The best gluten free brownies ever
These gluten free brownies are just sensational. I simply love these brownies.
Plain and simple, these are going to be the best gluten free brownies you will ever taste.
Do you have a favorite gluten free brownies recipe already? I will bet you any money this is going to top your recipe hands down. Even my brother that never eats any of my baking goods ate 3 pieces. The brownies were literally gone within a few hours.
These gluten free brownies not only are super fudgy, moist and chocolaty but they are super simple to put together. This recipe is going to be my to go brownie recipe from now on and next time I am going to also double the batch.
I was actually going to wait until next week to post the gluten free brownies recipe but since it is Friday and the recipe is just out of this world, I thought I would do you a favor and post dessert first. I think is a wise decision :-) don’t you think?
For this brownie recipe I actually used brown rice flour, as well as almond flour. It is my first time using this kind of flour and I must say that I love it. I am so glad I experimented with it. What a great end result. These brownies don’t taste as though they are gluten free, healthy or anything of that sort. They are just super fudgy and undeniably good.
Are you cooking something especial this weekend? Make yourself a favor and complete your meal with this dessert. Your family, friends or significant other will thank you for them.
Enjoy!
These brownies are to die for. Do yourself a favor and make them. You will not be sorry!! This has become my to go brownie recipe from now on. What a great recipe!!
PrintThe best gluten free brownies ever!
Miryam's original recipe
Yield: 12-16 pieces
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 organic eggs
- 1/2 cup olive oil
- 1/2 cup unrefined sugar, however I think 1/3 cup would be enough
- 1/2 tsp baking powder
- 6 oz dark chocolate chips
- 1 tsp instant coffee granules
- 1/2 cup almond flour
- 1/4 cup brown rice flour
- 1 tsp vanilla extract
- Pinch Celtic salt
- 3 Tbsp dark chocolate chips.
Directions:
Preheat oven to 350F. Grease and flour (I used brown rice flour) a 8x8 inch square baking pan. Alternatively you can use parchment paper.
In a bowl place eggs, sugar, vanilla, olive oil, and coffee granules and mix through. I do this step with a wire whisk but you can use your hand held mixer.
On a double boiler, melt the chocolate chips. You can also use your microwave for this step.
Add the melted chocolate to the previous egg mixture in the bowl and combine. Add the flours, salt and baking powder, and with a spatula, fold in until its all incorporated. The mixture will be thick. Place batter in the prepared pan and sprinkle the 3 Tbsp of dark chocolate chips over the batter.
Bake for 25-30 minutes. Let the brownies cool on a wire rack for at least 30 minutes otherwise they will crumble all over the place.
Serve as is, with ice cream or a really tall glass of milk!
Nutrition facts calculated based on the recipe giving 12 servings.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
I know if I make these, I’m going to eat the whole pan. But that’s okay, cause gluten-free means they’re healthy, right? ;)
They are healthier, but I don’t know about eating the entire batch :-) That might not too good!! I know they are really hard to resist!!
Wow. These look delicious! But, I don’t have any almond flour. Is there anything that I can use to replace the almond flour?
I don’t know of any substitution, sorry.
Just don’t use garbanzo bean or chickpea flour it’s really bitter
Wow those look good! The topping of chocolate chips is decadent!
Without even trying this recipe, I know your gluten free black bean brown you published awhile ago will be better- hands down.
They are both very good however they are different. The one made with the brownies is more cake like and this is more fudgy. They are both very good :-)
wow, looks delicious. I have to bake with almond flour, i see Giada doing that, and i have to try it. plus i love the taste of almonds. great recipe.
I was just looking at what to buy in the US and thought about brown rice flour but I decided against it. But now I’ve decided for it. :)
These look SO good! And they look like they really have a great texture! Great post. :)
Yum! I just made these for a potluck at work tomorrow. I didn’t have almond flour, so I put some almonds in the food processor and made my own version. They came out very tasty! Thanks for another gluten-free treat.
Very cool. I am glad they worked out :-) Thanks for visiting my blog!!
Hi, I love your recipes. I’m new to your site and am planning so many dishes, where to start? For this recipe in particular, what could I substitute for the sugar? Coconut sugar? In the same amount? Thanks.
You can sub for the coconut sugar if you like. Thanks for visiting my blog :-)
I need to use cocoa instead of the chips, because of the milk in chips. Any tips on doing this?
I would try to find dairy free chocolate chips. I have baked with them before. I found them in the Kosher isle @ the supermarket @ shoprite. I don’t think the cocoa substitution will work because the chocolate chips makes these brownies fudgy. By using just the cocoa I think they will be too dry :-( Thanks for stopping by
Hi Miryam !
These are FANTASTIC brownies !!!!
I made 2 alterations:
– instead of 2 eggs, I used 1 egg and a 1/4 silken tofu
– instead of the oil, I used 1/4 c. of applesauce and 1/4 c. of ripe avocado
I also sprinkled chopped nuts on top with the dark chocolate chips.
Thank you !!!!!!!!!!!!
Namaste,
Kerry
Oh wow, these are super healthy substitutions. Thanks so much for letting me know. I will be sure to use your ideas next time I bake these beauties. Thanks for stopping by.
These sound amazing! Can I sub Coconut Flour for the Brown Rice Flour? Thanks so much for sharing! Can’t wait to try them!
I think you could but not the same amt though bc coconut flour absorbs a lot of moisture. I would just do 1 TBSP of coconut flour. If you do this substitution let me know how the brownies turn out. I would like to try it myself :-) Thanks for stopping by.
Reads so well! I substituted (for the oil ) 1/4 avocado & 1/4 cup coconut oil/ I used a mix of dark & milk choc/used coconut sugar instead of normal & added chia seeds, 1/2 a banana and almonds! Currently baking and smelling divine!
Super cool, I hope they turned out great. I really like the substitutions :-) Thanks for stopping by.
Would a gluten-free all purpose flour work in place of the almond and brown rice flours? I’m fairly new to the gluten-free world but I already have the all purpose in my cabinet.
I think it will :-) Let me know how they turn out!! Thanks for stopping by.
hey! i was just wondering if it makes a difference if you use regular old vegetable oil instead of olive oil and regular kosher salt instead of celtic salt! im making these specifically for a friend of mine and i want them to be perfect! thanks!
Yes you can. Let me know how you like them. Thanks so much for stopping by :-)
do you know how to make a double batch? i’m pretty sure you can’t just double the ingredients because 4 eggs would make this way too cake-like. i made them for a gluten-free friend and she said they were AWESOME. i used an 8×8 glass pan, but would like to see if we can increase the output. ;o)
That is exactly what I would do however I would bake it on a bigger baking pan :-) or if you have two of the 8×8 pans then do two!! I don’t think it would be two cake-like because all the ingredients are been doubled. Let me know what comes out of it because next time I make them I am also going to double the batch. Thanks for stopping by.
Wow these brownies look really good. I tried out this recipe for healthy brownies that are gluten free and they are extra tasty, I really recommend http://bit.ly/12Zks7Y
Do you think I could leave the coffee out or sub. for something else. Don’t really care for coffee. Thanks
You could leave the coffee out if you like. It just brings the flavor of the chocolate out even more but w/out the coffee you will be totally fine. Thanks for visiting.
Vicki – I substituted instant hot chocolate for the coffee and mine turned out great :)
What a great idea. Thanks for the letting me know :-)
Just made these last night!! They turned out amazing! I used the all purpose gluten free flour and it turned out great! Definitely using this recipe again! :)
Super cool. I am so glad they turned out great. Thanks for reporting your result. Now we know it can also be made with all purpose gluten free flour :-)
It’s not common to find almond flour in my place. Will the brownies turn out okay if I use rice flour only, both for the “1/2 cup almond flour and 1/4 cup rice flour”? Thanks :)
I really think they would. Let me know how they turn out. Thanks for stopping by.
These brownies are absolutely delicious! It’s been hard finding a gluten free brownie recipe that didn’t have an off texture, and these fit the bill. My girlfriend has eaten half the tray. Big success!
Super cool. I know I need to make them again soon and when I do to remember to double the batch :-) They go by quick. I am glad you and your friends like them. Thanks for reporting back!
These look like the perfect recipe for our family! We also need them to be egg free. I know I’ve used flax gel for recipes before in place of eggs. Do you know how much would be necessary to substitute the two eggs? Thank you!! Love your site!
Lizzy
I am so sorry but I have never used flax eggs before. I wouldn’t be able to advice you on that!! Thanks for stopping by.
I like using butter in my cooking. I avoid AP flour and sugar, but a little butter adds to baked goods (IMO). How much butter can I sub in for the oil? Or do you recommend, I just go with the oil. I do like the avocado & chia seed sub another reader posted. I was planning on also using coconut sugar. Thanks Miryam, you’re recipes are reliable.
I would suggest going with the oil since it has better fat content. Less saturated fat than butter and more poly and monosaturated fats instead. Thanks for visiting.
These are delicious! I subbed half the oil with coconut oil, and used millet flour instead of brown rice flour. Milk chocolate chips were already in the cupboard, so I used those. Instead of granulated coffee, which we don’t keep on hand, I added a scant tablespoon of cocoa powder. They are very rich and fudgy!
@Sapna — oil is usually better than butter in baked goods, not just for the health benefits, but it gives a more moist result.
Thanks Catie and Miryam. I was very pleased with the result, although the coconut sugar does give it a subtle “crunch”. Next time I will use maple sugar or sucanat. I’ve seen mixed info on sucanat as being low glycemic. This is my “go to” brownie recipe. I also topped with milk chocolate chips! Thanks ladies.
You are welcome. I yet to make them again. I am glad you like them. Thanks for stopping by :-)
This may sound like sacrilege but – can you freeze them?
I’m holding an Open Garden day soon for charity and I need to make all the cakes in advance.
Many thanks – they sound delicious..
Shirley
Oh boy, I have no idea, I have never actually done it myself so I wouldn’t know. Maybe you can do a batch today or tomorrow and see? Sorry for not being of more help. Thanks for stopping by.
These look scrumptious! Would I be able to substitute coconut oil instead of OO for the same end result?
For sure, I think your results will be pretty good too :-)
Don’t dark chocolate chips contain gluten?
Chocolate does not contain gluten. Check the brand you are using to make sure it has not been contaminated in the factory from manufacturing other packaging gluten foods. The package may have something. The dark chocolate chips I use do not contain gluten. Thanks for visiting.
Hey there, these sound amazing – I will have to try them. I have a brownie recipe that I also love which uses 1/3 cup of flour. Is almond flour the best gluten-free flour to use in brownies? Should I just substitute almond flour by weight? Thanks :-D
I have heard of other flours like GF all purpose flour from Red Bob’s Mill but I have never used it. I have tried coconut, almond, and brown rice flour and I love them. For this recipe I have never used any other substitutions so far. I don’t really know if almond flour is the best for brownies but I assure you it is in this recipe :-) If you want to change the type of flour on this recipe, is it all purpose that you want to use? In that case I think it should be OK. Thanks for visiting my blog.
these are so very tasty – just what the weekend called for! I am the only one in the family eating gluten-free but the whole family loves these! thanks for sharing this recipe – it’s a keeper!
Wow, that is just perfect. I am glad they liked them :-) Thanks for stopping by.
These were awesome. My daughter also has an egg allergy so I substituted 1/2 cup of apple sauce + 2 tsp of baking powder for the 2 eggs and it came out perfect. You couldn’t tell the difference the brownies were moist, fudgy, & delicious. Thanks for the yummy recipe!
Thanks vwry interesting blog!
These are awesome! I doubled the recipe and made in a 9×13 pan. Don’t really like the flavor of baking with olive oil, so I used avocado oil instead. Also, didn’t have any instant coffee, so I had to leave that out. Will try it again with the coffee. Definitely a keeper recipe!
Awesome I am glad you like them :-)
Hi, i haven’t been able to find any dairy free soya free choc chips, I have cacao powder and a cacao block, just wondering if I melted some with coconut oil, and sweetened with xylitol, would be an ok substitute for the choc chips?
I think that may work :-)
Hi, do you think that these could be made with honey? Or maple syrup?
The sugar helps with the brownies keep their shape. I am not sure if the brownies will hold w/ the maple syrup or honey. Sorry!! If you do try it let me know how they turned :-)
This is the 7th brownie recipe I’ve tried for the year, and it is, hands down, the BEST one! I subbed coconut oil, regular rice flour and semi sweet chips as I didn’t have the dark ones and it turned out amazing! Thank you so much for this recipe!
I made these brownies yesterday, and they were absolutely amazing! I used a third cup of sugar rather than a half, and I used 75 percent homemade applesauce with the remaining oil to cut the fat. I’m so happy I found a gluten free brownie recipe actually lives up to its expectations. Thank you so much, you are wonderful!
Thanks so much for your kind comments. Your substitutions sounds like something I will try next time I make them. Thanks for letting me know and I am glad you liked them :-)
I’m so glad I found these! We found out my son is allergic to wheat, dairy, and eggs, so finding treats to make that taste good has been hard! I had to sub the almond flour for all purpose GF flour (we didn’t have almond flour), and the egg for an egg replacement, but they were still awesome! Thanks for the recipe! All my kids, along with my hubby and I loved them!
That is awesome. I am glad you they liked it :-)
Is there any substitute for the rice flour for someone who has a rice allergy? Thanks.
You can use a gluten free flour mix. That would work :-)
Turned out great. I substituted coconut oil instead of olive oil. Also substituted oat flour for the rice flour. I also added 3 tbsp. cacao powder. Yummy!!!
That is awesome. I am glad they turned out good with your substitutions. Coconut oil sounds great on this. Thanks for stopping by!
I made these brownies today. They are very yummy. I used the millet flour instead of brown rice flour. I also used white chocolate chips and sprinkled some walnuts on top before baking. Thank you for posting your recipe. I am trying to eat healthier when eating dessert.
Yay! Maiking these for Thanksgiving. I use Coconut sugar, since that what I had in the pantry. Tasting them in a bit.