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Gluten-free Chocolate Brownies Recipe

User Rating 4.5 Star Rating (2 Reviews)


If you are allergic to gluten, you can still have delicious brownies with this recipe. Coffee enhances the flavor of the chocolate so do use it if you can.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 cup gluten-free flour blend (recipe link below)
  • 2/3 cup unsweetened cocoa (not Dutch)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/3 cup butter or margarine (melted)
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/3 cup hot water or brewed coffee
  • 1/4 cup chopped walnuts (optional)


Preheat oven to 350 degrees F. Grease 8-inch square nonstick pan. Stir together gluten-free flour blend, cocoa, baking powder, salt, and xanthan gum. Set aside.

In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee. Mix until just blended. Mixture will be somewhat thick. Stir in walnuts, if using. Spread batter in prepared pan with wet spatula.

Bake 20 minutes. Cool brownies before cutting.

Calories 200; Fat 8g; Protein 2g; Carb 34g; Chol 33mg; Sodium 109mg; Fiber 2g

Yield: 12 servings

& Gluten-free Flour Blend Recipe

Recipe Source: Wheat-Free Recipes and Menus by Carol Fenster, Ph.D. (Avery)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 5 out of 5
YUM, Member abjimi

These brownies were easy to whip up, although I used a different but similar all-purpose gluten free flour blend. I baked them in a glass 8x8 pan at 325 for 35 min. They were still uncooked at 20 min, but at 35 they were perfect. We are eating them before they've had a chance to cool completely. Not sure I'll be able to report on how well they hold up the next day....there won't be any left!

10 out of 10 people found this helpful.

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