Gluten free Brownies Made with Decadent Dark Chocolate Flavor

Want gluten free brownies that have that rich, dark chocolate flavor? These moist, cake-like gluten free brownies are not overly sweet. I used fructose sugar (which I’m told is always derived from corn these days). But if you are not corn-free, I think it is a good replacement for standard refined sugar. I used Baker’s brand chocolate in this recipe for gluten free brownies but there are several casein-free brands out there. Check out Elite (which is a Kosher product that is also soy-free), Enjoy Life (GF, CF, MF, soy and Nut free), and Tropical Source (which is also found at Whole Foods and is vegan too). This dark chocolate gluten free brownie recipe takes under an hour to prepare. It probably takes even less to polish off because they are so delicious. This recipe is only gluten-free as listed but can be modified to be dairy and corn-free as well with a few suggested substitutions.

Ingredients for Dark Chocolate Gluten free Brownies:

gluten free brownies made with a rich dark chocolate flavor.
dark chocolate gluten free brownies

2 oz. dark unsweetened chocolate (choose your brand based on your avoidance needs)
1/2 cup butter (or try spectrum palm oil if you are casein-free)
2 eggs
1 cup fructose sugar* (or try evaporated cane juice if you are corn-free)
1/2 tsp. vanilla (if you are corn-free get a special brand, or use vanilla straight from the bean, or make your own!)
1/2 cup Arrowhead Mills Pancake and Baking Mix (*This is NOT corn-free) If you need to avoid corn, try Pamela’s Baking and Pancake mix, and if you need to avoid both casein and corn try Bob’s Red Mill All Purpose flour mix)
Optional: 1/2 cup Enjoy Life chocolate chips

Directions for Dark Chocolate Gluten free Brownies:

Melt chocolate and butter in the top of a double boiler of simmering water. Stir as it melts. In a large bowl, mix the sugar, eggs and vanilla, beat well. Add flour, stir, add chocolate and butter mixture. Mix well, stir in (optional) chocolate chips. Pour the gluten free brownies batter into heavily buttered 8 x 8 x 2 inch baking pan. Bake at 350 for 20-25 minutes. Let your gluten free brownies cool before slicing. Enjoy!

For those WITHOUT Corn Allergies but wanting to avoid refined sugar:

Fructose sugar is sweeter than refined sugar. You can substitute it 1 for 1 with regular sugar, or you can increase the amount of cane sugar. Feel free to use regular sugar if that’s what you use at your house.

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