These gluten free brownies are everything a brownie should be – moist, chewy and chocolatey.
As I mentioned the other day our gluten free journey continues. This time with my husband. The good news is, it is helping. He has done so well with his new way of eating (and lost about 10 pounds as a bonus) that I decided to make him a treat this weekend.
You see, one of the downsides of being married to a food blogger is even when you can’t eat the stuff she still keeps making it – for the blog! So this last week he has had to watch me make cookies, cinnamon rolls, yeast rolls and a few other yummy things that he hasn’t been able to eat. Torture. But don’t worry, I am not eating all of it myself either. My neighbors have had a lot of deliveries the past week!!
I am so proud of my husband for his self control. So to reward him I decided to make him a treat this weekend of gluten free brownies.
Now I have to tell you, these gluten free brownies were pretty darn good. In fact, I think if I hadn’t told my husband they were gluten free, he wouldn’t have known. I like my brownies moist and chewy, not too cake like and that’s exactly what these brownies were. Who needs store bought brownie mixes when you can make delicious ones just as quickly and easily from scratch. If you’ve ever bought gluten free mixes you know how expensive they are!
The only bad thing about this recipe is that it only makes a 8 x 8 but if you want more just double it and use a 9 x 13 pan.
I can honestly say these are THE BEST gluten free brownies I have had or made.
For this recipe I used a combination of semi sweet and milk chocolate chips which I really liked. I melted combined sugar, butter and a little cream and melted that on the stove top Cook this over medium heat until it boils and then add in your chocolate chips until they are melted. It may look like your chocolate is seizing up but trust me it will be o.k.
Add in your eggs and vanilla and keep stirring. Then add in the flour, baking soda and salt and stir until smooth. Pour that into your greased 8 x 8 pan. I used my favorite gluten free flour mix that pretty much never fails me!
Then just bake at 325 for about 25 minutes or until a tooth pick comes out clean. Don’t overbake.
Just so my husband wouldn’t be tempted to eat them all at once I cut them into squares and then wrapped them up individually in plastic wrap and froze them. So when he wants to reward himself for being a good boy he can grab one out of the freezer and indulge!
For other gluten free goodness try:
Gluten Free Chocolate Chip Cookies – Gluten Free Biscuits –Gluten Free Banana Bread
- 1/2 C granulated sugar
- 2 Tbsp butter
- 2 Tbsp whipping cream or half & half
- 1 C semi sweet chocolate chips
- 1 C milk chocolate Chips
- 2 eggs
- 1 tsp vanilla extract
- 2/3 C gluten free flour mix
- 1/4 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 325 degrees
- Grease an 8 x 8 pan
- In a saucepan combine sugar, butter and cream.
- Cook over medium heat until it comes to a boil.
- Remove from heat and stir in chocolate chips and stir until melted.
- Add in eggs and vanilla.
- Add in flour, baking soda and salt.
- Stir until mixture is smooth.
- Pour into greased pan.
- Bake for 25 minutes or until a toothpick comes out clean. Do not overbake.
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gluten-free or not, those are some fabulous looking brownies! your hubby is lucky to have you Leigh Anne
Thanks Cheryl! He loved them and so did I!
My husband will love these. Hes gone Gluten-free and feels better. Thanks!
It is amazing what a difference it can make, isn’t it!?
These look amazing! Sharing on fb today!!
Thanks so much for sharing them Amy!
These are GLUTEN-FREE??? I must make them!!!
Amazingly yes!!
I will make these tomorrow. I made a different treat for the kids today, gf chewy coconut blondes, they loved them… Brownies are always good for breakfast, especially with a tall cold glass of coconut milk and some bacon on the side.. HEALTHY I tell ya!
Lisa, Brownies are good anytime!!!
Thank you for the awesome recipe. I live in the Willamette Valley and make special trips to Bob’s Red Mill. Love your flour mix. Thank you for sharing.
It’s a fun place isn’t it! Love to have lunch there too.
I’ve gone gluten free and also dropped 10 lbs pretty easily. I’m trying to convince my husband he should do the same, but he isn’t convinced (yet wants to loose 20 lbs… men!). Can’t wait to try these, maybe I’ll make them for him and then tell him they are gluten free and that I’ll keep making them if he goes gluten free!
My husband is at 15 lbs.!!
This sounds great! Thank you for posting it. My son is GF 🙂
Hello! I am looking forward to trying these out- they look delicious. I have been on a gluten-free diet for many years and the options out there just keep getting better and better!
Love this but I will have to wait to try them because I’m off dairy for breastfeeding my daughter right now 🙁
Thanks for linking up to Tip Me Tuesday linky party this week Leigh Anne. {knuckle bumps} Did you know that I can “lend” your blog posts my Google page rank for better search engine traffic? {fabulous} If you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room, you’ll be in business! {wink} ~ Laurie {a.k.a. the Tip Junkie}
http://www.tipjunkie.com/post/how-to-add-a-craft-room-project-on-tip-junkie/
Those look so good. My daughter is going to be so excited!
Dear Leigh Anne, These brownies look so fudgy and delicious. These just look irresistible. Stopping by from The Pin Junkie. Blessings, Catherine
These look wonderful! How long do I bake them if I double the recipe?
Corina, I am not sure. It would depend on the size of the pan you were using. I would just start with the time in the recipe and then watch it from there.
Oh my God! Seriously the best brownies ever! Even better than the gluten-ful versions! Thank you, thank you, thank you!!
Andrea, So glad you loved them!
I made a double batch of these today–they didn’t turn out the way yours did, they were definitely more cakey than brownies generally are but they were still delicious! I followed the recipe exactly so not sure what happened, but they still taste wonderful, especially warmed up with some ice cream 🙂
Audrey, What altitude are you at? SOmetimes that can make a difference. I am at sea level.
Could you substitute a dairy free milk in this? These look wonderful!
YOu could use soy or almond milk.
I just wanted you to know that I made these for my husband who is a celiac! I added pure cocoa nibs at the end because he loves them, and only used bittersweet chocolate because it’s his fav, and bam….he’s laying passed out on the couch with chocolate around his mouth! Lol thanks so much! They came out sooo well!
Love it!!!
My BIL is stationed in Afghanistan, do you think they would hold up to the trip?
Lisa, Honestly I don’t know. I am not sure how the gluten free flours hold up for travel, sorry.
Do you know if these would work with flax egg substitute? My husband is allergic to eggs and I’m celiac. Would love something we can both eat. Thanks!
Madison, I haven’t tried it but would love to know how it works if you do.
Hi Leigh,
Let me tell you how amazing these brownies were!!!! My girlfriend is gluten free so I just looked for a recipe on Pinterest and you’re was the best and easiest to put together. We just made them and I can honestly say those are the best brownies I have ever had!!! Thank you for sharing!!!
Thank you thanks you!
I would like to make these brownies as a base for a cheesecake, any suggestions?
Karen, Sounds delicious.
Was the preheat for a convection oven? or a conventional? Just pulled a batch out at 25 minutes, and they are still liquid in the center (conventional).
I used a conventional oven. I’m wondering what altitude you are at?
I’m in Texas and have to bake mine a good amount longer too.
As a baker I have never found a regular homemade brownie recipe that measured up to my expectations for my dream brownie. Fortunately, after a recent celiac diagnosis I have finally found it in these gluten free brownies. I freeze whatever I don’t immediately stuff my face with and pull out one whenever I need a brownie fix. Thanks for the recipe!
Melanie, love hearing that!!
I love these brownies! The flavor is amazing. You certainly can’t tell they’re gluten free. My only complaint is the brownies were a bit crumbly. Does anyone have any suggestions for how to make them stick together better?
Thanks for the recipe, I just made these and they are still baking. I doubled the recipe and used a 13×9 pan. I’ve had them in now for 45 minutes and are still coming out runny when tested with toothpick. Just wanted to comment to let people know to definitely increase baking time if doubling. Maybe this is just a known thing when doubling recipes but I didn’t know to do that.
Lydia, Thanks for the info. I have never doubled this recipe and sometimes doubling recipes just doesn’t work or needs to be adjusted. Sounds like this is one of them.