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The Best Gluten-Free Brownies


Fudgy and delicious, these are the best gluten-free brownies! They’re actually the best brownies ever, gluten-free or not! I’m so excited to share the recipe with you and hope you love them as much as I do! This is an older post that got a little photo refresh.. and we got to eat a ton of brownies.

The Best Gluten-Free Brownies

Gluten-Free Brownie Recipe

Best Gluten-Free Brownies

2/3 cup brown rice flour mix (see below) OR 1/6 tapioca flour + 1/6 potato starch + 1/3 brown rice flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
2 oz. unsweetened chocolate
4 oz semisweet chocolate
1/2 cup unsalted butter (or vegan butter)
1 1/4 cup granulated sugar
2 teaspoon pure vanilla extract
3 large eggs (can also use flax eggs)
3/4 cup chopped toasted walnuts (optional)

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Pre-heat oven to 325. Position rack in lower-middle of oven.
Line a 8 in square baking pan with foil and grease with cooking spray.
Combine flour, salt, baking powder and xanthan gum in a small bowl and set aside.
Melt chocolate and butter in a double boiler (or melt in the microwave for about 45 seconds, stirring every 15 seconds).
Whisk in sugar, vanilla and eggs, one at a time. Continue to whisk until mixture is smooth and glossy.
Add flour mixture and whisk until incorporated.
Stir in nuts (if you wish to add them).
Pour batter into prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out with wet crumbs.
Cool in pan on rack for 5 minutes.
Remove brownies from pan by lifting up foil and cool completely on rack.
Cut into squares or triangles.

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The quality of the chocolate makes the difference, so I picked these adorable Tcho baking critters. They’re almost too cute to melt!

Check out this cute little hedgehog:

After melting the chocolate in the microwave (for about 45 seconds, stirring every 15 seconds), I whisked in the sugar, butter, egg and vanilla until thoroughly combined and shiny.

Then I added the flour mix. I like to keep a gluten-free flour mix on hand (recipe below), but you could also wing it on the spot. I filled a 1/3 measuring cup halfway with potato starch and halfway with tapioca flour, then filled another 1/3 measuring cup with with brown rice flour.

Whisked it all together

Then poured the batter into a greased baking dish.

There’s a trick you can try that will save you cleanup and help you cut your brownies better: Line the baking dish with aluminum foil and spray with cooking spray. When they’re done and have cooled for a bit, you pull the whole thing out – aluminum foil and all – let it cool, then cut it up.

Either way, you’ll have delicious, fudgy gluten-free brownies.

These gluten-free brownies are especially delicious with a scoop of coconut milk ice cream on top. Your family might just go so nuts over these that there will be very little left to enjoy the next day.

Gluten-Free Brown Rice Flour Mix

Gluten-Free Brown Rice Flour Mix

2 C Brown rice flour
2/3 C Potato Starch (not flour)
1/3 C Tapioca Flour (also known as starch)

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Mix all ingredients together and store in an airtight container to use as needed.

Did you make this recipe?

Tag @fitnessista on Instagram

Looking for a flourless brownie? Here’s a sweet potato brownie recipe to try!

If you’d like to satisfy your brownie craving in a less treat-like fashion, try these brownie batter protein bites.



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