The Best Gluten-Free Brownies

My husband tells me that he’s never been a fan of brownies….until now.

Do you like brownies?  I hope so. You’ll be amazed by this recipe.  And if you don’t like brownies –
you will now….

Hands down, these are the best brownies I’ve ever tasted. Oh and they just happen to be gluten-free. Happy dance!  You probably already know by now that my favourite kinds of recipes are simple, have just the right amount of ingredients (not too many!), and don’t require a lengthy process.  This is just that kind of recipe.  I found the original on allrecipes.com and tweaked it so that I could use buckwheat flour which is wonderfully healthy and good for you.

Did you read that? Brownies that are good for you!

Chocolate + butter + eggs + golden sugar + buckwheat flour = The Best Gluten-Free Brownies

• Melt a cup of semi-sweet chocolate chips with 1/3 cup salted butter (or margarine for dairy-free)
• Pour into a mixing bowl, add sugar, eggs and vanilla.
• Mix in buckwheat, brown rice, xanthan gum
• Add 1/2 cup of semi-sweet chocolate chips, walnuts or pecans.
• Pour into greased (or parchment lined) 8×8 pan
• Bake at 325F for 20-25 minutes
• Let cool…and enjoy!            

Yes, these double chocolate brownies are perfectly moist and delectable – just one square is enough to satisfy and leave you buzzing in delight with a refreshed (possibly chocolaty) outlook on life.

Happy indulgence!

p.s worry not, there will be more salads in our future 😉

The Best Gluten-Free Brownies
Makes 12

2/3 cup buckwheat flour
1/3 cup brown rice flour
1 tsp xanthan gum (optional) 
1 cup semi-sweet chocolate chips
1/3 cup of salted butter (or margarine for dairy-free)
1/2 cup golden sugar  (you may want to increase to 3/4 if you prefer a bit sweeter)
1 tsp bourbon vanilla extract
2 eggs
1/2 cup semi-sweet chocolate chips, walnuts, or pecans.

1. Melt a cup of semi-sweet chocolate chips with 1/3 cup salted butter in a sauce pan over low heat. Stir continuously until all chocolate is melted and blended with the butter.
2. Pour the chocolate into a large mixing bowl, add sugar, beaten eggs and vanilla.
3. In a separate small bowl, sift together buckwheat flour, brown rice flour and xanthan gum. Add into the chocolate mixture.  Stir very well, until it’s nice and smooth.
4. Add 1/2 cup of semi-sweet chocolate chips.
5. Pour into greased (or parchment lined) 8×8 pan
6. Bake at 325F for 20-25 minutes
7. Let cool…and enjoy!

Tip: Let stand for 15 minutes. Place in freezer for 10 minutes, remove and then cut into squares. I always find it easier to lift squares out this way – that said, if you want to eat them warm…dig in! 🙂

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Emily Smith

Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy. 

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