Gluten-Free Brownies


Easily the best brownies I have ever made. Here’s the original recipe, and my tweaked version below.

  • 1/2 cup melted butter
  • 1/2 cup unrefined sugar (I used evaporated cane juice sugar)
  • 2 large eggs
  • 1 tsp. vanilla
  • 6 oz. semisweet chocolate chips
  • 1/2 cup almond flour
  • 1/4 cup white rice flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. xanthan gum
  • 3 Tbsp. semisweet chocolate chips
  • coconut oil and white rice flour for pan


1. Preheat oven to 350 degrees. Grease and flour an 8×8-inch baking pan with coconut oil and white rice flour.

2. In a large bowl, whisk together butter, sugar, eggs, and vanilla. Melt chocolate chips in a double boiler. Add melted chocolate to mixture, whisk to combine.

3. Add baking powder, sea salt, and xanthan gum, whisk to combine. Stir in flours. Pour batter into prepared pan and sprinkle with remaining chocolate chips.

4. Bake 30 minutes. Cool on a wire rack for 30 minutes. Store in an airtight container.

Day 2: I meant to leave these on the counter last night, but accidentally put them in the fridge. This morning (yes, we ate them for breakfast) they were still soft, chewy, and delicious. God bless these brownies.


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