These gluten free brownies are remarkably easy and fudgy and, in all seriousness, taste like the real deal even though they’re flourless (and also paleo). But don’t take our word for it. Try them. No one will be able to tell the difference.
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
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, you’ll want 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 (1.5 grams) kosher salt
- 1/4 cup (38 grams) tapioca starch or tapioca 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 (200 grams) 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 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.