These gluten free brownies are remarkably fudgy and, in all seriousness, taste like the real deal (even though they’re flourless and easy as heck to make).
These gluten free brownies from blogger Josh Weissman of Slim Palate are fudgy, flourless, easy, gluten free, and just flat out spectacular. Without further ado, here’s the recipe.–Renee Schettler Rossi
How To Choose The Right Chocolate For These Brownies
You can use any type of chocolate in these gluten free brownies. For sweeter brownies, use semisweet chocolate. For a more intense chocolate brownies experience, opt for any dark chocolate ranging from 70 to 85%, depending on your personal preference. Or if you’re indecisive opt for what author Josh Weissman refers to as “a nice balance” and do half dark chocolate and half semisweet chocolate. If you’re embracing a paleo lifestyle, you’re going to want to make certain to pay close attention to the chocolate’s sugar content.
Gluten Free Brownies Recipe
- Quick Glance
- 20 M
- 45 M
- Makes 18 to 24
- 1/2 teaspoon (3 grams) baking soda
- 1/2 teaspoon (3 grams) kosher salt
- 1/4 cup (38 grams) tapioca starch or flour
- 1/4 cup (30 grams) cassava flour (or substitute tapioca starch or flour)
- 1 pound (454 grams) chocolate, chopped (semisweet or dark up to 85%, depending on desired sweetness)
- 6 tablespoons (3 ounces or 85 grams) unsalted butter, plus more for the pan
- 4 large eggs
- 2 teaspoons (8 ml) vanilla extract
- 1 cup coconut sugar
- Cocoa powder or confectioners’ sugar, for dusting (optional)
- 1. Preheat the oven to 350°F (177°C).
- 2. Line a 13-by-9 inch (33-by-22 cm) baking pan with parchment paper, leaving a couple inches paper overhang on all sides.
- 3. In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour (or tapioca starch or flour).
- 4. Place a medium heatproof bowl on top of a pot of simmering water, making sure the bottom of the bowl does not touch the simmering water. Add the chocolate and butter to the bowl and wait patiently while they melt, stirring often, until it is completely smooth. Carefully remove the bowl from atop the simmering pot of water and let the mixture cool slightly.
- 5. In a large bowl with a stand or hand mixer on medium speed, beat the eggs, vanilla, and sugar until the mixture begins to turn to a pale tan and thickens, 4 to 6 minutes. Add the flour mixture, switch to a spoon, and beat just until incorporated. Pour the melted chocolate and butter into the mixture while stirring. Mix until everything is completely incorporated and smooth.
- 6. Scrape the batter into your prepared baking pan and bake for about 25 minutes, until the top looks dry, shiny, and cracked. Let it cool completely before cutting into 2-inch (5-cm) squares. If desired, dust with cocoa powder or gluten-free confectioners’ sugar.
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Gluten Free Brownies Recipe © 2015 Josh Weissman. Photo © 2015 Josh Weissman. All rights reserved.
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