Gluten Free Brownie Bliss


by: Jesika Rose

Rich, decadent brownies that happen to be completely gluten free! They're my perfect brownie. Crispy top with a moist, silky center. Rich and decadent with the sweet almond flavor coming through and slightly floral notes from the dark chocolate. My friends and family love them (and have been begging me for the recipe!) and I guarantee yours will too! This recipe adapted from The Weather In Cascadia, whose recipe was adapted from Gluten Free Goddess.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 9

1 4 oz 60% cocoa bittersweet chocolate bar (Ghiradelli, etc), roughly chopped

3 tbsp cocoa powder (Hershey's, or any non-Dutch processed)

1 tbsp canola oil (or vegetable)

1/2 cup unsalted butter

2 eggs

3/4 cup packed light brown sugar

2 tsp gluten free vanilla

1/2 cup of almonds, finely ground

1/4 cup brown rice flour

1/2 tsp fine sea salt

1/4 tsp baking soda

Nutrition Facts
Gluten Free Brownie Bliss

Servings Per Recipe: 9

Amount per Serving

Calories: 365

  • Total Fat: 21.9 g
  •     Saturated Fat: 10.8 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 64.4 mg
  • Sodium: 236.5 mg
  • Total Carbs: 38.8 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 30.1 g
  • Protein: 4.4 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Preheat oven to 350?F and grease a 8'' X 8'' pan.

2.  Melt the butter in the microwave. Add in the chopped chocolate and stir until it's melted. Add the cocoa powder and oil and mix to combine.

3.  Beat the eggs in a mixer with a paddle until they are a bit frothy.

4.  Add the sugar and the vanilla and beat until smooth.

5.  Add the butter/chocolate mixture and beat until smooth.

6.  Whisk together the brown rice flour, almond meal, baking soda, and salt in a bowl. Add to the mixer. Scrape down the bowl, then mix until combined.

7.  Pour into the pan and smooth so it is even distributed throughout the pan.

8.  Bake for 10 minutes, then turn. Bake another 10-15, until a toothpick comes out mostly clean (err on the side of moist...overcooked, dry brownies are the opposite of what you want. You want soft, moist brownies)

9.  Cool on a rack until cool to the touch (I know it's difficult to resist the temptation when your whole house will be smelling of chocolate, but if you try to cut them too soon -and I know this from persoanl experience- they will fall apart).

10.  Cut, serve, and enjoy!

Cooks' note:
I did a recipe and a half in the photos (why there's 3 eggs) and cut the brownies pretty small because they were for a party having other desserts. I consider the 9 brownies being about 2" X 2". Also to grind the almonds I use an espresso bean grinder. You can also by store bought almond meal. These save really well in a sealed container for a few days.

related recipes