Gluten Free Brownies

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Try quinoa or other gluten-free flours such as buckwheat or tapioca in these dense brownies.


1/2 cup (1 stick or 125 mL) butter, softened

4 oz. (4 squares) semi sweet or dark chocolate, chopped

1 cup (250 mL) packed brown sugar

2 large eggs

1 tsp. (5 mL) vanilla

1 tsp. (5 mL) instant coffee or espresso, dissolved in 1 tsp. water

1/4 cup (60 mL) cocoa

1/4 cup (60 mL) brown rice flour

1/4 cup (60 mL) millet flour

pinch salt

a handful of chopped nuts and/or chocolate chips or more chopped chocolate (optional)


Preheat the oven to 350°F and spray an 8”x8” baking pan with nonstick spray.
Set the butter and chocolate in a stainless steel or glass bowl set over simmering water and let it melt, stirring occasionally, or melt it in the microwave. Set aside to cool slightly. Stir in the sugar, and if it’s not too hot, the eggs, vanilla and coffee.Add the cocoa, flours and salt, and stir until blended. Stir in some nuts or chocolate chips, if you like. Pour into the pan and bake for 25 minutes, until the edges pull slightly from the pan but the middle is still soft. Set on a wire rack to cool.

Makes 16 brownies.

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