Gluten Free Chocolate Brownies

January 13, 2013

Oh brownies.

Who can ever resist them?

Well I can’t! Life’s too short to live without eating brownies right? righhhhht….


For New year’s Eve, we usually have a few parties to attend and I always try to make something for each of them!

This time around, I made brownies for everyone!

One of our friends is allergic to Gluten so I searched for a good Gluten-Free brownie recipe and this is the recipe I chose to make.

Boy, were they ever good!

To tell you the truth, I preferred the GF to the full on fatty and delicious gluten full brownies I also made (and I usually NEVER like Gluten-Free over Gluten!)

So moist and flavorful! YUM!

I mean, look at this picture! You can almost feel the gooeyness can you?

Well needless to say, these babies were gone in no time!

So, even if you’re not intolerant or allergic to Gluten, try them out, you will love them!

Alex -xo

Recipe from:

  • Course: Dessert
  • Servings: 16
  • Prep. time: 35 min
  • Cook time: 25 min


  • 1/2 Cup of whole almonds*
  • 1/3 Cup of brown rice flour
  • 1 Cup of good quality 60% Cacao Bittersweet Chocolate Chips
  • 6 Tablespoon of unsalted butter, cut into chunks
  • 1/2 Teaspoon of salt
  • 3/4 Cup of white sugar
  • 1 Teaspoon of vanilla extract
  • 2 large eggs
  • 1 Cup of walnut or pecan pieces (optional)

Cooking instructions:

  1. Preheat the oven to 325 degrees with a rack in the lower third of the oven.
  2. Line an 8x8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
  3. If using whole almonds, add them to a food process with the rice flour and pulse until the nuts are finely ground.If using almond flour, mix it with the rice flour. Set aside.
  4. Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes.
  5. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
  6. Scrape the batter into the prepared pan and spread it evenly.
  7. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean.
  8. Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.
  9. *Substitution: You can use 2/3 cup almond flour in place of the 1/2 cup whole almonds.
  • Kim

    You should also try Kathy Smart’s Double Fudge Brownie recipe made with a whole can of black beans! Nobody knows how healthy they are! Hehehe…

  • Alex – I Adore Food!

    hmmmm! I will! :):)


  • Spicy Spirit

    wow amazing pictures…I’d love to have them as well!

  • Vespa Woolf

    Wow, your photos are so gorgeous they give me a craving for these brownies! I like that you use brown rice flour and almond flour. Thanks1

  • Alex – I Adore Food!

    Thank you! :):)

  • Alex – I Adore Food!

    I hope you get around to try them, they are so good! Thanks Vespa!:)

  • Paula Kelly-Bourque

    I love that these are GF and that you drizzled them with chocolate. They look wonderful.

  • Alex – I Adore Food!

    Thank you Paula! Always making me smile with your great comments :)


  • Ct HaJaR

    I love this websites! A lot of nice recipes. Will definitely try them one day!

  • Alex – I Adore Food!

    thank you :)




  • kpmn

    can you substitute something else for the rice flour? Maybe more almond or some coconut? thanks! they look delicious

  • Alex – I Adore Food!

    Hi there! Rice flour sticks a bit better but you can surely try to only use almond flour for this recipe! Let me know how it turns out! Next time I make, them I will try them with almond flour only to see :) Enjoy! They are a favourite in our household!

  • lhick68

    Is there a substitute for the almond flour because of a tree nut/peanut allergy?

  • Alex – I Adore Food!

    Hi there! That’s a great question since the almond flour give the brownies texture but after a bit of research, here’s what I found!