Gluten-Free Brownie Recipe

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Hi, Missy, love your recipes! I\'m making snacks for my daughter\'s Brownie troop in a couple of weeks, there\'s a trooper who has celiac, so her mother has asked me to make it gluten-free and no wheat germ.  What to do? I purchased a gluten-free chocolate brownie mix, do I follow the rest of your recipe as is or what? Thank you!!!

Dear Cecily,

I certainly appreciate what you're trying to do! I actually have a recipe for Gluten Free Brownies in my third book, The Sneaky Chef to the Rescue. It's part of an entire section on recipes for kids with food allergies. I've pasted the recipe below. I suggest going with this one instead of trying to adapt your ready-mix.

Be sure to check out my Veggie Patch contest here. There are great prizes! You just may want to post an entry!

Have fun at your event!

Enjoy in good health,



You don’t have to have a gluten allergy to love these healthy brownies. They are rich and luscious without most of the worry. They’re safe both from high sugar content and from wheat sensitivities that affect so many people. Allergic kids no longer have to feel deprived when home-baked goodies are served.

Makes about 16 brownies

3/4 cup semisweet chocolate chips 
6 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1/2 cup Purple Puree 
2 teaspoons pure vanilla extract
1 tablespoon corn starch
1 tablespoon unsweetened cocoa powder
One-quarter teaspoon cinnamon
1 teaspoon instant coffee powder
½ cup GF Flour Blend 
1/4 teaspoon salt
Butter or non-stick cooking spray

Optional extra boost: 1 cup chopped walnuts


Preheat the oven to 350 degrees.

Butter or spray, then lightly flour the bottom of a 9-inch square baking pan.

Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, whisk together the eggs, sugar, vanilla, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.

In a mixing bowl, whisk together corn starch, cocoa powder, cinnamon, coffee, GF Flour Blend, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.

Bake for 32 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.

Keeps for a week in the refrigerator, covered tightly.

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