After I shared my gluten-free brownies with chocolate chip cookie dough frosting, I realized I had never shared my gluten-free brownie recipe. I am not sure how I forgot to share this recipe because it is one of the recipes that I worked the hardest to develop.
When I went gluten-free, I tried some of the box brownie mixes, but none of them came close to meeting my ideal for brownies. I like moist, chewy brownies with a serious fudgy flavor. I started experimenting with ingredients and while I can often nail a gluten-free cake on the first try, the perfect gluten-free brownie recipe eluded me for several years. I kept notes, so I could remember what I did as I tried different variations. I got close a few times and my family cheerfully ate my “failures”, but it wasn't until this spring when I finally got it right.
While most of my recipes can be altered without much difference in the final result, this recipe changes significantly if you make alterations. For example, if you substitute guar gum for the xanthan gum, the moist, chewy brownies are transformed into dry, cake-like brownies.
I prefer to use Rodelle's Gourmet Baking Cocoa because it produces a deep, rich, chocolaty flavor. Whatever cocoa you use, be sure to let it “bloom” by adding it to hot water before combining it with the other ingredients.
This brownie recipe is also naturally dairy-free and soy-free.
Gluten-Free Brownie Recipes
- ⅔ cup warm water
- 1 cup unsweetened natural cocoa powder
- ⅔ cup oil
- 2 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups sugar
- 1 cup rice flour
- 1 cup tapioca flour
- ¼ cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoon baking powder
- Preheat oven to 350 degrees. Grease a 13 x 9 pan.
- Heat water.
- Combine hot water and cocoa powder. Set aside.
- In a large bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, baking powder and sugar.
- Add oil, eggs, and vanilla to cocoa mixture. Stir to thoroughly combine.
- Add the cocoa mixture to the flour mixture and stir well to combine.
- Spread brownie batter in a greased 13 x 9 pan. Bake at 350 degrees for 25 minutes.
- Allow to cool completely before serving.
More Gluten-Free Brownie Recipes
Gluten-Free Brownies with Chocolate Chip Cookie Dough Frosting
Mary C says
Can gluten free all purpose flour replace the tapia and rice flours?
Thank you for your help!
Alea Milham says
You should be able to replace the rice flour, tapioca flour, and potato starch with a gluten-free all-purpose flour. The texture may be slightly different based on what they use. Check the flour to see if it has xathan gum, if it does, you will also want to omit that from the recipe.
Mary C says
Thank you for your help. I’m new to a gluten free diet and I’m confused with all the different types of flour that can be used in baking.
katie says
Hi,
I’m horrible at measuring gluten free flours, do you happen to know the weights of the dry ingredients? Thanks!!
Meridee says
Made these brownies for the first time last night for my son’s class party (he is allergic to almost everything). This recipe not only worked for his needs, but the results were scrumptious! They were fluffy, yet had just the right texture of a moist decadent brownie. I sprinkled chopped organic chocolate pieces on the top. Made for really rich, delicious brownies. They were a hit at the party and no one knew they were GF/soy free. Just wholesome, real ingredients. Thank you!!!
Dawn says
Can I use an electric mixer or so I have to hand stir it?
Alea Milham says
You can use an electric mixer, but I wouldn’t over mix it. Brownie batter does not need to be as light and smooth as cake batter.
Kayla S says
I have some of these in the oven right now. I replaced the potato starch with white rice flour and added some applesauce. I hope they turn out!
Alea Milham says
Let me know how they turn out Kayla!
April says
Hi Alea! ❤
I made these for our “movie night treat” tonight. The taste, size of the pan…everything was just what I was looking for! I only had one issue. I think there wasn’t enough xanthan gum. They fell apart even after they completely cooled. I used a glass 13x9x2 pan , my sugar was evaporated cane sugar, I accidentally forgot the vanilla extract ( that was a good laugh because we couldn’t even tell..hehe), my eggs were room temperature.. Etc. I was wondering what I could do to help them stay together a little better. I’m so happy with this recipe I don’t want to give it up. My son and hubby said they taste like the brownies I use to make before we went gluten free… that was 4yrs ago! Yay! Maybe a better baking pan…? Hahaha! Any help at all would be great.
Thank so much!
Alea Milham says
You could try adding up to an additional 1/2 teaspoon of xathan gum if you wish. I bake mine in an Airbake 13 x 9 metal pan. I was just thinking yesterday about how different pans can influence the finished product. I would try adding more xanthan gum and using the glass pan, before purchasing a new pan. I will do some experimenting in my kitchen too. My family loves when I take a break from experimenting with vegetables to experiment with brownies. 🙂
April says
Sounds like a great plan! My birthday is coming up in March so plan on updating my pans and my kitchen aid mixer. Its 21 yrs old! I want a new fancy stainless steel one. My mixer is the old classic bright white. Hehehehe thanks again for the xanthan gum tip and the recipe…hubby can’t keep his hands out of it. He taking the brownie crumbs and putting them over ice cream. Hehehehe..either way, this recipe is here to stay! ?❤?