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  • Scott Adams
    Scott Adams

    Basic Brownies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    For one 9in x 13in pans worth:

    ¾ cup butter or margarine
    ¾ cup cocoa powder
    2 ¼ cup sugar
    4 eggs
    2 teaspoons vanilla
    1 1/3 cup gluten-free flour (used Bette Hagmans mix plus Xanthan Gum)
    1 cup chopped nuts (if desired)
    ½ teaspoon baking powder
    ¼ teaspoon salt

    Preheat oven to 325F Grease (not oil) and lightly cocoa (instead of flour) 9x13 pan. In large sauce pan, melt margarine/butter with cocoa over low heat, stirring constantly (actually, I just put the cocoa and butter in a bowl, stick it in the microwave for a couple of minutes, until the butter is melted. Stir with a fork until its mostly smooth. Remove from heat and cool slightly. Blend in sugar. Beat in eggs, one a time. Stir in remaining ingredients. Spread in prepared pan.

    Bake at 325F and check after 20-25 minutes (I use a stoneware pan and it takes about 10 minutes longer than in a metal pan). I consider them done when whatever is stuck in the middle to check for doneness (toothpick, butter-knife, whatevers handy) comes up a bit moist, but not with a great deal of chocolate adhering to it. Im aiming for a slightly gooey middle and somewhat cake-like edges. Its safe to say that they will not be done before 20 minutes unless your oven really cooks on the hot side.


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    These were just fabulous! I would use a bit less sugar though, perhaps 2 cups. Overall, the taste was delicious, the texture was great, and my family could barely tell the difference! Thanks so much for this recipe!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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