The best gluten-free brownies (and the reviewers agree with me)! So fudgy, gooey, and incredibly easy to make. If you’re looking for a truly delicious gluten-free brownie recipe, look no further. They can also be made with all-purpose flour or whole wheat flour for a non-GF version. With a dairy-free option.
There are some bloggers who pretty much label every recipe of theirs as the best (The Best Cheesecake! The Best Chocolate Cake! The Best Everything!) which gets a mega eye roll from me, but here I am doing it.
I apologize for being a hypocrite but… yeah. I’m not changing my title. :D These really are the best brownies ever!
Simple, quick, no-fuss, super fudgy gluten-free dairy-free brownies. They’re also 100% whole grain (if you choose one of the two whole-grain options)!
By the way, if you’re very sensitive to gluten, check out my post on Are Chocolate Chips Gluten-free? to see which brands are safe for celiacs.
Different flour options
You’ve got several flour choices for these GF brownies. One that’s not listed below is coconut flour. If you want to use that, you’re in luck because I have a version of these gluten-free brownies that uses just coconut flour!
Check out these coconut flour brownies for that. Their texture is just as amazing as these. :)
I also have a version with all almond flour. These almond flour brownies are super gooey and hard to resist. Both the coconut and almond flour versions are paleo. If you love almond flour, also take a look at my almond flour chocolate chip cookies!
Your flour options for this recipe are:
- A gluten-free baking flour that’s a 1:1 sub for all-purpose flour
- Teff flour
- Buckwheat flour
- For a non-gluten-free version: all-purpose flour, whole spelt flour, white whole wheat or regular whole wheat flour
GF Baking Flour
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So for that first option, make sure it’s meant as a 1-to-1 sub for all-purpose flour. The one I always use is Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. It’s the one in the blue bag.
Commenters have said that they’ve used the gluten-free flour blends from Pillsbury, King Arthur Flour, Namaste with success.
Teff flour
Up next are the two healthier and whole-grain options. Teff comes in different varieties like white / ivory or dark and it’s said that the dark kind is earthier tasting (read: it tastes like dirt, like buckwheat).
I’ve used both white and dark teff flour in these gluten and dairy-free brownies and you really can’t detect any difference – all that Dutch-process cocoa powder does a great job of covering up any earthy / healthy flavors!
I think teff isn’t the easiest flour to find but the dark kind is available on Amazon.
Buckwheat Flour
Buckwheat is also awesome in these brownies. You can’t taste it at all. If you have some of that on hand, also check out my kladdkaka (Swedish sticky chocolate cake) for an amazingly gooey cake that’s like a cross between cake and brownies.
Don’t need a GF version? No problem.
And because I know some people don’t need these to be gluten-free, I’ve also tried them with several wheat flours. They all worked equally as well!
Do they all taste the same?
The cool thing is that all of the different versions taste the same. They’re all just as gooey and there’s no grittiness!
That can be said of all of my gluten-free recipes. I don’t sacrifice on taste or texture!
If you try these gluten-free brownies while warm, the buckwheat and teff versions do have something a little texturally weird going on but once they cool, it’s a thing of the past!
It’s a really flexible recipe. Just don’t go halving the sugar and then complain that they came out cakey. ;)
I’ve made these brownies (seriously the best gluten-free brownie recipe ever!) so many times to bring to picnics and other get-togethers. Nobody ever even knows they’re gluten-free! The same with my gluten-free chocolate cupcakes.
Seriously. You can’t go wrong with this recipe. :)
Need convincing? Check out the reviews below!
Want a smaller batch?
If you’re like me and have portion-control issues, then these Air Fryer Brownies are a great option! They’re a scaled down version of the recipe below.
And my Air Fryer Paleo Brownies are a scaled down version of the almond flour brownies, which I mentioned above. Also adapted from the below recipe. I do love this recipe. 😄
Questions about these gluten-free chocolate brownies?
- Can I use something instead of the listed flours?
I link to my coconut flour and almond flour versions in the post. Commenters have used different brands of gluten-free baking flours with success. Off the top of my head, I can remember people saying Pillsbury, King Arthur and Namaste have worked.
- Do I have to use Dutch-process cocoa powder?
No, but they might not be as chocolaty or they might be more cakey. But I will say that nobody has had any complaints about these brownies and I know people have used regular cocoa powder. So I’m guessing they’re fine with whatever cocoa powder you want to use.
- Are all cocoa powders gluten-free?
Cocoa powder is naturally gluten-free, but if you’re really sensitive to it, you might want to read Is Cocoa Powder Gluten-free? for more info on brands that are tested and labeled as gluten-free. You can read more specifically about Hershey’s here → Is Hershey’s Gluten-free?
- Can I use something instead of the listed fats?
Those are the only ones that I’ve tried. I’m guessing anything would work, though, given that liquid oil like canola oil and olive oil work as well as butter and ghee.
- Do they taste like coconut if I use coconut oil?
Not if you use refined coconut oil. They taste 100% like regular, super gooey traditional brownies.
- Do they taste like olive oil if I use olive oil?
I use extra-virgin olive oil and you can definitely taste it. My husband LOVES this version but I don’t. I recommend a lighter tasting olive oil or something more neutral.
- Can I use something instead of coconut sugar / granulated sugar?
Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d make the brownies cakey or possibly a liquidy mess. Other granulated sweeteners like maple sugar would probably work.
- Can I reduce the sugar?
One commenter has said that they reduced the sugar to basically nothing and they’re still gooey. But that’s not possible. Or we must have differing opinions of what gooey means.
The less sugar you add, the cakeier and less gooey they are. They might also not hold together as well because sugar is a binder.
You could probably knock off 1/4 cup of sugar but don’t be surprised if they don’t have the perfect texture you see in the photos. - What can I use instead of the eggs?
I’ve tried egg replacements so many times and failed. Please just find an already vegan brownie recipe. :)
One commenter used 3/4 cup pumpkin puree in place of the eggs and I tried that and they were tasty. But the texture wasn’t nearly as good as the egg version so I can’t recommend it. - Do I have to use the chocolate chips?
Nope! They’re sweet enough without. I just like them in my brownies. You could also top them off with my favorite paleo chocolate fudge frosting.
- Can I double this brownie recipe?
Yes! Use a 9″x13″. I unfortunately forgot to write down the baking time. It is not that much more than the single recipe.
If you try these gluten-free brownies, I’d love to hear how they come out!
The Best Gluten-free Fudgy Brownies (dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 brownies
These gluten-free brownies are the best I've ever had - gluten-free or not! And the reviewers agree with me. They're super fudgy and dairy-free.
Ingredients
- 1 cup (158 grams) teff flour, or 1 cup (125 grams) light buckwheat flour1 or 1 cup (138 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour (or a similar mix)
- 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy (you could also use Hershey's Special Dark cocoa powder)
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) unsalted butter or for dairy-free, use refined coconut oil2 or another neutral oil – melted and cooled slightly
- 1 1/2 cups (300 grams) granulated sugar, raw sugar, or coconut sugar
- 1 tablespoon vanilla extract
- 3 large eggs (50 grams each, out of shell), room temperature
- 3/4 cup (128 grams) semi-sweet chocolate chips (Enjoy Life Semi-sweet Chocolate Chip for dairy-free) + an additional 1/4 cup (43 grams) to sprinkle on top, if desired (I used mini chocolate chips on top)
Directions
- Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chips.
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup (43 grams) chocolate chips on top, if desired.
- If using teff or the GF flour blend, bake for 20-22 (some commenters need more) minutes or until the brownies have formed a thin crust and appear set in the middle. If using buckwheat or whole wheat, you may only need 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool. Note that a lot of commenters have said they needed to bake them longer than what I have listed. I've made these brownies at least 20x since posting and the baking times I have listed are what works for my oven (which is running correctly :))
- Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.
Notes
- Buckwheat flour is naturally gluten-free but not all buckwheat flour is processed in a gluten-free facility. If you need these brownies to be gluten-free, make sure to use certified gluten-free buckwheat flour!
- If using coconut oil, I prefer refined coconut oil over unrefined as refined has zero coconut taste to it.
- If you're unsure of what brand of chocolate chips are safe, check out → Are Chocolate Chips Gluten-free?
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623 comments on “Gluten-free Brownies – Super fudgy and dairy-free!” — Add one!
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Hi, I am about to try this recipe, but noticed this calls for no baking soda/powder. What causes them to rise?
Also, if a person wanted to make them just a little bit cakier, what tweak might you recommend?
Thanks very much for your help!
Hi! Fudgy brownies don’t call for leavening. They’re not supposed to rise, so none is needed. :) There’s not really an easy way to just make them cakier. The recipe would have to be totally reworked (less sugar and possibly cocoa powder, less fat, plus some added leavening, possibly another egg and less flour). I’d suggest using a cakey brownie recipe if that’s what you’re going for as these are super fudgy. Sorry about that! I wish there were an easy fix.
Can you top with icing sugar and still be gluten free?
Yes, icing sugar (powdered sugar) is gluten-free. :)
When do you add sugar???
It’s listed in step 3. :)
Hello, I just want to verify that the cocoa powder we use should be unsweetened? Is this correct?
Hi! Yes, it is. :) Always use unsweetened cocoa powder in recipes. Sweetened cocoa powder is meant for hot beverages. :)
I want to make these brownies in a 13 by 9 inch pan. How do I adjust the baking time/temperature? I know they will be flatter, but I want to add a no-bake topping.
They will be very flat. Because I’ve never tried it, I really have no idea. I’d start checking after 5 minutes.
Would this work with grapeseed oil?
I haven’t tried it but I think so!
They were amazing!!!
I’m so glad you enjoyed them! Thanks for your comment. :)
These really are the best brownies ever. I make them with gluten free flour and coconut oil and get rave reviews everytime. Love your work.
I’m so happy that they’ve been getting rave reviews! Thanks a bunch for your feedback and very sorry for just now seeing it. The last month has been a disaster!
So if I use avocado oil I would do 196 g of it correct? Hoping I did it right! Haha
Yes, you would! I haven’t tried it but a few comments have said that it works well.
Hi there. I used a scale to measure. I believe you have a typo in the oil. 3/4 cup of oil is 96 grams, the recipe calls for 196 grams.
Hi! It’s not a typo. 1 tablespoon of coconut oil is 14 grams (if you google it, that’s what you’ll find) so 196 grams is correct. I posted this recipe 6 years ago and it’s how everyone has made it. I haven’t changed the measurements. So I promise you, you can use 196 grams as the recipe says. :) It could be that your scale is off. I measure everything and it can happen sometimes.
Great recipe!
I’m glad you liked them! Thanks for your comment. :)
These were the best brownies I have ever had. I added nuts-walnuts and they were a hit! Thank You soooooo much!
Made it with Almond flour, dark cocoa,and coconut sugar. Followed the recipe as written.
I’m so glad to hear that! And wow, I’m happy that these worked well with almond flour! I have an almond flour version of this recipe (it’s linked to in the second section of the post) and it uses 1 1/3 cups of almond flour instead of 1 cup and they’re still crazy gooey. Thanks for your feedback!
I don’t have parchment paper. Can i grease pan with PAM?
Sure! Or use foil.
Left a review yesterday that these were cakey, but they are much more fudgy on the second day! Taste is spot-on
I’m glad they got better but please see my reply below! These brownies don’t behave like that (being cakey and getting fudgy on the second day). I’d love to find out what the issue was. :)
Thess taste good but a little bummed because they are definitely not fudgy..super cakey.
These are definitely fudgy, gooey brownies so I think something must have gone wrong. Did you make any changes to the recipe, anything at all? I’m guessing you might have reduced the sugar? Any kind of subs? Did you use a dark or glass pan? Bake longer than the instructions say?
I used the full amount of coconut sugar but subbed avocado oil plant butter for the coconut oil since I only had unrefined and didn’t want the coconut taste so maybe that’s it? The plant butter hasn’t affected my baked goods in the past, but maybe that was it! They are definitely all gone already and I will use this recipe again, maybe next time with refined oil? I did also use a dark pan. Thanks for your quick reply!
I looked up how much fat was in one brand of avocado oil plant butter and it’s 78%. Coconut oil is 100%. So if you used something with 78% fat, that might explain the problem, especially if you maybe baked them a little longer than recommended? Just an idea! I’m glad that you still liked them. And yes, refined coconut oil is recommended! I hate a coconut taste in my sweets. ;)
I have the double Dutch dark chocolate hot chocolate powder that’s dairy free, gluten free and vegan. Can I use that?
You can’t use hot chocolate powder because it has a bunch of added sugar. You need to use unsweetened cocoa powder. Sorry about that!
Can you use stevia?? I’m doing sugar free and not a fan of the after taste but that’s what I have right now
I would recommend finding a recipe that already calls for stevia. I haven’t had good luck with keto sweeteners in brownie recipes. Sorry about that!
I am making these for a vegan friend and I’m wondering if flax eggs would work to replace the eggs…what do you think? Has anyone tried this?
I wouldn’t recommend it! Please read the questions section of the post where it says, “What can I use instead of the eggs?” :)
O.m.g.
Seriously, you are a genius. This brownie is so so good.
I used America’s Test Kitchen gf blend, butter and I reduced the sugar by 25g, so not too much.
Baked for 24 minutes.
Thanks for all your hard work!
Hello, I want to make them for Christmas, because my sister is only eating gluten free stuff,
so I can just use gluten free flour and gluten free chocolate chips? and the cocoa powder, does that matter which kind we use? Are there any gluten free stuff? I am new to the gluten free world.
Thank you in advance! :)
Hi! You just need gluten-free flour (but you need to use one of the ones listed in the recipe). Chocolate chips or chunks, cocoa powder and the other ingredients in this recipe don’t have gluten in them. :) I hope that you’ll both enjoy them!
This is my go to brownie recipe, so much so that my browser suggests it when I type the letter B. I’ve made it as written, I’ve made it with all kinds of substitutions, once I made it pretty drunk at a house party. It always works, it is always a hit, and it is very easy to adapt for friends with allergies. Thanks Erin!
Haha. I love that you were making brownies at a party when “pretty drunk.” Sounds like a fun time. :D I’m so glad that you’ve been enjoying the brownies! Thanks a ton for your feedback.
If using Teff or buckwheat flour, is xanthan gum needed? It’s in the 1-for-1 flour, but don’t see any notes for it using it with the other flours in the recipe.
It’s not. :) The recipe is correct. The brownies hold together perfectly without it.
If I double the recipe do I need to have 6 eggs?
Sorry for just now seeing this! Yes, you need 6 eggs. You should double every ingredient unless otherwise specified. :)
This is perfection! Thank you!
I used buckwheat flour, coconut sugar and coconut oil. It did have a coconutty taste, but it didn’t spoil it a bit.
I’m so glad that you enjoyed them! Thanks for your feedback. :)
I used to make them while in Israel – I substituted both coconut oil and sugar with medjouli dates soaked in hot water and blended to a puree. Very tasty.
Not sure if it is possible to use rice flour?
I think rice flour would make these very gritty but I’m not sure! Can you please explain more about the date paste – what amount of dates and water did you use? And what exactly did it take the place of? All the coconut oil and coconut sugar? I’d really love to try your version! Thanks a ton. :) I’m glad you enjoyed them!
Lovely brownies
Could I check the butter measurement is that when melted 3/4 cup or before? I’ve done when melted and seems fine
You can measure it melted or not – it’s the same amount. :)
Thank you for sharing the recipe :)
Wanted to find out if these brownies freeze well and how long do they last in the freezer?
Any advise how to store them?
I’m sorry for just now seeing your question! They freeze great. Just cut into pieces, put in a Ziploc or a container, putting a little plastic wrap or parchment paper between the layers, and freeze for up to several months. :)
I used 196g of melted coconut oil, the oil that didn’t soak into the sugar sat on top of it, therefore it didn’t look like the mixture on your video, would it still have been ok to add the eggs? As I was unsure what to do I removed a lot of the oil and continued with the recipe, it was very nice but more like cake.
Yes, you should have mixed the oil and other stuff until combined and then added the eggs. Adding the eggs would have brought everything together. :) Removing some of the oil would also cause the brownies to be more cakey.
Thank you Erin, I’ll try again, they were still delicious! ❤️❤️❤️❤️
Yay! I’m glad to hear that. Don’t give up! And if you made any changes to the recipe, don’t do that next time. ;)
I made this recipe today and while they taste good they didn’t come out fudgy. I will do them again and use less flour and less sugar. Btw, I used the 1 to 1 Bob’s Red Mill.
Hello! I really wouldn’t recommend changing the recipe. I’ve gotten a ton of reviews on this recipe but nobody has said they’re not fudgy yet. Reducing the sugar will make them more cake-like. Did you make any changes at all to the recipe? Did you maybe use a glass pan? Could your oven be running hot? Did you bake them longer than the recipe states?
These are excellent brownies!!
Only thing I added was some chopped pecans to the mix!!
I would give it 5 stars!!
Thanks for sharing!!
You’re welcome! I’m glad to hear that you liked them so much! Chopped pecans sounds like a great addition. :) Thanks for your comment!
I love Duncan Hines brownies but, my boyfriend is gluten free so I’m looking for another option. This recipe look so good so, I’m going to have to try it! One question… in the past I have made dairy & egg free brownies by mixing just the brownie mix and pumpkin puree.. do you think that would work in place of the eggs?
I hope you’ll enjoy it! I talk about a pumpkin sub under “What can I use instead of the eggs?” :)
I’m very excited to try this recipe!! Thank you very much for sharing! Also- My sister in law put a mashed banana into bake goodies to substitute the egg in the recipe.. I am not sure if it always works, but she was making carrot cake and it was bloody delicious!!! ✨👌
You’re welcome! I hope that you’ll enjoy them. :) Thanks for the tip! Bananas won’t work in this recipe (too many eggs and brownies are had to make egg-free) but I finally converted this brownie recipe (or actually the almond flour version of this recipe). It’ll be coming soon. :) Thanks for your comment!
these brownies are AMAZING!! so fudgy and yummy, very easy to throw together. I’ve made them twice now and both times ending up with lovely chocolatey goodness. we dont add the extra chocolate chips on top, mostly because the first time we forgot and then they turned out so good that we figured eh, why mess with success? flavor and texture are awesome, i highly doubt anyone would notice these were GF unless you told them. we aren’t a GF household but we make them for a friend who is GF, and we like these just as well if not better than many of our wheat flour
brownie recipes! this last time we doubled the recipe using the 19X13 and baked for maybe 30 minutes? and now we have enough to share and keep some for ourselves, win-win!
Aww, yay! I love it when people who aren’t even GF say these are even better than regular wheat recipes. :D I’m thrilled that you’ll be making them again for yourselves and not just your GF friend. Thanks a ton for your nice feedback! And for the baking time when doubling. :)
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Wow!
I am a big fan of chocolate brownies and so far this is far the best brownie I have ever made!
I have used plain gluten free flour and sweetener instead. This gluten free / sugar free chocolate brownie was absolutely amazing! The texture is absolutely wonderful! Thank you 😊♥️
Thanks for the 5 stars and hearts! ;) I’m so glad that you liked them and wow, the best ever? What a nice compliment! Thank you. :)
I used one cup Wal-Mart brand gluten free pancake mix instead of flour and omited the salt. They turned out great.
Wow! You win the most original flour sub award. :D I’m so glad that they worked out well with that! Thanks for the tip. :)
These are dangerously good. Ugh. I made them while the kids were gone. I hope they come home soon so they can enjoy them!
Haha. Did they come home early enough before they were all gone? :) I’m glad you enjoyed them! Thanks for your comment.
How do you think adding cherries would work…or maybe marshmallows? T hanks for such a great recipe!!
I actually have a cherry version with the same brownie base! Check out these cherry brownies. I’ve never baked with marshmallows so I have no idea about that one. Sorry about that!
Your brownies are INCREDIBLE! Definitely the best gluten-free brownie recipe ever ever tried! Can I ask if the freeze well?
I’m so happy to hear that! They freeze great. :) Thanks for your comment!
These brownies are delightfully decadent.
Thanks! I’m so glad that you enjoyed them. :)
These are fudge-like and oh sooo good. The recipe is similar to the One Bowl wheat flour recipe I used in the ‘90s. Thank you, thank you for including the weights of the ingredients!! This allowed me to use my own personal mix of flours: 1/2 of the flour I used was GF King Arthur Baking Mix, 1/4 was almond flour (Bob’s) and 1/4 was buckwheat (Bob’s). I wanted the chocolate chips in the middle of the brownies so I put half the mix in the pan, sprinkled the chips over that and then put the rest of the mix on top. FYI – this mix is super sticky so I used a wet spatula to move the brownie mix around the pan. I did have to increase the cooking time to just over 30 minutes as others have mentioned previously.
You’re welcome for the weights! Thanks for sharing your flour mix. It sounds interesting and I like that it adds a little nutrition over the all GF baking flour mix version! I’ll have to try the chocolate chips in the middle next time. Thanks for your feedback!
Unbelievably decadent! My 12 yo son has recently started the gluten free diet based on his pediatrician’s recommendation. We were looking for gluten free dessert recipes and came across this one. He immediately told me he wanted to try making it. He had never made brownies before, but this recipe is super easy. He followed the instructions and it came out perfectly fudgy! Everybody loved it and it was gone in one day. My husband didn’t even realize it’s gluten free. Thank you for this amazing recipe!!!
You’re welcome! I’m so glad that your family enjoyed the brownies. :) And I love that your son made them himself! Since you said he’s newly GF and you’re looking for recipes, you might want to share this gluten-free chocolate chip cookies recipe with him and see if he wants to make you all some cookies next. 😂 Thanks so much for your comment!
Can’t wait to try this recipe!!! Do you think these brownies would hold up if i tried to cut them out with a cookie cutter?
Yes, but I’m pretty sure you’d need to chill them first! I’d love to hear how they come out. :)
Do you think I could use a different kind of oil? I do not have coconut or avocado oil, but do have olive, canola, sunflower and peanut oil. Do you think any of these could work? Really would love to try this recipe out, I’ve heard great things about it :)
Some commenters have said that olive oil and avocado oil work and since those two work, any of the types you mentioned should work. I haven’t tried it but if olive and avocado work, with their super-strong tastes, the neutral-tasting ones should work, too. I’d love to hear how they come out!
I had to bake them about 35 minutes (with Bob’s GF Flour) and they came out perfectly! They’re perfectly fudgy while still well set up. I can’t even tell they’re gluten free so that’s awesome! Thank you so much for sharing this recipe!
You’re welcome! I’m so glad that you enjoyed them and can’t tell that they’re GF. That’s always the best to hear. Thanks for your comment! :)
I loved this recipe. Made them for my family gathering at Father’s Day. EVERYone loved them!
I used 1 cup fructose instead of sugar & olive oil instead of butter…turned out fantastic! Definitely a keeper!
Oooh, interesting! I hadn’t heard of fructose as a sweetener. I’ll have to check that out! And it’s good to know that olive oil works well. Thanks a ton for your feedback!
Im able to purchase fructose at a local health food store. I was going to send you a picture of the label but i don’t see an attachment option.
I’ve used fructose since Dec 2011. Its and excellent sugar replacement. It tends to be sweeter in my option, so i always use a but less than the recipe calls for.
Oh and i used the Pampered Chef brownie pan it baked up so nicely! 12 perfect little brownies so everyone got their own “corner piece!”
You can come pick up corner pieces from me next time I make them. I only like the inside pieces. 😂 But it’s great to know that they bake well in that pan! I know a lot of people love it. Thanks again!
Interesting! Thanks again for the info. :)
Made these twice now. They’re absolutely delicious! I add walnuts to mine as well. Only thing is, it takes me at least 35 minutes to bake them. Super weird because I usually never have problems with baking/time. Thank you for posting this :)
I’ve made this recipe five times now. Except for needing more baking time, they come out perfect! And they are soooooo good! Best gluten and dairy free dessert recipe I have tried 🥰 My go to for parties!
Yay! I’m so glad to hear that. :) And it’s my go-to as well. I always want to make something more ambitious but run out of time and make these. At least everyone is really happy with them. :D Thanks for your comment!
This might seem highly unlikely, but you would NEVER know these are gluten-free. I used buckwheat flour and my friends are them ALL without knowing they were gluten-free. These might even be better than the box. I will 100% make these again.
I’m sorry for just now seeing your comment! I’m so happy that you and your friends enjoyed them. And better than the box?! Woohoo. What a compliment! Thanks for your feedback. :)
Can I use almond meal instead of buckwheat flour?
I link to my almond flour version a few paragraphs after the first picture. :)
So this recipe is amazing. I did the gluten free flour blend option and it was wonderful. The only thing I will say is, it says 20-22 mins cooking time, I did 30 minutes because the middle looked gooey. And after 30 mins, and letting it rest and cool, it was still gooey. The edges were perfect though. Next time, I will shoot for 35 mins and add more time, if needed. I used a glass baking dish, so that may be the issue.
I’m going to update the recipe to say that other people need more time. I tested this recipe so many times and that was how much time my oven needed (and it was running correctly). Strange. I’m happy that you enjoyed the brownies! Thanks for your feedback. :)
How long should I bake if using almond flour?
Please check out my almond flour brownies. :)
just awesome!! fudge, easy to make and perfect if wheat bothers you.
I’m so glad you liked them! :) Thanks for your feedback.
Do you by chance have a nutritional value for this recipes? I am not very good at figuring these things out.
I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)
Do you have any recipe without eggs? Or any replacement for eggs? I’m a pure vegetarian. Thank you
I have about 180 vegan recipes but no brownies, unfortunately. I’m working on a recipe but it’s not possible to make this recipe on this post egg-free. I’ve tried many, many times. Sorry about that.
Use 3/4 cup pumpkin puree. I do & they turn out AWESOME!!
You just use that in place of the eggs? No other changes? Is the baking time different? Thanks a bunch for the tip! I want to try it out.
Nicole did you change anything else to replace the eggs??
I tried it! I didn’t make any other changes. Just 3/4 cup of pumpkin in place of the eggs. The oil kind of separates when you mix them and then even more while they bake. Hours after baking, they absorbed the oil. Once they’ve been chilled for several hours, they’re much better! The texture is definitely not as good as the egg version but still pretty good. It could be that I messed something up during baking, though. I’m going to try again!
We tried it and they are awesome! I wish I could attach a picture. My dad who rarely even tries our “weird” food said “these are delicious! I don’t want to know what’s in them” 😂. What I did was use GF flour (about 1/4 c homemade blend and 3/4c Bob’s), country crock vegan butter, 3T pumpkin puree, 1 flax egg (1T flax+ 3Twater), and 1psyllium egg (1tsp psyillium powder+ 3 T water). I used coconut sugar and Lily’s chocolate chips. Thank you sooo much!
Also made these last thanksgiving for a Friendsgiving Before we went egg free and they were the talk of the party. No one knew they were gluten free. So glad I can still make them work!
Haha. I love what your dad said! I’m so happy that they came out well. Why did you use a mix of pumpkin, flax egg and psyllium instead of just pumpkin? I’m guessing for best texture? The all pumpkin version was edible but the texture was far from the egg version. So since you’ve tried the egg version, how does your version compare? Thank you so much for sharing the specific on how you made them egg-free! I’m glad you could make them work, too. :)
Yes I like psyllium husk for texture in rolls so I figured I would try. Flax tends to get gummy and your comment about texture with pumpkin scared me lol I would say texture wise they are very similar. Maybe not as crinkly on top and a bit softer but they do still hold up well and they are soooo delicious. No oil separation issues. I put them in the freezer to try and keep myself from eating them all 😂
Ok, great! I’ll have to try them then. :) Thanks again for your help! I’d love to be able to offer an egg-free option for this recipe. I’ve been trying to years. 😂
Hi,
would this recipe work with Xylosweet (xylitol) or Swerve(erythritol)?
I’ve been trying a ton of gf brownie recipes but they always come out VERY DRY or VERY OILY!:(
These look sooo good!!!
Hi! I wouldn’t recommend it. :( I’ve had the same issue with keto sweeteners in brownie recipes. Definitely use a keto brownie recipe that already calls for those 2 sweeteners!
I tried it anyways and guess what, it worked!!!!
They were sooo good!
Best brownies I’ve ever made.
I used 2/3 cup Xylitol and 2/3 or 1 cup Swerve. I combined the two because xylitol doesn’t have a stevia like aftertaste like Swerve does, but Swerve is sweeter and blends more like sugar in bakings.
I didn’t use the chocolate chips since I didn’t have them.
Next time I make these I probably will though!;)
Wow! I’m surprised that that worked. I’ve tried them with a combination of xylitol, stevia and erythritol and they were just awful. :/ I’ll have to try your way! Thanks for coming back to let me know how you made them.
Hi – this recipe sounds amazing and get wait to try. Just one question: I wonder if I can use monkfruit sugar instead of the brown sugar in the recipe. I use monkfruit in an amazing GF chocolate chip cookie recipe and hop8ng it’ll work in brownies.
Hi! I haven’t tried it in these so I’m really not sure if it’d work. I tried it in another brownie recipe of mine and the oil totally separated and they were inedible so I don’t feel hopeful about it. :/
These gf brownies came back way too oily. It took a much longer baking time and I had to keep sipping up the oily layer so it could somewhat cook. I’m usually great with baking and have no complaints. But this recipe will need some tweaking.
Hmm. This recipe has a ton of feedback but nobody has called them oily. I’ve tried converting these to be low-carb and when I changed the sweetener, they were super oily. They were floating in oil. Did you change the sweetener or anything else at all about the recipe? Are you at high-altitude or live outside of the US?
I had the super oily problem too. I followed the recipe exactly, and used Bob’s 1 to 1 gluten free flour, refined coconut oil, and coconut sugar. Super disappointing. 😢
I’m sorry they didn’t work well for you! You two out of about 300 reviewers seem to be the only ones with this issue so I think there must be something going on with your ingredients. Are you at high-altitude or live outside of the US? Did you change anything at all about the recipe (ingredients or the order in which ingredients are added)?
I think I discovered our problem. The directions say 300 grams of sugar, but I used the cups. It says 1/2 cup, but 300 grams would be
1 1/2 cups. I will try it again with the correct amount of sugar.
This is so strange! Where do you see 1/2 cup? I’m wondering if someone copy and pasted it incorrectly to Pinterest or Facebook? 1 1/2 cups is correct. I’m so sorry you had an issue with them! I hope you’ll try them with the correct amount. Thanks for your comment! Now I know if someone says they’re oily, to ask if they reduced the sugar (I normally ask if they’ve changed anything and don’t get a reply which I interpret as they did change something).
I had the same issue, I had to drain the coconut oil off during cooking so they could bake. I thought I had done something wrong so I came back to check the recipe and it seems like I did everything correctly. They turned out fine and taste good.
Made this tonight and was delicious used a gf flour but went between 128g and 150g as wasn’t sure on density. And used, cacao, cocoa and my chocolate protein blend as ran out :( and half dark brown and brown sugar and was amazing!!! Hubby said they were my best brownies. Added a almond butter swirl
I’m so glad that they worked out well with your changes! An almond butter swirl sounds delicious. :) What brand of GF flour did you use? In case it’s helpful for someone else who doesn’t have the one I used. Thanks for your feedback!
These were delicious! Totally hit the spot. I made them with the Namaste perfect flour blend (gluten free) from Costco and since I’m dairy free but didn’t have coconut oil, I had to substitute avocado oil. They really hit the spot. They were a little “dark” tasting for my husband but my kids and I inhaled them. They were awesome for a little mid-morning treat with my second cup of hot coffee – the pick-me-up I needed this past week while my kids completed their distance learning work. I’m making a second batch right now for me to keep in the freezer and pull out as needed.
Hello! I’m so sorry for just now seeing your comment. Working with my kid home for the last 2.5 months has been challenging. ;) I miss a lot of stuff. It’s great to know that Namaste brand works! Can you eat the brownies straight from the freezer or do they need to thaw a bit? And awesome to know about avocado oil. Thanks a ton for your feedback and sorry again for my ridiculously slow reply!
What is the baking time for the gluten free version? It’s not listed above. I just baked them and did 25 minutes…
You mean the GF flour blend? It’s the same as teff. :) Hope that they came out well!
It’s been difficult to find the recommended flour(s) during this pandemic – so I’m trying to find a flour substitute. I have on hand: all-purpose gluten free flour (not Bob’s Red Mill though); white rice flour; tapioca flour and coconut flour. Of these options, which do you recommend? And, I promise I am not intending to be difficult or picky – I tried to buy Bob’s All Purpose and it and the teff flour are like $80.00 on Amazon!! Thank you for any feedback! xo
You’re in luck because I have a version of these brownies that uses just coconut flour! Check out these coconut flour brownies. :)
These are so so so good! I used applesauce instead of eggs and it required more baking time but boy did they come out fantastic. The whole family was amazed by them thank you for this recipe! Better than brownies with gluten in my opinion 😊
Wow! I’m really surprised that that worked. How much applesauce did you use and did you make any other changes? I’d love to try that! Thanks for the tip and your feedback. Sorry for my slow reply!
These were excellent. I made them without the chocolate chips and they have intense chocolate flavor. I am saving this recipe. I used Bob’s Red Milll 1:1(blue package).
I’m glad you enjoyed them without the chocolate chips! Thanks for your feedback. :)
Leaving this comment for other GF an vegans. I used Bob mills egg replacer and have had great success twice in making these. The batter however does thicken up so I use 1/2 of water to moisten up the mixture. Cook for about 15 minutes. They are definitely a little thicker in consistency but overall great taste!
Really?! Wow! So you made the eggs as directed (adding the water) and then you added an additional 1/2 cup water? I’ve made these brownies with that egg replacer and they were soupy, without the additional water, so I’m totally intrigued. Thanks for sharing your tip! I’m glad they worked out well for you. :)
Hey there! Thanks for the recipe— these are amazing!! I was wondering though, do you think these would work with an egg replacement like the chia egg?
thank you!!:)
I’ve tried but haven’t had good luck with egg replacements in this recipe! I’m sorry. I’ve been trying for years!
I made these exactly per your recipe and they were amazing! Question- can I use baking chocolate squares in place of cocoa powder? I’m trying to use up what we have in the house during the Covid lockdown. I’ve been making your paleo chocolate chip cookies regularly for a while now and these will definitely be added to the rotation too! Thank you!
I’m glad you enjoyed them! I don’t recommend it (you can read why here) but this tells you how you can make the sub. And I’m glad that two of my recipes are on your rotation now. :D That’s always nice to hear! Thanks for your comment.
Is there something I can use to substitute the eggs (allergy)?
I’m sorry for just now seeing your comment! I’ve tried making these with egg subs but haven’t been successful. Sorry about that!
How long will this last in the fridge? I did reduce the sugar to 200 g and the brownies were not fudgey.
I’d say about 5-7 days. And yeah, I don’t see how they can possibly be fudgy with just 1 cup of sugar. Maybe the commenter who said they were has a different definition of fudgy? I really recommend making them as written or 1 1/4 cups sugar if one really has to reduce the sugar!
WOW these brownies are delicious! Very rich and decadent! I used Buckwheat flour. I used butter and I backed the sugar to 1 cup.
Thank you for developing this recipe for us! I have celiac disease and I am so tired of paying for mediocre premade products and mixes. I am now baking my own bread too.
Baking my own gluten free yummy stuff rocks!
Thank you again!
You’re welcome! I’m so glad that you enjoyed the brownies and that they worked well with your sugar reduction. I really want to try that soon! Thanks again for your comment. :)
These were the best GF brownies ever!!! I used half almond flour and half white rice flour based on the measuring amount called for in the recipe (because that’s what I had in hand), and baked them for about 25 min and they turned out AWESOME! My son who has celiac absolutely loved them. I highly recommend this recipe to All.
I’m so glad that you enjoyed them! Thanks for sharing your version. :) I’m surprised but very happy that they worked out well with that sub. Thanks again!
Awesome fudge brownies, I will make again.
I’m happy to hear that! Thanks for your feedback and sorry for just now seeing it.
I’ve scoured the net for GF brownie recipes and this one looks amazing…can’t wait to try! I was wondering though if cutting the sugar by half or even to a cup would throw off the balance and consistency?
Thanks!
Please don’t halve the sugar. ;) Like I said in the post, they’ll come out cakey if you reduce the sugar. They won’t be brownies if you reduce it by half and probably wouldn’t work out at all. Sugar is a binder and makes stuff fudgy. 1 cup might work but I think they’ll be very cake-like. I recommmend doing 1 1/4 cups and reducing by 1/4 cup each time until you’ve reached the limit! If you try it, I’d love to hear how it goes. :)
Hi Erin, I did reduce the sugar to about 1 cup and used almond flour (1 & 1/3 cups)…while the flavor to me was amazing, the consistency was a bit crumbly. I will make again with regular gf flour and trying your suggestion of starting at 1 & 1/4 cups sugar and see how that goes. While I like less sugar, my husband would prefer it to be sweeter;)
Sorry again for the slow reply! Things have been chaotic here. And darn. Too bad about the crumbliness! I figured that would happen but what’s weird is the other commenter saying she used 1 cup of sugar and hers were fudgy. I don’t understand how that’s possible! I definitely have to try it. Thanks for coming back to let me know how it worked out!
I reduced the sugar to 1 cup and they are very rich and decadent! Not cake like at all….brownie all the way!
Really?! I am shocked. :D I need to try it, too! Thanks for letting us know.
They are wonderful! Used Bob’s red mill 1:1!
Mmmmmmm
Delicious
Yay! Glad to hear that! Thanks for your feedback. :) I’m sorry for just now seeing your comment! Things have been chaotic here.
Do you have any experience using a sugar substitute like Lakanto (monk fruit) or Swerve?
I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. I haven’t tried it in these so I’m really not sure if it’d work. Sorry about that and sorry again for my slow reply!
Can I use almond flour instead?
You can use 1 1/3 cups (133 grams) almond flour in place of the flour. Bake for 23 minutes. The brownies will puff up a little and be just a little jiggly when removing them from the oven. I’d love to hear what you think!
Can i use the regular gluten free all purpose flour ?
Do you mean the red bag from Bob’s Red Mill? I haven’t tried it and would really recommend the one listed in the recipe. :)
My cousin is also allergic to coconut oil and so I substituted that for Olive oil and they still turned out well, they taste and look great!
I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. And wow, really?! I didn’t think that’d work! That’s great to know. Thanks for the tip!
I have made these twice now using Bob’s one to one all purpose gluten free flour and they are really amazing. Recipe has been printed and saved to my family recipe book.
I’m happy to hear that it’s been added to your family recipe book! What an honor. :D Thanks a bunch for your comment!
Absolutely love these brownies! They come out perfect every time! Do you have the nutritional information on these?
I’m so happy you liked them! :) I don’t have the calories but you could use this recipe analyzer for the nutritional profile. Thanks for your comment!
Hi Erin, lovely to discover your post! :) I was wondering if I could substitute the flour with almond meal? Would the ratio be 1:1?
Thank you
Annie
Hey there! I’m so sorry for the slow reply. But in return, I actually experimented with this recipe to make it with almond flour. :D You can use 1 1/3 cups (133 grams) almond flour in place of the flour. Bake for 23 minutes. The brownies will puff up a little and be just a little jiggly when removing them from the oven. I’d love to hear what you think!
Thanks so much for the brownie recipe. I made these with Bobs Red Mill 1-1 flour, and the texture and taste are perfect. I doubled the recipe, and baked in a 9×13 glass casserole dish for about 28 minutes. I’m truly not the best baker, so I checked a couple times to ensure they would not be over done or under cooked.
Sliced them the next morning and had one for breakfast !
I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. I’m so happy that the brownies came out well and that doubling wasn’t an issue for you. :) Thanks for your feedback and sorry again for my slow reply!
Hey! Just want to say I LOVE your recipes. Did have issues with chia eggs but that had nothing to do with your recipes – maybe i just needed to use a stick blender with those GF vegan pancakes 🤔
I used to make your double chocolate paleo cookies a lot when I was GF (for ‘health reasons’. Now turns out I’m allergic to dairy eggs and gluten so I really have had to alter my lifestyle, so thanks for all these insane gf vegan recipes; everything ive tried has worked so well). Made them the other day and they worked perfectly (even when i screwed up and accidentally added about 20g too much almond butter and added half vegan milk chocolate as I didn’t have enough dark – bit squishier but absolutely delicious)
I’ve been OBSSESSED with your GF oatmeal raisin cookies; even with subs they turned out great, bar twice when my scale glitched and i used c.20g too much coconut oil, which made them too oily,.and when I switched out the sugar for Sukrin gold, which changed the taste ans texture, but it’s all trial and error really right? (The more permanent subs – I used 212g of a gluten free flour blend I made which has xantham gum in it, instead of the different flours, and used 1/2 cup applesauce + 1tsp baking powder instead of the chia eggs and added the same amount of mixed spice instead of cinnamon). Maybe obsessed is an understatement LOL. I made 1 batch with 25 cookies and within an hour of them cooling about 15 of them were gone (my mum my sister and me each ate about 4/5 of them; they’re so moreish!) I’ve made about 5 batches in as many days 😜
I just bought your book since the hazelnut /Nutella variation on these brownies sound so good
As soon as I get home, I want to make these brownies. Like I said, I’m allergic to eggs. Is there anything you recommend replacing them with? My sister has made scrambled eggs with VeganEgg and the smell alone has put me off, so I’m not really keen on commercial egg replacer (plus I haven’t really seen them for sale) I’m not sure if applesauce would change the consistency of the brownies too much? Maybe chia would work?
I’m so excited to make these, and based on your previous recipes I’ve tried, they’ll be amazing ❤
Hi there! I’m sorry for just now seeing your questions. So first of all – what’s the problem with the chia eggs in the banana pancakes? I make those every week so would love to help you figure out the problem! I’m so glad that you like the chocolate and oatmeal cookies. Thanks for sharing your changes! I feel so bad that you bought the book so you could make the hazelnut version of these when there’s no egg sub that works in them. :( There are other yummy recipes you could make, though! I’ve never gotten egg subs to work in brownies (including these). They just don’t work. So for egg-free brownies, you really need to find a vegan recipe. I’ve been working on one on and off for years. I guess it’s time to get that done! Sorry again. :/
Don’t worry about the gf vegan pancake recipe that wasn’t yours, just some random recipe on thr web i tried to make GF and vegan (didn’t even know you had a gf vegan pancake recipe, might check that out 🙈)
Guess i learnt you need a mixer or immersion blender or something for chia eggs or you’ll end up with a solid lump like I did.
I’ve heard some people have used sweet potato in place of eggs; not sure of thr flavour that would give? Guess I’ll try it and let you know how it goes. Don’t feel bad about me buying your cookbook all the recipes I’ve made from your website have worked perfectly and I’m excited to start cooking with your book 👏
Hey, just wanted to tell you that I’m grateful for this recipe. My mom has celiac and I like to put some GF foods on the table when she’s coming for dinner.
I made these with Bobs 1 to 1 gluten free blend, and used regular Hershey cocoa, and these turned out great!
Mine cooked a tad longer. But you’re right, they totally set up after they cool.
God bless you.
It’s great to know that they turn out well with Hershey’s! Thanks for letting me know. I’m happy that the brownies worked out well for you! I hope that your mom liked them, too. :) Thanks for your comment!
Hi! Do you think you could bake them in a cupcake pan? My husband loves the crust of brownies so we thought of trying it so every brownie has crust!
I’m sorry for my slow reply! Yes, you can do that but I’m not sure of the baking time. You’d just have to keep a close eye on them. If you try it out, I’d love to hear how it goes!
Thanks so much for sharing this yummy recipe. I used Bob’s red Mill 1-1 baking flour😋. I try to stay away from sweets but made these brownies for the first time and really enjoyed them. I just made them as a special treat for Valentine’s for my family and I. Again thanks for sharing 👏❣️.
You’re welcome! I’m happy that you and your family enjoyed them. A special Valentine’s treat is always a nice thing. :) Good to know that you had a good experience with BRM’s 1:1 baking flour! Thanks a bunch for your feedback. :)
I’ve been baking for years and am no slouch when it comes to cooking and baking. I made these for a company potluck and they turned out a gooey mushy mess!!!! I can’t even cut them into bars without them breaking apart. I will have to BUY a dish to pass after all this work and wasted ingredients. Your recipe is for the birds LITERALLY and will ever NOT be making it or your other recipes again. Disgusted and angry.
Normally I’d reply to a comment like this, even rude ones like yours, saying something like, “I’m so sorry that they didn’t work out well for you! Let’s try to figure out what went wrong.” And then I’d try to troubleshoot with you. But I’m not going to waste my time with that. So I’ll just say this – have you read the comments? There are 200 positive comments. Are they all wrong? Are they fake? And yours is the one true review? Could it possibly be that you’re the one who messed up? Accidentally omitted / doubled / halved an ingredient? Made subs and didn’t mention that? And I’m glad to hear that you won’t be making any of my other recipes. I don’t like having such people around. Also, you might want to google “how to use the word literally.” Thanks for your comment! It made me appreciate my other readers so much more. ❤️
Erin, the above comment from Julie is what is “LITERALY” 🤣🤣🤣disgusting! If it wouldn’t be for your reply, I’d probably look for another gluten free brownies recipe, but what you wrote made me try your recipe and it turned out to be amazing!!! I let them cool completely and they cut into perfect squares! I didn’t have a coconut oil and used avocado oil instead, all other ingredients were exactly from your recepie. The best brownies recipe I have ever made!!! Will make them again and again! Thank you very much!!! 💗💗💗💗💗
Aww, yay! You absolutely made my week. Thanks for the great feedback and also for leaving it in reply to Julie. ;) I’m thrilled that you think they’re the best brownies ever! And it’s awesome to know that avocado oil works well. Could you not taste it at all? Thanks again.
Hi Erin, avocado oil worked great and doesn’t taste any different from butter. My son-in-law is gluten and dairy sensitive and he loves brownies, so I used you recipe to make them for him but to my surprise everyone else liked them as well!
I just added a photo of my brownies to your Pinterest pin, the ones in the green container and they are a little darker because I used a little more cocoa powder. Thank you again and again!
Oh really?! I’ve always been hesitant to use avocado in baking because the taste (when I use it on vegetables) is SO strong. But maybe it’s just the brand? Or maybe all that cocoa powder covers up the taste. I usually use olive oil in chocolate cake and can’t taste it but figured avocado was just too strong. Thanks a ton for the tip! And thanks for uploading a photo. They look great! :)
I’m guessing you are easily “disgusted and angry.” Don’t know what you did or messed with, but I just made these today and they are the most wonderful brownies I have ever tasted, just as every single other person said who commented. You are the only one to write a negative (and rather nasty) review.
Thank you very much for the support. :D And I’m so glad you think that they’re the best! That’s music to my ears. Thanks for taking the time to comment. :)
I’d like to make this for a diabetic friend. Have you tried it without the chocolate chips?
Yes, they work great. :)
I just made these last night for a party. I didn’t have any of the flours listed above so I used 3/4c white flour and 1/4c coconut flour and or maybe it was more half and half. They were amazing!!!!!! Great recipe!! Thanks!
You’re welcome! I’m glad that they came out well with your changes. :) Thanks a bunch for your comment and sorry for my slow reply!
I doubled the recipe and used Bob’s one-to-one gluten-free flour and butter, and they were awesome, dense, dark, chewy. I will try them with coconut oil for a non-dairy version in the future to be more inclusive for vegans. I had to keep checking because they needed more time than the recipe called for. And I might bake them a little less time in the future. Thanks!
I’m so glad that they worked out well for you! Using coconut oil will make them dairy-free but not vegan as the brownies still have eggs. If you doubled the recipe, then you certainly need to bake them longer. I should really try that out soon and update the recipe with the baking time for a 9×13! Thanks for your feedback and sorry for my slow reply. We’ve been sick the last few weeks.
Hello! These look amazing:) I was wondering if the Dutch processed Cocoa powder could be replaced by raw Cacao powder? and if yes is it 1:1?
Thank you!
Hi! I’m sorry for just now seeing your question. We’ve had the flu and other stuff the last few weeks. I haven’t tried it but I believe that yes, it would work and it is a 1:1 sub! If you try it out, I’d love to hear how it goes. :)
Sorry you went through that, I hope you’re totally recovered now! Thank you for you response:) I ended up getting some dutch cocoa so i’ll be using that – at least for the first time I try making it. Do you think it would be possible to replace part of the granulated sugar with 100% pure maple syrup or would that change the texture too much?
Thanks and sorry once again for a slow reply! Now we are better. :D Finally! So replacing granulated sweeteners for liquid ones require changes like reducing liquids (and there aren’t any in this recipe). So I think it’d make this recipe a mess. They’re already so gooey and adding a bunch of liquid… I don’t think they’d ever set up. I’m sorry about that! I should really try to come up with a brownie recipe that uses maple syrup. It’s my favorite!
Happy to hear you are better :) And yeah, about the maple syrup, that makes sense. It would be awesome if you came up with a GF, DF brownie recipe that uses maple syrup, I’m sure it’ll taste amazing:)
Thank you!!! These were so good I’d never guess they were gluten free and I love getting to use teff in anything. My kids totally approved. I used coconut oil with 2 TBP of a liquid oil because I forgot to add the 2 extra TBP of coconut oil. I ended up baking them 27min. At 22 they were still very wiggly in the center. This will be my go to brownie recipe!
I’m so sorry for just now seeing your comment! We’ve had the flu / other fun stuff for the last few weeks. I’m so glad that you and your family enjoyed the brownies! It’s always nice to hear that they’ll be a new regular. :) Thanks for your feedback and sorry again!
I modified the recipe using 1 cup of King Arthur measure for measure flour and they turned out amazing! I didn’t have an 8×8 pan so I used an 8” spring form cheese cake pan with parchment paper – it took 33 minutes and they are baked to a perfect chewy greatness. Using a circle pan you also get the great crunch at the end just like traditional corner pieces in a rectangle pan! 😊
I’m sorry for just now seeing your comment! (my son and I have been sick for weeks) It’s great to know that the KAF flour works well. Thanks for the tip. :) And good to know the baking time for an 8″ springform pan! That’s really helpful. Thanks for your feedback and sorry again for my slow reply!
Can you use almond or cashew flour?
Unfortunately not. Just one of the 4 listed flours. I also have these coconut flour brownies you could check out.
Hi! Will using rice flour work (red/brown/any) cause these are all I have now
I’m sorry for just now seeing your question! I really don’t think rice flour would work. Only the flours I have listed. Sorry about that!
I’m surprised to see you say this about rice flour. Several commenters have been writing that they are turning out great with various 1-to-1 gluten free baking flours, which are usually mostly rice. We just made them with my homemade gf flour mix, which is about half rice, so I can’t comment on how they turn out with all rice, but as long as the eggs are included, I would think that it will work. Pinning this recipe for future use, thank you!!
I find that recipes that just use rice flour to be gritty. Bob’s 1:1 GF Baking Flour uses a mix of flours, like you said, but the additional flours seem to do wonders. ;) I hope that you liked the brownies! Thanks for your comment.
They were amazing! We didn’t have chocolate chips so skipped that part, but they were still pretty much perfect. This will definitely be my go to brownie recipe. You’re right, straight rice flour is gritty. I guess I was just meaning that the brownies would likely form, rise and hold together normally. I think I’ve made brownies with straight rice flour before, and since they have such a low ratio of flour to other ingredients, it works chemically, just maybe not aesthetically.
Just an FYI–doubling the recipe does not work. I just made a batch (butter version b/c allergic to coconut) for a NYE party and unfortunately the flavor is good, but they are dry and crumbly. :( Will have to re-make in a single batch.
Hmm. I’ve been doubling this recipe for years, using a 9×13 and they always work great for me! It sounds like you overbaked them. Sorry that it didn’t work well for you! I know how disappointing it is when something doesn’t work out.
Hi! I’d love some advice as I’m having trouble with the baking times—I’ve made the brownies twice (using butter and gf flour for my celiac fiancé)—the first time in an 8×8 glass pan and I baked them at the recommended temperature and it took 45 min! Once they were finally done they were delicious. The second time in a slightly larger metal pan (and in fact a different oven, pre-heated of course) and I took them out after half an hour worried that they’d dry out—and the brownies were so wet that they scooped rather than cut. I’m putting them in the fridge in frantic hopes I can nudge them into squares before a dinner party! But it’s frustrating as I can’t think what went wrong. Any suggestions? How are everyone else’s done after 20 min and mine are still liquid?
Hello! I have a few ideas. What gluten-free flour did you use? I’ve only tested this recipe with the ones listed. If you use something else, that could explain the problem. All GF flour mixes don’t work the same. My other idea is – have you ever baked fudgy brownies before? It can be confusing because when you take them out of the oven and dig in, they won’t look baked like cake. They’ll still just look like goo (but not so liquid that it moves around when you tilt the pan). The top will look like in the pictures and shouldn’t be liquid. It sounds like you may not be letting them cool before cutting them like the recipe says? But I’m just guessing! If not, take a look at the last two steps again. :) I hope that they worked out well!
Made these for the first time last night and my entire family LOVED them!!! My husband said they are probably the best brownies I’ve ever made (and I make a damn good brownie 😂). Thank you for sharing such a great recipe!!!
And I used an entire bag of mini chocolate chips🙄
Never a bad thing. ;)
Haha, yay! Always glad to hear that. :D You’re welcome and thank you for your nice comment!
Huge fan of this recipe. Turns out great brownies. Have you tried them with an egg replacer? Need a good egg free version
I have and failed! :/ Brownies are hard to make egg-free. I recommend finding a vegan recipe! Sorry that I don’t have one yet. I’m glad you like them with eggs, though!
Hi I made these for super bowl and they were delicious! I used Bob Red Mills egg replacer and did have to cook longer. I also had to add a little water to batter. My batter was thick so I couldnt pour. I covered top after a while so they wouldn’t burn. They were very moist and fudgie and were very good. They were not perfect squares but we loved them!
Wow, I’m surprised that the egg replacer worked! I think I’ve tried their GF Vegan Egg Replacer in these and they were too gooey. Is that the one you used? Thanks for the tip! :)
Here’s a tip: don’t be a big dummy like me and use PAM cooking spray after you’ve just spent all your time making this wonderful recipe!
Was it an oily mess? Parchment paper is definitely always best for brownies! Thanks for the tip. :)
These definitely look ‘next level’ fudgy! Also I’ve never used Teff flour before, but I’m really looking forward to trying it out, the texture of these brownies looks amazing!
Thanks! I hope you’ll enjoy them. :)
I would love to try this recipe. SO many great comments and happy results. i will look for the teff locally.
Thanks!!
You’re welcome! :)
Is licking the screen part of the recipe? Because I’m about to do just that.
Haha. Darn! I forgot that one step. :D Thanks for pointing that out!
These look like a great mix between cakey and fudgy texture. Well done!
Thanks! :)
Yummm soo fudgy and delicious! Brownies are my favorite.
Same here!
These look so good and I agree with Laura about the coconut. I can’t believe I never thought to put coconut on my brownies!
Coconut is usually always a good addition! ;)
I love that these can be not only gluten and dairy free but also very easy to make! Thank you for this delicious recipe!
I’m so glad you liked them! Thanks for your comment. :)
oooo, look at these gorgeous brownies!! They look utterly delicious and gluten-free too!
Thanks so much! :)
Best brownies ever! I just made these and had to stop myself from eating the whole batch. You would never guess they were gluten free. I used bob’s red mill. Thanks so much for sharing.
I’m so sorry for just now seeing your comment! I’m really happy that you liked the brownies so much and that they worked well with the Bob’s mix. :) Thanks for your feedback and sorry again!
Can these be frozen? If not how far in advance of Thanksgiving could they be made and still be fresh tasting?
Thanks!
They freeze great!
Everyone love’s these brownies just wondering on the calorie count
You could use this recipe analyzer for the nutritional profile. :)
how long should I cook the brownies using Bob’s red mill 1-1 flour??
I’m so sorry for just now seeing your question! You should bake them for 15-20 minutes.
I used Bob’s Red Mill 1to1 gf flour, and mine, at 30 minutes, were not cooked at all. I’ve popped them back in the oven for 8 more minutes. I am serving them tonight to guests, and I am so happy I started to cut them after they completely cooled. My oven seems right, so not sure what happened. Everything remained the same from your instructions.
Could you double the recipe for a 9×13 pan? Thank you!
You can! I don’t remember the baking time but it’s not that much more than for the 8×8.
Hi Could I use powdered Aquafaba in place of the eggs if so how much?
Sorry I didn’t answer your other comment immediately! I wouldn’t recommend aquafaba, either. :( Egg subs are too difficult in brownie recipes. Sorry again!
what would be a good sub for eggs. I can’t have eggs in any form. Also no soy or apple sauce.Thanks
There are too many eggs in this recipe to sub. It’d be best to find a vegan recipe. Sorry about that!
Ah.mazing. Made them dairy free with Myokos cultured vegan butter and ate half the pan basically immediately 😂 These will definitely be high on my list of treats. And so very easy to make.
Haha. I’m the same way! So I can’t make these often. ;) It’s good to know that that vegan butter works! Thanks for the tip. :) I’m so glad you enjoyed them!
These are so good and fudgy! I used pillsbury gluten free flour and also truvia cane sugar blend. They don’t taste like they are gluten free! These are the 1st gf brownies we have tried that are not grainy or crumbly.I also refrigerated them and they are so good cold!! Thank you, this is a keeper!
I’m so sorry for just now seeing your comment! It somehow got mixed in with the spam. Thanks for the tip on Pillsbury GF flour! It’s good to know that they came out well with that. Same with Truvia! Thanks a bunch for your feedback and sorry again for the slow reply.
These brownies are amazing! I have made them many times, and I always get so many compliments on them. Thank you so much for sharing this recipe!
You’re welcome! I’m so glad that you liked them. :) Thanks for your feedback and sorry for my slow reply (I just got back from vacation!).
I use this recipe with regular flour (a cup and quarter), and people go nuts over these brownies. I have people begging for the recipe. Definitely a winner you got here!
I’m glad that you enjoy them and that they work well for you with AP flour! Thanks for your comment. :)
Could I use Becel vegan margarine for a dairy free version?
Thanks
I haven’t tried it but if it’s a 1:1 butter sub, it should work!
Wow sounds delicious! Do you think they’d still turn out ok with less sugar?
I tried it but it somehow made them a bit oily. It was years ago, though, so I don’t remember the exact details. Perhaps try reducing it by 1/4 cup?
I make these brownies multiple times a year. Love that they are dairy and gluten free. I usually make them with buckwheat but it turns out last night I was out of buckwheat but I had teff, so I used the teff flour instead. I think they are better with teff than the buckwheat but both are great and I got lots of compliments! Thanks!
Hello again! :D It’s kind of sad but it’s been so long since I’ve made the teff and buckwheat versions that I don’t remember any difference. But now I’m intrigued and want to compare them! Thanks for your comment. :)
Wonderful..I used half gluten free bisqick..& half king author gluten free flour as well as enjoy like dairy, soy, gluten, corn free chocolate chunks..I love these😍 I have a pan in the oven this very moment!❤❤❤❤❤
Oooh, interesting! I hadn’t heard of GF Bisquick. Thanks for sharing your version! :) I’m so glad you liked them.
I can’t believe these are gluten and dairy free! Best brownies I’ve ever baked!
Yay! I’m thrilled that you think they’re the best. :) Thanks for your comment!
Hi there! I LOVVVVE these brownies!! I make them often with just regular all-purpose flour, and they turn out perfect every time:) Just curious if there is a possibility to adapt this recipe into cookies, and if so, how? Thanks for your time!
I’m so happy that you like them! There’s not a way to transform them into cookies without reworking the entire recipe. :( Sorry about that!
That’s a lot of sugar. Does this work with honey or maple syrup instead?
Thanks
No, sorry. You’d be adding a lot of liquid.
LOVED these! Zero detection that they were gluten free. I made them with Bob’s Red Mill 1:1 gf flour and they did need about 30 minutes but they were so perfect-dense and fudgy inside and crispy outside and so rich. Thanks for a great recipe!!!
Hello and sorry for just now seeing your comment! I love that flour and it’s great that the brownies worked well with it. :) Thanks for sharing your feedback! I’m so glad you enjoyed them.
Is there no raising agent in the flours? I’m looking for U.K. versions and don’t want to get it wrong
No raising agents in the flour. :)
Most of the brownie recipes I have use no leavening. I have added a small amount of baking powder, which made the brownies cake like and a bit dry.
I just want to say bless your dear soul for including all the measurements in grams/cm/Celsius!
It is such a relief.. Thanks again dearie! And the recipe is just amazing.. Love live love it.. Keep up your good work:-)
Hugs and smiles from Sweden
You’re welcome! I hope you’ll enjoy the brownies. Puss och kram från Tyskland. ;) Sorry for just now seeing your comment!
This is actually the best gf and df receipe I’ve ever tried. I found it last year and have been making them ever since!! Everytime I take them into work even the “normal” people love them and can’t believe they are dairy and gluten free. This recipe made the dietary outcasts feel like they were eating normal food. Seriously I love you. And I love this recipe.
Aww! I was thrilled to read how much you and the “dietary outcasts” enjoyed the brownies. :) Your comment made my day! Thanks so much for your comment. :)
So tasty! We added a cup of unsweetened coconut flakes! So yummy!
That sounds like a yummy addition! Thanks for your comment. :) I’m happy you enjoyed them!
Will these freeze well?
I’m sorry for just now seeing your question! Yes, they do. :)
These look amazing! My mout his watering! Love chocolate!
Thanks! :)
I followed this to a tee and they have been in the oven for 40 min now and still not done?? Guess I’ll keep cooking them
I’m sorry for just now seeing your question! I’ve gotten a lot of feedback on these brownies and nobody has mentioned that. Are you sure your oven is running correctly? My other thought is that they were done but that you were expecting them to be more cake-like when ready. Sorry again for just now replying!
I cooked them for 40 min and they came out great. I’m at 4000 ft so maybe that had something to do with it. They were the best ever. I added pecans and marshmallows. My bakery boss said they were the best thing she’s ever had in her career!!!!!
That is so strange with the baking time! And wow, what a compliment from your bakery boss! I’m so glad to hear that. :) Thanks for coming back to let me know how it went.
These are super fudgy looking! Wow…..I can see why everyone loves them.
Hope you get to try them, too! :)
i have tapioca flour, rice flour, and almond flour, will any of those work instead of Teff?
None of those are interchangeable with the 4 flour options I’ve tested these with, sorry.
These really are the best brownies. I’ve been trying more allergy type recipes for school events like bake sales and concession stands. There are so many allergies out there and I like the idea of offering more items that are allergy sensitive. Can you imagine being a kid and not having any choices? This was one of the 1st ones I found and I make them for every event. I’m adding more recipes every time, but this is my go to. It’s always one of the 1st things gone. Thanks a bunch for this recipe. I use coconut oil and Krusteaz gluten free flour.
This recipe for gluten free brownies is the best, it’s fast and easy, I use gluten free flour and it is amazing, it’s my go to dessert
Yay! I’m glad to hear that. Thanks for your comment! :)
What is the calorie count per serving? These look delicious!! I’m having to use more dairy free recipes!
I don’t have that info but you could use this recipe analyzer for the nutritional profile. :) Hope you’ll enjoy them!
These look amazing! I love that they’re already dairy-free. Def giving a try with an egg replacer.
Oooh! I’d love to hear how they come out. :)
Hi Elizabeth Coipel, i think you could use teff flour on the A.I.P as its a plant.
Hi there! Teff flour isn’t allowed on AIP. There’s no way to make these brownies AIP-friendly. I wish there were!
This recipe looks delicious!! But do you think i can just use egg whites for the eggs? I know the usual ratio is 2 egg whites equals 1 egg. Have you had any experience with this?? Thank you!
Hello! I’ve never tried that sub in a brownie recipe but I’m pretty sure it’d make the brownies quite cakey and not gooey / fudgy. Is there any way that you could maybe just replace one of the eggs with 2 egg whites (and use 2 whole eggs) and see how it goes and then increase that the next time? I’d love to hear how it works out!
Amazing!! I had Bob’s Red Mill all purpose gf flour on hand (light blue label), so used that. Ooey gooey deliciousness in the middle of the pan and luscious, moist edge pieces. Definitely a keeper recipe! ❤❤❤❤❤
I love Bob’s 1-to-1 GF mix so it’s great to hear that it works well in these! Thanks a bunch for the tip. :) I’m so glad that you enjoyed them!
Hiii! I can’t have cocoa butter due to allergy, will the recipe work without the choco chips?
Hi there! It’s great without the chips. :)
Super thanks Erin
You’re welcome! Hope you’ll enjoy them. :)
OMG these look amazing! I am a huge brownie fan and I LOVE that you can just use teff or buckwheat flour instead of figuring out which blend to use. Can’t WAIT to make these…maybe this weekend ;)
Thanks! I hope that you’ll get the chance to try them out! :)
Thank you for posting this recipe! This is the first time I’ve ever made gluten-free anything, because I’m recently gluten-free, and I’m very pleased.
Also, I was wondering if you used a platform for making your instructional video. If so, which one did you use? It looks great!
I was wondering what I could use and how much in the place of the sugar? Thanks
I’ve only made these with granulated and coconut sugar so that’s all I can really recommend. Another type of granulated sugar (like maple sugar) should also work.
Using the same amount. :)
These brownies are unbelievable! Made a gluten-free/dairy-free version with Bob’s RM gluten-free flour mix, coconut sugar and coconut oil. I also topped them with unsweetened coconut flakes and chopped walnuts. They were a big hit at 2 events I brought them to. Thanks so much for sharing your recipe!
❤️❤️❤️❤️❤️➕
So happy you liked them! Did you use the 1-to-1 GF Baking Flour in the blue bag? Thanks for the tip! Awesome that they were a hit. :)
Yes, I did use the 1 to 1 GF flour. Forgot to mention, I used the Enjoy life mini chocolate chips in addition to the coconut flakes and walnuts for the topping. In the process of making them again for paint bar night! Thanks 😊
Thanks for coming back to let me know! I hope they’ll be enjoyed at paint bar night (sounds fun, by the way! :D)
I was really looking forward to trying this recipe but I used coconut oil and it was way too oily, basically it didn’t cook at all and on top it was covered with oil. Is the proportion for coconut oil the same (196 gr)? Thank you!
Hi there! Sorry for the slow reply. The measurements and grams are correct (I use the grams myself). I’ve had this issue happen with any brownie recipe if not mixing together the ingredients like the recipe says. Did you follow the recipe or forget to add an ingredient until later (which is something I have often done ;)) I’m sorry that they didn’t come out well for you! I hope we can find out the reason.
Has anyone tried substituting applesauce for some or all of the butter? I’ve had great success experimenting and using applesauce instead of oil in a bunch of sweet bread recipes. Just curious…and thanks for your time and consideration!
I’ve never tried it and although I know it works great in quick breads, some cake and muffin recipes… I’m not as hopeful with brownies. It’d make the brownies cakey instead of gooey and fudgy like they’re supposed to be. If you decide to experiment, I’d love to hear the results!
I was blessed enough to come across this recipe the first time i searched for GF&DF brownies and I AM OBSESSED. They are the tastiest brownies I’ve ever had- homemade, box, healthy, unhealthy etc. you name it, they beat it. Thank you for sharing this gold with humanity!!
I’m so sorry for just now seeing your comment! I’m thrilled that you liked the brownies so much. There are worse things to be obsessed with. ;) Thanks a bunch for your comment!
I have never had much luck making yummy gluten free recipes that works out as well as these did. My husband usually won’t touch the gf recipes I make but these were flying off the plate. Thank you!
You’re welcome! I’m happy to hear that you and your husband enjoyed the brownies. :) Thanks for your comment!
We substituted rice flour and they were teriffic! We also made lemon bars by eliminating the chocolate, using lemon oil, lemon zest and fresh lemon juice to taste. Glazed with lemony glaze. Delish!!
I’m happy that sub worked out well! And wow. You just omitted the cocoa without adjusting anything else (other than adding lots of lemon flavor) and it worked?! That’s awesome. I’ll have to try that. Thanks for your comment!
Valerie,
I would love to know what amount of lemon ingredients you used and how you substituted, my dad loves lemon baked goods and he’s turning 86 this year, I would love to make your version for him, he would love it! Original version is awesome for chocoholics and I can even make it celiac friendly, verified by those people in my family. Even had a nephew’s girlfriend who is celiac at event, she loved them! Please reveal your lemon version so I can make both this year, especially for my dad!
Thanks, Gail
Valerie won’t see this comment unless she comes back to the post so I’ll email her and ask! I’m also curious. :)
It’s passover now and I can only get potato flour. Can I substitute that for the teff? My granddaughter who has celiac and all my grandkids as well as their parents love these brownies.
I’m sorry but I’m pretty sure that wouldn’t work. Potato flour isn’t interchangeable with teff. :( Sorry about that!
Did not care for these. Tooooo much chocolate. Froze them to use in a trifle or something
I’m sorry you found them too chocolaty! I’ve never gotten this comment on one of my recipes. I guess to each their own when it comes to the amount of chocolate. ;)
What could we sub for the eggs. I have friends who are allergic.
I haven’t tried any egg subs in these, sorry! I’d normally say flax or chia eggs but I haven’t had a good experience with those in brownie recipes.
I substitute mashed ripe banana for eggs all the time… 3 tablespoons mashed ripe banana equals one egg…
Thanks for the tip! Have you tried that sub in this recipe? I often have issues with egg subs in brownies.
My daughter is allergic too and I made these last night with 2 flax eggs (2 tablespoons flax mixed with 5 tablespoons water) and one Ener-G egg (it’s an egg replacer mix you can get in the health food section of the grocery). They turned out Ah-mazing! I was skeptical when they first came out of the oven, but once they cooled they were perfect. Thank you Erin for this delicious recipe. I’ve tried so many GF brownie recipes and this one is the first one that’s actually tasted like brownies! I wish I could hug you!
Sorry for just now seeing your comment, Meredith! Thanks for your tip on how to make these egg-free. :) Did you use a combination of flax eggs + an Ener-G egg for a reason? Like you thought that 3 flax eggs wouldn’t have worked? I’m always hesitant to use more than 2 so I’m wondering if that’s the reason! And I’m so happy that you finally found a GF brownie recipe that doesn’t taste GF. :) Thanks again for your comment!
Yes, I haven’t had great luck with any of the usual egg replacers in brownies, so I thought I’d try a combination. Flax is great for binding, but the Ener-G egg replacer is better for lifting, so they seemed to work well together. Thanks again for a great recipe! p.s. no such thing as too much chocolate! ;)
Oh, interesting! I’ve never used Ener-G eggs so that’s great to know. Thanks a bunch for coming back to answer! And haha. Yeah. Too much chocolate… for me that’s such an unusual complaint. But everyone’s entitled to their opinion. ;)
I just made these for my fiancé and his sister who are gluten free. I Was just intending to just nibble some dough and have a bite of brownie since it’s a rare thing for me to truly enjoy gluten free goods since I have no intolerances or allergies. I used Namaste organic perfect flour blend from Costco since that’s what we have. This really is the best recipe! Which is unfortunate. I typically nibble on a gluten free brownie and let the fiancé finish mine for me since texture always gets me, but these are so close to the regular gluten filled ones that I went back for seconds. Thanks for this recipe!
Haha. Well I’m happy that you liked them enough that you didn’t have your fiancé finish yours. It’s great to know that the Namaste flour blend works well. If you need something else to make them, I can recommend these paloe chocolate chip cookies. I doubt you’ll be having your fiancé finish those, either. :D Thanks for the tip and your comment!
Is there anything special you should do to substitute coconut oil? I always have a problem with the final product being overly oily.
Have you tried with butter? The result would be less oily because butter is 80% fat and coconut oil is 100%.
With butter it wouldn’t be dairy-free though
Yes, but not everyone who sees this recipe needs it to be dairy-free. :)
You could use Earth Balance vegan buttery sticks – which are dairy free. I use that brand for my butter substitute for almost everything including baking. They do have soy, however, if that’s a concern.
Thanks for the tip! That’s great to know. :)
I guess I have to partially retract this comment. I do see the sticks have water with oil, so it’s not 100% oil and may not turn out as well in this recipe. However, that fake butter is great in other recipes!
I’m new to having to cook with gluten free flours. Do you think i could use brown rice flour or almond flour – i do also have buckwheat flour but tend to think the rice and almond flour isn’t as grainy as buckwheat. Would love help as new to this world! Thanks so much!
I never used brown rice flour but I don’t think it’s interchangeable with the flours used here. Almond flour is definitely not interchangeable (it’s only interchangeable with other nut flours). I don’t like buckwheat at all but there’s no grittiness if you make the recipe as written (see the 3rd to last paragraph of the post :)) Hope that helps!
I don’t like either of those gf flours, so I used my own gf baking mix and upped the baking time to 40 minutes. They turned out fantastic. Thank you for the recipe.
You’re welcome! That’s great that your GF baking mix worked out well. I’m always happy to hear when experimenting goes well! Thanks for your comment. :)
I used red mill gluten free flour and cooked for 22 minutes. They didn’t seem to be done all the way even after cooling but judging by the above comment I need to try again and increase the time to 40 minutes. I also substituted vanilla extract with peppermint. Even not being done all the way the edges were super yummy. Good thing I experimented. Will try again tomorrow for xmas day. Delicious!
I hope that the second round worked out better! Thanks for your feedback on making these brownies with BRM GF flour. :) And sorry for my slow reply (Christmas chaos got in the way!).
I’ve made these a couple of times using teff flour (not much else I can do with teff and I love brownies). Coconut oil instead of butter. They are delicious and very rich (rich brownies are fabulous). Thank you for sharing
and doing the work for us!
You’re so welcome! I’m happy that you enjoy them. I feel the same way about teff! Thanks a bunch for your comment. :)
Hi do you measure out the coconut oil before melting it or after as it is melted already?
Sorry for the slow reply! I’m 6 hours ahead of ET so your comment came in while I was already sleeping. The measurement is the same pre and post melting so you can either measure it in solid or liquid form. :)
I had really high hopes for this recipe, but they came out dry. I used Bob’s Red Mill 1 to 1 GF baking flour and butter. I baked them for 30 minutes. I don’t know what went wrong :(
Hi there! Like I said in a previous comment, I haven’t tried using Bob’s Red Mill 1 to 1 GF baking flour in this recipe but someone else did (you can see her comment here) and she seemed to have loved them. :) 30 minutes sounds way too long. Were they still very liquid up until then? The baking time for teff is 20-22 minutes but for buckwheat and whole wheat (which the Bob’s mix is a sub for) it’s only 15-20 minutes. I hope we can find out what went wrong!
Over baking is such a common problem. If you leave your baked goods on the sheet for 5 minutes after removing from the oven, they continue to bake. What looks like slightly underdone is perfect to let them finish outside the oven.
I definitely agree! I think a lot of people have problems with this and especially with brownies. They think a toothpick should come out clean but if that happens, they’re already overbaked!
Absolutely delicious. Baked a batch for my husband’s bday. Used buckwheat GF flour, coconut oil, couldn’t find the cocoa powder as described…so used Sprouts store brand. Half the batch was gone within the first 30min. Thank you for such a great recipe. Will make again :)❤❤❤❤❤
30 minutes sounds totally reasonable. ;) I’m happy that you enjoyed the brownies and I hope that your husband had a great birthday! Thanks a bunch for your comment. :)
Hi there, Just wondering how long these stay good for? And whether they mihght freeze? Need to make some for an event x
Hi there! Cover and store at room temperature for up to 4 days (but fresher is better). They chill and freeze well, too.
I love your recipe! I used Pillsbury Gluten Free multi-purpose flour because I couldn’t find teff or buckwheat. They took longer to bake, close to 28 minutes. I made them for my brother-in-law & sister who are both on a gluten free diet, and they loved them!
I’m so happy that you enjoyed them! And it’s great to know that that baking mix worked well. Thanks a bunch for your comment (and sorry for my slow reply!). :)
I used the All Purpose GF Pillsbury flour as well and LOVE them! I froze them and when I want one just eat it out of the freezer. Better than the Pillsbury GF box mix and those were great.
Awesome! That’s great to know. Thanks a bunch for the tip! :)
Hi Erin, would Bob’s Red Mill 1 to 1 Gluten Free Baking Flour work as a sub for the teff or buckwheat flour in this recipe?
Hello! I haven’t tried it so I can’t say for sure, but that would be my choice flour if you wanted to use a 1 to 1 GF flour. I’ve had great luck with it in place of whole wheat flour, which also works in this recipe, so I’m guessing it’d work here. If you try it out, I’d love to hear how it goes! Hope you’ll enjoy them. :)
I’ll let you know! My last cookie sheet of your Best Gluten Free Oatmeal Cookies just came out of the oven. Oh. My. Gosh!
Haha. Yay! I love those. So happy you like them, too! :)
I used Bob’s mix in a batch yesterday. I doubled the recipe for a 9×13-inch pan. Oh my, did we swoon! These were delish!!! No problems whatsoever w that substitution. I also used coconut oil and dairy-free choc chips.
Thank you for a FANTASTIC and a keeper of a recipe!!! My search for the perfect allergen-free Brownie recipe is over.
That’s great! I’m very happy to hear that the mix worked out well. :) You used the one in a blue bag, right? Thanks a ton for your feedback! I’m so glad that your search is over. :)
Happy Holidays! I am making these today with the same alterations you did and was wondering if you changed the baking time at all? Cheers!
I doubt the other person will see your comment so I thought I’d answer. You’d probably need to increase the baking time a little but not by much. Happy holidays! :)
Hi! I need these to be gluten free but I only have coconut flour and chickpea flour, how do you suggest I mix them for the brownies to end un being good??
Hi there! I’m sorry but those two flours won’t work as a substitute for any of the flour options I’ve given in the recipe. :( Sorry about that! I recommend finding a recipe that specifically calls for coconut flour or chickpea flour.
Awesome!!!!
Thanks! :)
I used a paleo flour blend that works in a lot of recipes. It’s a ratio recipe 1-2-3 (coconut flour, tapioca flour, fine almond flour). In this case I mixed up a ratio of 1/3c coconut, 2/3c tapioca and 3/3c (1c) of fine almond. That made me 2c total and 1c measured to exactly 120g. I always use your recipes by measuring by weight, it gives me the best chance of success!
I didn’t bother with any extra choc chips. I used about 50g of butter and subbed the rest with mild olive oil (by weight) and a teaspoon of psyllium husk. Sounds weird I know, but the husk gives the thickness that the oil was lacking. I ran out of butter, doh! I use white sugar. I made 6 in a large silicon cupcake mold and 6 in small silicon muffin mold. I preferred the small ones. I LOVE THESE!!! They are superb, you are an awesome chef, thanks for all your hard work. I know it sounds like a lot of subs but it wasn’t really :)
Haha. Well it does sound like a lot of subs. ;) But they sound interesting! I definitely want to try your paleo blend. I’ve made these brownies with coconut flour (a different amount than called for) but I want to try your way, too! Do you have the gram measurements for your mix? Thanks for your comment and sorry for the super slow reply! I’m in the process of moving and haven’t had internet for a while.
Hi Erin,
I’m making these for a co-worker, but they need to be sugarfree as well. Do you reckon I could substitute the sugar for liquid Stevia? How many drops would I need? Love your recipes! Greetings from Rotterdam, the Netherlands!
Monique
Hi Monique! I unfortunately don’t think so. There’s SO much sugar in there that you’d be removing a huge amount of bulk from the recipe. I’ve never used Stevia so I also have no idea how much you’d need to use. Sorry about that! Do you know the blog All Day I Dream About Food? All her recipes are gluten-free (and I think always grain-free) and always sugar-free, too! Here’s a list of all her brownie recipes. I hope that helps! :)
I replaced both the coconut oil AND sugar with just a cup of dates which I soaked in boiling water and then pureed them, together with water. It became soooo amazing! And it wakes you up better than any coffeee. However, I needed some more baking time.
Great moist brownie, just made it with dairyfree margarine (sunflower nuttelex) and standard GF flour, and only half the amount of chocolate. Fantastic – Thank you
Awesome! I’m happy that they came out well with your changes. :) Thanks for your comment!
These look absolutely magical!
Thank you!
Need these to be egg free as well. I usually use flax eggs, but wasn’t sure if another substitute like applesauce might be better? What would you suggest?
I haven’t tried any egg subs in these, sorry! I normally use chia eggs and haven’t had good luck with applesauce as an egg sub in general (though I know others have).
Mmm-while I didn’t go gluten free (used white whole wheat flour), I was in search of a dairy free chocolate treat and this did not disappoint! Instead of doing a pan, I made mini chocolate muffins and they are delightful. They are so rich, all you need is a few bites. Thanks for this amazing recipe!!
Yum! I love the idea of trying them as muffins. I’m so happy that it worked out well for you! Thanks for your comment. :)
Help! I made this with 1 cup of cassava flour and opted to use the coconut oil to make it dairy free. It ended up being a thick blob of tar that was oozing oil. I cooked it for 15 minutes, then added 5 minutes then added 2 minutes then added 3 more minutes. The consistency didn’t change. Then I put the blob in the fridge hoping it would firm up a bit and it ended up being a dense mass with congealed coconut oil at the edges. I really want to make this work with cassava or tapioca flour. Any ideas? Thanks!
Btw, it was unrefined coconut oil (not sure if that makes a difference).
That’s my same exact experience with cassava flour used in chocolate recipes that call for AP or whole wheat. :/ I’m sorry. I don’t think there’s anything you can do to fix them and I don’t recommend trying it again. I tried to rework one of my chocolate recipes 4-5 times to use cassava and each one was a failure. The type of coconut oil doesn’t have anything to do with it. Sorry again!
Awe, bummer. Thanks for the reply.
I know. :( I’m actually on AIP (a special diet, if you’re not familiar with it) and cassava flour is one of the few flours I can use. I would love absolutely love to use cassava in place of whole wheat in some of my recipes but it’s just not working for me.
I ended up finding another brownie recipe online that successfully uses cassava flour. It started off looking like the same black tar blob but ended up with a consistency more like pudding. The key was that this other recipe used more liquids than dry ingredients and a saucepan over low heat and lots of stirring to help blend all the ingredients together.
Sounds great! Do you have a link? I’d love to try!
I made there with rice flour, thank you so so much for sharing this they are the best non dairy brownies yet. I love them so much I’m about to make a batch to take on holiday with me…
I love that you’re bringing them on vacation with you! Did you use white or brown rice flour? Thanks for your tip!
I’ve searched for milk free recipes as I am allergic and finally found one! I am really bad in the kitchen yet somehow I managed to whip up this moist brownie. It required minimal ingredients which is a bonus for a poor student like me and was quick to make for my impatient self. O’boy am I excited for it to cool down!!
Haha. I’m excited for you! I hope you enjoyed them. :) Thanks for your comment!
Hi Erin,
Could coconut flour be used instead? Would it be same ratio? I just bought a huge thing of coconut flour and need to get using it! Lol Thx Just made the chickpea cookies and the cookie dough was amazing havent had one from oven yet! Will let u know.
Hi Phy! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that! I hope you enjoyed the chickpea cookies. :)
Hi! I actually have been making this recipe using coconut, just only using 1/3 cup total of coconut flour, and me and my family love them. I LOVE this recipe and at one point i thought i had lost the recipe and then i found that i had saved it on pintrest!! yay!
Wow! That’s awesome. And they’re still nice and fudgy? I’m definitely going to give that a try! Thanks a bunch for your tip. :)
Made these for my daughter’s friends to taste test. My daughter has Celiac. Her friends said they were “beautiful.” If you don’t mind, we will share the recipe with the caterer for her upcoming bat mitzvah, as they are working with us to find both kid and celiac friendly kosher desserts!
Please do! I’m happy that you found a recipe your daughter and her friends can enjoy at the bat mitzvah. :) Thanks for your comment!
Amazing! I used buckwheat flour, coconut oil, and Enjoy Life dairy free mini chocolate chips. I’m gluten and dairy free currently and have been jonesing for a real dessert. These brownies really hit the spot–I think they’re better than most “normal” brownies I’ve eaten. And my family (who are not gluten- or dairy-free) devoured them as well. And, although the coconut flavor was kind of strong the first day, it seemed to alleviate day by day so that in the last piece I could barely taste it. But either way, fudgy, super-chocolatey, rich and delicious brownies!
I’m so happy that they hit the spot and that your gluten-eating family loved them, too! And better than most “normal” brownies? Woohoo! Thanks. :) If you don’t like the coconut taste, you could use refined coconut oil which has no coconut taste or smell. Thanks a bunch for your comment!
Best brownies ever!!!
Incredibly fudgy, gooey and chocolaty! I used buckwheat flour and coconut oil. Although i had to bake it about 40 mins
Satisfying dessert indeed, thanks!!
Even for folks who arent GF, DF. Buckwheat is very nutrient dense, and you get a dose of healthy fat from the coconut oil. Awesome recipe
I’m so sorry for just now seeing your comment, Rachel! I don’t know how I missed it. I’m thrilled that you enjoyed the brownies so much. :) And buckwheat is pretty awesome, isn’t it?! Thanks a ton for your comment and sorry again I took forever to reply!
i made these using fine granulated sugar and exact proportions of everything, and the sugar remained very grainy in the brownie, you can feel the grains on your teeth, but in general, this was way too much sugar, way too sweet.
Hmm. Nobody has mentioned having that issue yet. Did you let them cool? They need to cool before you dig in as they taste a bit grainy when still hot out of the oven. Once cooled, they should taste completely normal! And what type of flour did you use?
yes i let them cool, even next day out of the fridge, they were grainy. I used buckwheat flour
Hmm. Was it finely ground? I have no idea why that could be! They always come out like regular brownies for me.
Finally a recipe with whole wheat flour that looks delicious. I tried 3 other recipes today and substituted whole wheat flour where it called for all purpose and used no name sweetener. They were dry and tasteless. So glad to have found yours and I used sugar. Will let you know what they taste like.
I hope you’re enjoying them! I have loads of whole wheat recipes, if you’re interested. :) Thanks for your comment!
Hi Erin,
They are delicious! So moist and fudgy! Finally!
Thx
Jo
Yay! So happy you liked them. :)
So I used liquid coconut oil and they didn’t really set. They were more blobs instead of bars. Refrigerated, tho, and then they were bars.
Well that’s good that it worked out! They are really gooey coming out of the oven and chilling definitely firms them up. What kind of flour did you use?
I was wondering if these would work with regular all purpose flour, not whole wheat? I just need a dairy free, so am not concerned with the flour, and all I have is all purpose. They look delicious. Thanks :-)
I am so sorry for just now seeing this! I’ve had good luck using whole wheat (which is an option here) and all-purpose flour interchangeably in brownie recipes so I’m thinking it’d work fine (but I can’t guarantee it as I haven’t tried it). If you try it out, I’d love to hear how it goes! Sorry again for the slow answer.
Thank you for the reply. I’m making them today, so I’ll let you know. Also, for dairy free tomtou jisr omit the eggs? I just re read the recipe and didn’t see it anywhere, I may have missed it though, thanks!
Oops, never mind. Eggs aren’t considered dairy. They aren’t for me, so I am completely lost on dairy free baking, haha. Thanks
Aww. Sorry about that! I’ve been meaning to try these with an egg sub. Perhaps try to find a vegan brownie recipe? :)
Delicious!!!!! My super picky doesn’t like GF boyfriend downed these like there was no tomorrow.
Thanks for the recipe. I used buckwheat and used cheap margarine because it was all we had.
I almost blew it because I out the eggs in first but then saw to add eggs one at a time. I didn’t panick …I scooped out the eggs and added them at the end. I said a prayer they wouldn’t be too tough and they were perfect.
Thank you for the recipe.
Haha. I love your description of him. ;) I’m happy that you both enjoyed the brownies and thank goodness it worked out with the eggs in the end! I’ve ruined way too many batches of brownies by overbeating the eggs. Thanks a bunch for your comment! :)
These look great and I would love to make them with a sugar-free substitute – any suggestions on which one would work – we have a diabetic in the house, thanks!
I’ve experimented with low-carb sweeteners but I’ve had a terrible time with them. I’m sorry! I know a lot of people swear by Swerve but I haven’t tried them in these brownies.
This recipe is AMAZING thank you so much for sharing it! I made it yesterday for a friends baby shower, most of her family are Coeliac and everyone loved them. I just used a GF flour blend from the supermarket and added in white and milk chocolate chips. They were moist, rich and delicious. Just as good (if not better) than normal brownies! Will be making these again!
Wow, thanks! I’m so happy that you and your friend’s family’s enjoyed them. And good to know that a GF flour blends work in them. Which brand did you use? Thanks a ton for your comment!
Hi, so happy to find a,good recipe for Brownies. thst are both gluten and dairy free. I have a,question instead of butter or coconut oil could I use cris Co balong sticks.
Thank you again. Can’t wait to make them for New years eve.
Hi there! I’m happy you found the recipe. :) I have never used Crisco baking sticks (in anything) and have no idea how shortening would work in these. I did some googling and found a picture. Is this what you’re using? If so, it says they can be used instead of butter. :)
My mom made “gritty” teff muffins once and what I figured out later was that she had purchased the whole grain teff, not the flour. The grain is so small that if your not paying close attention it can easily mistaken for the flour. According to Wikipedia teff means “lost” because the small size of the grain.
Ooooh! That’s very good to know. Thanks for the tip! :)
Erin,
Thank you for this! I have a friend who is extremely sensitive to any gluten and corn. We are having a gathering and I was assigned dessert. I wanted her to be able to enjoy so I am making these for everyone. I will let you know how they come out as I am not the best baker haha! Also, if she’s allergic to corn (GMO corn) do you think grain will be an issue?
Hi Dee! That’s so nice of you to make something that your friend can eat, too. :) Not everyone who is allergic to corn has issues with other grains so you should ask your friend if she can have the specific type of flour you want to use in these, just to be sure. I hope you all will enjoy them!
Hello! can I use rice flour or almond flour instead of teff one? Thank you.
Hello! Unfortunately not. Rice flour and almond flour aren’t interchangeable with other types of flour (and neither is teff). Do you have a 1-to-1 GF baking flour? That’d probably work!
Ok i understand. I don t really like the taste of teff flour , i tried to make bread with it but thank u for the info.
I hate the taste of teff but you can’t taste it in these brownies!
I have made these brownies using this recipe and Bob’s Red Mill Teff flour 3-4 times and they have never come out gritty. They are always delicious. It could be the type of sugar you used. Some sugars need to rest in your batter for around 10 min or so to break down and incorporate. I’ve made that mistake before with cookies that turned out gritty.
I’m so happy that they came out well for your with Bob’s Red Mill teff! I’ve also used that and had no issues. I also use coconut sugar and even then, they don’t come out gritty. So I’m not sure what’s with the above two comments unless they’re using really, really coarse sugar. Thanks a bunch for your tip and your feedback! :)
just made these brownies and they turned out amazing! I used vegan butter and it made them super rich and light without having any coconut taste. I’m so glad I found this!
That’s great that vegan butter worked well! Thanks for the tip and your feedback. :)
I made these yesterday and it was so incredible! When it was still a batter I had trouble not eating it all. I can’t eat gluten, dairy and egg at the moment so I used buckwheat flour, coconut oil and egg replacer. Which is 6 teaspoons of the powder and 6 tablespoons of water. I did cook it for 26 minutes (a bit to long but didn’t mind).
Thanks for the recipe :)
Haha. I know how it goes with eating the batter. ;) It’s just so good! Thanks for sharing your egg replacer version. I haven’t tried making these vegan so I’m sure your comment will help others who are wondering how to do that. Thanks a bunch for your feedback!
Hmm. Interesting! I used Bob’s Red Mill, too, so I’m not sure what the problem could have been.
My mom was diagnosed with celiac disease years ago, and because of how terrible all the gluten free stuff tasted and since she doesn’t feel the symptoms, my family never went gluten free. Until a few months ago, when my brother started to feel the symptoms, as well as symptoms from dairy. One day, I stumbled upon this recipe, and wonderful sister that I am, I decided to make these. Well, my family absolutely loved them! And a few days later, we were having a party with some family friends, with people attending who are lactose intolerant, have celiac disease, or are allergic to nuts, and for once, there was a delicious dessert that everyone could have, without any problems! And everyone, including the “regular” people, absolutely loved them! I just wanted to share my story and thank you for the delicious brownie recipe, and I look forward to trying more of your recipes! :)
You’re a nice sister! :D And I love that everyone at the party could enjoy the brownies despite all the allergies. I think gluten-free products have improved a huge amount over the last few years so your mom may want to give going gluten-free another try. :) And definitely get her some of that flour I linked to in your other comment! Thanks so much for your comments. I hope you’ll enjoy the other recipes just as much!
Wondering if you have managed to come up with a brownie recipe using either coconut or almond flour yet?
I have! Grain-free fudge brownies. Enjoy! :)
These.Were.The. Best!
Even better than the ‘gluten-y’ kind!
I used Cloud 9 Bakery cup for cup blend…about a tablespoon less than the recipe called for as it had buckwheat flour.
I added a tablespoon more cocoa as well.
Baked for 18 mins.- were perfect!
Also used salted butter and came out fine…I like a bit more of a salty flavour with intense chocolate!
I don’t know how I missed your comment! I’m so sorry. :( Thanks for sharing how you made them with that baking mix! I’m sure others will find it helpful. :) Thanks so much for your comment.
Hi Erin! I was wondering if you think I could substitute the sugar with dates and they’d still turn out good?! Or what other variations I’d have to make if I did that! Thank you so much! :)
Hi Leah! I’m pretty sure that wouldn’t work (unless you use date sugar but I’ve never used it so I’m not even positive about that!). But I have a great solution for you – my date-sweetened grain-free brownies. They’re also super fudgy! I hope that works for you. :)
Oooohhhhh those look INCREDIBLE! I’ll definitely be making those! :) Thank you so much!
You’re welcome! I’m happy you like the look of them. :)
Can you substitute the eggs and with what?
I haven’t tried but one commenter said, “Instead of eggs I used 6 Tablespoons of ground flax” and that it worked out fine. :)
How did the brownies turn out with all purpose GF flour?
Someone left a comment on May 4 saying they used GF all-purpose flour and that worked well but I don’t know which brand they used. If you try it out, I’d love to hear how it goes (and which brand you used! ;))
I used Bob’s Red Mill GF flour, and even after adding an extra 5 minutes, they were still very gooey! Great flavor though!
Try refrigerating them and see if that firms them up. :) I’m happy they still taste good! Thanks for your comment.
I use Robin Hood GF flour, and they were so yummy! Finally, an awesome GF brownie.😆
Awesome! Thanks for the tip. :) I’m so happy that they came out well with that mix and that you enjoyed them! Thanks for your comment.
Hi Erin,
I was wondering if i can put all purpose gluten free flour and it will work the same?
Thank you!
I haven’t tried it but I think it’d work since GF all-purpose flour usually works in place of whole wheat flour (which can be used in this recipe). Good luck! I’d love to hear how it goes. :)
Thank you so much for your comment about not all buckwheat flour being produced to be gluten free. I was searching for buckwheat flour recipes and came across yours. I was going to use the buckwheat flour I have for a friend who eats gluten free and dairy free and now I know that would have been a terrible mistake!! I am looking forward to trying these, but I will have to pick up some teff flour. ;)
I think most brands are gluten-free! Just check the bag and it’ll say it clearly if it’s gluten-free. :) I hope your friend will enjoy the teff version! All the versions really taste the same so I’m sure they’ll be happy with whatever flour you use. :) Thanks for your comment!
I loved the recipe. I live in Brazil , I met this site today in my search for healthy recipes and I have become reader. I want to make a suggestion that I use and test , after back here to tell the result. Those who wish to replace butter for containing milk , you can use GHEE butter, and you can prepare this butter without milk at home. It has several recipes on the internet teaching is simple and fast . A hug to everyone .
Hi Gabriela! I’m happy that you liked the brownies and it’s good to know that ghee works in this recipe. Thank you for sharing the tip! I hope you’ll like the other recipes just as much. A hug to you from Germany. :)
Thank you! Just made these for my mother-in-law who has a variety of food allergies. They are sure to be a hit. Delicious!
I hope that your mother-in-law will enjoy them! Thanks for your comment. :)
These brownies are amazing!! I’m thinking about making them again for my wedding, has anyone tried freezing them? Do they freeze well or are they something that should be made the day before?
They freeze well! You could also make them a few days beforehand and keep them refrigerated. Hope you have a fantastic wedding. :)
I froze them……I had them in the freezer for 3 weeks in an airtight container, and used wax paper between the layers as I stacked them….they were awesome and tasted nice and fresh…..I actually prefer eating them frozen.😉
Another great tip! Thanks again. :) I’ll have to try freezing them!
Made these for my class at school (didn’t tell them the secret) …THEY LOVED THEM!!!! I made them with gluten free oat flour (1 cup)…they were moist and delicious! Will be making them again and again!
Aww, yay! I’m thrilled that they were enjoyed at school. And that’s awesome to know that oat flour worked well! Thanks a ton for your feedback. :)
Thank you for the recipe, they’re delicious! :) I made them with certified gluten-free oat flour and baked them for 30 minutes.
Thank you for this recipe, they’re delicious! :) I made them with gluten-free oat flour and bake them for 30 minutes.
It’s great to know that oat flour works! Do you measure out 1 cup or do you go by grams? I’d like to try, too! Thanks so much for your tip and feedback. :)
I have a bag of teff flour in my pantry right now and this recipe is calling my name! They look perfectly fudgy – yum!!!
Do it! They’re SO good. :)
Hi! I would like to know if there is an alternative flour I could use that is paleo friendly? thanks!
Hello! I haven’t tried that yet but it’s on my to-do list! I’m going to try them with almond flour and coconut flour soon. :)
Thanks for this delicious gluten-free brownie recipe, which I have just made for supper tonight. My two teenage daughters demolished half of it the minute it came out of the oven and gave it the thumbs up +++, so that’s got to be good!! I didn’t have any gluten free flour mix so made my own and it was hugely successful, so I would like to share what worked for me. 1/4 cup rice flour, 1/4 cup cornmeal flour, 1/4 cup coconut flour, 1/4 cup maize cornflour. I put these all on my scales and made up the weight to 160g with rice flour. I did the rest of the recipe exactly as you said, just left out the choc chips as I didn’t have any in the cupboard. My girls have said I should definitely make this again.
Wow! I’m surprised and very happy that your sub worked. I would have never figured that that’d work out well. :) Awesome that your two daughters approved! And I’m sorry for my slow reply. I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry about that!
I used all purpose GF flour as well, and my gosh these are the best fudgey brownies EVER!! I don’t even miss the real flour in these! Thank you so much for sharing!
Yay! I’m so happy it worked out well for you. What brand of GF flour did you use? Thanks for your feedback! :)
Gave this recipe a try (gluten/dairy version) earlier this week; had to increase the cooking time as the middle took a little longer to cook, but they turned out really well. I also added a bit of milk into the batter as I felt it was a bit thick. All changes aside, they were a hit with both my roommate and my boyfriend. And refrigerating them definitely made them more fudgy! :)
No added milk is necessary. :) The batter gets quite thick because of the coconut oil, which starts to harden once added to the rest of the ingredients. The added milk is likely why you had to increase the cooking time. I’m happy you enjoyed them! Thanks for your feedback. :)
I loved them, everyone at the office loved them and even my husband really liked them. Plus I had substituted honey for sugar, coconut oil for butter and, MY GOSH, they were the best ever. Wish I could send a picture. They looked great too. I had the best in San Jose Del Cabo and didn’t think I would ever make anything better. SCORE.
Yay! I’m so happy that they were such a hit. Did you use the same amount of honey? I’d like to try it! Thanks a ton for your feedback. :)
Have you ever used a 9×13 pan and doubled the recipe? Don’t have an 8×8 and need a batch for a bigger group. =) Can’t wait to try it!
I haven’t tried it but I’m thinking it should work! You’ll have to increase the baking time, but not by much. I hope everyone will enjoy them! :)
This recipe was amazing and quick just what i needed. Let also add that i did not have 3/4cup cocoa so i used 1/2 cup or almost have cup 1 pack swiss miss 2 tbsp milk powder and used 2 eggs and 1 cup sugar so as not to make it too sweet or too liquid for the ingredients i had.it came out lovely not too fudgy not too cakey and very delicious it was gone in 60 secs literally.
Wow! I’m so surprised that it worked with all your changes. Good for you for trying! I wouldn’t have even dared. ;) Thanks a bunch for your feedback!
Buckwheat flour is not gluten free, just FYI.
Buckwheat is naturally gluten-free. The only problem is if it’s produced in a non-GF facility and then cross-contamination becomes a problem. (sources: here and here.
Thank you! Just had so many failures with GF recipes – this was perfect. Even hubby gobbled them up (and he’s not GF!) Needed to bake them for longer, but then I’m currently in Kenya at a moderately high altitude. They were just extremely gooey in the middle, but that didn’t put hubby off!
I’m so happy to hear that they came out well for you and your husband enjoyed them despite their extreme gooiness. :) And how cool that you’re in Kenya! It’s a dream of mine to go to the elephant orphanage in Nairobi. :)
Delicious!!! I could NOT find a simple recipe that was tasty and fudgy (everyone seems to assume if you’re gluten free, you’re also vegan, want zucchini and avocado in your brownie, etc.) and this hit the spot! I used a multipurpose GF flour and only had Hersheys natural unsweetened cocoa and it turned out beautifully. Thank you Erin!!
Haha. I’m happy you enjoyed these less healthy gluten-free brownies! :D And awesome to know that they work with a GF mix and regular cocoa powder. Thanks a bunch for your feedback! :)
These are actually the best brownies I have made in my entire life. I used brown rice flour, coconut oil and coconut sugar. They are fudgey and perfectly sweet.
Wow! What a nice comment. Thank you. :) I’m so happy that they came out well for you and that your subs worked out well. Thanks for your feedback!
Hi there! I came across this recipe through Pinterest and I am super excited to try it! I was wondering if you or anyone tried it using honey or liquid stevia as a substitute for sugar. I am curious what I would have to alter, if any, and how it came out.
Hello! I haven’t tried using honey or any liquid sub. You’d definitely need to reduce the amount of liquid but the problem is that fat is the only liquid here so I’m not sure it’d work out. Sorry about that!
I totally agree with you – so many times I try a recipe that’s called “best ever ___” and it is sub-par :/ but I made these last week and they SO exceeded my expectations. They totally deserve the title as best brownies ever, period!
Thanks so much for another awesome comment and the feedback! I’m so, so happy that you enjoyed the cookies and these brownies. :) I felt kind of silly titling these “The Best” so I’m very happy that you agree with me on them deserving that title. :D Thanks again!
These were wonderful!
So happy you liked them! Thanks for the feedback. :)
If you have gluten issues, be careful of Teff. It has not been determined if it is actually gluten free.
Hi, Cheryl! Do you have a reference for that? Everything I’ve read about teff says it’s gluten-free and I can’t find anything to the contrary. If you have a source, I’ll add a note with that information to my post. Thanks. :)
Teff is definitely gluten free since it is botanically related to grass, instead of grain :)
Everything I’ve read says that teff is gluten-free but Cheryl sent me this info where they state that people should avoid teff, buckwheat, quinoa and other gluten-free grains / pseudograins because they cause damage. The problem is that I can’t really find any other sources stating the same. So I guess people can research the issue themselves if they’re concerned. :)
Hi Erin, thank you, thank you, thank you. My mummy has recently had to cut white processed flour & dairy (but not eggs) out if her diet. I can happily make her these with Wholemeal flour and oil. I’m thinking I should get your book! Thank you Sammie http://www.feastingisfun.com
Hi, Sammie! I hope both you and your mom will enjoy these brownies. :) And I hope you’ll love the book if you get it! Thanks so much for your comment. :)
Hi Erin, I have tried many of your recipes, always with great results! Thanks for doing the leg work, and developing these recipes. As a side bar, I just saw in your bio that you have been to Iceland. I am going in July to go horseback riding, do you have any suggestions of what else I should try to see there? Sorry to be asking, but I don’t know of anyone firsthand who has been there. Thank-you in advance!
Hi there! Thanks for your kind comment. :) I’m so jealous that you’re going to Iceland! I’ve been there twice for a few days each time. I was alone (it was a stopover on the way to visit friends in Sweden) and so I went on tours to see the amazing countryside. I did one of Landmannalaugar, one for horseback riding, the Golden Circle tour, Blue Lagoon (which wasn’t really my thing but the drive out there was interesting – it looks like Mars!) What I’ve been dreaming of doing is renting a car and doing the Ring Road. I don’t think there was all that much said on the tours, except for the Golden Circle one, so if you can, I recommend renting a car and driving around yourself. :) Have fun!
Dear Erin
I just wanted to say a big thanks from the UK!
Your recipe is so fabulous :) – so healthy, simple to make and utterly yummy. I am truly so excited – I will be making this for friends from now on as they will never be able to tell that its healthy AND glutenfree.
Your recipe is perfect, but for other readers who may have allergies like myself, I just wanted to share some substitutions that I made – instead of eggs I used 6 Tablespoons of ground flax and instead of cocoa powder (this gives me migraines), I used 1/2 cup of carob powder and carob chips instead of the chocolate chips. The subs worked out fine.
So, once again, THANK YOU for such an amazing recipe – it makes it that much easier to be vegan and glutenfree :)
Hi, Honey! Thanks so much for your thoughtful comment. :) I am totally with you on making this recipe for friends who don’t normally care for healthier treats! Nobody ever has a clue. Thanks for sharing your egg-free version! I’ve been wanting to try a vegan version of this recipe so I may try that. And it’s great to know that carob powder works, too! Thanks again. :)
My first time on your blog and I already love everything. Too bad I missed the give-aways, but I will try to get the book from amazon
Thanks for your comment! I’m so happy that you’re liking everything so far. :) I hope you’ll enjoy the book!
Congratulations again on your beautiful book. I love all of the recipes I have tried so far, but especially the brownies!
Thanks, Nora! And I’m so happy that you’ve liked all the recipes so far. :)
Your book looks gorgeous! It is hard to decide which recipe I would try first but I am think the Blueberry Orange Upside Down Cake sounds amazing!
Breakfast is my favourite meal if the whole day, so breakfast cookies jumped out at me right away, but I could happily eat any of your recipes on a morning!! Can’t wait to try new things:))
I would love to make the lemon curd cupcakes first…and then everything else!! :)
Breakfast cookies! Perfect for busy mummies.
I’d love to try the Lemon Curd Cupcakes first!
I’d love to try the Peach Apricot Oat Bars.
And I have to make the Spelt Peanut Butter Bars again. They were wonderful!
Yum! Can’t wait to make these and love that they are friendly for both me (dairy free) and my brother (gluten free)!! :)
Macadamia nut lime bars. Yum!
Yum, Yum, yummy! I would definitely make No Bake Peanut Butter Coconut chocolate bars. It’s all of my favorite things are rolled into a no bake bar-no brainer, LOL!
Congratulations on your new book! Looks delicious!
Thanks so much, Megan! I hope you’re enjoying the book. :)
That’s an impossible choice, but I would probably make the Walnut Chocolate Chip Skillet Cookie!
So excited about your cookbook! Can’t wait to make the Sugar-Free Breakfast Cookies! Exactly what I need to start my day.
Sugar-free Breakfast Cookies look like a yummy way to begin the day!
Barley Honey Nut Bars
These brownies look delicious! I can’t wait to try them. Thanks!
Completely mouth-watering! Oh my gosh…these brownies can’t look more delicious, fudgy and decadent! <3
I would love to try the Peanut Butter Coconut Chocolate Bars.
i want to try lemon meringue pie
These do look perfect! I can tell they are the best!
The texture on these looks perfect! Isn’t it weird how alternate grains sometimes taste weird when they’re warm, but then are totally delicious once cooled? I experienced that a few times recently and thought I was going nuts! haha
Spelt Peanut Butter and Jelly Crumble Bars sound great. I have just lost 45 lbs and now need to retrain myself in cooking and baking. LOVE your website!
Congratulations on the weight loss! And thanks so much for your comment. :)
Chocolate Chip Cheesecake Brownies. Hands down.
the chocolate chip cheesecake bars sound amazing but so does the ultra-fudgy brownies. Maybe I’ll let the kids decide??
So many yummy things, I would love to make those Cranberry Orange White Chocolate Oatmeal Cookies!
Those brownies look so good and decadent! I have never used teff flour, but will have to search it and make this beautiful recipe! Congratulations on this gorgeous book!
Thank you, Natalia! :) And if you don’t have teff, you could use buckwheat or whole wheat flour. I hope you’ll enjoy them if you try it out!
Cinnamon Bun Cheesecake bars! Cannot wait to get this book into my hot little gf baking hands! Thanks for the chance to win! Congratulations BTW :)
Those would work well for you if you use some GF graham crackers! And thanks so much. :)
Chocolate Chip Cookie Cheesecake Bars! It’s like you’re looking into my soul… :)
Fudgy brownies are basically my favorite dessert in the entire world. These look like they deserve to be labeled the best…I can’t believe they’re gluten free!
Nothing beats a gooey, chocolatey borwnie!
I would love to make cinnamon bun cheesecake bars yummy!!!
Hard to know which one to make first. Since I tested 5 of them for you I will try something different. Lots of good looking recipes.
I would love to win this for a gift for someone.
Thanks again for your help, Charlotte! :)
They look so fudgey and delicious
I can see why you call these the best! Love how rich and fudgy they look!
The Macadamia Lime Bars recipe is the first one I’d make.
So hard to choose! I narrowed it down to three. Walnut Chocolate Chip Skillet Cookie, Peanut Butter Pie and German Apple cake. The cookie sounds intriguing, the pie luscious and the idea of the cake made my mouth water! Guess I need to do some baking. love your stuff and recommend you to anyone who will listen!
I’m happy you found so much to try! Thanks a bunch for your kind comment and for sharing my recipes with others. :)
I’d like to make the cinnamon apple blondies.
Gingerbread blondies sound delicious!
turtle bars!
cinnamon bun cheesecake bars whoaaaa
Hi Erin,
I’ve been following you for while and these brownies look just awesome and chewy and gooey and just yum… Planning on trying them today!!
I’m GF and your new cookbook has got quite a few options, awesome! :D I’d love to make the Buckwheat Kladdkaka, totally intrigued by that! :D Also love the idea of the Quinoa Molten Lava Cakes, yum!!
Hi, Kati! I hope you enjoyed the brownies if you tried them. :) The kladdkaka recipe is the only other recipe I’ll be posting from the book so you’re in luck with that one! The lava cakes are also a great choice. :) Thanks for your comment!
Great, I’m looking forward to that blog post, Erin!! :D
I made the brownies on Friday last week and they were SUPER DELICIOUS, oh my goodness, YUM YUM YUM!!! I made them with buckwheat flour since I haven’t teff on hand, and they turned out so gooey and moist and just delicious. And unlike other GF cakes and sweet things, they didn’t go stale or dry within a day, perfect!! Will be making them again for sure!
Oh, yay! I’m so happy to hear that you enjoyed the brownies! And stale brownies?! That sounds terribly unpleasant. I load my treats so full of fat that that’s just not possible with my recipes. ;) Thanks so much for the feedback – I was thrilled to read your comment!
Congrats on your book – if all the recipes are like this – it’s going to be a winner!
These brownies look SO super fudgey and absolutely amazing. I preordered the book because I’m looking to change up my baking habits and I got it yesterday. It is gorgeous! Truly!
Thank you so much, Samantha! I hope you’ll enjoy the recipes and thanks for ordering. :)
I can tell by just looking at these brownies that you are totally justified with calling them the best! They look perfect and chocolatey and isn’t that all we need from a brownie anyway?
I came up with a 3-way tie: ultra fudgy brownies, peach-apricot oat bars and the raspberry custard pie. I know eventually I’d have to choose, but I’d do that after reading the recipes. :-)
I would love to make the lemon curd cupcakes! Thank you!
I would make the Cinnamon Bun Cheesecake Bars…they sound amazing!
I would like to try the Lemon Meringue Pie :)
The Cranberry Orange White Chocolate Oatmeal Cookies sound great!
I know who’ll appreaciate these gluten free brownies, thanks for sharing ;)
I hope you’ll enjoy them, too! ;)
I’m sure that anything with peanut butter frosting is going to be AMAZING! Can’t wait to try those banana cupcakes!
These look amazing! And in your new cookbook? I’d love to make the cinnamon apple blondies!
Oh yum, what a great prize :)