, pub-0550658842654316, DIRECT, f08c47fec0942fa0 Perfect Chocolate Brownies, gluten free - Skinny GF Chef healthy and great tasting gluten free recipes

Perfect Chocolate Brownies, gluten free

Living a healthy organic life isn't just about fruits and vegetables.  Our ancestors made wonderful baked goods that were simple and healthy when eaten in moderation, and gluten free.  Many of the oldest recipes I make from Europe are made with a single flour like this simple but awesome gluten free Brownie.

I buy my rice flour from my local Asian grocery store for only $1.00 a pound.  No starches or binders are needed for these brownies and the result is incredible.
I used grams and weighed my ingredients for this recipe.  I use a small inexpensive scale that works great. See my scale here

Perfect Gluten-Free Chocolate Brownies

Makes 16 brownies, apx 200 calories per serving

  • 85 grams (3 oz) organic unsalted butter
  • 200 grams (7 oz) organic soft brown sugar, like Florida crystals
  • 100 grams (3 oz) gluten free dark chocolate, broken or chopped, like Enjoy Life or Endangered Species
  • 50 grams (2 oz) gluten free rice flour  (I use Asian white) 
  • 30 grams (1 oz) gluten free cocoa powder, like Hersheys
  • 1/4 teaspoon aluminum free baking powder, like Clabber Girl/Rumford
  • 3 large organic eggs, beaten
  • 150 grams (5 oz) nuts, coarsely chopped
  • 2 tablespoons milk, regular, rice, almond or coconut


Preheat oven to 180 C/350 F

Grease and line 9 x 9 inch pan with parchment paper

  1. Add butter, sugar and chocolate to a medium bowl over a pan of simmering water and stir until just melted.   Remove from heat and let cool for a minute. Add milk and whisk well until glossy
  2. Whisk the flour, cocoa powder and baking powder in another bowl until well incorporated. Add the beaten eggs and stir.  
  3. Now slowly add the chocolate mixture to the flour mixture.  Use a spatula to get all of the chocolate from the bowl and gently stir the mixture.  Add nuts and stir.  Don't overmix
  4. Pour into lined pan and bake for 35 minutes or until cooked through but still quite soft in the center.
Remove from oven and cool on a rack.  Cut and enjoy.  Can be kept on the counter for 2-3 days in covered container/tupperware after they are completely cool.  For longer storage keep in the fridge or freeze. 

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