Rating: 4.5 stars
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For cookie swaps or family get togethers, bake these Gluten-Free Brownies for guests with gluten allergies.

Recipe by MyRecipes March 2011

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Credit: Kate Sears; Styling: Paul Grimes

Recipe Summary

prep:
15 mins
bake:
15 mins
total:
30 mins
Yield:
16 brownies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Mist a 12-cup muffin tin and 4 cups of a 6-cup tin with gluten-free cooking spray.

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  • In a bowl, whisk rice flour, almond meal, baking soda, salt and cinnamon. Place chocolate and butter in a heatproof bowl; set over a pan of simmering water. Let stand until chocolate and butter have melted, stirring often. Remove from heat; whisk in cocoa.

  • In a large bowl, using an electric mixer, beat eggs and sugar on medium speed until smooth. Beat in vanilla. Slowly add chocolate mixture; beat on low for 1 minute. Beat in flour mixture.

  • Fill each muffin cup 2/3 full. Bake until a toothpick stuck into middle of a brownie comes out clean, about 15 minutes. Let cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.

  • Note: Nutritional analysis is per brownie.

Nutrition Facts

203 calories; fat 12g; saturated fat 6g; protein 3g; carbohydrates 21g; fiber 1g; cholesterol 55mg; sodium 112mg.
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