Gluten Free Chocolate Brownies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24 brownies
Preparation Time: 15 minutes

1 cup (2 sticks) salted butter
7 oz extra dark (Panama) chocolate
1/4 cup coconut flour
1/4 cup brown rice flour
1/4 cup tapioca flour/starch
1 teaspoon xanthan gum
5 eggs
3/4 cup brown sugar
3/4 cup granulated sugar (or all brown sugar)
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease a 9×13 inch pan with coconut oil.

Melt chocolate and butter together over very low heat, stirring occasionally until melted and smooth. Remove from heat.

In a small bowl, mix flours and xanthan gum together.

Whisk eggs, sugars, and vanilla extract together. Slowly whisk in the chocolate mixture until well blended.

Using a rubber spatula, stir the flour mixture into the chocolate mixture until well blended and smooth.

Pour batter into prepared pan and bake in preheated oven for 15-20 minutes, or until center is firm. Let cool for a couple minutes then cut and serve.

Recipe submitted by Sarah Shilhavy

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Published on April 9, 2010

(15 votes, average: 4.60 out of 5)

15 Comments

Edward September 28, 2014 at 7:59 pm - Reply

In reference to “Posted By Lisa | 1/13/12 12:05 PM” could you elaborate on the amount of ground chia seeds you might use in relation to the amount of non-wheat flour you use. I really need a solution to making yeast risen bread with Buckwheat or Almond flour or Coconut flour. I have tried using these flours with yeast to make bread and the yeast gas just leaks out leaving the bread un-risen and very dense. I’m sure I need something that replaces the gluten’s sealing effect and ground chia seeds would be very good if I can make it work.

Marguerite February 25, 2014 at 9:17 pm - Reply

Can I use Hershey’s dark cocoa powder for the chocolate?  It’s what I have been using for my “regular” brownies.
thanks!

Jill August 16, 2013 at 1:31 pm - Reply

Hi- it seemed I had trouble knowing if these brownies were done.  I just finished baking them, so I won’t know for sure, but how did you test for doneness on these?

Lynda August 13, 2013 at 7:58 pm - Reply

I have found xanthan gum at Meijer and WalMart in small packets for around 60 cents.

Carin B-H November 30, 2012 at 10:44 pm - Reply

I have the same question since I also 
would like to avoid guar gum or xantam gum and use chia seeds instead.

Ria July 17, 2012 at 7:10 am - Reply

I’m really interested to hear that you can use chia seeds as an alternative to xantham and/or guar gum. I’m hoping somebody might be able to fill me in on the specifics – as in, if it says 1 teaspoon of xantham gum do you just add 1 teaspoon of chia seeds? Or do you mix 1 teaspoon of chia seeds with a bit of water and let it sit for a bit to form a gel?

Any advice greatly appreciated :-)

Lisa January 13, 2012 at 12:05 pm - Reply

I use ground chia seeds instead of xantham/guar gum all the time. Not only does it add a lot of nutrition to the recipe, it is a super binder. I’ve been using chia seeds in GF yeasted English muffins, and hamburger buns, with fantastic results. I think the chia really cuts down on the crumbles associated with GF baking

Angie May 17, 2011 at 12:04 pm - Reply

You can’t even tell that they are gluten free!  They use just the right amount of chocolate, yum! These are the best gluten free brownies I have ever made, thank you so much for sharing your recipe, Sarah!  =)

Sarah July 3, 2010 at 2:52 pm - Reply

Guar gum will work (though it is a bit different then xanthan gum) but be sure to get the one that is labeled GF if you’re GF.

cynthia July 2, 2010 at 11:48 pm - Reply

xanthan gum is very expensive so I substitute guarm gum which is more reasonably priced – it works just great as a binder

Kelly June 2, 2010 at 2:12 pm - Reply

I have read that Glucomannan works as a substitute for Xanthan gum.

Sarah May 24, 2010 at 12:51 am - Reply

For the xanthan gum? I have no clue…never tried it. It would probably work, go ahead and try it. Just keep in mind that xanthan gum is a whole lot more concentrated.

Eva May 23, 2010 at 9:34 pm - Reply

Can you substitute soaked/ground chia seed?

Sarah May 19, 2010 at 12:10 pm - Reply

It’s a type of binder and helps make up for the lost gluten.

Mary May 18, 2010 at 10:30 pm - Reply

What does the xanthan gum do for this recipe? Is it a thickener?

Gluten Free Chocolate Brownies