Socials

Search
Open Menu
Close Menu
Home > You searched for Brownies

Search Results for: Brownies

Oat Flour Brownies

By | Published: | Posted In: Brownies

These oat flour brownies are rich in chocolate flavor from a full cup of cocoa powder. They're chewy, fudgy, and have a light nutty flavor from whole grain oat flour. Plus, they're naturally gluten free!

vertical stack of 3 oat flour brownies with chocolate chips on white paper with blue cloth in background

Why I love this out flour brownies recipe

  • Fudgy texture: Melting the butter and sugar first gives these brownies that super rich fudgy texture of the best brownies. You'd never know they weren't just “regular” brownies!
  • Tons of chocolate flavor: With 1 full cup of cocoa powder, these brownies are so rich in chocolate flavor, to match that perfect brownie texture.
  • Naturally gluten free: Made with just one naturally gluten free whole grain flour, rather than a blend of flours. That means they're easy to make if you're baking for a GF friend or you're new to a gluten free diet and don't have a fully stocked pantry.
ingredients for oat flour brownies in small round bowls with names of ingredients

Ingredient notes & substitution suggestions

Here are the ingredients you need to make these special oat flour brownies. Read carefully for notes on how to make some substitutions if you're avoiding other allergens, too:

  • Butter: Adds flavor, richness, moisture and texture. If you're dairy-free, try Melt or Miyoko's Kitchen brand vegan butter. Avoid softened butters in the tub.
  • Sugar: Adds tenderness and sweetness. Be sure to melt it fully so your brownies are smooth and fudgy.
  • Eggs: Add rise, richness and tenderness. If you're egg-free, try 3 “chia eggs” (mix 3 tablespoons ground white chia seeds with 3 tablespoons lukewarm water).
  • Vanilla: Adds depth of flavor. You can leave it out or replace it with half as much almond extract or your favorite flavor.
  • Oat flour: Oats that have been ground into a fine powder. It forms the basic structure of these brownies. If you'd like to make these oat-free, I'd really recommend you use our classic gluten free brownie recipe. If you'd like to try to replace the oats, check out our post on how to substitute for oats in baking.
  • Cocoa powder: Provides chocolate flavor and richness. I prefer Dutch-processed, but if you want to use natural cocoa powder, just add 1/8 teaspoon baking soda to the recipe to neutralize the acidity.
  • Salt: Balances sweetness, enhances other flavors.
  • Chocolate chips: Add more chocolate flavor and some texture; you can replace some or all of them with soft, chopped nuts like walnuts or pecans. Or try a different flavor chocolate chip.

How to make oat flour brownies

Melt the butter and sugar; combine with eggs

In a small saucepan, bring the butter and sugar to a gentle simmer, then let the mixture cool. Beat 3 eggs and vanilla until frothy, then beat in the melted butter and sugar once it's cooled.

metal whisk with black handle in small metal saucepan with melted butter and sugar on blue pot holder
Round metal mixing bowl with frothy beaten eggs and handheld mixer with 2 beaters beside the bowl
Melted butter and sugar mixer in same mixing bowl with beaten eggs
Metal mixing bowl with butter and sugar beaten with eggs into frothy yellow mixture

Add the cocoa powder, oat flour, and chocolate chips

Add cocoa powder to the mixture, then the oat flour. First mix in the cocoa powder gently, then beat it in to combine fully. Then mix in the salt and oat flour by hand until just-combined and add chocolate chips.

Dark brown cocoa powder on top of frothy yellow mixture in mixing bowl
dark brown liquid in same metal mixing bowl with cocoa powder around rim of bowl
very light brown oat flour on top of dark brown liquid in mixing bowl
chocolate chips on top of dark brown brownie batter with white spatula in mixing bowl

Transfer to pan, and bake until done

Transfer the batter to a lined square metal baking pan, and spread into an even layer. Scatter a few more chocolate chips on top, and bake at 350°F for 20 minutes. Lower the oven temperature to 325°F to finish baking.

dark brown brownie batter with chocolate chips in metal mixing bowl with white spatula
hand holding small offset spatula spreading out dark brown raw brownie batter in metal baking pan
overhead image of unbaked metal square baking pan of dark brown batter with chocolate chips on top
overhead image of uncut baked brownies with chocolate chips in foil-lined square baking pan

Recipe tips & tricks

Use finely ground oat flour

If you can, use a commercially-prepared oat flour in these brownies. Although I love to make homemade oat flour, you can't really get as fine a grind as packaged oat flour. I usually buy Gold Medal brand oat flour, which is gluten free. Bob's Red Mill brand oat flour is also good. Just be sure that you buy the package that is labeled “gluten free” if you need to be GF.

If you do grind your own oat flour for these brownies, run it through a sifter before measuring it out so you avoid any larger pieces of oats.

Don't overmix the batter

Oats have a tendency to get tough if you overmix them, and make ruin the tenderness of baked goods. To avoid this, beat all of the other ingredients into the brownie batter first, then mix in the oat flour last, and by hand. Stop mixing when it's just combined.

Don't try the “toothpick test” for doneness

The brownies are done baking when they appear set all the way to the center and don't glisten like they're wet. Also, if you shake the pan from side to side gently, the brownies won't jiggle. If you insert a toothpick into the center of the pan, it will seem wet long after they're done baking.

Chill before slicing

For clean slices, let the brownies cool, uncut, for 1 hour, and then refrigerate for 1 hour before slicing. Use a very sharp, large knife to cut the brownies into 9 squares in one swift motion of the knife per slice.

Storage and refreshing instructions

These brownies are really moist, tender and fudgy, and keep really well at room temperature, in the refrigerator, and in the freezer. Store them, covered, at room temperature for up to 5 days. Refrigerate them for another 5 days, covered well, and then freeze in a freezer-safe container or wrap for up to 3 months.

To refresh refrigerated brownies, let them come to room temperature (although I really love them cold). If you've frozen them, let them defrost at room temperature or in the refrigerator first.

overhead image of 9 oat flour brownies with chocolate chips with center brownie tilted and resting partially on another brownie

Frequently asked questions

Are oat flour brownies gluten free?

If you use gluten free oat flour, these oat flour brownies are naturally gluten free.

Why are my brownies crumbly?

If you used coarsely ground oat flour or overbaked your brownies, they may seem a bit crumbly. Next time, stop baking them a bit sooner.

Can I use all purpose flour instead of oat flour?

No, you can't use all purpose flour or even all purpose gluten free flour in place of oat flour in this recipe. Oat flour is not a 1 to 1 substitute for all purpose flour or vice versa. If you'd like to use an all purpose gf flour, you'll absolutely love our classic gluten free brownies recipe.

Can I replace white sugar with an unrefined sugar?

You might be able to replace the granulated sugar with granulated coconut sugar, especially since you're melting the sugar with the butter. I haven't tried that swap, though, so you'd have to experiment.

dark brown brownie squares on white paper on blue cloth

Baking with oat flour

Are you interested in more oat flour recipes? You'd be amazed at what you can do with this single, whole grain flour. Here are some my other favorite oat flour recipes:

Featured Recipes

oat flour chocolate chip cookies
Cookies

Oat Flour Chocolate Chip Cookies (GF)

gluten free monster cookies
Cookies

Gluten Free Monster Cookies

""
Breakfast & Brunch

Healthy Blueberry Muffins | Vegan Option

gluten free pumpkin breakfast muffins
Breakfast & Brunch

Oat Flour Pumpkin Breakfast Muffins

oatmeal breakfast cookie with raisins and corner broken on brown wax paper bag
Breakfast & Brunch

Oatmeal Breakfast Cookies

stack of 5 banana pancakes on white plate with sliced bananas on top and syrup bottle pouring
Breakfast & Brunch

Banana Pancakes

oat flour brownies in stack square image
Print Pin Save

Oat Flour Brownies Recipe

These rich, fudgy oat flour brownies are so easy to make without special ingredients. And naturally gluten free!
Course: Bars, Brownies, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling and chilling time: 2 hours
Yield: 9 brownies
Author: Nicole Hunn

Equipment

  • Small saucepan
  • Handheld mixer

Ingredients

  • 10 tablespoons (140 g) unsalted butter chopped
  • 1 ¼ cups (250 g) granulated sugar
  • 3 (150 g (weighed out of shell)) eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (80 g) unsweetened cocoa powder (I prefer Dutch-processed; if you use natural, just add 1/8 teaspoon baking soda)
  • ⅞ cup (105 g) finely ground oat flour gluten free if necessary
  • ¼ teaspoon kosher salt
  • 5 ounces semi-sweet or dark chocolate chips

Instructions

  • Preheat your oven to 350°F. Line an 8-inch x 8-inch square pan with aluminum foil (either nonstick, or grease regular foil with cooking oil spray), and set it aside.
  • In a small saucepan, place the chopped butter and granulated sugar. Place over medium heat, whisking occasionally, until the butter melts and the mixture is gently simmering around the edges. Remove the mixture from the heat and set it aside to cool until it’s no longer hot to the touch.
  • In a large mixing bowl, place the eggs and vanilla, and beat with a handheld mixer until the mixture is a bit foamy.
  • Once the butter and sugar mixture is no longer hot to the touch, add it to the egg mixture and beat with the handheld mixer on medium speed until very smooth and well combined.
  • Add the cocoa powder to the mixing bowl and, with the mixer off, manually whisk the cocoa powder in just until the wet ingredients have absorbed the powder. Cocoa powder resists combining, so if you turn on the mixer right away, the powder will scatter.
  • Turn on the mixer to medium-high speed and beat until the batter very well-combined. It should be thick and glossy.
  • Add the oat flour and salt, and mix using a mixing spoon or spatula until just combined. Do not overmix.
  • Add about 4 of the 5 ounces of the chocolate chips, and mix until the chips are evenly distributed throughout the brownie batter.
  • The batter will be very sticky and thick. Scrape it into the prepared pan and smooth gently into an even layer with a slightly wet offset or silicone spatula.
  • Sprinkle the remaining chocolate chips evenly across the top of the batter, and press gently with your fingers to help the chips adhere to the batter.
  • Place the pan in the center of the preheated oven and bake for 20 minutes.
  • Reduce the oven temperature to 325°F and continue to bake for another 5 to 10 minutes, or until the brownies appear set all the way to the center. The brownies should not jiggle when you shake the pan gently from side to side.
  • The toothpick test is not useful here, so you’ll have to judge doneness based on appearance.
  • Remove the pan from the oven and allow the brownies to cool in the pan for about 1 hour or until the pan is no longer hot to the touch. The brownies will sink a bit as they cool, but they should sink evenly across the whole top.
  • Place the pan in the refrigerator to chill for about 1 hour or until very firm. Remove from the pan, slice with a sharp knife into 9 equal pieces and serve.

Nutrition

Serving: 1brownie | Calories: 401kcal | Carbohydrates: 49g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 93mg | Potassium: 303mg | Fiber: 6g | Sugar: 34g | Vitamin A: 476IU | Calcium: 41mg | Iron: 3mg

WANT TO SAVE THIS RECIPE?

We'll send the recipe to your inbox, so you can come back to it later!

Gluten Free Brownies

By | Published: | Posted In: Bars, Brownies

This recipe for gluten free brownies, with the perfect balance of rich chocolate flavor, a delicate crinkly top, and an irresistibly chewy texture, will make you forget all about the store-bought box mix.

Of all the brownie recipes, these are ideal: made with lots of cocoa powder and very little flour, they have that crinkly top no one can resist. Rich in chocolate flavor, they're fudgy, chewy, and come out perfect every single time.

Gluten free brownies cut in squares on white crinkled paper

Why you'll love this recipe for gluten free brownies

This recipe is the one I turn to whenever I want to make a “classic batch of brownies.” And that's a compliment, because it means that they're universally loved by all.

They're like the brownie equivalent of a little black dress! Here's why…

  • The texture is just right, with the beloved crackly top giving way to a dense and chewy center. They are fudgy gluten free brownies, but they're not like biting into a piece of fudge.
  • The flavor is perfect, since these brownies are rich and chocolatey, but their richness won't overwhelm you. There's an entire cup of cocoa powder in this recipe, unlike baking from a box mix, which never has nearly that much chocolate.
  • There are chocolate chips in the brownie and even on top, but only 5 ounces total. Just enough, never to be confused with a gluten free chocolate chip cookie!

How to make gluten free brownies

Melt butter & sugar; add to eggs

First, melt butter and sugar until simmering, then let the mixture cool. In a large bowl, whisk together 2 eggs and vanilla; add the melted butter and sugar.

Chopped butter and white sugar in pan on burner
Simmering melted butter and sugar in saucepan on burner
Hand pouring melted butter and sugar into whisk in bowl with beaten eggs
Hand holding whisk in metal mixing bowl with yellow mixture

Add the dry ingredients

Add 1 full cup of rich cocoa powder to the egg and butter mixture, and whisk it in well. Then add gluten free flour, xanthan gum, cornstarch, baking soda, and salt, and mix until just combined.

Hand whisking in cocoa powder and then folding in flour with spatula
dark brown gluten free brownie batter in metal mixing bowl with white spatula

Add chips, transfer to the pan

Mix some chocolate chips into the thick brownie batter, and transfer the mixture to a prepared square baking pan. Spread into an even layer, & sprinkle some more chips on top.

Metal mixing bowl with dark brownie batter with chocolate chips on top
Square metal pan with dark brown gluten free brownie batter with chocolate chips on top

Bake at 325°F, let cool, slice & enjoy!

Bake the pan of brownies at only 325°F for about 30 minutes. The “toothpick test” doesn't work here, since it will always come back looking wet. Just bake until the center doesn't look wet, then let cool completely. Chill first for clean slices!

How to get that crackly top on your gluten free brownies

This method begins with melting the butter with the sugar, to dissolve the sugar granules. That way, they combine so much better with the rest of the brownie batter and mixes properly with the egg whites from the beaten eggs to create that crinkly top.

The next essential step is to beat the eggs well. Otherwise, the brownies aren't as chewy—and the crackly top is sparse at best.

Tips to making the perfect fudgy gluten free brownies

Stick to the ingredients list

The chocolate in these brownies comes entirely from cocoa powder (other than the chocolate chips, of course). Using chopped, melted chocolate in the batter makes brownies denser and fudgier.

Adding very little gluten free flour, plus lightening it with some cornstarch if you're using Better Batter (Cup4Cup already has plenty of cornstarch), also helps to create a lovely chewy texture with lightly crisp edges.

So stick to the ingredients and their quantities. If you start mixing things up too much, you'll change the texture, taste, and behavior of your baked brownies.

The best gluten free brownies need really good gluten free flour

Whatever type of gluten free brownie you're making, you need really good gluten free flour. For this gluten free brownie recipe, I used Better Batter, as I like the consistency and reliability of that flour. If you can get it, that's the one I recommend here.

You could also use Cup4Cup or have a go at making your own gluten free flour blend. Avoid brands that are overly starchy or grainy, or those whose products are inconsistent in texture, taste, and results. There's not much flour in this gluten free brownie recipe, but what there is should be of the best quality.

Baked dark brown uncut bars with chocolate chips on top in metal baking pan lined with foil with a gray cloth touching the pan

Choose a light-colored aluminum pan

Bake your brownies in a light-colored cast aluminum pan which heats evenly across the whole pan. Avoid using a glass or cast iron pan since they heat slowly and retain heat too well, which can cause the edges to burn before the center is set. A cast iron pan is best when you want very crisp edges with an underdone center, like with our gluten free pizookie.

Line even a nonstick pan

Since these fudgy gluten free brownies are so dense, you'll need a strategy for getting them out of the pan cleanly. Line your pan with nonstick aluminum foil, parchment paper, or regular aluminum foil sprayed with cooking oil spray. That will prevent them from sticking to even the corners and to make it easy to lift them out of the pan.

Watch your bake time

Unlike some other brownie recipes, these are not meant to have crispy edges. Don't leave them in the oven for too long, as overbaking will ruin the texture. When you take them out of the oven, the center should be just about set, and they'll firm up more as they cool.

closeup image of sliced brown squares with chocolate chips on white paper

Gluten free brownies ingredients & substitution suggestions

It's always best to make the recipe exactly as written, measuring by weight whenever possible for accuracy, and without making any ingredient substitutions. But sometimes that isn't possible. If you can't have all the ingredients in this recipe and would really like to try substitutes, here are my suggestions.

Dairy free gluten free brownies

There's a lot of butter in this recipe for gluten free brownies. You can still replace it successfully for a dairy-free brownies option, but you'll need to balance moisture, fat, and flavor. My favorite way dairy free substitute is vegan butter in bar form. My favorite brands are Melt and Miyoko's Kitchen.

If you can't find vegan butter, my next suggestion is to substitute half of the weight of butter called for in the recipe with Earth Balance buttery sticks and the remaining half of the weight with Spectrum nonhydrogenated shortening.

If you're dairy-free, be sure you're also using dairy-free semi-sweet chocolate chips.

Egg free gluten free brownies

There are only 2 eggs in this recipe, so your favorite egg substitute might work. Unfortunately, you won't get the exact chewy texture, and you won't get the crackly top.

My favorite egg substitute (for effectiveness and ease) is a “chia egg.” For each egg, mix 1 tablespoon ground white chia seeds with 1 tablespoon lukewarm water, and allow it to sit until it gels.

Cornstarch in your gluten free brownies

If you can't have cornstarch, just use arrowroot in its place. If you are using Cup4Cup flour blend as your all purpose gluten free flour, just replace the cornstarch with that much more flour, gram for gram. Cup4Cup has an abundance of cornstarch, and you shouldn't use more of it if you can avoid it.

Overhead image of 8 brown bar squares with chocolate chips on white crinkly paper

FAQs

Can I make the brownie batter without a mixer?

Yes! Although it's best to use a stand mixer or handheld mixer to beat the batter well, you can still achieve a similar result by whisking as vigorously as possible by hand. You'll know that the mixture is beaten enough when it begins to lighten in color.

How do I know my brownies are done baking?

The bake time is about 30 minutes at 325°F, but they're done when they no longer appear wet in the center. But if you put a toothpick into the center of the pan, it would come out looking wet even after the brownies are done baking.

Can this recipe be doubled?

Yes, but you should divide the batter, as doubled, and bake it in 2 square pans. If you try to bake brownies that are this thick in a 9-inch x 13-inch pan, the center may burn before the brownie batter bakes all the way to the edges. Place both baking pans in the oven at the same time, and rotate them about halfway through baking.

Can I use baking powder instead of baking soda?

No. There isn't much baking soda in this recipe, and it's there to help neutralize some acid in the unsweetened cocoa powder. Baking powder is a mixture of baking soda, cream of tartar, and a starch.

How do I store the brownies?

These brownies will stay fresh at room temperature uncovered for hours, wrapped tightly for about 2 days, and in the refrigerator for about a week. For longer storage, wrap tightly in freezer-safe wrap, and freeze for up to 2 months. You can warm up the brownies for a few seconds in the microwave if they've been frozen.

How do I line the pan?

I prefer to line the pan with nonstick aluminum foil, or regular foil sprayed with nonstick cooking oil. Press the foil into the corners and secure it on the edges, so nothing moves during baking. Parchment paper is also an effective pan liner, but it tends to shift as you spread the batter into an even layer in the pan.

Square brown bars with chocolate chips on top piled in a square metal baking pan lined with white paper, all on blue cloth
9 gluten free brownies on white paper
Print Pin Save

Gluten Free Brownie Recipe

These chewy gluten free brownies are rich with a full cup of cocoa powder and have that crinkly top no one can resist. Ditch the box!
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 brownies
Author: Nicole Hunn

Equipment

  • Handheld or stand mixer fitted with the paddle attachment

Ingredients

  • 9 tablespoons (126 g) unsalted butter chopped
  • 1 ¼ cups (250 g) granulated sugar
  • 2 (100 g (weighed out of shell)) eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (80 g) unsweetened cocoa powder natural or Dutch-processed
  • ⅓ cup (47 g) all purpose gluten free flour blend I used Better Batter; click thru for full info on appropriate blends
  • ⅛ teaspoon xanthan gum omit if your blend already contains it
  • 2 tablespoons (18 g) cornstarch replace with additional Cup4Cup if that is your all purpose gluten free flour blend
  • ⅛ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 5 ounces semi-sweet chocolate chips

Instructions

  • Preheat your oven to 325°F. Line an 8-inch square cast aluminum baking pan with parchment paper or nonstick aluminum foil (or line with regular aluminum foil and spray with nonstick cooking spray). Set the pan aside.
  • In a small saucepan, place the butter and sugar, and place over medium heat, whisking occasionally, until melted and simmering.
  • Remove the saucepan from the heat and set it aside to cool until no longer hot to the touch.
  • Alternatively, cool the butter and sugar mixture down a bit by placing the bottom of the saucepan in a bowl of cool water. Make sure the butter does not solidify.
  • In a large bowl, place the eggs and vanilla, and whisk until well-beaten and combined.
  • Add the melted and cooled butter and sugar to the bowl slowly, whisking constantly. Add the cocoa powder and whisk until the cocoa powder has been absorbed.
  • Using a handheld mixer, beat until very well-combined.
  • Add the flour blend, xanthan gum, cornstarch, baking soda, and salt, and mix with a silicone spatula or spoon until just combined.
  • Add about 4 ounces of the chocolate chips and mix until just evenly distributed throughout the batter. The batter will be thick and sticky.
  • Transfer the brownie batter to the prepared pan and, using an offset or silicone spatula, spread into an even layer. It helps to moisten the tool you are using to smooth the top a bit to prevent it from sticking.
  • Scatter the remaining chocolate chips evenly over the top of the brownie batter and bang the pan firmly on the countertop to help the chips adhere.
  • Place the pan in the center of the preheated oven. Bake just until the brownies no longer appear wet in the center, about 30 minutes. The toothpick test is not reliable here, since the toothpick will come out wet even when they're done baking.
  • The center may dome during baking, but the brownies will settle as they cool.
  • Remove the pan from the oven and allow the brownies to cool in the pan at room temperature until the pan is no longer hot to the touch.
  • For clean lines when you slice the brownies, place the brownies, still in the pan, in the refrigerator to chill for about an hour before slicing them.
  • When you're ready to slice the brownies, remove them from the pan and peel away the foil. Slice the brownies into 9 equal squares.
  • Serve the brownies immediately, or wrap tightly and freeze for longer storage. These freeze incredibly well.

Notes

About nutrition information.
Nutrition information is per brownie when the pan is cut into 9 equal squares. It is an estimate only from online calculators, provided as a courtesy, and should not be relied on under any circumstances.

Nutrition

Serving: 1brownie | Calories: 361kcal | Carbohydrates: 47g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 103mg | Potassium: 253mg | Fiber: 5g | Sugar: 34g | Vitamin A: 411IU | Calcium: 31mg | Iron: 3mg

WANT TO SAVE THIS RECIPE?

We'll send the recipe to your inbox, so you can come back to it later!

Baked uncut brown bars with chocolate chips baked on top, resting on foil that's been peeled away, all on blue cloth
Hand dropping chocolate chips on top of brownie batter in foil-lined square baking pan with glass jar
Overhead image of raw brownie batter in lined square metal baking dish with small offset spatula next to the pan

Almond Flour Brownies | Super Fudgy

By | Published: | Posted In: Brownies, Paleo

These super fudgy almond flour brownies are made with plenty of chopped chocolate, finely ground almond flour and a touch of coconut flour for structure, and no refined sugars.

Almond flour brownie on its side on white paper

Why I love this almond flour brownies recipe

These brownies are dark, delicious, and for chocolate-lovers only! Dense and rich, I find that I'm satisfied with less of this brownie than with a classic one with refined flours and sugars.

They're a treat, and not exactly “health” food. But the sugars in them are unrefined coconut sugar and honey, which both have some nutrients. Plus, the recipe calls for less sugar than many other brownie recipes.

Key ingredients

Most of the ingredients in this recipe are very classic Paleo-style baking ingredients: coconut oil, almond flour, coconut flour, coconut sugar, honey. Here are a few notes on each ingredient and what you should know about it:

Ingredients for almond flour brownies
  • Chopped chocolate – I like to use a combination of unsweetened chocolate and a Paleo-friendly dark chocolate with some unrefined sweetener. “Dark chocolate” is the term used to describe chocolate that has cocoa but no milk solids. If you don't care whether these brownies are strictly Paleo, you can use whatever chocolate you like here.
  • Virgin coconut oil – Virgin coconut oil is the type of coconut oil that is solid at cool room temperature. If you are at all concerned about coconut flavor, try using a “triple-filtered” variety, which removes all traces of coconut flavor.
  • Coconut sugar – This granulated unrefined sugar adds a lot of sweetness and some depth of flavor to these brownies. It tends to have a much coarser grind than refined granulated sugars, so it has to be dissolved in the warm melted chocolate and coconut oil.
  • Honey – Honey adds liquid sweetness and some nice flavor to these brownies.
  • Eggs – Eggs add lift, structure, and help balance the coconut flour, which tends to absorb a lot.
  • Almond Flour – You must use finely-ground almond flour that has been “blanched,” which just means that the skins of the almonds have been removed. I like Honeyville brand or to order from Nuts.com. Almond meal will not work as it's too gritty to combine properly and to make a smooth brownie.
  • Coconut Flour – One single tablespoon of coconut flour really helps add a lot of stability to these brownies without adding any flavor. It does make the brownies absorb more liquid, so we need one more egg than we otherwise might.
  • Salt – Salt balances the sweetness and brings out the flavor of these brownies.
  • Baking Soda – Baking soda helps to neutralize the acidity of the honey and cocoa powder, if you aren't used Dutched cocoa powder.
  • Cocoa powder – Cocoa powder adds lots of chocolate flavor to these brownies. Mixed with melted virgin coconut oil, it makes a creamy chocolate flavor.

How to make almond flour brownies

These brownies are made similarly to how we make our chewy gluten free brownies recipe. Here's how, step by step:

Melt chocolate, add sugar, prep eggs

Melt chopped chocolate and the virgin coconut oil, then whisk in the coconut sugar and honey so that it begins to dissolve. Place the eggs in a large separate mixing bowl.

melted chocolate and oil in mixing bowl, same bowl with coconut sugar added, then 3 eggs in a large mixing bowl

Beat eggs & combine wet ingredients

Beat the eggs very well, add the melted chocolate mixture slowly, and beat everything together to combine fully.

mixing bowl with beaten eggs, pouring in melted chocolate, beating melted chocolate into eggs with handheld mixer

Add the dry ingredients

Add the cocoa powder, then the almond flour, baking powder, salt and coconut flour, and mix until combined.

mixing bowl with cocoa powder on top of chocolate batter, mixing in almond flour, coconut flour baking powder, and salt with black spatula

Bake the brownies, then slice & serve

Transfer the thick, sticky brownie batter to a lined square baking pan, and spread it into an even layer. Bake the brownies just until they're fully baked in the center. Let them cool, chill, slice and serve.

brownie batter in foil-lined square metal baking pan, spread out, then baked and brownies sliced on white paper
Close up view of inside a paleo brownie on white plate

Tips for making the best almond flour brownies

Melt the coconut sugar for a smooth batter

Granulated coconut sugar is much grainier than refined sugars, and it can make these brownies a bit grainy. We avoid this problem by melting the coconut sugar in the liquid chocolate and coconut oil while they're still warm. The smoothest dough makes for the most gorgeous brownies.

Make sure your oven is not too hot

Be careful about a too-hot oven. Almond flour tends to burn at higher temps, and you want these to stay fudgy, soft and tender. Most ovens run hot, so be careful that yours doesn't go above 325°F/163°C by using a standalone oven thermometer.

Don't omit the bit of coconut flour

And I know it's only a tablespoon of coconut flour, but it's worth buying some to use in this recipe. I've also made the recipe without it, and they just don't have the same texture. You don't need to buy a ton of coconut flour; I keep it in the refrigerator, and it takes me forever to make it through a 1 pound bag.

Use only finely ground blanched almond flour, not almond meal

Finely ground almond flour that has had its skins removed (blanched) is the only sort of almond flour that will work in this recipe. Almond meal is coarsely-ground almonds that haven't had their brown skins removed. It won't work in recipes like this, as it won't combine properly with the other ingredients and is gritty.

Overhead view of metal tray with brownies

Almond flour brownies substitution suggestions

Can you make almond flour brownies without eggs?

It would be difficult to make these brownies without eggs, since there are 3 in a relatively small pan of brownies. You could try using 1 “chia egg” each per egg (1 tablespoon lukewarm water mixed with 1 tablespoon ground white chia seeds and allowed to gel per egg), but I'm not certain it would do the heavy-lifting that eggs are doing here.

Almond flour

To make these brownies without almond flour, you might try using finely ground cashew flour or even finely ground hazelnut flour in its place. The taste would likely change.

Nut free

In place of any sort of nut flour, try one of the following recipes:

Almond flour brownies without coconut

The coconut flour really adds quite a bit of structure to these brownies. If you don't want to use it at all, you can try replacing it with more almond flour, but they will be more fragile. If you'd like to replace the coconut sugar you can try using date sugar.

For the coconut oil, you can try using Spectrum brand nonhydrogenated shortening. There are a lot of coconut products in this recipe, so you'll have to experiment!

9 brown dessert bar squares on white paper

FAQs

What's the best way to store these brownies?

You can store these brownies, once sliced at room temperature for up to 3 days as long as they're covered. You can also place them in a sealed container in the refrigerator, since they're moist enough to handle the drying effect the refrigerator tends to have.

Can you freeze these brownies?

Yes! Wrapped tightly in freezer-safe wrap or in a sealed freezer-safe container, they freeze very well for longer storage. They won't even freeze solid, so you don't even really need to defrost them very much before they're ready to enjoy again.

Can I add chocolate chips or nuts?

Yes! I have made these brownies with dry mix-ins like chocolate chips and nuts. I wouldn't mix in more than 4 ounces of either one, and reach for soft raw nut pieces like almonds or pecans over walnuts, which tend to be a bit too hard in brownies.

Can I make these brownies with “regular” sugar instead of coconut sugar?

Absolutely! You can replace the coconut sugar with an equal amount, by weight, of dark brown sugar.

almond flour brownies on side on white paper
Print Pin Save

Almond Flour Brownies | Super Fudgy

These dense, rich almond flour brownies are made with melted dark chocolate and cocoa powder for the ultimate chocolate flavor.
Course: Bars, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 9 brownies
Author: Nicole Hunn

Equipment

  • Handheld mixer

Ingredients

  • 5 ounces dark chocolate chopped (I like to use a mix of unsweetened chocolate and dark chocolate, for a richer, less sweet brownie)
  • 6 tablespoons (84 g) virgin coconut oil
  • ¾ cup (120 g) coconut sugar
  • ¼ cup (84 g) honey
  • 3 (150 g (weighed out of shell)) eggs at room temperature
  • ¾ cup (60 g) unsweetened cocoa powder (either natural or Dutch-processed)
  • ½ cup (56 g) blanched finely ground almond flour
  • 1 tablespoon (8 g) coconut flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt

Instructions

  • Preheat your oven to 325°F. Grease an 8-inch square baking pan, and then line it with overhung sheets of crisscrossed unbleached parchment paper. Set the pan aside.
  • Place the chocolate and coconut oil in a small, heat-safe bowl and then place the bowl over a small pan of simmering (not boiling) water, taking care that the bowl doesn’t touch the simmering water.
  • Melt the chocolate and coconut oil, stirring occasionally, until smooth.
  • Remove the bowl from the heat, and add the coconut sugar and honey to the mixture.
  • Whisk to help the coconut sugar to dissolve in the warm mixture, and to integrate the honey.
  • Alternatively, the oil and chocolate can be melted in the microwave in 30-second bursts, stirring in between until melted and smooth before adding the coconut sugar.
  • In a large bowl, place the eggs, and whisk or mix until well-beaten and combined.
  • Add the melted chocolate, oil, and sugars to the bowl slowly, whisking constantly.
  • Add the cocoa powder and whisk until the cocoa powder has been absorbed. Using a handheld mixer, beat until very well-combined.
  • Add the almond flour, coconut flour, baking soda, and salt, and mix with a silicone spatula or spoon until just combined. The batter will be thick and sticky.
  • Transfer the brownie batter to the prepared pan and, using an offset or silicone spatula, spread into an even layer. It helps to moisten the tool you are using to smooth the top a bit to prevent it from sticking.
  • Place the pan in the center of the preheated oven. Bake just until the brownies are no longer wet in the center, about 25 minutes. The brownies will not appear wet and as shiny in the middle, and a toothpick inserted there will come out with only a few moist crumbs, but not wet.
  • Remove the brownies from the oven and allow them to cool in the pan at room temperature until the pan is no longer hot to the touch.
  • For clean lines when you slice the brownies, place the brownies, still in the pan, in the refrigerator to chill for about an hour before slicing them.
  • When you’re ready to slice the brownies, remove them from the pan and peel away the foil. Slice the brownies into 9 or 12 equal rectangles or squares.

Notes

Nutrition information is per brownie assuming the recipe is divided into 9 equal portions. It is provided as a courtesy and is, at best, approximate and should not be relied upon.

Nutrition

Serving: 1brownie | Calories: 285kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 149mg | Potassium: 247mg | Fiber: 5g | Sugar: 20g | Vitamin A: 85IU | Vitamin C: 0.05mg | Calcium: 30mg | Iron: 3mg

WANT TO SAVE THIS RECIPE?

We'll send the recipe to your inbox, so you can come back to it later!

Metal tray with paleo brownies
Close up of paleo brownie on white plate

Marbled Cheesecake Brownies | Fudgy with a Cream Cheese Swirl

By | Published: | Posted In: Bars, Desserts

These marble cheesecake brownies taste the best of rich chocolate brownies and creamy cheesecake, in a neat bar. A little swirl brings the flavors together in every single bite. Don't forget the miniature chocolate chips on top—and serve chilled!

Fingers picking up a marble brownie square from the rest on white paper

Why this is the best marble cheesecake brownies recipe

To make out-of-this-world gluten free cheesecake brownies — also known as zebra brownies — you have to perfect two different recipes: the brownie batter and the cream cheese mixture. It took some time, but I totally did it.

And best of all, I did it using typical ingredients you'd find in the pantry. This means that when you suddenly find yourself in a brownie cheesecake kind of mood, you can head to the kitchen and indulge that craving whenever you want. Making cheesecake swirl brownies from scratch is easy thanks to my tried and true recipe.

Believe me when I say that the craving strikes this household quite often. These cream cheese brownies taste incredible! They're also so easy to store, thanks to their richness. I've never had these brownies go stale, whether I've popped them into the fridge or the freezer.

Overhead image of ingredients for brownie and cheesecake batters

How to make marble cheesecake brownies

These are not your average cheesecake brownies. I just want that settled straight away up front and center.

There isn't quite a cheesecake layer like you see in other recipes. I also don't pour chocolate batter into the pan, add the cheesecake mixture, and then pour the remaining brownie batter on top.

Instead, the cheesecake portion is mixed into the brownie portion, but loosely, so that it is still swirled a little bit, but the brownie part is kind of, well, cheesecake flavored.

And then the brownies are not overwhelming and are even smoother than you've ever known brownies to be.

Sprinkle a few mini chips on top, and bake at 350°F just until the batter is baked but not overbaked. Like the perfect gluten free cheesecake, these bars will jiggle a bit when they're done baking, but in a controlled way, not loosely.

Brownie batter in mixing bowl on top, cheesecake batter in mixing bowl on bottom

Tips for making the best marble cheesecake brownies

Use room temperature ingredients for easier mixing

If you've ever tried to blend cold cream cheese, you know that it's quite a chore. For this reason, I insist that you use room temperature cream cheese and room temperature eggs for this gluten free cheesecake brownie recipe.

In addition to being easier to mix, ingredients warmed to room temperature will also ensure you don't end up with lumps in your cheesecake brownie batter. If your cream cheese is at the right temperature, but your eggs are cold, when you mix them, your cream cheese will be lumpy!

To achieve room temp cream cheese and eggs, just leave them out on the counter for an hour before starting. If you forget, you can chop your cream cheese into cubes and nuke them in the microwave in a couple of 15-second bursts but at reduced power (try 50%). For the eggs, carefully place them in a bowl of warm (not hot) water for about 15 minutes and they should be ready to go.

Mastering the brownie cheesecake swirl

Honestly, there's no special technique when it comes to swirling the cheesecake filling into the brownie batter. The only thing you want to avoid doing is vigorous mixing.

Using a mixing spoon, butter knife, toothpick, or even a chopstick, just drag your implement back and forth through the chocolate brownie batter to incorporate the two mixtures to your liking. I go for a such a gentle zigzag pattern that you'll find that the top still looks mostly like cheesecake.

Aim for undercooked, not overcooked, cheesecake brownies

If you find yourself unsure as to whether you should pull your gluten free zebra brownies from the oven or let them cook a few minutes longer, I suggest pulling them.

The nice thing about brownies is that they tend to be very forgiving if they've not quite cooked long enough. However, the opposite is true if you cook them too long. Overcooked cheesecake tends to be quite tough, so err on the side of caution when it comes to baking times.

Raw brownie layer in pan topped with cheesecake, swirled, then topped with chips

How to store cheesecake brownies

For being such a decadent dessert, marbled gluten free cheesecake brownies are very easy to store.

Whether you intend to eat them quickly or enjoy them over a week's time, you'll want to store these in the refrigerator since cheesecake is best served chilled. Just be sure to wrap them tightly so nothing dries out.

Can I freeze cheesecake brownies?

Absolutely, you can wrap the individual bars tightly and freeze. Take great care when wrapping them to ensure they don't absorb any freezer smells or tastes.

You can also freeze them in a single layer, separate from one another, on a rimmed baking sheet, then pile them into a zip top bag or other airtight container and back in the freezer.

When you're ready to have a brownie, you can enjoy one straight from the freezer or leave it on the countertop to defrost for about 30 minutes to an hour.

Marble brownies baked in foil lined pan

Marble heesecake brownies: substitution notes

Dairy free cheesecake brownies

There is quite a bit of dairy in this marble cheesecake brownies recipe on account of the butter, cream cheese, and chocolate topping. Switching out the butter and chocolate chips for vegan alternatives is easy enough, but unfortunately, that's not the case when it comes to the cream cheese.

I've tested various vegan cream cheese options, and while I find most of them palatable in small amounts, they just don't work for as much as you need in this recipe. There are always new ones on the market, though, and if you've found one you love the taste of, it might be worth trying here!

Egg free cheesecake brownies

While I've not tried it myself, you may be able to get away with chia eggs in place of the traditional eggs in this recipe.

However, if you were hoping for vegan cheesecake brownies, I hate to say it, but this isn't the recipe for you. Having to switch out the eggs and all the dairy would alter this recipe so much that it wouldn't come out anything like it's supposed to.

Can I make cheesecake brownies with low fat cream cheese?

I've tried using low fat cream cheeses in other recipes, and while the overall texture stayed much the same, I was not a fan of the taste. For this gluten free brownie cheesecake recipe, I'd suggest that you stick with the full fat.

However, be sure to pick up bricks and not the cream cheese that comes in tubs. Those whipped or spreadable varieties are too soft for these brownies.

Hand holding knife cutting marble brownies on white paper

FAQs

Can I use this recipe to make flourless cheesecake brownies?

As I've worked hard to perfect this cheesecake brownies recipe, I don't suggest that you make any changes you don't have to.

If you're out of flour or just in the mood for something richer, try my flourless brownies recipe instead.

Can I use this recipe to make brownies without the cheesecake swirl?

I developed this particular brownie recipe to go along with my cheesecake batter, so while it would probably be okay on its own, it wouldn't produce the best gluten free brownies.

Instead, I suggest you try my chewy gluten free brownies recipe. The ingredients are much the same, but the ratios are better suited for a fudgy chocolate brownie.

Can I make this recipe without cocoa powder for cheesecake blondies?

I'm afraid this recipe won't work without the cocoa powder, since the chemistry just won't work. But we do have a recipe for gluten free cheesecake blondies that I think you'll love!

Can I add nuts to this gluten free fudgy cheesecake brownies recipe?

Personally, I think the richness and texture of these cheesecake brownies are perfect. Of course, you're welcome to add chopped nuts if you'd like, but I would save them for another recipe.

Now if you're looking for something to add to make these brownies a little more special, may I suggest a few dollops of strawberry or raspberry jam? Incorporate the jam after the cream cheese mixture for a burst of fruity goodness.

Three marble brownie squares on white paper
""
Print Pin Save

Marble Cheesecake Brownies

Satisfy your cravings for brownies and cheesecake with these sweet and fudgy marble cheesecake brownies.
Course: Bars, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling time: 1 hour 30 minutes
Yield: 9 brownies
Author: Nicole Hunn

Ingredients

For the cheesecake mixture

  • 8 ounces cream cheese at room temperature
  • ⅛ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • ½ cup (100 g) granulated sugar
  • 1 (50 g (weighed out of shell)) egg at room temperature

For the brownie base

  • ⅝ cup (88 g) all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blend info)
  • ¼ teaspoon xanthan gum (omit if your blend already contains it)
  • ⅓ cup (27 g) Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup (200 g) granulated sugar
  • 8 tablespoons (112 g) unsalted butter melted and cooled
  • 2 (100 g (weighed out of shell)) eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ounces mini semi-sweet chocolate chips (optional)

Instructions

  • Preheat your oven to 350°F.
  • Grease and line an 8-inch square baking pan with nonstick aluminum foil, regular aluminum foil greased with cooking oil spray, or parchment paper. Set the pan aside.

Make the cheesecake mixture.

  • In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer, place the cream cheese, 1/8 teaspoon salt, 1 teaspoon vanilla, and 1/2 cup sugar, and beat until very smooth.
  • Add the egg, and beat again until smooth.
  • Transfer this mixture to a spouted 2 cup measuring cup, and set it aside.

Make the brownie base.

  • In a the same mixing bowl, place the flour, xanthan gum, cocoa powder, baking powder, 1/2 teaspoon kosher salt and 1 cup sugar, and whisk to combine well.
  • Add the melted butter, eggs, and vanilla, and beat until smooth.

Combine the batters.

  • Transfer the brownie mixture to the prepared pan and spread it into an even layer.
  • Pour the cheesecake mixture on top, and spread it into an even layer on top.
  • Using a chopstick, butter knife, or other small tool, swirl the batters together gently in a zigzag pattern. The top will look mostly like it’s only cheesecake batter.
  • Scatter the optional mini chocolate chips on top in an even layer.

Bake the brownies.

  • Place the baking pan in the center of the preheated oven and bake, rotating once during baking, until the cheesecake layer jiggles but only in a controlled, not a loose, way and the top no longer glistens (about 40 minutes). It’s better to underbake than to overbake.
  • Remove from the oven and allow to cool in the pan until no longer hot to the touch, at least 30 minutes.
  • Place the pan in the refrigerator for 1 hour or until firm.
  • Remove the brownies from pan, peel away the foil or parchment paper, and slice with a sharp, clean and wet knife into 9 equal pieces.

Notes

Originally published on the blog in 2012. In 2022, method changed, photos, video, and text all new.

WANT TO SAVE THIS RECIPE?

We'll send the recipe to your inbox, so you can come back to it later!

Flourless Black Bean Brownies | Naturally Gluten Free

By | Published: | Posted In: Bars, Brownies, Desserts, Flourless Baking

Black bean brownies are a special kind of flourless gluten free brownie, and this amazing recipe doesn’t taste like beans at all. Tasting is believing.

Side image of chocolate chip black bean brownie squares

What makes these black bean brownies special?

High in protein and fiber, these black bean protein brownies are made entirely with basic pantry ingredients that almost everyone has already. And all the equipment you need is a simple blender (otherwise, you'll have whole black beans in your brownies!), a bowl and spoon, and a pan to bake it all in.

I think can agree that baking with beans mostly means tasting beans. But it doesn’t have to be that way! I’m about to show you that sometimes you can bake with beans and not taste them. Instead, you’ll just taste … brownies.

The only equipment you need is any blender (both my high-speed blender and my mini, nonfancy blender that I got for free ages ago work perfectly) or food processor. Just remember that the food processor won’t puree the beans quite as smoothly.

The only ingredients are canned black beans, eggs, oil, cocoa powder, brown sugar, vanilla, a touch of baking soda, salt and some brewed coffee (even decaf). Unlike classic gluten free brownies, there is no rice flour at all in these. They’re tender as could be, plus rich and not-too-sweet.

Flourless black bean brownies ingredients

The full recipe is below, but here are a few words about the key ingredients in these brownies that I think are helpful to keep in mind:

  • Black beans – The backbone of this recipe, use good quality canned black beans, and be sure to drain and rinse them until the water runs clear, then let the water drip out entirely.
  • Eggs – Without flour, eggs are the main binder here. Make sure yours are at room temperature so they don't make the oil form clumps.
  • Oil – A neutral oil is great for baking with cocoa powder, since together they create a chocolate flavor with the proper smooth texture.
  • Pure vanilla extract – This helps enhance the chocolate flavors, so don't skip it!
  • Brewed coffee – The depth of flavor in brewed coffee is preferable to hydrated instant coffee granules; decaf is fine, since the coffee is only used to bring out the flavor of the chocolate (you don't taste the coffee itself)
  • Cocoa powder – For the deepest flavor, use Dutch-processed cocoa powder, but since there's baking soda in the batter, it will neutralize the acid of natural cocoa powder so that's fine, too.
  • Baking soda – To neutralize the acid in natural cocoa powder, and in the brown sugar, and provide a bit of lift.
  • Salt – Salt always enhances the other flavors in any dish, in cooking or baking. I bake with kosher salt, since it has larger granules that are much harder to overmeasure than fine table salt.
  • Brown sugar – Light brown sugar adds depth of flavor and moisture along with sweetness, of course.
  • Chocolate chips – These are entirely optional, but they add extra chocolate flavor and some nice texture to an otherwise very moist, melt-in-your-mouth brownie.

How to make black bean brownies

First, rinse and drain a can of black beans. Be sure you rinse them as well as you can without losing any of the beans. They may break, but we’re going to blend them, so it doesn’t matter.

Then, you can use a food processor or a blender to turn those beans into a puree. I usually use a blender, but generally it’s easier to get every last drop of puree out of the food processor.

A blender will mean a smoother puree. But even if your puree isn’t 100% smooth, you still won’t taste beans in the brownies.

Black bean brownies out of pan uncut on white paper

An unfortunate history of bean flour

When I first started baking gluten free, way, way back in 2004 (not a typo), my first “all purpose gluten free flour” was Bette Hagman's bean flour blend. I blended it myself. It mostly worked, and I made sure that everything I baked had a nice, strong flavor to compete with the garbanzo bean flour.

But my gosh the smell! And the taste, I'm afraid, too. Just … no.

Seriously it scarred me enough that I'm still building up to even trying aquafaba, even though I find it terribly intriguing. Vegan marshmallow fluff has to happen!

These naturally gluten free black bean brownies are truly flourless. But instead of melted chocolate, the base here is the humble can of black beans, which provides structure and tons of fiber without adding any bean flavor.

The same goes for my newest addition, flourless black bean cookies. Just like these brownies, they taste absolutely nothing like black beans. All you taste is rich, fudgy chocolatey goodness.

Now, I love black beans—in my burritos. And, say, on Taco Tuesday. But in my brownies? I was seriously skeptical. But also intrigued!

Black bean brownies are a special kind of flourless gluten free brownie, and this amazing recipe doesn’t taste at ALL like beans. Really!

Do black bean brownies actually taste … like brownies?

Yes! When I set to work, I knew we weren't going to make black bean brownies that were actually fudgy. The fudgy texture of our classic flourless brownies comes from all the chopped and melted chocolate in that recipe, and there isn't any melted chocolate in this brownie batter.

I assumed I'd do some recipe testing, and ultimately declare the entire concept of making brownies with black beans to be a disaster. I love it when I'm wrong like this.

These brownies aren't fudgy, but they're not cake-like in the traditional sense. The look cakey, but they're actually really smooth in texture. They quite literally melt in your mouth, and become almost pudding-like in consistency.

How about the brownie taste?

You do not taste the beans in these brownies; all you'll detect is that chocolate flavor. The vanilla extract, cocoa powder, and a bit of brewed coffee take care of that (no, you don't taste the coffee either—just the chocolate!).

And these brownies still deliver a lot of fiber without any downside. This also means you can make moist and rich gluten free brownies—without any specialized flours or other ingredients.

Black bean brownie batter in square pan with white paper liner

Tips for making the best black bean brownies

Use a blender for the smoothest texture

You can blend the drained and rinsed can of beans in a food processor if that's all you have, but a blender will make the smoothest black bean puree. That means the smoothest brownie texture.

Choosing a pan for these healthy black bean brownies

Since these brownies are so tender and have no real flour replacement, they're a bit more fragile—so I like to make them in an 8-inch square pan for that extra thickness. You can also use a 9-inch square pan, too, and just bake for less time. Be sure you're using a light-colored metal pan or your brownies may burn before they bake all the way through!

Don't overbake for fudgy black bean brownies (but be sure to bake fully)

For a firmer, more cake-like brownie, you can bake your brownies for a few minutes less. They'll be really fudgy, though, so stick the cooled tin of brownies in the freezer or refrigerator for a few minutes for clean slicing.

Let the bean brownies cool completely for clean slicing

No matter how long you bake your black bean brownies, they'll need to be cool, or your knife will drag through and pick up pieces of brownie along the way. For the cleanest slice, place the cooled pan of brownies in the freezer for 10 minutes before slicing—and clean your knife after each cut.

Serving black bean gluten free brownies

Since the taste is rich chocolate, just like you'd expect, you really can serve them any way you would a classic gf brownie. Here are a few serving suggestions, but of course they're perfect on their own:

  • Top with a scoop of marshmallow ice cream for the ultimate smooth and creamy addition
  • A dollop of whipped cream and a few fresh berries make a beautiful presentation
  • Drizzle some warm peanut butter on top for a peanut butter-chocolate treat

How to store gluten free black bean brownies

The texture and taste of these brownies do really well in the freezer. Place them in a single layer on a lined baking sheet, and be careful with them as you load them into the freezer, though, since it's hard to avoid breaking off some moist crumbs.

They never actually freeze solid, so you don't even really need to defrost them unless you prefer them at room temperature.

Side image of black bean brownies with identifying words

Black bean brownies: Substitutions

Dairy free black bean brownies

These brownies are already dairy-free when the recipe is made exactly as written. Just be sure to use dairy-free chocolate chips and you'll be all set.

Egg free black bean brownies

If you can't have eggs, you can try using a boiled flax gel “egg” in place of each of the two eggs. These need more structure than “chia” eggs can provide.

Can you make black bean brownies sugar free?

I am fairly certain that these brownies would work with coconut palm sugar in place of brown sugar, although I haven't tried it. For a sugar-free replacement, try Swerve brown sugar replacement or Lankato brand brown sugar replacement.

Alternative sugars tend to leave baked goods a bit dryer than normal. I recommend adding an extra tablespoon or two of brewed coffee to get the batter to the proper consistency.

Choosing an oil for flourless black bean brownies

A neutral-tasting oil is all that you need here, so you have lots of options. I usually use grapeseed or canola oil, since I always have those in my pantry. You can also try peanut oil, but nothing with more than a very subtle flavor, like avocado oil. Avoid olive oil, since we don't want a competing flavor.

Black bean brownies on white paper

Black bean brownies FAQs

Are black bean brownies gluten free?

Some are! Some black bean brownie recipes are made using black beans in place of some ingredients, but include flour and most other classic brownie ingredients. This recipe is truly flourless, so it's safely and naturally gluten free.

Are black bean brownies healthier than regular brownies?

Yes! I've included (estimated) nutritional information in the recipe card below, so you can see how much fiber and protein you'll find in these brownies—and how little fat compared to a classic brownie recipe. They still have sugar, though, and oil, so they're not truly health food.

Can I make these brownies chewy in texture?

No, this recipe doesn't have the structure to turn out chewy, no matter what you do. We have a separate recipe for chewy gluten free brownies that might be what you're looking for.

Can I make these easy black bean brownies without coffee?

Sure! The brewed coffee is only added to enhance the chocolate flavor from the cocoa powder, and you don't taste it. You can use decaf coffee, or just replace the liquid with any sort of milk, or even water. The chocolate taste will be a little bit more subtle.

Can I use fresh beans in this black bean brownie recipe?

You can use dried black beans that you've cooked fully at home, but only if you cooked them in plain water alone. If they're made with stock, stick with the plain black beans from a can.

How can you tell that these black bean chocolate brownies are done baking?

The cake tester/toothpick test isn't reliable in this recipe, since it will come out nearly wet even when the brownies are done baking. Continue to bake your brownies until the top is set and it springs back when pressed gently in the center with your forefinger. And when you shake the pan gently from side to side, it doesn't jiggle at all.
If you're not sure that your brownies are done baking, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes.

Black bean brownies in a pile in a metal baking pan
""
Print Pin Save

Flourless Black Bean Brownies Recipe | Naturally Gluten Free

These black bean brownies actually taste like the rich, chocolate brownies you crave, but without any flour at all!
Course: Bars, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Chilling time: 30 minutes
Yield: 9 brownies
Author: Nicole Hunn

Equipment

  • Blender or food processor

Ingredients

  • 1 standard can (15 ounces) black beans drained and rinsed well
  • 2 (100 g (weighed out of shell)) eggs at room temperature
  • ¼ cup (56 g) neutral oil (like grapeseed, canola or vegetable)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons strong brewed coffee (decaf is fine)
  • ¾ cup (60 g) unsweetened cocoa powder (natural or Dutch-processed, your choice)
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup (164 g) packed light brown sugar
  • 3 ounces semi-sweet or dark chocolate chips optional

Instructions

  • Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper. Grease the paper with cooking oil spray, and set the pan aside.
  • In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla and coffee, and blend or process until smooth.
  • In a large bowl, place the cocoa powder, baking soda, salt and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar.
  • Create a well in the center of the cocoa powder mixture and add the pureed bean mixture. Mix until well-combined.
  • Add about half of the (optional) chocolate chips to the batter and mix to combine. The mixture will be thickly pourable.
  • Pour the mixture into the prepared baking pan and spread into an even layer. Sprinkle the remaining (optional) chocolate chips even on top of the batter, and press down gently to help the chips adhere.
  • Place the baking pan in the center of the preheated oven. Bake until the top springs back when pressed gently with a finger (about 25 minutes).
  • Continue to bake your brownies until the top is set, and it springs back when pressed gently in the center with your forefinger. And when you shake the pan gently from side to side, it doesn't jiggle at all.
  • For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.
  • Remove the pan from the oven, place it on a wire rack (still in the pan) and allow to cool until no longer hot to the touch.
  • Remove from the pan and slice into squares with a sharp knife. For cleaner slicing, place the bars still in the cooled pan in the freezer for 10 minutes before removing from the pan and slicing.

Notes

Originally published here on the blog in 2016. In 2020, video and some text added, recipe unchanged; in 2022, more text and one photo added.

Nutrition

Calories: 277kcal | Carbohydrates: 38g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 149mg | Potassium: 373mg | Fiber: 8g | Sugar: 22g | Vitamin A: 68IU | Calcium: 49mg | Iron: 3mg

WANT TO SAVE THIS RECIPE?

We'll send the recipe to your inbox, so you can come back to it later!

Black Bean Brownies raw in pan, baked in pan, and cut into squares

Gluten Free Lemon Brownies | Lemonies are here!

By | Published: | Posted In: Bars, Brownies, Easter

The best gluten free lemon brownies have tons of bright lemon flavor, with or without a simple lemon glaze, and are chewy and light.

Lemon brownie with icing drizzle and some lemon zest on small white plate

What makes these gluten free lemon brownies special?

These aren't just blondies with lemon flavor. I'm calling them lemon brownies because they're so similar to, and even based on, our gluten free chewy brownies, that the variation is in the flavor.

Blondies are more than just brownies without chocolate. They tend to have more flour than brownies, and typically have brown sugar along with granulated sugar, and that hints at the flavor of chocolate chip cookies.

The lemon flavor in these brownies has no competition. In fact, we don't even use vanilla extract.

What we're left with is tons of bright lemon flavor and tang, even if you don't add pure lemon extract. Between the lemon zest and the juice, and all the sweetness you need to complement it, you've got lemon brownies.

These aren't fudgy, like some brownies can be. If you make them with less flour and cornstarch, they're denser and fudgy, but they're also much more fragile.

Cut lemon brownies on brown paper with a small spoon with icing in foreground

How do these gf lemon brownies compare to gf lemon bars?

I love lemon bars, and we have a great recipe here on the blog for gluten free lemon bars. But these are not lemon bars.

Lemon bars are the bar form of lemon custard pie, really. They have a lemon-flavored, soft shortbread cookie crust that's topped with a lemon curd-like custard, baked until firm.

Lemon brownies, on the other hand, have the texture of chewy brownies. Think of them like a cross between a brownie and a bar cookie, bursting with lemon flavor.

Overhead image of raw lemon brownie batter in square pan

Can you make this gf lemon brownies recipe with another citrus flavor?

Yes! Anything baked with lemon seems to be a universal crowd-pleaser, so I have a lot of lemon-based dessert recipes here on the blog. But even if I can't relate, we welcome all types here—even lemon-haters.

If you don't hate lemon, but you really just love limes, I think this recipe would work really well with limes. Just be sure you're using enough zest and juice, which may take more than 1 lime.

Oranges would likely work, too. Just be sure you're using a juicy, flavorful orange. If your orange doesn't have much juice because it's ripe enough, or it's been sitting around in your crisper drawer (no judgment!), its juice may be a bit watery—and not plentiful.

Whatever citrus you use, make sure the zest is plentiful, and the juice is relatively concentrated. Smell the juice after you squeeze it out.

If it's not very strong-smelling, you can try adding more juice to it and reducing it in a small saucepan to evaporate some water and concentrate the flavors. Just let it cool completely before you add it to the brownie batter.

Baked lemon brownies in square pan with white paper lining

Gluten free lemon brownies: Ingredients and substitutions

Gluten free dairy free lemon brownies

If you can't have dairy, the butter is the only ingredient that you need to replace. Try using vegan butter (Miyoko's Kitchen and Melt brands are my favorite).

I don't generally like to bake with Earth Balance buttery sticks, since they have so much more moisture than butter. If you'd like to try using them here, try half Earth Balance buttery sticks, half vegan shortening.

Gluten free egg free lemon brownies?

There are 2 eggs and 1 egg yolk in this recipe, and they're really important to the structure and chemistry of this recipe. If you'd like to try replacing the eggs, you can try 2 “chia eggs” (2 tablespoons ground white chia seeds + 2 tablespoons lukewarm water, mixed and allowed to gel).

The extra egg yolk adds richness and tenderness to the brownies. You can try replacing it with another tablespoon of butter, but that will also add moisture.

Gluten free lemon brownies without cornstarch

If you can't have corn, you can try replacing the cornstarch with arrowroot or potato starch. Keep in mind that, if you make the simple glaze, you'll need to make sure that your confectioners' sugar is corn-free.

Gluten free lemon brownies recipe

""
Print Pin Save

Gluten Free Lemon Brownies | Lemonies

These gluten free lemon brownies are chewy and soft, like chewy brownies, but instead of chocolate, they're packed with lemon flavor. Start zesting and juicing those beautiful lemons!
Course: Bars, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 28 minutes
Yield: 9 lemon brownies
Author: Nicole Hunn

Ingredients

  • 8 tablespoons (112 g) unsalted butter chopped
  • 1 ⅛ cups (225 g) granulated sugar
  • 2 (100 g (weighed out of shell)) eggs at room temperature
  • 1 (25 g) egg yolk at room temperature
  • 1 ¼ cups (175 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
  • ½ teaspoon xanthan gum omit if your blend already contains it
  • 5 tablespoons (45 g) cornstarch
  • Zest of 1 lemon finely grated (at least 1 heaping tablespoon)
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • Juice of 1 lemon at least 2 generous tablespoons
  • ½ teaspoon pure lemon extract optional
  • Simple glaze optional; See Recipe Notes

Instructions

  • Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper or nonstick aluminum foil, and set the pan aside.
  • In a small, heavy-bottom saucepan, place the chopped butter and granulated sugar. Place the saucepan over medium-low heat and, stirring occasionally to prevent burning, melt the butter and sugar and bring to a gentle simmer.
  • Remove the pan from the heat and set it aside to cool until no longer hot to the touch.
  • In a large bowl, place the eggs and egg yolk, and beat with a handheld mixer until foamy and lighter in color (about a minute).
  • Add the cooled butter and sugar mixture, and beat very well until the mixture falls off the beaters in ribbons (about 3 minutes).
  • Add the flour blend, xanthan gum, cornstarch, lemon zest, baking soda, salt, lemon juice, and optional lemon extract to the bowl, and beat to combine.
  • Mix by hand until any remaining streaks of flour disappear. The mixture will be thickly pourable and very sticky.
  • Transfer the cookie dough to the prepared baking pan, and shake and spread it into an even layer in the pan. Bang the pan a few times on a flat surface to break any large trapped air bubbles.
  • Place the pan in the center of the preheated oven and bake just until the brownies are no longer wet in the center, about 28 minutes.
  • Allow the bars to cool in the pan at room temperature for at least 10 minutes before placing them, still in the pan, in the refrigerator to chill until firm to the touch.
  • Slice into 9 squares, and serve.

Notes

For a simple glaze.
To make a simple glaze to drizzle on top of the brownies, place a few tablespoons of confectioners’ sugar in a small bowl and add lukewarm water or lemon juice to the bowl by the drop. Mix until you have a very thick paste.
Add more liquid by the drop until the glaze pours off a spoon slowly but in a steady stream. Add some extra lemon zest for more lemon flavor. Drizzle lightly on top of the cut brownies and let set at room temperature.

WANT TO SAVE THIS RECIPE?

We'll send the recipe to your inbox, so you can come back to it later!

Overhead image of lemon brownies on small white plates with lemon and zester
Words gluten free lemon brownies with images of uncut lemon brownies in square pan, glazed lemon brownies cut on paper, and one lemon brownie with glaze on small white plate

Gluten Free Brownies in a Skillet

By | Published: | Posted In: Brownies, Desserts

Dense and fudgy, gluten free skillet brownies are made in a cast iron skillet and baked just until set. For very good friends, serve the whole skillet with ice cream and lots of spoons.

Skillet brownie slice on a spatula with a scoop of vanilla ice cream

Why I love these gluten free skillet brownies

These gluten free skillet brownies are dense and fudgy with a crisp little crust on the bottom—especially when you make them in a cast iron skillet. And since a cast iron skillet conducts heat so well, they bake very evenly and quickly and are done long before they have a chance to burn on the bottom.

Most of the time, I slice them into wedges and serve them right out of the skillet after they've cooled and set a bit. But these are the type of brownies that you can serve right out of the oven. In bowls. With ice cream, and chocolate sauce.

Skillet brownie baked in skillet with two scoops of vanilla ice cream

Baking gluten fee brownies in a cast iron skillet

I love my well-priced Lodge brand standard 10-inch cast iron skillet and use it for so many things. I shallow fry breaded gluten free chicken cutlets in it, bake gluten free cornbread, and cook gluten free naan.

For fun things like these gluten free skillet brownies or a gluten free pizookie, I also have two smaller 6-inch cast iron skillets. They're not especially useful, but they are adorable.

When you're baking something in a cast iron skillet, there are a few things to keep in mind. First, cast iron holds heat really well. That means that baked goods will hold onto the heat they absorb for much longer than traditional metal baking pans.

The recipe instructions here assume that you're baking in a cast iron skillet. The brownies will bake relatively quickly that way, and will be cooked through long before anything burns.

You can, of course, bake these brownies in a traditional 10-inch (or even smaller) round baking pan. You'll just need to bake it for around 5 minutes longer.

Skillet brownie on plate with ice cream and spoon

Ingredients and substitutions

Okay here's the part where I try to anticipate your questions. I haven't tried any of these though, so you'll have to experiment.

Eggs

Eliminating them would be hard, since there are 3 eggs and they're the only leavener in the recipe. My go-to egg replacement is always a ‘chia' egg since it's the most neutral and effective. It's just 1 tablespoon (6 grams) ground white chia seeds + 1 tablespoon water per egg.

Skillet brownie baked in skillet

Dairy

To make these dairy-free try using Melt or Miyoko's Kitchen brand vegan butter, or even nonhydrogenated vegetable shortening in place of butter. And be sure that your chocolate is dairy-free.

Cocoa powder

Dutch-processed cocoa powder is richer and less acidic, so it's really best in this simple recipe. If you only have natural cocoa powder, like Hershey's, just add 1/8 teaspoon baking soda to the recipe to balance the acidity.

Oil

I've made this recipe with melted virgin coconut oil in place of a neutral, liquid oil like vegetable, canola, or grapeseed. It certainly works, but the batter is a bit thicker and the brownies a bit more dense. I'm not suggesting that's a bad thing; just a slightly different thing.

Print Pin Save

Gluten Free Brownies in a Skillet

Dense and fudgy, gluten free skillet brownies are baked just until set in a cast iron skillet. Serve with ice cream and lots of spoons.
Course: Brownies
Cuisine: American
Prep Time: 15 minutes
Cook Time: 22 minutes
Yield: 8 servings
Author: Nicole Hunn

Equipment

  • cast iron skillet

Ingredients

  • 5 ounces dark chocolate chopped
  • 4 tablespoons (56 g) unsalted butter chopped
  • ½ cup (70 g) all purpose gluten free flour blend (I used both Better Batter)
  • ¼ teaspoon xanthan gum (omit if your blend already contains it)
  • ¾ cup (60 g) unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • ¾ cup (164 g) packed light brown sugar
  • 2 tablespoons (28 g) neutral oil (vegetable, canola, or grapeseed)
  • 1 teaspoon pure vanilla extract
  • 3 (150 g (weighed out of shell)) eggs at room temperature, beaten

Instructions

  • Preheat your oven to 350°F. Grease a 10-inch cast iron (or other oven-safe) skillet and set it aside. Alternatively, you can use multiple 6-inch cast iron skillets, and bake the brownies a bit longer.
  • In a small bowl, place the chopped chocolate and butter. Melt them either in the microwave in 30-second bursts or placed over a small pot of simmering water (making sure the bowl doesn’t touch the water, and the water doesn’t boil), stirring periodically until smooth. Set the bowl aside to cool briefly, until no longer hot to the touch.
  • In a large bowl, place the flour blend, xanthan gum, cocoa powder, and salt, and whisk to combine well. Add the brown sugar, and mix, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the chocolate and butter mixture, then the oil, vanilla, and eggs, and mix to combine. The batter will be thick but smooth.
  • Scrape the batter into the prepared skillet or skillets and spread into an even layer with an offset spatula or small knife. Place the skillet(s) in the center of the preheated oven and bake for about 20 minutes (about 25 minutes if you’ve used smaller skillet(s) or a non-cast iron skillet) or until the brownies are just set in the center. Allow to cool for about 10 minutes before slicing into wedges or serving. Or serve immediately by scooping out with a large spoon. But if you do it that way, you have to serve it with a scoop of ice cream or what’s the point.

WANT TO SAVE THIS RECIPE?

We'll send the recipe to your inbox, so you can come back to it later!

Baked unsliced, baked and sliced, and a slice of skillet brownie on a plate with a scoop of vanilla ice cream

Fudgy Flourless Brownies

By | Published: | Posted In: Brownies, Flourless Baking

These rich and fudgy flourless brownies are made simply, with melted chocolate and cocoa powder, for maximum chocolate flavor. Naturally gluten free, with a Paleo option, too.

Flourless brownies on a white footed serving platter, one with a bite taken.

What makes these flourless brownies so special

These amazingly simple, naturally gluten free flourless brownies are everything a chocolate-lover could hope for. They're rich and not too sweet, plus they're perfectly dense and fudgy.

This recipe has nothing more than melted chocolate, butter, sugar, eggs, and cocoa powder. Beating the butter first with the sugar and then the eggs helps give the brownies some lift, and helps create that beautiful crinkly meringue-like top. Don't be afraid to whip air into the batter. 

A dash of salt helps balance the sweetness and bring out the other flavors. The flavor of the vanilla in these brownies isn't obvious on its own, but it provides depth. Both the vanilla and the salt could be omitted without affecting the success of the recipe.

Why bake without flour?

Let's first define baking without flour. If you're going to call something flourless it shouldn't have even a speck of an alternative flour (like almond flour or oat flour) or powdered starch (like cornstarch or tapioca).

I began developing flourless baking recipes years ago because, when you're new to baking gluten free, you don't have my favorite all purpose gluten free flour blends in the pantry. Since I want you to be successful early and often, I've developed many recipes that are truly flourless, even by the strictest definition.

Maybe you aren't gluten free but a beloved friend or family member is, and you want to be able to bake something for them without learning a whole new vocabulary of ingredients. Baking without flour will get you there immediately.

Maybe you're simply unable to run out to the store or the cupboards are suddenly and unexpectedly bare. You should be able to do some serious baking, even with limitations.

How this flourless brownie recipe works, even without flour

Every flourless recipe has something that holds it together, whether it's a nut butter, cooked quinoa, black beans, or even mostly egg whites. In recipes like these flourless brownies, as in a flourless chocolate cake or flourless white chocolate cake, the heavy-lifting ingredient is the melted chocolate. 

I had been longing for a rich, flourless brownie with a fudgy, chewy texture, and didn't have a competing flavor like a nut butter brings. And I was determined to use only the simplest, most basic baking ingredients.

Glossy and rich batter for fudgy flourless brownies, ready to go in the pan.

How to make flourless brownies

  1. Melt chopped chocolate, and let it sit briefly to cool while. You can melt the chocolate by microwaving it at no more than 70% power for 30 seconds at a time, stirring in between, or by using a double boiler and allowing the heat from the simmering water to melt the chocolate gently.
  2. Let the melted chocolate cool down briefly.
  3. In a large mixing bowl, beat butter and granulated sugar until light and fluffy. Beat in 3 eggs, one at a time.
  4. Add cocoa powder to the butter/sugar/eggs mixture, and mix before beating because cocoa powder resists combining with wet ingredients.
  5. Pour in the melted chocolate, and beat well. The batter will be shiny and glossy.
  6. Transfer the mixture to a lined, square baking pan.
  7. Bake until the center doesn’t jiggle loosely when the pan is shaken from side to side.
An image of sliced square flourless brownies on aluminum foil

Recipe tips

Melt your chocolate carefully

Be sure to melt your chocolate very gently so it doesn't seize and clump in the batter. And your other ingredients must be at room temperature so they combine fully and don't shock the melted chocolate when it's added. That's what can result in

These brownies are not as solid as our more cake-like chewy gluten free brownies. But they're as close to fudge as you can get and still be a brownie!

Use good cocoa powder

Since there isn't any baking powder or baking soda in these brownies, I recommend using Dutch-processed cocoa powder, which has been processed to neutralize its acidity. It has a richer, deeper flavor, too, than natural cocoa powder.

If you don't have Dutch-processed (my favorite brand is Rodelle), just use natural cocoa powder and add a heaping 1/8 teaspoon baking soda to the recipe. That will neutralize the acid in your cocoa powder.

Storage instructions

Flourless chocolate brownies like these keep well in an airtight container in the refrigerator for up to 5 days. Although I doubt they'll stick around that long.

To freeze the bars

Yes, you can freeze these delicious flourless brownies. Once baked, let them cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months. When you're ready, just let them sit on the kitchen counter to thaw for a few hours, then devour.

Raw brownie batter pouring from a pan into a lined metal square baking pan, the pan with smoothed batter, brownies baked in a pan, then cut brownies with a ganache topping

Ingredients and substitution suggestions

Whenever a recipe is as simple as this, making substitutions is risky. Each ingredient has a very specific function, and the more ingredients you replace, the farther away from the intended result you may find yourself. With that in mind, here are some suggestions. 

Dairy free

Making these flourless brownies dairy free is the substitution that I feel most optimistic about. In place of the butter in the brownies, use virgin coconut oil. Be sure you're using dairy-free dark chocolate in the brownies and the topping.

In the topping, try canned full-fat coconut milk in place of the whipping cream. To help the ganache set up, though, try using 3 fluid ounces instead of 4 fluid ounces.

Egg-free?

I'm afraid I'm not really optimistic about making this recipe with an egg substitute. There are 3 whole eggs, which is beyond my limit for egg-replacing optimism.

If you try replacing them with a “chia egg” each (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel), please share how it goes!

Two flourless brownies on a small white plate, in a stack (one with a bite taken)

Sugar-free

To make these brownies sugar-free, make sure your dark chocolate is sugar-free, and try replacing the granulated sugar with Lankato brand monkfruit granulated sugar replacement. It tends to be drying, but that may not matter so much in this recipe and may just result in a firmer brownie.

To make the sugar Paleo without making it sugar-free, replace the granulated sugar 1 for 1 by weight with coconut palm sugar that's been ground into a somewhat finer consistency. Otherwise, it might not all dissolve in the brownies during baking and leave them a bit gritty.

FAQs

Are flourless brownies gluten free?

Flourless brownies don't have any gluten-containing grains in them, or they wouldn't be flourless, and they're gluten free as long as they don't have any other gluten-containing additives or sweeteners.

Why is my brownie batter crumbly?

Did you let your melted chocolate cool before adding it to the other ingredients. That might cause the chocolate to seize and clump, making the brownies crumbly. There's not much you can do to fix seized melted chocolate.

How do I know when my flourless brownies are done baking?

The brownies are done baking when they're puffed in the middle and the center doesn’t jiggle when shaken gently from side to side. You won't be able to use the toothpick test, as they're so fudgy that the toothpick will probably only come out clean once the brownies are overbaked.

Are these flourless brownies Paleo?

To make this recipe Paleo, you have to replace the granulated sugar and the butter with an unrefined sugar and a nondairy fat. I have made it Paleo by replacing granulated sugar with coconut palm sugar. It does tend to be quite grainy, so I recommend processing your palm sugar until it's finely ground in a food processor or blender first. In place of butter, I like to use virgin coconut oil (the type that's solid at room temperature). With those swaps, as long as you leave out the ganache topping and use Paleo-friendly chocolate chips or leave them out, your flourless brownies are Paleo.

stack of two flourless brownies one with a bite taken from the corner both on a small white plate on a black surface
Print Pin Save

Flourless Brownies Recipe

These flourless brownies are deeply rich and chocolatey, and even have that crinkly brownie top. No special ingredients needed!
Course: Bars, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 9 brownies
Author: Nicole Hunn

Equipment

  • Handheld mixer

Ingredients

For the brownies

  • 10 ounces dark chocolate chopped
  • 4 tablespoons (56 g) unsalted butter at room temperature (Paleo option: replace with virgin coconut oil)
  • ¾ cup (150 g) granulated sugar (Paleo option: replace with coconut palm sugar)
  • 3 (150 g (weighed out of shell)) eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup (20 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 3 ounces dark chocolate chips for scattering (optional)

For the (optional) chocolate ganache

  • 6 ounces dark chocolate chopped
  • ½ cup (4 fluid ounces) heavy whipping cream (Paleo option: replace with coconut cream)

Instructions

Make the brownies.

  • Preheat your oven to 350°F. Grease and line an 8-inch square baking pan with unbleached parchment paper or nonstick aluminum foil that overhangs the sides of the pan, and set it aside.
  • In a double boiler or a medium-sized microwave safe bowl, melt the chocolate and until melted and smooth.
  • To melt the chocolate in the microwave, heat in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. Set the melted chocolate aside to cool briefly.
  • In a separate, large bowl, place the butter and beat with a handheld mixer on medium-high speed until light and fluffy. Add the sugar, and beat on high speed until fluffy. Add the eggs one at a time, beating very well in between additions.
  • After the final egg, add the vanilla and salt, and beat on high speed until light and pillowy (about 1 minute).
  • Add the cocoa powder and beat on low speed until the cocoa powder is absorbed (about 30 seconds to a minute).
  • Add the melted chocolate and beat on medium-high speed until the mixture is smooth and glossy (2 to 3 minutes).
  • Pour the mixture into the prepared baking pan, spread it into an even layer and tap the pan on a flat surface to break any large air bubbles.
  • Sprinkle the top evenly with the (optional) chocolate chips and press the chips into the batter to help them adhere.
  • Place the pan in the center of the preheated oven and bake until the brownies are puffed in the center and the center doesn’t jiggle when shaken gently from side to side (22 to 25 minutes). Do not overbake.
  • Remove the pan from the oven, place it on a wire rack to cool completely in the pan.
  • Once the brownies are nearly cool, if you’re not adding the ganache, place the pan in the refrigerator to chill until firm to the touch. This will make slicing much easier, but it’s not essential.

To make the (optional) ganache topping.

  • If you’re adding the ganache, place the chopped chocolate in a medium-size, heat-safe bowl.
  • Heat the heavy cream or coconut cream in a small, heavy-bottom saucepan just until it begins to simmer.
  • Pour the hot cream over the chopped chocolate and allow the mixture to sit for about 30 seconds, or until the chocolate beings to melt. Stir until the chocolate is melted and the mixture is smooth.
  • Pour the ganache over the top of the cooled brownies, still in the pan. Scatter with the (optional) chocolate chips, pressing them down gently to adhere. Refrigerate the brownies in the pan until the ganache is set (about an hour).
  • Slice the chilled brownies into 9 or 12 equal pieces and serve. Without the ganache, they freeze amazingly well.

Notes

Originally published on the blog in 2016. Some photos and text new; method modified to make more stable brownies with a crinkly top.
Nutritional information is per serving based on a 9-serving recipe, excludes the ganache topping, assumes non-Paleo ingredients, and is approximate and should not be relied upon.

Nutrition

Calories: 377kcal | Carbohydrates: 38g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 103mg | Potassium: 345mg | Fiber: 5g | Sugar: 28g | Vitamin A: 248IU | Vitamin C: 0.05mg | Calcium: 65mg | Iron: 4mg

WANT TO SAVE THIS RECIPE?

We'll send the recipe to your inbox, so you can come back to it later!

These naturally gluten free flourless brownies are rich and fudgy, with a Paleo option, too. Made simply, with melted chocolate and cocoa powder, for maximum chocolate flavor.
Flourless brownies displayed on individual small white plates.

Grasshopper Brownies

By | Published: | Posted In: Bars, Brownies, Desserts

Grasshopper brownies are decadent double layer fudgy brownies filled with a simple mint-flavored fudge. Inspired by the classic chocolate mint cocktail, and perfect for a special occasion.

Gluten free grasshopper brownies stack of 3

A new and improved grasshopper brownie recipe

I used to make these grasshopper brownies the “classic” way, with a brownie bottom, mint filling, and a chocolate ganache topping. It tasted great, but the chocolate topping made the brownies much more fragile and messy to eat.

If you think about it, where you are supposed to hold a brownie with an exposed ganache topping? I thought about making them much more often than I actually made them, considering the mess.

This version of gluten free grasshopper brownies is truly “new and improved.” We begin with our super fudgy gluten free brownies recipe because it bakes very evenly, with no visible dome.

Divided among two pans and baked for slightly less time, these fudgy brownies are perfect for layering around a simple mint fudge filling. Just be sure to chill the assembled brownie, with the fudge layer, until the fudge is firm. Patience, grasshopper.

Gluten free grasshopper brownies on side

Ingredients and substitutions

These fudge-filled brownies have a lot of ingredients you might be wondering about. The recipe is quite simple (make a brownie recipe divided between two pans, bake the layers and let them cool, fill with an easy fudge mixture).

But since it has two parts and they're each rather specific, I'm going to help you navigate different dietary concerns as much as possible. The result is worthwhile

Grasshopper brownies raw in pans.

Dairy free grasshopper brownies

There is dairy in both the brownie and the filling recipes. I've successfully replaced the dairy in the brownies, but I haven't tried the filling—although I have some suggestions.

For the brownies, replace the butter with an equal amount by weight of Earth Balance Buttery Sticks, the cream with nondairy milk, and make sure your chocolate is dairy free. And skip the salt, since Earth Balance is very salty.

For the filling, you can try replacing the sweetened condensed milk with a dairy free variety. You can make your own sweetened condensed milk, but I've also seen store bought varieties. For white chocolate, I recommend using my recipe for vegan white chocolate to make your own.

Egg free grasshopper brownies

You can try using  one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) in place of each egg in this recipe. I haven't tried this substitution, though, so you'll have to experiment.

Gluten free grasshopper brownies sliced overhead

Gluten Free Flour Blend

This recipe calls for 3/4 cup of my basic gum-free gluten free flour blend, a simple mixture of superfine white rice flour, potato starch, and tapioca starch/flour. You can use another gum-free blend if you like, and it shouldn't matter too much. But you want to avoid xanthan gum.

Cocoa powder

If you don’t have Dutch processed cocoa powder, use natural unsweetened but add 1/8 teaspoon baking soda to neutralize the acid.

Food coloring

I use Americolor brand gel food coloring, because it's good quality and reliably gluten free. I buy it on Amazon (I have this neat little set (affiliate link)), and you really don't need more than a few primary colors in small squeeze bottles.

If you're against food coloring as a rule, feel free to leave it out. It's absolutely inessential, and a white mint layer will still taste, well, minty if you've added the flavoring.

If you're interested in a food coloring debate, this is the face you should imagine my having: ?

Mint flavoring

Peppermint extracts tend to vary widely in the strength of the mint, so begin with less extract and taste the fudge with a spoon before you add more. I prefer to use crème de menthe flavoring because it has a more balanced sweet mint taste.

LorAnn brand flavoring oils are gluten free. I find them on Amazon, and in my local craft stores (JoAnn and Michael's). A little goes a long way.

Gluten free grasshopper brownies bitten
Print Pin Save

Grasshopper Brownies

Grasshopper brownies are decadent double layer fudgy brownies filled with a simple mint-flavored fudge. Inspired by the cocktail!
Course: Bars
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling time: 1 hour
Yield: 9 brownies
Author: Nicole Hunn

Ingredients

For the brownies

  • 3 ounces bittersweet or unsweetened chocolate chopped
  • 9 tablespoons (126 g) unsalted butter chopped
  • ¾ cup (105 g) gum-free gluten free flour blend (70 g superfine white rice flour + 23 g potato starch + 12 g tapioca starch/flour)
  • ¾ cup (60 g) Dutch processed cocoa powder (See Recipe Notes)
  • ¼ teaspoon kosher salt
  • ½ cup (100 g) granulated sugar
  • ¾ cup (164 g) packed light brown sugar
  • 2 (100 g) eggs at room temperature, beaten
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons (1 fluid ounce) heavy cream at room temperature

For the filling

  • 6 ounces white chocolate chopped
  • 2 tablespoons (24 g) virgin coconut oil melted
  • 9 ounces sweetened condensed milk at room temperature or a bit warmer
  • 1 teaspoon peppermint extract or crème de menthe flavoring
  • Green gel food coloring (optional)

Instructions

  • Preheat your oven to 350°F.
  • Line two 8-inch by 8-inch baking pans with nonstick aluminum foil or regular heavy-duty aluminum foil and spray with cooking oil spray. Set the pans aside.

Bake the brownie layers.

  • Place the chopped chocolate and chopped butter in a small, heat-safe bowl and melt, stirring occasionally in a double-boiler or in the microwave in 30-second bursts at about 80% power, stirring in between bursts until melted and smooth.
  • Set the bowl aside to cool briefly.
  • In a large bowl, place the flour blend, cocoa powder, salt, and granulated sugar, and whisk to combine well.
  • Add the brown sugar, and mix to combine, breaking up any lumps.
  • Create a well in the center of the dry ingredients and add the melted chocolate and butter mixture, eggs, vanilla, and cream, and mix to combine. The batter will be thick but smooth.
  • Divide the batter evenly among the two prepared baking pans (each pan will have about 380 grams of batter).
  • Using a moistened spatula, spread the batter in each pan into an even layer.
  • Place the pans in the center of the preheated oven and bake, rotating the pan once during baking, for about 20 minutes.
  • The brownies are done when they no longer glisten at all and are firm to the touch.
  • Remove from the pan and allow the brownies to cool completely in the pans.

Make the filling.

  • Melt the white chocolate in a double boiler or in the microwave in 30-second bursts at about 80% power, stirring in between bursts.
  • In a small bowl, place the sweetened condensed milk, melted coconut oil, mint flavoring, and the optional food coloring. Mix to combine well.
  • The mixture should be smooth and thickly pourable, but it will begin to thicken if you allow it to sit.

Assemble and slice the brownies.

  • Pour the fudge mixture over one of the layers of cooled brownies still in the pan, and shake to distribute it in an even layer.
  • Remove the remaining brownie layer from that pan, peel away the foil, and place the brownie layer on top of the fudge layer in the pan. Press gently to adhere.
  • Place the pan in the refrigerator and chill until the fudge is firm, at least an hour.
  • Once the fudge layer is set, slice and serve in 9 equal portions.
  • For easier slicing, place the assembled brownies in the freezer for a few minutes.

Notes

If you don’t have Dutch processed cocoa powder, use natural unsweetened but add 1/8 teaspoon baking soda to neutralize the acid.

WANT TO SAVE THIS RECIPE?

We'll send the recipe to your inbox, so you can come back to it later!

Gluten free grasshopper brownies are decadent double layer fudgy brownies filled with a simple mint-flavored fudge.

Gluten Free “Little Debbie” Brownies

By | Published: | Posted In: Brownies, Desserts

These gluten free “Little Debbie” brownies are just as fudgy and chewy as you remember, and they're made with regular gluten free pantry ingredients. You'll want to make them immediately!

Whether you prefer your brownies fudgy, or cakey, chewy or more tender, rich in chocolate or a bit lighter, Little Debbie brownies seem to hit that sweet spot for everyone.

These gluten free "Little Debbie" brownies are just as fudgy and chewy as you remember, and they're made with regular gluten free pantry ingredients. You'll want to make them immediately!

What makes these gluten free brownies special?

These are no ordinary gluten free brownies. Oh no no no. Rich and fudgy, without being overwhelmingly sweet, I think of them like a brownie's brownie. The kind of brownie a real brownie-eater reaches for. For sure, they could never be mistaken for chocolate cake!

Growing up, I didn't have a ton of experience with Little Debbies—except for cosmic brownies. Since I was flat out offended by walnuts in brownies, the cosmic brownies were the way to go. Of course, I wouldn't turn away a fudge brownie since I wasn't above picking off the walnuts. 

These brownies are truly my go-to recipe for “regular” brownies whenever I need to make a batch and I'm not sure what sort of brownies the crowd might prefer. I do tend to leave off the chocolate ganache topping if I'm ever transporting them anywhere, since it's a chocolate ganache that tends to get melty at warm room temperature.

These Little Debbie gluten free brownies are just as fudgy and chewy as you remember, and they're made with regular gluten free pantry ingredients. You'll want to make them immediately!

How to make these brownies

The brownie batter

This is a one-bowl recipe for brownies. Hooray for one-bowl recipes! Simply place the dry ingredients in a large bowl, and whisk them together. Then add the wet ingredients, and mix until completely combined.

There are more wet ingredients than dry ingredients. Sugar is technically a wet ingredient, but it's combined more like a dry one in a one-bowl recipe like this. 

Just place the flour blend, cocoa powder, salt, and granulated sugar in a large bowl and whisk to combine well. Then, add the brown sugar and mix to combine and break up any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, oil, vanilla, and corn syrup. 

Mix to combine, but expect to use a bit of elbow grease. This brownie batter is 

You do have to make sure your butter and eggs are at room temperature or the ingredients won't combine properly. In fact, if your butter is at room temperature and your eggs are not, when you add the eggs, to the bowl, they'll cause the butter to clump. Just keep mixing and press down on any clumps in the butter, and it should smooth out. 

If you're at all concerned, you can use a handheld mixer. Or even pop the mixture in a stand mixer fitted with the paddle attachment. Don't overmix, but be sure to mix until everything is combined into an integrated batter.

These Little Debbie gluten free brownies are just as fudgy and chewy as you remember, and they're made with regular gluten free pantry ingredients. You'll want to make them immediately!

The ganache topping

The chocolate ganache topping is as easy as can be. Simply place the chocolate in a medium-sized, heat-safe bowl, and set it aside briefly. Then, heat the cream until just beginning to simmer. You can use a double boiler, place it directly in a small saucepan over low heat, or use the microwave. 

Then, add the salt and pour the hot cream over the chocolate. Allow the mixture to sit until the chocolate begins to melt, then mix until very smooth. If you mix the hot cream into the chocolate immediately, you'll end up with some chunks of chocolate (which isn't the end of the world ?). 

For some extra insurance that the topping is glossy and sets really well, try adding a generous tablespoon of light corn syrup after the chocolate is melted into the cream. It will pour and set that much more easily.

Can you double the recipe?

Once you see how great these brownies are, you are going to want to make twice as many brownies as the recipe calls for. This recipe can be doubled, and I frequently do that.

You can place the doubled recipe brownie batter right into a lined 9-inch x 12-inch baking pan. I recommend lowering the baking temperature to 325°F and increasing the baking time to about 45 minutes.

Do keep an eye on them because the bottom may burn. Be sure to bake them in a light-colored pan, and for extra insurance against burning, bake a double batch in 2 separate 8-inch square pans. Both pans should fit into even a small oven at the same time.

These Little Debbie gluten free brownies are just as fudgy and chewy as you remember, and they're made with regular gluten free pantry ingredients. You'll want to make them immediately!

Ingredients and substitutions

Dairy-free: In place of butter, you can try using Earth Balance Buttery Sticks. That should work fine, although I've never tried it so I'm not entirely sure. The heavy cream in the ganache can be replaced with coconut cream.

Just be sure to use dairy-free chocolate in the topping! I really like Guittard bittersweet or semi-sweet chocolate baking wafers for melting. The candy topping can be omitted if you aren't able to find a dairy-free, gluten free alternative.

Egg-free: My favorite egg substitute is a “chia egg” (but use ground chia flour, not whole seeds), but I haven't tested it in this recipe. 

Cocoa powder: I like to use Hershey's Special Dark unsweetened cocoa powder in this recipe. Hershey's Special Dark cocoa powder is a blend of natural and Dutch-processed cocoa powders, and is darker in color than any other cocoa powder (including my preferred Rodelle brand Dutch-processed).

You can make this recipe successfully using natural cocoa powder or Dutch-processed as well. If you use natural, add 1/8 teaspoon baking soda to the dry ingredients to balance the recipe properly.

Candy topping: I think that the closest thing to the chocolate candies on top of cosmic brownies are those rainbow miniature chips (I think Wilton sells them), but no way those are going to be gluten free. I went with miniature M&Ms, but you could also use Sixlets or even (gasp) walnuts if the M&Ms aren't gluten free where you live (hello?? Aussie friends!).

Corn syrup: Light corn syrup is not at all the same as the much-hated high-fructose corn syrup. It is an “invert sugar,” which just means that it's a mixture of two sugars (glucose and fructose) and is less likely to crystallize. In this particular recipe, you can replace it with honey (which will impart a distinct taste) or a rich simple syrup (which has a neutral flavor). 

These gluten free "Little Debbie" brownies are just as fudgy and chewy as you remember, and they're made with regular gluten free pantry ingredients. You'll want to make them immediately!
These Little Debbie gluten free brownies are just as fudgy and chewy as you remember, and they're made with regular gluten free pantry ingredients. You'll want to make them immediately! #glutenfreerecipes #gf #brownies #littledebbie
Print Pin Save

“Little Debbie” Brownies

These rich, fudgy brownies with the thick but smooth chocolate top taste just like Little Debbies, but they're gluten free!
Course: Bars, Brownies
Cuisine: American
Prep Time: 20 minutes
Cook Time: 28 minutes
Chilling time: 2 hours
Yield: 12 brownies
Author: Nicole Hunn

Ingredients

For the brownies

  • 1 cup (140 g) all purpose gluten free flour please click thru for info on appropriate blends
  • ½ teaspoon xanthan gum (omit if your blend already contains it)
  • ¾ cup (60 g) unsweetened cocoa powder (See Recipe Notes)
  • ⅛ teaspoon kosher salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (109 g) packed light brown sugar
  • 8 tablespoons (112 g) unsalted butter at room temperature
  • 2 tablespoons (28 g) neutral oil (like vegetable, canola or peanut oil)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons (42 g) light corn syrup
  • 2 (100 g (weighed out of shell)) eggs at room temperature, beaten

For the topping

  • 8 ounces semi-sweet chocolate chopped
  • ⅔ cup (5 ⅓ fluid ounces) heavy whipping cream
  • ⅛ teaspoon kosher salt
  • 3 ounces miniature M&Ms candies or multicolored Sixlets for decorating (optional)

Instructions

Prepare the brownies.

  • Preheat your oven to 350°F.
  • Grease and line an 8-inch square pan with two sheets of unbleached parchment paper, crisscrossed in the pan with enough paper to overhang all the edges, and set it aside.
  • In a large bowl, place the flour, xanthan gum, cocoa powder, salt, and granulated sugar, and whisk to combine well.
  • Add the brown sugar and mix, working out any lumps.
  • Create a well in the center of the dry ingredients and add the butter, oil, vanilla, corn syrup and eggs, and mix until completely combined. The batter should be thick and smooth.
  • Scrape the brownie batter into the prepared baking pan and spread into an even layer with a moist spatula.
  • Place in the center of the preheated oven and bake until just firm to the touch and a toothpick inserted into the center comes out mostly clean, 25 to 28 minutes.
  • Allow to cool completely in the pan.

Prepare the topping.

  • Place the chocolate in a medium-size, heatproof bowl, and set it aside.
  • Place the cream in a small, heavy-bottomed saucepan and bring to a simmer over medium-low heat.
  • Add the salt to the cream and stir to combine.
  • Pour the warm cream over the chopped chocolate and allow to sit until the chocolate begins to melt. Stir until the chocolate is melted and smooth.
  • Allow the mixture to cool for about 2 minutes before pouring over the cooled brownies, still in the pan, in an even layer.
  • Scatter the miniature M&Ms (Ms side down, if you’re being fastidious) over the chocolate layer, and allow to set at room temperature for about 30 minutes before transferring to the refrigerator.
  • Allow to chill in the refrigerator until firm, about another 30 minutes.
  • Remove from the refrigerator and lift the brownies out of the pan, using the overhanging edges of the sheets of parchment paper in the pan.
  • Place on a cutting board and slice the brownies into twelve equal rectangles. With a butter knife, create a seam widthwise down the center of each brownie.

Storage

  • These brownies can be covered and stored at room temperature for up to 3 days, but once the topping is added you’ll want to refrigerate them.
  • For longer storage, seal tightly in a freezer-safe wrap or bag, and freeze for up to 2 months. Defrost at room temperature.
  • The chocolate coating may bloom (get white streaks on it) a bit over time, but it won’t affect the taste at all.

Notes

About the cocoa powder.
My favorite cocoa powder for this recipe is Hershey’s Special Dark unsweetened cocoa powder. It’s a blend of natural and Dutch-processed cocoa powders.
You can also use natural or Dutch-processed unsweetened cocoa powders. If you use natural cocoa powder, add 1/8 teaspoon baking soda to the dry ingredients.
From the book Gluten-Free Classic Snacks: 100 Recipes for the Brand Name Treats You Love, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2015.

WANT TO SAVE THIS RECIPE?

We'll send the recipe to your inbox, so you can come back to it later!

As featured on...

NEW HERE?
  • About
    •
  • Contact
    •
  • Cookbooks

    • FAQS

  • Blog
    •
  • Bread
    •

    CONNECT WITH US

    NEWSLETTER

    Subscribe and keep up to date with new recipes and more!