These gluten-free brownies, created by blogger Josh Weissman of Slim Palate, are fudgy, flourless, easy, gluten-free, paleo, and, quite simply, flat out spectacular, if not the best gluten-free brownies we’ve ever experienced. Go on. We dare you. Bake a batch and see if anyone notices a difference between these and your usual brownies.–Renee Schettler

A metal baking pan of gluten free brownies with one piece missing

Gluten-Free Brownies

4.80 / 5 votes
These gluten free brownies, made with chocolate, butter, and tapioca starch, are remarkably easy and fudgy and, in all seriousness, taste like the real deal even though they’re flourless. Swear.
David Leite
Servings18 to 24 brownies
Calories221 kcal
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes


  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup tapioca starch or tapioca flour
  • 1/4 cup cassava flour, (or substitute tapioca starch or flour)
  • 1 pound chocolate*, chopped (semisweet or dark up to 85%, depending on desired sweetness)
  • 6 tablespoons (3 oz) unsalted butter, plus more for the pan
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup coconut sugar
  • Cocoa powder or confectioners sugar, for dusting (optional)


  • Preheat the oven to 350°F (177°C).
  • Line a 13-by-9 inch (33-by-22 cm) baking pan with parchment paper or foil, leaving a couple inches overhang on all sides.
  • In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour (or tapioca starch or flour).
  • 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’s completely smooth. Carefully remove the bowl from atop the simmering pot of water and let the mixture cool slightly.
  • In a large bowl with a stand or hand mixer on medium speed, beat the eggs, vanilla, and sugar until the mixture thickens and begins to turn a pale shade of tan, 4 to 6 minutes.
  • Add the flour mixture, switch to a spoon, and stir just until incorporated. Stir in the melted chocolate and butter, mixing until everything is smooth and completely incorporated.
  • Scrape the batter into the prepared baking pan and bake for about 25 minutes, until the top looks dry, shiny, and cracked. 
  • Let the brownies cool completely in the pan on a wire rack before cutting them into 2-inch (5-cm) squares. If desired, dust with cocoa powder or gluten-free confectioners' sugar.


*How To Choose The Right Chocolate For These Gluten Free Brownies

You can opt for any type of chocolate in these gluten-free brownies. For sweeter brownies, use semisweet chocolate. For a more intense experience, opt for dark chocolate in the 70 to 85% range, depending on just how dark you fancy things. 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. Those of you embracing a paleo lifestyle (with a slight cheat here and there), you’ll want to pay close attention to the chocolate’s sugar content.


Serving: 1 brownieCalories: 221 kcalCarbohydrates: 26 gProtein: 2 gFat: 14 gSaturated Fat: 8 gMonounsaturated Fat: 4 gTrans Fat: 1 gCholesterol: 52 mgSodium: 99 mgFiber: 1 gSugar: 19 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2015 Josh Weissman. Photo © 2015 Josh Weissman. All rights reserved.

Recipe Testers’ Reviews

If you’re searching for a moist, rich, decadent non-wheat, non-refined white sugar, fudgy brownie recipe, this is the one! This gluten-free brownie recipe rivals my decade-old go-to brownie recipe—you can’t tell the difference. Easy to whip up and delicious. A definite keeper. I used semi-sweet chocolate.

These gluten-free brownies were moist and rich with chocolate flavor. I don’t believe anyone would know they’re gluten-free.

The baking time was spot on and lining the pan with parchment made them easy to remove and then cut. It took about 5 minutes to beat the eggs and coconut sugar until it was thick and pale. I chose to use half semisweet chocolate and half dark chocolate. If making them again, I would use 75% semisweet and 25% dark. Although the recipe has 1 cup coconut sugar, the brownies aren’t that sweet.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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    1. Antonia, we haven’t tried an egg replacement for these brownies, so we can’t say if it would work. In my experience, attempting to replace more than 2 eggs in anything doesn’t work out well. As for the sugar, you could use a different type of sugar, but it may change the sweetness. If you’re specifically looking for a vegan brownie recipe, give these vegan fudge brownies a try.