Celiac.com 11/15/2025 - Brownies have been winning dessert plates since the late nineteenth century, when American bakers began folding cocoa and butter into tidy squares that were easier to serve than cake yet more indulgent than cookies. Over time, the “fudgy versus cakey” debate made legends of certain recipes, but one thing never changed: brownies love good add-ins and swirls.
Tahini—stone-ground sesame paste long cherished across the Eastern Mediterranean and Middle East—adds a nutty, gently bitter depth that balances chocolate’s richness, much like halva does with sweetness. In these gluten-free brownies, almond flour builds a tender, truffle-like crumb while ribbons of salty-sweet tahini bring contrast in every bite.
Yields
Makes one 8-inch square pan (abou...

Celiac.com 11/22/2025 - The brownie was born in American kitchens at the turn of the twentieth century, a happy middle ground between cookie and cake that favored dense chew over lofty crumb. Over time, bakers learned that the most memorable versions rely on two things: melted chocolate and just enough flour to hold a glossy, fudgy center. This recipe follows that tradition while embracing naturally gluten-free flours that feel right at home in modern baking.
Here, almond flour lends richness and a tender bite, tapioca flour adds that classic fudgy pull, and espresso amplifies chocolate’s deeper notes—an old pastry trick that turns good cocoa into great chocolate flavor. A final scatter of flaky sea salt sharpens the edges, balancing sweetness with a clean, mineral snap.
Ingredients
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Celiac.com 11/18/2025 - Brownies began charming home bakers in the early twentieth century as a happy accident between cake and cookie—dense, fudgy, and unapologetically chocolate. Over the decades, bakers kept tweaking the formula, discovering that a glossy top and soft center come from melted chocolate, whisked eggs, and just enough flour to hold everything together.
Peanut butter cups arrived later as a candy-counter legend and quickly became a natural partner for chocolate desserts. This recipe brings the two together in a gluten-free format that still feels classic: a certified gluten-free oat-flour batter for gentle chew, bold cocoa and melted chocolate for depth, wide ribbons of warm peanut butter, and a shower of chopped peanut butter cups on top.
Ingredients
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Celiac.com 12/31/2025 - Coconut macaroons and brownies rose to fame along different paths: old-world coconut confections sweetened with egg whites found their way into American bakeries in the late 1800s, while cocoa-rich brownies emerged from Midwestern tearooms in the early 1900s. Over time, both became beloved for their simplicity—macaroons for their toasty, chewy texture, and brownies for their dense, fudgy bite. This recipe marries the two, placing a golden coconut-almond macaroon crown on top of a fudgy almond-flour brownie base.
Designed from the ground up to be gluten-free, these bars keep the spirit of both classics: the brownie layer leans on almond flour and cocoa for richness, while the macaroon layer adds a toasty, slightly crisp finish. The result is a two-tier treat w...