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    Scott Adams
    Scott Adams

    By 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

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    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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    Guest Stephanie

    Guest Stephanie

    Posted

    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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    Guest Mariah

    LOVED them!! They were delicious.

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    Guest Jessica

    Guest Jessica

    Posted

    I used 2 cups of sugar and loved these brownies! So very close to the real thing!!

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  • About Me

    Scott Adams
    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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