Thursday, February 24, 2011

Gluten Free Brownies

These brownies are right in the middle- not too fudgy, and not to cakey.  They can also be made soy and dairy free with just a few substitutions.   I hope you don't eat them all in one day, like me!  They also freeze great - just cut and place in a freezer bag and pull one out when the cravings hit.

¾ c. butter(use Earthbalance if needed)
5 oz. unsweetened chocolate(Bakers brand baking chocolate is dairy & soy free)
½ c. tapioca
½ c. teff flour
¼ c. millet flour
¼ c. sorghum flour
¾ t. xanthan gum
½ t. baking powder
½ t. salt
4 eggs
2 c. sugar
1 t. vanilla
2 c. chocolate chips(Enjoy Life has dairy/soy free or Guitard or Ghiradelli semi-sweet are dairy free)

In a glass bowl, microwave butter and chocolate together until melted(1 min. increments).  Set aside.  Meanwhile, beat eggs and sugar until frothy, add in vanilla and beat.  Mix in chocolate mixture.  Sift together dry ingredients and then add.  Stir in chocolate chips.  Spread into greased 9x13 pan.  Bake at 375 for 25 min. or until edges are set.

Check out some other great gluten free bar cookies at the gluten free homemaker, thanks Linda for the monthly challenge!


  1. Ummmm.... YUM! Where were these when we were craving some last night????

  2. I like the variety of flours you use in this recipe. The brownies look delicious.