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.
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 any difference between these and regular brownies. Originally published April 28, 2016.–Renee Schettler Rossi
- Quick Glance
- 20 M
- 45 M
- Makes 18 to 24
IngredientsEmail Grocery List
- 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 unsalted butter (3 oz), plus more for the pan
- 4 large eggs
- 2 teaspoons 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 or foil, leaving a couple inches 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 the 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.
*NOTE: 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 intensely chocolate brownie experience, opt for dark chocolate, ranging from 70 to 85%, 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.
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 brownies 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 are 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.