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 with contrast in every bite—soft and fudgy below, caramelized and coconutty above.

Equipment

• 8-inch (20 cm) square metal pan
• Parchment paper
• Two mixing bowls
• Whisk and spatula

Ingredients

Fudgy Almond-Flour Brownie Base

• ½ cup (115 g) unsalted butter, melted and slightly cooled (or melted coconut oil for dairy-free)
• ¾ cup (150 g) coconut sugar (or light brown sugar)
• ¼ cup (85 g) maple syrup or honey
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ½ cup (48 g) unsweetened cocoa powder
• ¾ cup (72 g) fine almond flour
• ¼ tsp fine sea salt
• ¼ tsp gluten-free baking powder
• ½ cup (85 g) chocolate chips (certified gluten-free), optional

Toasty Coconut-Almond Macaroon Topping

• 2 large egg whites
• ⅓ cup (65 g) granulated sugar
• ⅛ tsp fine sea salt (a generous pinch)
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 1½ cups (120 g) unsweetened shredded coconut
• ¼ cup (24 g) almond flour

Directions

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.
2. Make the brownie base: In a bowl, whisk the melted butter, coconut sugar, and maple syrup until glossy. Whisk in the eggs one at a time, then the vanilla. Sift in the cocoa powder, then add almond flour, salt, and baking powder. Stir just until smooth; fold in chocolate chips if using. Spread evenly in the prepared pan.
3. Par-bake the brownie layer for 12 minutes. While it bakes, prepare the macaroon topping.
4. Make the topping: In a clean bowl, whisk the egg whites with the sugar and salt until frothy and slightly thick, about 30–60 seconds by hand. Stir in vanilla and almond extract. Fold in the shredded coconut and almond flour until evenly moistened and clumpy.
5. Remove the pan from the oven. Dollop the macaroon mixture over the soft brownie layer, then gently spread to the edges without pressing down too firmly. Use a fork to lightly “ruffle” the surface for extra toasty peaks.
6. Return to the oven and bake 18–22 minutes more, until the macaroon top is golden in spots and feels dry to the touch, and a toothpick inserted through the topping and into the brownie comes out with a few moist crumbs (not wet batter).
7. Cool in the pan on a rack for at least 1 hour, then lift out using the parchment. For the cleanest slices, chill ½ hour before cutting into 16 squares.

Tips and Swaps

• Dairy-free: Use coconut oil instead of butter and confirm chocolate chips are dairy-free.
• Extra fudgy: Reduce baking time by 2 minutes in the second bake and chill fully before slicing.
• Less sweet: Swap ¼ cup sugar in the topping for ¼ cup unsweetened coconut flakes.
• Nut-forward aroma: Lightly toast ½ cup of the shredded coconut before mixing into the topping.

Serving and Storage

• Serve at room temperature for a soft, fudgy base and crisp topping, or slightly chilled for cleaner edges.
• Store airtight at room temperature up to 2 days, or refrigerate up to 5 days. Freeze individually wrapped squares up to 2 months; thaw at room temperature.

Conclusion

These Coconut Macaroon-Top Brownies bring together two dessert traditions in a way that feels both nostalgic and fresh. The almond-flour brownie base provides deep cocoa richness, while the coconut-almond crown toasts to a fragrant, crackly finish—no gluten needed. Whether you bake them for a potluck or a cozy night in, this two-layer bar proves that gluten-free desserts can be both simple and unforgettable.

Celiac.com 12/13/2025 - Long before brownies were baked in home ovens, cacao was whisked into foaming, spiced drinks across Mesoamerica. Ancient makers blended ground cacao with water and chili to create a ceremonial beverage; centuries later, cinnamon arrived by global trade and joined the cup. These brownies borrow that lineage, translating the warmth of Mexican-style hot chocolate into a fudgy, gluten-free square.

Here, orange zest brightens the cocoa, cinnamon adds perfume, and a gentle flicker of chili rounds out the sweetness. Almond flour and a touch of starch deliver a dense, truffle-like crumb without wheat, while brown sugar and melted chocolate keep everything luxuriously moist. They are decadent enough for a celebration and sturdy enough to tuck into a lunchbox.

Ingredients

(All ingredients should be labeled gluten-free to avoid cross-contact.)

• ½ cup (113 g) unsalted butter, plus extra for pan
• ½ cup (85 g) dark chocolate chips or chopped dark chocolate (60–70%)
• ¾ cup (150 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 tbsp finely grated orange zest (from 1 large orange)
• ⅔ cup (64 g) fine almond flour
• ¼ cup (24 g) natural cocoa powder
• 2 tbsp (16 g) tapioca starch or cornstarch
• ½ tsp ground cinnamon
• ¼ tsp fine sea salt
• ⅛ tsp ground cayenne or ancho chili powder (adjust to taste)
• Optional: ¼ tsp espresso powder for deeper chocolate flavor
• Optional topping: ¼ cup (30 g) chopped toasted almonds or cacao nibs

Equipment

• 8-inch (20 cm) square baking pan
• Parchment paper
• Heatproof bowl and small saucepan (for a gentle water bath) or microwave-safe bowl
• Whisk and silicone spatula

Instructions

1. Heat oven to 350°F (175°C). Grease the pan, line with parchment leaving overhang, and lightly grease the paper.
2. In a heatproof bowl, melt the butter and dark chocolate together over barely simmering water (or in short microwave bursts), stirring until smooth. Cool &frac05; minutes.
3. Whisk in the brown sugar until glossy and thick. Add eggs one at a time, whisking well after each, then mix in vanilla and orange zest.
4. In a separate bowl, whisk almond flour, cocoa powder, tapioca starch, cinnamon, salt, chili powder, and espresso powder if using.
5. Fold the dry mixture into the chocolate base until just combined. The batter will be thick and shiny. Spread evenly into the prepared pan. Sprinkle almonds or cacao nibs on top if using.
6. Bake &frac22; to 24 minutes, until the edges are set and a toothpick inserted ½ inch from the edge comes out with a few moist crumbs (the center should still look slightly soft).
7. Cool in the pan on a rack at least 45 minutes, then lift out with the parchment and slice into 9 or 12 squares.

Tips for Success

• Heat level: For a gentle warmth, use ⅛ tsp cayenne. For more tingle, increase to ¼ tsp or blend half cayenne with half ancho for smokiness.
• Texture: For extra fudgy brownies, remove from the oven when the center still wobbles slightly and chill the pan for ½ hour after cooling.
• Dairy-free option: Replace butter with coconut oil and use dairy-free chocolate labeled gluten-free.
• Orange boost: Add ½ tsp orange extract or 1 tbsp fresh orange juice (reduce bake time by 1–2 minutes).
• Cross-contact: Use dedicated gluten-free tools (whisk, spatula, pan liners) and keep toppings away from shared bins.

Serving and Storage

• Serve slightly warm with a pinch of flaky salt and a curl of orange zest.
• Store airtight at room temperature up to 3 days, or refrigerate up to 5 days. Freeze well-wrapped for up to 2 months; thaw overnight in the refrigerator.

Why This Works for Gluten-Free Baking

Almond flour contributes natural fat and protein for tenderness, while a small amount of starch gives structure and a clean edge. Cocoa powder intensifies chocolate flavor without drying the crumb, and brown sugar retains moisture. Cinnamon and chili echo the heritage of spiced cacao, and orange zest lifts the richness so each bite tastes balanced rather than heavy.

Conclusion

These chili-orange brownies celebrate the old-world ritual of spiced chocolate in a modern, gluten-free form. Fudgy at the center, crackly on top, and perfumed with cinnamon and citrus, they offer a gentle glow of heat that lingers as the chocolate fades. Bake a pan for gatherings, gifts, or quiet evenings—each square is a small history lesson you can savor.

Celiac.com 12/06/2025 - Black bean brownies rose from the home-baking world in the early 2000s, when inventive cooks began swapping flour for puréed beans to create naturally gluten-free, ultra-fudgy desserts. What started as a quiet, experimental trend has become a beloved staple—proof that clever pantry swaps can deliver both indulgence and nutrition.

This version leans into pure silkiness: deeply chocolatey brownies made flourless with black beans and cocoa, sweetened with maple, and finished with a glossy truffle-style glaze. The result is rich enough for a dinner party, simple enough for weeknights, and entirely gluten-free without specialty flours.

Why This Works for Gluten-Free Baking

• No flour required: Puréed beans provide structure without any gluten.
• Moist and fudgy: Cocoa, eggs, and a touch of oil keep the crumb dense and truffle-like.
• Clean ingredient list: Naturally gluten-free pantry basics; no mixes or gums needed.

Yield and Time

Makes one 8-inch pan (9–12 pieces) · Prep: 15 minutes · Bake: 22–28 minutes · Cool: 45 minutes

Ingredients

Brownies

• 1 can (15 ounces) black beans, drained and rinsed very well
• 3 large eggs, room temperature
• ½ cup pure maple syrup (or honey)
• ¼ cup neutral oil (avocado, light olive, or melted coconut)
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ½ teaspoon fine sea salt
• ½ teaspoon baking powder (gluten-free)
• ¼ teaspoon baking soda
• ½ cup dark chocolate chips or chopped dark chocolate (certified gluten-free)
• Optional boosters: 1 teaspoon instant espresso powder, or ½ teaspoon orange zest, or a pinch (⅛ teaspoon) ground cinnamon or chili

Truffle Glaze

• ½ cup dark chocolate chips or chopped dark chocolate (60–70% cacao)
• ¼ cup full-fat canned coconut milk (well-stirred)
• Pinch fine sea salt
• Optional: 1 teaspoon maple syrup for extra sheen

Instructions

1. Prep the pan: Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
2. Blend the batter: In a food processor or high-speed blender, combine black beans, eggs, maple syrup, oil, cocoa, vanilla, salt, baking powder, and baking soda. Blend until completely smooth, scraping down sides once or twice. The batter should be silky and pourable. Pulse in espresso powder, zest, or spices if using.
3. Add chocolate: Stir in the ½ cup chocolate chips/chunks by hand.
4. Bake: Pour into the pan and smooth the top. Bake 22–28 minutes, until the edges are set and the center looks just slightly soft and glossy; a toothpick should emerge with a few moist crumbs. Do not overbake—carryover heat will finish the set.
5. Cool: Place pan on a rack and cool at least 30–45 minutes before glazing.
6. Make the truffle glaze: In a small saucepan over low heat (or microwave in short bursts), warm coconut milk until steaming, not boiling. Remove from heat and add the ½ cup chocolate, salt, and maple syrup if using. Let sit 1 minute, then whisk until glossy and smooth.
7. Glaze and set: Pour glaze over the cooled brownies and tilt the pan to coat evenly. Let set at room temperature 20–30 minutes (or chill 10–15 minutes) until softly firm.
8. Slice: Lift brownies out with the parchment and slice with a warm, clean knife for tidy edges.

Flavor Variations

• Mocha Truffle: Add 1 teaspoon espresso powder to the batter and ½ teaspoon to the glaze.
• Orange–Dark Chocolate: Add ½ teaspoon fine orange zest to the batter; top with a few fine threads of zest before the glaze sets.
• Spiced Heat: Add ⅛ teaspoon ground cinnamon and a pinch of cayenne to the batter.
• Salted Crunch: Sprinkle ¼ cup toasted chopped almonds or hazelnuts over the glaze and finish with a few flakes of sea salt.

Tips for Best Texture

• Rinse the beans thoroughly to avoid any savory notes.
• Blend until utterly smooth; grainy batter yields cakier brownies.
• Err on the side of underbaking slightly for a truffle-like center.
• Use certified gluten-free chocolate and baking powder to avoid cross-contact.

Storage

Store covered at room temperature up to 2 days, or refrigerate up to 5 days. For longer storage, freeze tightly wrapped slices up to 2 months; thaw in the refrigerator. The glaze keeps its shine best when chilled and brought to room temperature before serving.

Serving Ideas

Serve small squares with fresh raspberries, a dusting of cocoa, or a dollop of whipped coconut cream. For a plated dessert, drizzle with warmed raspberry purée or espresso caramel.

Conclusion

These Black Bean Truffle Brownies honor the spirit of the original flourless trend while elevating it with a glossy, decadent glaze. They are rich, tender, and deeply chocolatey—proof that gluten-free baking can be both simple and spectacular. Keep this recipe in your back pocket for celebrations, weeknight cravings, and every time you want a luxurious dessert that happens to be naturally flourless.

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

• 4 oz dark chocolate (60–70%), chopped
• ½ cup unsalted butter (or coconut oil)
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 2 large eggs + 1 egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup unsweetened cocoa powder
• 1 cup fine almond flour
• ¼ cup tapioca flour
• ½ teaspoon fine sea salt
• 1 tablespoon instant espresso powder or 2 tablespoons very strong brewed espresso (cooled)
• ½ cup dark chocolate chunks or chips (optional)
• Flaky sea salt, for finishing

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.
2. In a heatproof bowl set over gently simmering water, melt the chopped dark chocolate with the butter, stirring until smooth. Remove from heat and let cool for 3–4 minutes.
3. Whisk in the brown sugar and granulated sugar until glossy. Add the eggs and extra yolk one at a time, whisking well after each addition, then stir in the vanilla and espresso (powder or brewed). The mixture should look thick and shiny.
4. Sift the cocoa powder over the bowl, then add almond flour, tapioca flour, and fine sea salt. Switch to a spatula and fold just until no dry spots remain. If using, fold in the chocolate chunks.
5. Scrape the batter into the prepared pan and smooth the top. Sprinkle a generous pinch of flaky sea salt over the surface.
6. Bake for 22–28 minutes, until the edges are set and a toothpick inserted near the center emerges with moist, fudgy crumbs (not wet batter). For ultra-fudgy centers, err on the earlier side.
7. Cool in the pan on a rack for at least 45 minutes. Use the parchment overhang to lift out, then chill for 20 minutes for the cleanest slices. Cut into squares.

Baker’s Notes

• Texture control: A shorter bake gives a gooier bite; a few extra minutes yields a slightly firmer chew.
• Espresso options: Instant espresso powder dissolves directly in the batter; brewed espresso adds subtle moisture—reduce by 1 teaspoon if your batter seems thin.
• Dairy-free: Swap butter for coconut oil and ensure chocolate is dairy-free.
• Shiny tops: Beat the sugars into the warm chocolate-butter mix and whisk the eggs vigorously to help create that classic crackly top.

Serving and Storage

Serve at room temperature or slightly warmed, with a spoonful of whipped cream or a scoop of vanilla ice cream. Store airtight at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap tightly and freeze for up to 1 month.

Conclusion

These Espresso Sea-Salt Brownies honor the brownie’s American roots while showcasing the strengths of gluten-free baking. Almond flour builds richness, tapioca flour delivers fudgy chew, espresso deepens chocolate’s complexity, and flaky sea salt keeps every bite balanced. The result is a pan of brownies that feels classic and modern at once—an easy favorite for weeknights, gatherings, and every chocolate craving in between.

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

• 4 oz dark chocolate (60–70%), chopped
• ½ cup unsalted butter (or refined coconut oil)
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup unsweetened cocoa powder
• ⅔ cup certified gluten-free oat flour
• ¼ teaspoon fine salt
• ⅓ cup creamy peanut butter, warmed until pourable
• ½ cup chopped gluten-free peanut butter cups (plus extra for topping, optional)
• Flaky sea salt, for finishing (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.
2. Set a heatproof bowl over a pot of gently simmering water. Melt the chopped chocolate with the butter, stirring until smooth. Remove from heat and cool for 3–4 minutes.
3. Whisk in the brown sugar and granulated sugar until glossy. Add the eggs one at a time, whisking well after each, then stir in the vanilla.
4. Sift the cocoa over the bowl. Add the oat flour and salt. Switch to a spatula and fold just until no dry spots remain.
5. Fold in the chopped peanut butter cups. Scrape the batter into the prepared pan and smooth the top.
6. Warm the peanut butter until fluid (10–15 seconds in the microwave works). Dollop it over the batter in 5–6 spoonfuls, then drag a knife or skewer through to create wide swirls without overmixing.
7. Bake for 22–28 minutes, until the edges are set and the center tests with a toothpick that comes out with moist, fudgy crumbs (not wet batter). If desired, scatter a few extra chopped peanut butter cups on top during the last 3 minutes of baking to set them lightly.
8. Cool in the pan on a rack for at least 45 minutes. Lift out with the parchment and, for the cleanest slices, chill for 20 minutes before cutting. Finish with a pinch of flaky sea salt, if using.

Baker’s Notes

• Oat flour: Use certified gluten-free oat flour to avoid cross-contact. If grinding your own, blitz certified gluten-free rolled oats into a fine powder and measure after grinding.
• Texture control: For extra fudgy brownies, pull on the earlier side of the time range; for a chewier edge, add 2–3 minutes.
• Dairy-free option: Use coconut oil in place of butter and check that your chocolate and peanut butter cups are dairy-free and gluten-free.
• Shiny tops: Whisk the sugars into the warm chocolate mixture and beat in the eggs vigorously to encourage that crackly crust.

Serving and Storage

Serve at room temperature, slightly warm, or chilled (the swirl tastes like fudge straight from the fridge). Store airtight at room temperature up to 2 days or refrigerate up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month.

Conclusion

These Peanut Butter Cup Swirl Brownies celebrate everything people love about the classic bar—deep chocolate flavor, fudgy center, and a shiny top—while the gluten-free oat flour adds gentle chew and a wholesome note. The peanut butter ribbons and candy-cup crunch bring playful contrast in every bite. It is a bake-sale favorite that happens to be gluten-free, and a weeknight indulgence that tastes like a celebration.

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 (about 12 rich squares)

Ingredients

Brownie Base

• 1 ¼ cups fine almond flour (lightly packed)
• ½ cup unsweetened cocoa powder
• ⅔ cup granulated sugar
• ¼ cup light brown sugar, packed
• ½ teaspoon fine sea salt
• ¼ teaspoon gluten-free baking powder
• 2 large eggs + 1 large yolk, at room temperature
• ½ cup unsalted butter, melted and slightly cooled (or neutral oil for dairy-free)
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder (optional, boosts chocolate)
• ½ cup dark chocolate chips or chunks (use certified gluten-free)

Tahini Swirl

• ⅓ cup well-stirred tahini
• 2 tablespoons maple syrup or honey
• 1 tablespoon hot water, as needed for drizzling consistency
• Pinch of fine sea salt
• 1 teaspoon toasted sesame seeds, for topping (optional)

Instructions

1. Prep. Heat the oven to 350°F. Line an 8-inch square pan with parchment so it overhangs two sides for easy lifting. Lightly grease the parchment.
2. Mix the tahini swirl. In a small bowl, whisk tahini, maple syrup (or honey), pinch of salt, and just enough hot water to make a thick but pourable paste. Set aside.
3. Combine dry ingredients. In a medium bowl, whisk almond flour, cocoa powder, granulated sugar, brown sugar, salt, and baking powder until no cocoa lumps remain.
4. Finish the batter. Whisk in eggs and yolk, then the melted butter, vanilla, and espresso powder if using. Fold in chocolate chips. The batter will be thick and glossy.
5. Pan and swirl. Spread the brownie batter evenly in the pan. Spoon the tahini mixture in 8–10 small puddles over the top. Use a knife or skewer to gently swirl, dragging through the batter in figure-eights. Do not overmix; visible ribbons are the goal. Sprinkle sesame seeds if using.
6. Bake. Bake for 22–28 minutes, until the edges are set and a toothpick inserted ½ inch from the edge comes out with damp crumbs (not wet batter). The center should look slightly soft; it will firm as it cools.
7. Cool completely. Place the pan on a rack and cool at least 1 hour before lifting out and slicing. For ultra-clean squares, chill &frac30; minutes, then cut with a warm knife.

Tips and Variations

• Dairy-free: Use neutral oil instead of butter and verify chocolate is dairy-free.
• Less sweet: Reduce granulated sugar to ½ cup; keep brown sugar for fudginess.
• Extra nutty: Add ¼ cup chopped toasted walnuts or pistachios with the chips.
• Speckled halva vibe: Crumble 2 ounces gluten-free halva over the top before baking.
• Storage: Cover and keep at room temperature up to 3 days, or refrigerate up to 1 week. Freeze tightly wrapped up to 2 months.

Why This Works for Gluten-Free Baking

Almond flour lends fat and protein that mimic the tenderness of wheat while cocoa and melted butter create the dense, velvety crumb people associate with classic brownies. The tahini swirl provides a savory counterpoint, so the brownies taste balanced rather than overly sweet. There is no starch blend required, and every ingredient is easy to find—just be sure chocolate and baking powder are certified gluten-free to avoid cross-contact.

Serving

These brownies shine slightly warm with a sprinkle of flaky salt, alongside berries, or with a scoop of vanilla ice cream. For gatherings, cut small squares—this is a rich bake, so a little goes a long way.

Conclusion

Born from an American classic and a timeless sesame paste, these Tahini Swirl Fudgy Brownies prove that gluten-free baking can be both simple and spectacular. The chocolate is deep, the texture is truffle-soft, and the tahini brings an elegant, not-too-sweet finish. Bake a pan now and let the swirls tell their story slice by slice.

Celiac.com 11/14/2025 - Brownies were born from American home baking in the early twentieth century, when cooks began baking dense chocolate bars instead of lofty cakes. Buckwheat, by contrast, has a much older story. Despite its name, it is not wheat at all; it is a naturally gluten-free seed that has fed communities across Asia and Europe for centuries in dishes like Japanese soba and French galettes. Bringing these two traditions together gives us a brownie with character: deep chocolate richness balanced by the earthy warmth of buckwheat.

This recipe leans into that contrast and adds bursts of tart raspberries. Pools of dark chocolate melt through the batter while the fruit brightens each bite. The result is a fudgy square with a tender crumb and a gently nutty finish—proof that gluten-free baking can be both simple and spectacular.

Ingredients

• 115 g dark chocolate (roughly chopped) or ⅔ cup chips
• ½ cup unsalted butter or refined coconut oil, melted (113 g)
• ¾ cup finely milled buckwheat flour (90 g), certified gluten-free
• ⅓ cup natural cocoa powder (33 g)
• ¼ teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 large eggs, at room temperature
• ¾ cup packed light brown sugar (150 g)
• ¼ cup granulated sugar (50 g)
• 2 teaspoons vanilla extract
• 2 tablespoons strong brewed coffee or water (optional, for extra fudginess)
• 1 cup fresh raspberries (or frozen, unthawed)
• ⅔ cup dark chocolate chunks/chips, divided
• Flaky sea salt for finishing (optional)

Equipment

• 8-inch (20 cm) square baking pan
• Parchment paper
• Two mixing bowls
• Whisk and spatula

Instructions

1. Prepare the pan. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.
2. Melt the base. In a heatproof bowl, melt the 115 g dark chocolate with the melted butter (or oil) in short bursts in the microwave or over a gentle water bath, stirring until smooth. Let cool for 5 minutes.
3. Whisk the sugars and eggs. In a large bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla for about 1 minute until slightly thick and glossy.
4. Combine. Whisk the melted chocolate mixture into the egg mixture until evenly blended. If using, whisk in the coffee or water.
5. Dry ingredients. In a separate bowl, whisk together the buckwheat flour, cocoa powder, baking powder, and salt. Sift if lumpy. Fold the dry mixture into the wet mixture just until no streaks remain.
6. Fold in and top. Gently fold in ⅓ cup of the chocolate chunks/chips and ½ of the raspberries. Spread the batter into the pan. Scatter the remaining raspberries and remaining ⅓ cup chocolate chunks over the top, pressing them lightly into the batter. Sprinkle with a pinch of flaky salt if you like.
7. Bake. Bake for 22–28 minutes, until the edges are set and the center looks slightly soft and glossy. A toothpick inserted near the center should emerge with moist crumbs, not wet batter.
8. Cool and slice. Cool completely in the pan on a rack (at least 1 hour). For ultra-clean edges, chill for an additional ½ hour, then lift out and cut into squares.

Tips for Success

• Choose certified gluten-free ingredients. Buckwheat is naturally gluten-free, but purchase flour that is certified gluten-free to avoid cross-contact. Do the same for cocoa and chocolate if you have celiac disease.
• Do not overbake. Buckwheat stays tender when moist. Pull the brownies when the middle still looks a touch soft; they set as they cool.
• Fruit options. If raspberries are very juicy, use frozen (unthawed) berries to prevent excess moisture. Blueberries or chopped cherries also work nicely.
• Flavor twists. Add 1 teaspoon finely grated orange zest or ½ teaspoon cardamom for a fragrant variation. A spoonful of tahini swirled on top makes them even richer.

Storage

Store brownies airtight at room temperature for up to 2 days or refrigerate for up to 5 days. They freeze well for up to 2 months; wrap tightly and thaw at room temperature.

Why This Recipe Works for Gluten-Free Baking

Buckwheat flour contributes a pleasing structure without the chalkiness some blends can bring. Its earthy flavor plays beautifully with dark chocolate while raspberries add brightness and moisture, so the brownies stay fudgy without relying on wheat. Because the batter is mixed by hand and baked quickly, the crumb remains dense and truffle-like—everything a brownie should be, just naturally gluten-free.

Serving Suggestion

Serve slightly chilled for tidy squares, or warm with a scoop of vanilla ice cream. The contrast of tart fruit, deep cocoa, and a hint of salt makes these brownies as welcome at a casual afternoon coffee as they are on a celebratory dessert table.

Conclusion: These Raspberry Dark Chocolate Buckwheat Brownies honor the brownie’s rich American roots while showcasing an ancient, naturally gluten-free grain. They are proof that thoughtful ingredients, not wheat, create the most memorable crumb—one that is dense, glossy, and layered with flavor in every bite.

Ingredients:

• 2 (20.5 ounce) packages Open Original Shared Link
• 1 cup Irish gluten-free cream liqueur (such as Carolans)
• ¼ cup vegetable oil
• 2 eggs

Frosting Ingredients:

• 1 cup unsalted butter, softened
• 5 tablespoons Irish cream liqueur
• 4 cups powdered sugar

Directions:
Heat oven to 350 degrees F (175 degrees C).

Butter the bottom and edges of a 9x14-inch jelly roll pan.

Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.

Spread the batter into the prepared jelly roll pan.
Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes.

Remove pan from oven and allow to cool completely.

Add unsalted butter to a large bowl and beat until smooth.

Add 5 tablespoons Irish cream liqueur and beat until mixture is creamy.

Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness.

Make sure brownies are cool, then spread frosting on brownies.

Original recipe makes one 10 1/2x15 1/2-inch pan.

Get your Open Original Shared Link.

I was never a big cake fan, in fact for my birthday I always asked for pie or torte rather than cake. However, brownies are another story. I love eating brownies when they are warm and gooey, right out of the oven. Unfortunately, I haven't had homemade brownies since going, gluten, egg, dairy and refined sugar free. These brownies are gluten-free, and grain-free as well as egg, refined sugar and dairy free. There is even an option to substitute chocolate with carob. Finally, a brownie recipe that I can actually eat!

Devil's Food Brownies (Gluten-Free)

Ingredients:

Dry:

• 1 ¾ cups of almond flour
• ½ cup sifted cocoa or carob powder
• 1 teaspoon sea salt
• ½ teaspoon baking soda
• 2 tablespoons flax meal (mix with 6 tablespoons boiling water)

• ½ cup honey
• ½ cup coconut oil or melted butter
• 1 cup coconut milk
• 2 teaspoons vanilla
• 1 teaspoon lemon juice

1. Preheat the oven to 350F.
2. Mix all the dry ingredients together in a bowl.
3. Mix the wet ingredients together in another bowl.
4. Mix the dry into the wet and mix until it is thick cake batter consistency. Add a little flour if too runny or add a little milk if too thick.
5. Grease an 8.5 inch square cake pan with coconut oil or butter.
6. Pour batter into pan and bake for 45-50 minutes.
7. Brownies will be soft and bubbling but should be done after 50 minutes. Let cool for at least an hour or overnight before serving. They will be very soft and moist.

This recipe for gluten-free pecan caramel brownies will fool your friends. If you don't tell them, they probably won't know that it's made with gluten-free ingredients. This is a wonderful dessert option, and is perfect for potlucks or  sending to school with your child for a gluten-free treat that they can actually eat.

Gluten-free Brownie Mix Ingredients:

• 4 ounces gluten-free unsweetened chocolate
• 12 ounces butter
• 2 cups sugar
• 1 cup chopped pecans (toasted-optional)
• 2 large eggs
• 1 cup Open Original Shared Link
• 1 Tablespoon gluten-free vanilla extract

1. Preheat oven to 325 F degrees. Grease your pan thoroughly and generously with butter.
2. Melt the butter and the 4 ounces of chocolate together.
3. Add 2 cups of sugar and mix by hand or fold with a fork.
4. Beat the eggs and then add to the mixture.
5. Add the gluten-free flour and the vanilla extract and mix until incorporated.
6. Pour into prepared pan and bake for 25 minutes. Remove from oven and cool.

• 1/2 cup heavy cream
• 2 cups sugar
• 1/2 cup water
• 4 ounces unsalted butter
• 1 ¾ teaspoons fine Himalayan salt (or salt preference)
• 2 tablespoons gelatin
  

Enjoy!

Ingredients:
1 cup sugar
6 cups Erewhon gluten-free Crispy Brown Rice*
1 cup light corn syrup
1 cup gluten-free semi-sweet chocolate chips
1 cup peanut butter
1 cup gluten-free butterscotch chips**

Directions:
Combine sugar and syrup in 3 quart sauce pan. Bring to boil, stirring constantly. Immediately remove from heat and stir in peanut butter. Add cereal and stir to coat cereal well with mixture. Press into buttered 9 x 13 pan. Combine chocolate and butterscotch chips in medium microwave safe bowl. Microwave 1 minute, stir, and microwave 1 more minute. Stir until completely melted and well mixed. Spread evenly over cereal mixture in pan. Cool and cut into bars.
*Any gluten-free crispy rice cereal
**Hershey and Kroger are gluten-free

I was actually trying to make peanut butter cookies, but I was running out of time, so I dumped the batter into a greased 9” x 13” pan and baked them for 25 minutes at 350F, and they were SO GOOD!

Ingredients:
And its the same old peanut butter cookie batter we all use:
2 cups peanut butter
2 cups sugar
4 eggs
2 teaspoons vanilla
A couple of glugs of molasses (I like the flavor and texture)

Directions:
Mix, dump, bake, devour! Theyre particularly good with chocolate frosting, or chocolate chips mixed in the batter, or both.

Note: I like my brownies chewy, so I might bake for only 20 minutes next time or else lower the temp to 325F (my oven runs hot, anyway).