Gluten-Free Brownies

Gluten-Free Brownies


  • 8 T. butter (1 stick), cut into 8 pieces
  • 4 oz. dark chocolate (I used Callebaut), chopped
  • 1/2 c. white sugar
  • 1/2 c. raw sugar
  • 2 eggs
  • 1 t. vanilla extract
  • 1/4 t. kosher salt
  • 1/4 c. brown rice flour
  • 1/4 c. tapioca flour
  • large handful of raw walnuts, broken by hand over the batter


  1. Preheat oven to 400.
  2. In a small, heavy saucepan, melt the butter together with the chocolate. Remove from heat and let cool slightly.
  3. Line an 8×8 square pan with parchment paper (I use 2 pieces that overlap in a criss cross, so that I can lift them out easily). In a medium sized bowl, blend the sugar and eggs for a full 3 minutes – until the sugar starts to break down a little and the mixture looks thickened. Add the vanilla and salt and blend in well.
  4. Add the flours, and use a spatula to blend in thoroughly. Scrape in the melted chocolate and butter mixture, and fold in well until no streaks remain. Crumble some walnuts over the batter and fold them in too. Then, spread the mixture into the prepared pan and bake until the pan isn’t jiggly when tapped, and fudgy crumbs cling to a tester inserted into the middle of the pan. I started checking at 20 minutes – and they were perfect within 24 minutes. Remove pan from oven to a cooling rack, and let cool completely in the pan until room temperature before slicing.
  5. Store any leftovers tightly wrapped (I used foil, since we were picnic-ing). They will remain very good for several days.

Recipe and Photo: Cake Walk / CC BY-SA


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