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4.8 from 18 votes

Gluten-Free Brownies

These gluten free brownies, made with chocolate, butter, and tapioca starch, are remarkably easy and fudgy and, in all seriousness, taste like the real deal even though they're flourless. Swear.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 18 to 24 brownies
Calories: 221 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup tapioca starch or tapioca flour
  • 1/4 cup cassava flour (or substitute tapioca starch or flour)
  • 1 pound chocolate* chopped (semisweet or dark up to 85%, depending on desired sweetness)
  • 6 tablespoons (3 oz) unsalted butter plus more for the pan
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup coconut sugar
  • Cocoa powder or confectioners sugar for dusting (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (177°C).
  2. Line a 13-by-9 inch (33-by-22 cm) baking pan with parchment paper or foil, leaving a couple inches overhang on all sides and butter the parchment or foil.
  3. In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour (or tapioca starch or flour).
  4. Place a medium heatproof bowl on top of a pot of simmering water, making sure the bottom of the bowl does not touch the simmering water. Add the chocolate and butter to the bowl and wait patiently while they melt, stirring often, until it's completely smooth. Carefully remove the bowl from atop the simmering pot of water and let the mixture cool slightly.
  5. In a large bowl with a stand or hand mixer on medium speed, beat the eggs, vanilla, and sugar until the mixture thickens and begins to turn a pale shade of tan, 4 to 6 minutes.
  6. Add the flour mixture, switch to a spoon, and stir just until incorporated. Stir in the melted chocolate and butter, mixing until everything is smooth and completely incorporated.
  7. Scrape the batter into the prepared baking pan and bake for about 25 minutes, until the top looks dry, shiny, and cracked. 
  8. Let the brownies cool completely in the pan on a wire rack before cutting them into 2-inch (5-cm) squares. If desired, dust with cocoa powder or gluten-free confectioners' sugar.

Notes

  • You can opt for any type of chocolate in these gluten-free brownies. For sweeter brownies, use semisweet chocolate. For a more intense experience, opt for dark chocolate in the 70 to 85% range, depending on just how dark you fancy things. Or if you’re indecisive, opt for what author Josh Weissman refers to as “a nice balance” and do half dark chocolate and half semisweet chocolate. Those of you embracing a paleo lifestyle (with a slight cheat here and there), you’ll want to pay close attention to the chocolate’s sugar content.

Nutrition Information

Serving 1brownie Calories 221kcal (11%) Carbohydrates 26g (9%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 8g (40%) Monounsaturated Fat 4g Trans Fat 1g Cholesterol 52mg (17%) Sodium 99mg (4%) Fiber 1g (4%) Sugar 19g (38%)

Nutrition Facts

Serving: 18to 24 brownies

Amount Per Serving

Calories 221

% Daily Value*

Serving 1brownie
Calories 221kcal 11%
Carbohydrates 26g 9%
Protein 2g 4%
Fat 14g 22%
Saturated Fat 8g 40%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 52mg 17%
Sodium 99mg 4%
Fiber 1g 4%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.