is made in a facility that also process wheat. I love Trader Joe's Belgian chocolate, but since discovering a wheat allergy, have avoided the product.

Kerry said...

I've made these before and they are wonderful - thank you so much for the recipe!

I'd like to make them again today but am out of tin foil... Could I just oil up the pan well or is the foil essential?

Karina Allrich said...

Kerry- I'd use parchment paper, then, if possible. If you have nothing to line the pan with, I would suggest oiling it very lightly and dusting with a sprinkle of GF flour.

Karina

Anonymous said...

Hi Karina,
I was curious if you blanched and removed the skin of the almonds of just food-processed the almonds, skin and all.

Thanks,
Chelsea

Karina Allrich said...

Chelsea, When I used to buy almond meal I chose blanched almond meal- because it is softer. But when I made my own meal, I just processed the almonds.

If you want to blanche the almonds yourself, you can do so first, to remove the skins.

Both ways work.

Cheers!

Karina

Ali said...

Karina, I can't quite tell if you are going for cakey or fudgy brownies, but for fudgy brownies I had good luck with the espresso fudge brownies in new book by Isa Chandra Moskowitz and Terry Hope Romero, "Vegan Cookies Invade Your Cookie Jar". I used the gluten free flour mix they recommend and the new soy-free Earth Balance for the margarine (like you I am gluten, soy, egg and dairy free). It does use flax meal which I can't remember whether you can have?

VeggieGirl said...

OOOOOHHHHHH!!!!!! **swoons**

Juanita said...

One thing I adore about brownies, is even when they "flop", they usually still taste delish because of all the chocolates gooeyness!

Anonymous said...

My oven is not working...
can I make these in my toaster oven...
or do I need to find a friend's kitchen to
try the recipe?
Help!

Anonymous said...

I am allergic to chicken eggs, but duck eggs are recommended. Has anyone cooked with them? It's tough to find in Michigan in the winter. And they are a bit pricey at $6/6. But I bet the brownies would be worth it:) I also found soy free Earth Balance. Hooray.

tastyeatsathome said...

Oh no, and I thought I'd already found the best brownie recipe in the world - now I'm going to have to do a taste test on these and decide for sure! Mint chocolate brownies? I think I'll opt for that. Amazing.

Sha-Lo said...

These brownies are the best! I got this reciped from you last year and we make them ALL THE TIME!!! At Christmas time, we like to crush up candy canes and sprinkle on top for a pretty and festive look. YUMMY!!!

Anonymous said...

I don't know if it will work, BUT, along with eggs for chewy, fudginess, I've found that liquer helps! For a package of brownie mix, I like to replace half the oil and half the water with Godiva Chocolate Liquer. They get really dense and chewy (and feel more indulgent/scandalous). Maybe try that when getting rid of the eggs? It might be enough to counter the absence of eggs.

Amy said...

Can these be made w/o the almond? My son can't have tree nuts.

Thank you

Anonymous said...

After I read this post, I sat and kicked myself. After I gave up eggs last summer, I managed to have a really good success with egg-free brownies. I tried making them tonight, motivated by this post, and they flopped. I tried again with another egg replacer (I couldn't remember if I had used Ener-G or applesauce). The second time didn't turn out much better. **Sigh** I can't afford to keep making flops. If I end up with success, I'll share.

Megan

Anonymous said...

Hi there. I'm gf,cf,sf. I haven't found chocolate, other than Enjoy Life, that is soy-free... Any suggestions? I don't see the Enjoy Life chocolate bars making yummy brownies.
Thank you
Tracy

Karina Allrich said...

I've had good luck with artisan chocolates- small companies that often make dark chocolate bars without soy lecithin. Art Bars is one brand I can think of (they make at least one w/o soy). There are other brands- cannot recall the names right now. They're out there.

Karina

Karina Allrich said...

Megan- In case you missed the post, I came up with a vegan brownie with excellent texture using quinoa flakes.

Karina

Karina Allrich said...

Anon- I would not recommend using a toaster oven for this recipe.

Cheers!

Karina

Joy said...

These are awesome. I'm an avid baker and I just made these for Xmas eve. Thank you so much! Love them. Love your description of happy free eggs.

Warmest wishes,
Joy

marnie said...

Oh my...these are delicious!!! I didn't think I would ever be able to have a good dessert after going gluten free, dairy free, and corn free. Instead of putting chocolate chips on top, I mixed them right into the batter and I am sure it was more than 1/2 cup ;) They turned out wonderful!!! Just as good as the barefoot contessa's outrageous brownies!!

Anonymous said...

Hi!
I just wanted to post my tweak of this recipe.

I was looking for a gluten-free recipe that I could modify to make Paleo. In the Paleo approach, the brown rice flour, brown sugar, and butter are not allowed. So I substituted coconut flour for the brown rice flour, agave nectar for the brown sugar, and unsweetened applesauce for the butter, using the same measurements. I also added 1/2 cup of Droste cocoa powder and used a high quality El Rey chocolate. The results have consistently been fantastic and my gymmates love them!

I do also recommend undercooking them slightly. I remove them from the oven when a pick comes out mostly clean, with just a few moist crumbs clinging.

Thanks for your excellent recipe!
Catlyn

Anonymous said...

Hands Down-Best homemade brownies EVER! Gluten free or glutened!!

Samantha

Anonymous said...

Do these brownies freeze well and are there other gluten free recipes that freeze well. I am a chef at a private facility in the mountains and I frequently have one or two guests that are gluten free. I want to serve them high quality products that I can prepare ahead of time.

Karina Allrich said...

Yes on freezing. I freeze all our baked goods.

Gluten-free baked goods store best well wrapped in the freezer for up to 2 weeks or so.

Karina

Jennifer said...

These brownies were excellent! Thank you for sharing a wonderful gluten-free alternative.

Gin said...

All I can say is AMAZING!!! These are so good. Thank you, thank you, thank you... I worried that the dark chocolate might not be sweet enough for my hubby so I topped it with german chocolate cake icing. Did I mention they were amazing?

take 38 said...

These really are THE best brownies...gluten-free or not. I've made them a kazillion times for non-allergy friends & they rave rave rave about them. I have to be careful making them for myself because they are so sinfully delicious that I have a hard time controlling myself. I mean, they are THAT good!!!
Katherine

Anonymous said...

I make these brownies all the time for myself and love them. My daughter has a nut and egg allergy so I tried subbing EnerG Egg Replacer and 1/2 cup brown rice flour and 1/4 cup potato starch. Now I can't get the brownie mix to cook at all. It's a gooey, ooey mess after 45 minutes. Any suggestions???

Karina Allrich said...

I know! Subbing eggs in gluten-free brownies is VERY difficult. If I had an answer for you, I'd post a recipe-- but I haven't found an egg-free gluten-free combo I like yet- except for the Blueberry Brownie Bites- check those out (leave out the berries if you want).

Karina

Anonymous said...

Hi Karina,

Hope I can find your site again-I'm looking forward to trying your recipes. Am printing out the pumpkin cookies and I'm so glad you had a recipe that did not use potato ( I can't have that either). Am looking at your brownie recipe, but can't have almonds. May try with another nut or perhaps another flour (?). I'm not GF, but have many severe food allergies, including wheat, so it's looking like your site will be a godsend. Thank you.

Karina Allrich said...

For potato starch, you can substitute cornstarch or tapioca starch in my recipes calling for potato starch. For almond meal you can sub another nut (ground as meal).

Karina

Traci said...

I made these last night and I adore them!!! They were fabulous and I might have to make a second batch tonight since they didn't last long! :)

Mandy said...

I made these tonight and they were a flop! I don't know what I did wrong but the batter blew up in the oven and spilled over the pan sides. Even after nearly 40 minutes I had a crispy top and liquid goo beneath. I followed the recipe exactly. I don't know what went wrong. :(

Karina Allrich said...

Mandy, Do you live at high altitude? It sounds like a high altitude scenario. Either that or you forgot the eggs.

Karina

Melissa and Zack said...

Do you have a vegan brownie recipe? is that even possible???

Karina Allrich said...

Melissa, Check the dessert index- there are Blueberry Brownie Bites (you can leave out the blueberries, if you wish), and Chocolate Quinoa Brownies- both vegan. Vegan brownies are tricky, as the brownie batter ratio is heavily dependent upon eggs for structure.

Karina

dani said...

Karina - Since finding out about a gluten intolerance, I've been searching for gf recipes online, and I love your blog! I've made a few of your recipes and they're all fantastic!

I just made these brownies today - they look and smell delicious. I had to bake them longer than 35 minutes because they still were liquidy in the middle. I took them out close to 40 minutes when they seemed cooked, but a strange thing happened - while they were cooking, the outsides rose up, and then the middle - and then the middle collapsed! So I have brownies with tall sides and a sunken in middle. Do you know why this happened? Did I do something wrong? Maybe it was all the poking I did while they were baking....

Anyway, great stuff!

Karina Allrich said...

Dani- It's hard to say. It may be a pan issue. Metal vs glass. Or an oven temp issue (oven temp not calibrated). There is always a bit of sinking with brownies. But. Browse my baking tips and see if anything rings a bell.

PS: The most common mistake made is assuming the oven temperature is true. I've had more readers come back to tell me they checked their oven temperature with an oven thermometer and were shocked that it was off.

Karina

Michelle Krell Kydd said...

A fabulous recipe! Slightly underdone in the center and cake-like on the outside. 72% bittersweet chocolate makes them irresistible. LOVE the fact that they can be stashed in the freezer for future cravings. Would love to see a gluten-free blondie version of this brownie.

Bethany said...

I love your blog! My fiance was recently dianosed with a gluten allergy so we have quickly transformed our kitchen (and my cooking skills) into a gluten-free zone. He LOVES brownies and we've had poor luck with store-bought mixes (Bob's Red Mill is the exception) but I made your dark chocolate brownie recipes last night and he loves them! They look AND taste like "real" brownies he is used to! Thanks for helping make my honey smile again when he thinks of brownies!

Jess said...

Thanks for sharing your recipe! I was using a recipe from Gluten-free girl, but after seeing your recipe, I added in some almond flour and brown sugar and combined the two recipes. They came out really delicious! Thanks!

Kerry said...

What are your thoughts on using sesame seeds in lieu of the almonds? I love the recipe as is, but wanted to take them to a school event and nuts are not allowed.
:)

Karina Allrich said...

Kerry, Sesame would be a big change to the recipe. Texture-wise and taste (bitterness). I'd go with one of the other non-nut brownies, cookie bars or cupcakes.

Kat said...

Hi there,

Do you think this brownie recipe would be good as a "crust" for an ice cream cake?

Karina Allrich said...

One bottom layer? These brownies are fudgy, tender and chocolaty. If you are assembling and freezing the cake, it will stiffen the brownie layer. Which could work- or- it may end up a little too stiff. These might be best as brownie sundaes or parfaits where you add the ice cream to the room temperature brownie layer. If you experiment, please swing on back to let us know how it worked out. ~Karina

Aaron said...

Hi Karina,

I really want to make/eat these, but I can't have sugar. Do you have suggestions on substitutes for someone who's only eating agave and fruit sweeteners right now (and no date sugar).

frenchy25 said...

These were amazing. I followed the first recipe but I decided to try using 1/2 the cocoa and 1/2 Dark chocolate squares to cut down the fat. I also used 1 egg and 2 egg whites. Other than that, I kept to it. Any chocolaholic will adore these. They came out moist and chewy. I ate 1 1/2 and cut the rest into squares- I got 11, and then froze them. By the way...the one I ate, I ate warm. MMMMMMMMMM! Thanks for letting me have my sweets back!

Nikole said...

Hey,
My boyfriend recently discovered he has celiac disease. I would love to make these, but I have a question. Does it matter if you are in high altitude? I live in Colorado and I don't want these to flop because of that. Any suggestions?

Karina Allrich said...

Brownies - in general- need high altitude adjustments. It's the reliance on sugar and oil- it can make high altitude brownies oily and loose. You'd need to research adjustments for baking brownies at 5,000 ft. Cookies, however, usually work. Also muffins, cupcakes, and cake. Again, research adjustments (sometimes it's longer baking time, sometimes less leavening, etc).

Nikole said...

For some reason I can't find actual adjustments for anything but cakes. Would those be the same? I found another recipe for high altitude brownies too. Could I just substitute the gluten free flour for the white flour?

Karina Allrich said...

To be honest, I had a really difficult time trying to bake gluten-free brownies at high altitude. I suggest you try a gluten-free brownie mix and follow the directions for high altitude baking. My husband made Pamela's brownies successfully at 6,000 feet. We did not have any luck with the Namaste mix, however.

Nikole said...

Thank you so much for your help and I will be following your blog now since I have to get used to this gluten free stuff!

Caribbeangirl said...

Just made these today. They are so yummy. I used Dark Callebaut Chocolate. Not a fan of too much sugar so I tried 3/4 cup brown and 1/4 cup of xylitol this time and it was just fine. I think I'll try 1/2 cup of each next time and see what happens. Also added 1/4 tsp of baking powder. Thanks for this great recipe.
Now I must hide the rest so the kids don't eat them on me;)

bakedinmaine.com said...

I LOVE brownies and can't wait to try these!!!

Passion4Birth said...

i live at altitude, any suggestions? they fell in the middle :(

Karina Allrich said...

Hi Passion, I lived at high altitude for a couple of years and I never quite cracked the brownie code. The ratio of flour to sugar and fat makes baking brownies at high altitude extremely challenging. I suggest you look up high altitude recipes and compare how they are different- less sugar? Less leavening? Unfortunately, it's trial and error. Take care, Karina

Candice said...

I'm kind of new to baking and tried these because we avoid wheat. They tasted delicious but I coulnd't cut them into squares because they just broke apart. I'm wondering if you know what I did wrong. We're in San Diego so no altitude issues. I used Green & Blacks 72% Baking Bar Chocolate and Trader Joe's almond meal + Arrowhead Brown Rice Flour. I subbed Xylitol for the brown sugar 1:1. I'm thinking maybe it was the Xylitol. I used a glass 8x8 dish lined with wax paper.

-C

Karina Allrich said...

Candice- Possibly the xylitol. I've never used it so I don't know how it behaves in a recipe like this that depends upon eggs and sugar to hold it together. The brown sugar definitely gives these brownies their amazing texture and melts to help bind the ingredients. Karina

Anonymous said...

My daughter made these brownies for the fair and won grand champion. These beat out the wheat brownies. Thanks for the amazing recipe!

Anonymous said...

I just made these brownies and they were great!!! I used Lindt 99% chocolate which was a little rich, next time I would use a lower cocoa content chocolate. But I was very impressed! They were moist and a little chewy. I won't go back to making the regular flour ones!

Kate said...

This recipe is AMAZING! I am a gluten eater (my fiancé is not) and I am obsessed with these brownies! I'm currently making a mint chocolate chip ice cream cake using this brownie recipe for the "cake" part. Thank you, Karina!

Jacob said...

Hi Karina, thank you so so much for sharing all these wonderful recipes. When I'm experimenting, I look at what you've done for inspiration. I made these brownies last night with 1/4 cup each toasted almond flour, toasted coconut flour, and sorghum flour. I added a round teaspoon of cinnamon, a teaspoon of xantham gum and left out the mint (next time...yum). They were delicious, unique and, honestly..., dangerous. Woah. Thanks again!

Sarah said...

I am so excited to try these! I cannot have chocolate but I am going to try using carob powder instead and see how it goes. Thank you for the recipe! I was miserable when I found out that I have food intolerances and another disease which also requires a strict diet. Your website has given me happy days again! Thank You!!! :)

Elizabethh (: said...

Mmmhmmm Brownies (:
What a great recipe, I'm gonna try it out (:

jennycourtner said...

Hi karina!

Thanks for the recipe.. I don't know what I did wrong, but my brownies turned out flaky when they were warm. I only had to bake it for 20 minutes before I could stick a fork in without batter sticking to it. I let them cool for 15-20 minutes then decided to try one. It was flaking when I started eating it, then crumbled. I put the rest in the fridge and tried one again today, and it tastes yummy, but the texture is kinda of powdery. Could you give me any tips? Maybe I baked it for too long.

Jocelyn said...

these sound amazing and i would love to make them for tomorrow, although my boyfriend is allergic to almonds. how could i make it without the almond meal?
Thank you!
-Jocelyn

Karina Allrich said...

Jenny- It's difficult for me to guess what went wrong- not being there. I'd suggest browsing my Gluten-Free Baking Tips post. I don't think you over-baked them- 20 minutes is not too long unless you used a larger pan (which resulted in thinner layer of batter) or your oven runs hot.

Jocelyn, Any nut meal will work in place of almond meal- hazelnut flour, pecan meal, etc.

Cheers! Karina

Tawnya said...

Most insanely delicious brownie EVER! Whoa! Nasty me, I top this baby with chocolate mousse (chocolate chips, egg whites, water - it's not super-sweet) and it makes the most delicious b-day "cake" for my GF-ers. Yummm! Again, LOVE it - and thanks for brightening the GF world with your amazing recipes!!

Katie said...

I've just been diagnosed with Celiac and I found this website and you are amazing! Thanks so much for giving all these great recipes; I now have hope!
I am allergic to almonds though and was wondering if almonds are necessary in this recipe, or could you use walnuts or pecans or another type of nut?

Karina Allrich said...

Welcome! You can use any kind of nut meal in place of the almond flour. I've used hazelnut flour and also pecan meal. Both are delicious.

Cheers- Karina

A Joi said...

Hi Karina,

I tried to post yesterday, but it didn't go through. Hope it works today! I really want to make these brownies, I even ordered brown rice flour which should be arriving today. But I am allegic to nuts. How should I substitute the almond meal? - AJoi

Karina Allrich said...

A Joi- If you are allergic to all nuts you'll need to use a gluten-free flour blend. You can use a baking mix blend, or try half sorghum, half tapioca starch.

Cheers- Karina

Anonymous said...

Hi Karina!
I made my first delicious gluten free brownie!! Thank to you, of course :)
Instead of sugar I used 1/4 cup agave nectar and it worked great!

Cheers from Poland

Phyllis said...

THANK YOU!!! My daughter was so upset when she was diagnosed with wheat, corn, dairy and gluten allergies and these brownies saved her. I made them with almond meal and sorghum. I used coconut oil for the fat and some maple sugar for the part of the sweetener. I also added an egg to keep them together better. I bake them in little muffin cups and she brings them to school for snack. They look and taste (but better, of course) like Entenmann's little bites, so she does not feel at all deprived. My teenage son keeps sneaking them to his room too, even though he has no allergies! THANK YOU SO MUCH.

Anonymous said...

I made the original recipe with Bob's Red Mill gluten free oatmeal flour. Not a fan of rice flour and can't handle almonds. I substituted vegetable oil for the butter or margarine, evaporated cane juice for the sugar and they turned out delicious. I did double the recipe to fit a 13" x 9" pan and used chocolate chips in the recipe. It took a little over a half hour to bake.

Anonymous said...

Hi there, I noticed that your modified recipe only uses 1/4 cup brown rice flour and Clare's original recipe used 3/4 cup of flour. Is the 1/4 cup what you intended? I am sure it is but just checking...maybe the bulk is made-up with the almond meal.
Thank you,
Jill...can't wait to try for my bookclub on Tues.

Karina Allrich said...

Thanks again, Everyone! So glad these brownies are a hit. Also glad how flexible the recipe seems to be. xox

Jill- My recipe is different than Clare's, yes.

Cheers! xox

Karina

Anonymous said...

I was the post that used the oatmeal flour recently and I saw someone asked in an earlier post about using duck eggs. I didn't mention it in my previous post, but I used duck eggs because I have an intolerance to the whites of chicken eggs. The brownies turned out just as good with them. If you have a duck farm in your area try them for eggs. I only pay $2.00 for 20 eggs in Northern Indiana.

Anonymous said...

Oh my goodness! I just made these. The are spooky good. they came out perfectly. soft and chew on the inside and crunchy on the outside. I cit the sugar down to a half a cup and they were still sweet. thanks for the recipe. it as really easy!

Leanne Opaskar said...

Hi Karina!

Just got myself a new Kitchen-Aid and this is my breaking-in recipe. (: I have a good friend who's a celiac coming over for dinner ... she'll be surprised! Thanks for the recipe -- it looks (and the batter tastes!) fabulous. Can't wait to see how it turns out post-baking. (:

lianne said...

oh wow. probably the best brownies ever! thank you so much!

Lynn said...

A fabulous dark chocolate brownie recipe - gluten-free or not! I made a double batch for a function that I was hosting yesterday that included someone on a gluten-free diet. She was so excited to have a brownie after a few brownie-less years. And, I got a rave review from a co-worker that was extremely dubious of it being gluten-free...thanks for sharing. I'm looking forward to following your blog!

Nicky said...

I did a Google search for gluten-free cake recipes with ground almonds, and this was the first I tried. It's a keeper! Oh, and as I didn't have brown rice flour I used the Doves Farm gluten-free (British) flour blend, and it worked beautifully. Family and ad-hoc guest both loved it. Thank you! I'm going to check out your other recipes now. :)

emm said...

I made these as a Valentine sweet for my new boy and they were a HUGE hit! Thanks for such an amazing gluten-free recipe. I used Pamela's baking mix instead of the rice flour and omitted the baking powder and salt as suggested. They turned out very well. Thank you thank you :)

Wendy said...

Hello,

I'm wondering what the soda does in this recipe (or any, for that matter!)
Thanks,

Wendy

Insomnibaker said...

These were DUH-LICIOUS!! I'm not gluten-free, but my boss is. I just blogged about baking these (your blog was credited and linked, and if you would like anything more done, then I'm more than happy to). I made one pan with chocolate chips on top, and another pan marbled with cream cheese frosting-- both were ridiculously amazing.

My batter didn't turn out as thin as yours seemed too-- perhaps I whipped too much air into the eggs?

Either way, great recipe!!

Anonymous said...

I'm not sure why my word press sign in won't work, but oh well...

I came out of "lurking" status to comment on how great these brownie taste. I have been searching and experimenting on trying to get a moist and gooey gluten and dairy free brownie. You and Clair did it with these recipe! Thank you so much. I did make some subs because I'm not eating butter right now and did not have Earth Balance or brown sugar. Here they are;
I used 1/3 cup coconut oil and a little less then a 1/4 cup of cocoa butter instead of butter
and 1/4 cup coconut crystals and 1/2 cup Steens cane syrup instead of brown sugar.

love these brownies! Thanks, Health43

Anonymous said...

First time visitor.....Just made these as my mother-in-law has celiac and brownies are one of her favourite taboo items. If the finished product tastes as good as the batter, we're in for a treat after dinner!

Anonymous said...

SOOOO Amazing !! Just made them a few mins ago and got a huge thanks from everyone that ate them right up !

Yoga4Kids said...

Wow, these brownies are heaven on earth! I love using different flours in baking, the diversity is amazing, question; do the brownies need to be stored in the freezer or just the fridge? Or on the countertop?

Karina Allrich said...

Thanks, Everyone for the brownie love. xox

As for storing them- I always recommend wrapping, bagging, and freezing gluten-free treats beyond the first day. This preserves texture and flavor. Thaw before serving. xox

Karina

Anonymous said...

Can you line the pan w/parchment paper instead of foil. i read so many bad things about cooking with aluminum.
Thanks,
Gina

Anonymous said...

I've made these weekly for a year now. Made changes every time. Glass dish only, waxed paper, half sized (one egg, 1/2c sugar and mix cane and brown sugar) and used a small 4x6 pan in my toaster convection oven. Needed to bake them at 360 for 35-38 minutes. I placed the glass dish on top of a baking stone that sits on the lowest rack. I make sure there is 1" inch space around the stone for air to move. The glass dish is smaller than the stone buy 1/2 on all sides. I turns out great every time.

I also believe the soda works with cocoa powder, and the difference is between baking cocoa and regular unprocessed or dutch processed cocoa. If using chips or solid chocolate you miss the leavening in the processed cocoa.

One trick without eggs or fats is to add the applesauce. However the pectin in blueberries, dates, prunes and dried blueberries will help to set the brownie. Adding pureed or diced fruit has given me that taste of a dense brownie when eaten out of the freezer.

Yoga4Kids said...

High Altitude:

Nikole: I live 6,000+ in Colorado, and I made these following the recipe exactly and they were divine, perfect brownie texture, gone in 3 three days at my house. Go for it!

Ubermom said...

My father-in-law is gluten intolerant and when we need a treat that we can all eat, my resources are few. Thanks for improving the score. I am going to try to adjust it to make it dairy-free (but also margarine-free) for a friend whose daughter is sensitive to gluten and dairy, both.

By the way, I followed your link over from Kelly the Kitchen Kop!

Fran said...

Hi Karina,
These brownies are amazing! I hope you don't mind that I tweaked a bit to make them healthier, subbing xylitol for sugar, coconut oil for shortening and buckwheat flour for rice. I posted the recipe on my blog with credit to you and Clare and a link back here.
thanks so much!

Anonymous said...

I made these this weekend (added chocolate chips, too) and they were AMAZING. they tasted better than many gluten-filled brownies I've had before. I'm recently gluten free so I definitely know what gluten brownies taste like and these are ridiculously better. I'm so so pleased!

Tammie said...

Hi Karina!

I love all of your recipes - they have been a life saver for me while learning how to cook/bake GF, so thank you from the bottom of my heart!

I made these delicious brownies today - they're wonderful! Truly decadent - I ate three straight from the pan :) Yum!!!

Anonymous said...

Hopefully this will help me put on some weight!!! 21wks pregnant and I still weigh the same!!! I added an assortment of nuts chopped up icluding macadamias, pistachios, hazlenuts ect!! It was well worth the effort (if you can call it tht) and will be adding it to my tried and tested cookbook! So nice to find a GFDF recipe that works!! Might add some espresso next time!!! Mmm yuum

Kristin said...

I just made these for the first time the other night and was SO impressed by the texture - just like boxed brownies! I'm not sure why, but the middle sank in...the taste was great, but only the edges remained puffed. Do you have any thoughts as to why? Thanks so much!

jessegxoxo said...

Karina, Thanks for posting and sharing your gluten free recipes! I just started Gluten free 2 months ago and boy what a challenge it has been but a successful one with the help from fab cooks like yourself! I've made the brownies 3 times already and each time they get better and better. I experiment with the ingredients and the versions of yours and Claire's and have added some variations of my own that have made this last batch really special. Using all organic ingredients of course, I blend the egg and sugar mixture until SUPER creamy, and add dry vanilla bean powder to the mix. I've also upped the amount of chocolate to 2 whole 100gm fine 78% Swiss Dark chocolate bars and added shopped almonds on top. Wow, if I ever had a desire to open up a bakery this would be the star attraction! Thanks again for sharing your great ideas! Love and Light, Jesse

Shannon said...

I just have to say- I've made these brownies so many times since I went g-free...and I love them! Even my gluten-eating boyfriend says they are the best he's had. I have a batch baking right now for a party, and I cut back the vanilla to 1.5tsp and added 1 tsp of Grand Marnier...let's just say that if the finished product is half as good as the batter...they will be spectacular. Thank you so much!

Lizzie said...

I made these for my birthday yesterday (first year being GF), and I was absolutely ecstatic with the way these turned out! I used 4 oz. of 100% Ghirardelli baking chocolate mixed with about an oz. of semi-sweet chocolate chips for the batter base and then sprinkled some more of the chips over top. Sheer chocolate heaven! I also didn't have quite enough brown sugar on hand (about 3/4 cup), but that didn't seem to effect the flavor or density too much. Thanks, Karina! =)

Anonymous said...

Looks awesome! I can't wait to eat them... I always hated the waiting for it to bake part :P oh well..

Anonymous said...

thank you, thank you, thank you!
best gluten-free brownie recipe I've tried! I supplemented agave nectar for the brown sugar.

luluxo said...

these are so amazing! i substituted extra virgin coconut oil for the butter(even less guilt!) and used coconut palm sugar instead of brown, and a little less because the choco chips i had were semi sweet- chill before cutting?? ha ha! no way, i couldn't wait. they sliced up beautifully and had such a lovely texture. good advice on under cooking a bit as they continue to cook as they cool.
thank you so much for your wonderful blog. i do not have celiac, i just feel better when i don't eat gluten...and stay thinner as well. which is good, because i just found my new favorite brownie recipe <3

AnnaW said...

Wow! We made these last night, and they are amazing! I used hazelnut meal in place of the almond with a blend of soy free Earth Balance and palm shortening for the butter. They are so moist and fudgey and delicious. I'll never bake a different brownie recipe :) Thank you!

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