Gluten Free Brownie Recipe

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February 21, 2014

A few years ago, after over a year of stomach problems and illnesses, my daughter was diagnosed as gluten intolerant. Gluten is defined as: a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough.  Her gluten intolerance started a whole new cycled in our life that required many changes to what we buy and what we eat. Gluten is present in just about everything including bread, pasta, cookies, snacks, crackers and brownies.

When I went to the grocery store, I found myself carefully examining the food labels for hidden sources of gluten. My trip to the grocery store started taking longer and longer each week and I struggled to find things that she could eat … and would eat since many gluten-free foods don’t taste anywhere near as good as traditional foods.

Thankfully, this gluten-free brownie recipe is one of our favorites. While it doesn’t taste exactly like traditional brownies, it’s an absolutely amazing treat that even my husband enjoys. I love knowing exactly what goes into the food we eat and this gluten-free brownie recipe is delicious and healthy.

Gluten Free Brownie Recipe


  • 1/2 cup all purpose gluten-free flour blend (I use Bob’s Red Mill.)
  • 1/2 cup Fair Trade unsweetened cocoa
  • 1/4 tsp baking powder
  • 3/4 cup organic Turbinado sugar (You can substitute white sugar if you cannot find this.)
  • 1/2 cup melted organic butter
  • 2 eggs
  • 1 tsp mint extract (or vanilla if you’d rather)


  • Preheat oven to 325F for glass pan.
  • Mix the dry ingredients in a small bowl.
  • Mix the wet ingredients in a large bowl.
  • Add the dry ingredients to the wet ingredients and stir well.
  • Spread in an 8×8 glass pan that has been sprayed with extra virgin olive oil.
  • Bake 25-30 minutes or until toothpick inserted in the center comes out clean.
  • Let cool completely and cut into squares.

Have you ever tried a gluten-free brownie recipe?

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