Gluten-Free Brownies

gluten-free brownies

One of the nifty things about a blog is that you can easily revisit recipes and make revisions, while learning more about baking, and sharing those discoveries, as you go. When I wrote Ready for Dessert, I was able to update my favorite recipes, many created over a decade ago, and I had fun including the changes I’d made over the years.

Recently I got a message from a friend, asking about a brownie recipe from the book, and I decided to remake it to answer his questions. As I looked over the ingredient list, I thought it would be interesting to give a flourless version a try, swapping out the flour with a mixture of corn starch and unsweetened cocoa powder. And the result? A super-moist, fudgy brownie that used ingredients that most people already have on hand, which is another hallmark of a great brownie recipe.

gluten-free brownies batter gluten-free brownie batter

This is a pretty amusing recipe to me because as I mentioned in the book, the first time I made it, it was a disaster and I blamed Robert Steinberg, who first gave me the recipe that this is adapted from. I made it, and the results were a grainy, broken mess – which I was sure to let him know about. After he scolded me for not following the instructions to beat the batter for a full minute to smooth it out, I sheepishly headed back to the kitchen and made it again.

chopped nuts

And lo and behold, they came out beautifully; rich and dark, studded with crisp nuts and lots of deep chocolate flavor. I packed a few up for a friend who was taking a train trip out of Paris yesterday with her kids, and this morning I woke up to a note demanding the recipe.

gluten-free brownies

One thing I did learn from making this over and over again is that one shouldn’t use an enameled cast-iron saucepan, which possibly holds heat too well, and the batter doesn’t emulsify and smooth out as effectively. So use a metal pan. Also I originally made them in a 9-inch (23 cm) square pan but decided I like the brownies better in a smaller pan so they’re a little thicker.

Curiously, in France, recipes often don’t call for pan sizes, and bakers, I suppose, are welcome to modify or create as they please. Or perhaps they’re just covering their bases and wisely leaving room for future inspiration.

gluten-free brownies


Gluten-Free Chocolate Brownies

Makes 9 to 12 brownies

Adapted from Ready for Dessert by

You can use salted or unsalted butter for these brownies. If you use unsalted butter and want to add some salt, use 1/8 teaspoon fine sea salt. I also like to add 2 to 3 tablespoons of roasted cocoa nibs along with the nuts for added chocolaty crunch.

Use very low heat for melting the chocolate and butter. A good trick is to add the butter to the pan first, which melts faster than the chocolate, so you don’t burn the chocolate. You can use a flame-tamer if you’re concerned but I always melt it right over the lowest heat possible and never have had any problems.

  • 6 tablespoons (85g) butter, salted or unsalted (see headnote)
  • 8 ounces (225g) bittersweet or semisweet chocolate, chopped
  • 3/4 cup (150g) sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon unsweetened cocoa powder, natural or Dutch process
  • 3 tablespoons (30g) corn starch
  • optional: 1 cup (135g) nuts, toasted and coarsely chopped

1. Line the inside of an 8-inch (23 cm) square pan with foil so that it goes up the sides to the rim. Lightly grease the foil with butter or non-stick cooking spray. Preheat the oven to 350º (180ºC).

2. Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.

3. Remove from heat and stir in the sugar, then the eggs, one at a time.

4. Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture. Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit.

5. Add the nuts, if using, then scrape the batter into the prepared pan.

6. Bake for thirty minutes, or until the brownies feel just set in the center. Do not overbake. Remove from oven and let cool completely before removing from the pan and slicing.

Storage: The brownies can be stored at room temperature for up to 4 days, or frozen for at least 1 month.

Troubleshooting: If the finished brownies are crumbly, that means you didn’t beat the batter long enough in step #4. You can use the brownie bits to fold into just-churned ice cream.

For readers in the United Kingdom, there’s now a UK-version of Ready for Dessert.


Related Recipes

Adventure Bread (Gluten-free)

Chocolate Cheesecake Brownies

Chocolate Orbit Cake

Salted Butter Chocolate Chip Cookies

The Easiest Chocolate Ice Cream Ever

My Favorite Chocolate Sauce

Cocoa Powder FAQs

Chocolate FAQs

Baking Ingredients and Substitutions

117 comments

  • You are a genius! I made the brownies over the weekend and they were fabulous! It has been so long since I had a great brownie due to my gluten issues. Thank you again.

  • These look very good! I wonder if they will work with arrowroot?

  • My question is not really concerning brownies, but the comments were closed at what I think is the “proper” spot. My question is that I bought your book, Perfect Scoop, and, at your recommendation, bought Askinosie cocoa powder to make chocolate ice cream. The ice cream came out gritty. I’m sure it’s because Askinosie makes natural cocoa powder. Is there anything I can do to use it in one of your chocolate ice cream recipes, or should I just save it for cakes and brownies and by Dutched cocoa powder for ice cream?

    Thanks.

    I’ve not used that cocoa powder for ice cream or frozen desserts, only baking, so can’t advise. Some cocoa powders are indeed coarser than others. -dl

  • After 7 years of making gluten free desserts, I have found that my favorite GF recipes are ones that don’t need gluten instead of ones that have complicated substitutions to try to simulate wheat. I believe is the reason I have devoured your cook book, The Perfect Scoop. I think ice cream is the ultimate GF dessert and I thank you for sharing your creativity and your wonderful recipes.

  • Those gluten free brownies look so good. I just wish I weren’t giving up sugar, too. Well maybe I will do that after I try these brownies.

  • I made them twice this week — the second batch with red fruits — and they taste great, though a little bit too sweet (I think 100-120 g sugar would be perfect for me). Anyway, I love the texture!

  • Hi there, recipe looks great, will give it a whirl. Made brownies that were virtually flourless last fri, but they were kind of jelly-like on the bottom. Do you know the cause of this? They had whole pecan nuts in, but I also used ground pecan straight from freezer. They were also more crumbly than usual. Help please :)

  • This recipe looks great! Can’t wait to try it!

  • I made these last week because they looked wonderful – we don’t have gluten issues. My husband and 12 year old daughter declared them to be the best brownies they’d ever eaten, even though that meant moving your cheesecake brownies to second place! 2 batches later, they still place them first.
    BTW, I took The Sweet Life on vacation with me and loved every word. You are fabulous!!