Gluten-Free Cocoa Brownies

"Found online - posting here to save! Jen Cafferty Gluten-Free Food Examiner Looking for a quick and easy gluten-free brownie recipe? This is perfect for a summer barbeque or a quick afternoon snack."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by mommyluvs2cook photo by mommyluvs2cook
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
12 brownies




  • Preheat oven to 350 degrees and grease an 8×8x2 pan (or a 9 x 12 pan if doubling recipe) or 12 muffin tins. (You can line the pan with parchment paper so that you can easily lift out the brownies and slice them when they are done.).
  • Melt butter in a sauce pan or in a 1 quart container in the microwave. Remove from heat. Add cocoa until blended, then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt & xanthan gum – do not overmix.
  • Bake 25-30 minutes (less if using muffin tins).
  • Cool and serve.

Questions & Replies

  1. Hi, it may sound silly, but what purpose does the Xanthan Gum have? I always thought it was for thickening sauces. Why would it be needed in a brownie batter?
  2. I cannot find the recipe for the frosting for the gluten-free brownies. Could you send me that?


  1. My father-in-law is gluten intolerant, so I bake for him a lot! These are delicious! I use this frosting recipe, yum!!
  2. These brownies are absolutely delicious!! I used Bob's Red Mill Gluten Free flour. I would double next time and use less sugar (can a sugar substitute be used -like agave or stevia?). Also I did not use the xanthan gum. I also used Hershey's regular and dark chocolate cocoa powder. Will definitely make these again!!
  3. These brownies are fantastic! For flour, I double the recipe, and use 2/3 flour (such as white rice flour) and 1/3 starch (such as corn starch or tapioca starch). Then I take the 1 cup of butter measurement (I doubled it, remember), and convert it to oz, then convert that to lard and water. Butter is 80% fat and 20% water, but lard is 100% fat. So since 1 cup of butter is 8 oz, that means 6.4 oz (80% of 8 oz) needs to be lard and 1.6 oz (20%) needs to be water. They turn out amazing with lard. Try it, you won't regret it! They'll be dairy free, to boot!
  4. These are amazingly fudgy brownies - and impossible to tell that they are gluten-free! I used my own gum-free flour blend and skipped the xanthan gum. Still came out wonderful. I frosted them with Creamy Brownie Frosting #43891 from and it was the perfect pairing.
  5. Wow... these are absolutely delicious! I used Bob's Red Mill Gluten Free baking flour and added mini chocolate chips and they turned out perfectly. Super quick & easy one-bowl recipe with simple ingredients. I will definitely make these again and share the recipe with my friends. Thank you!


  1. I did not use xanthan gum, they turned out perfect anyway :)


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