The Best Gluten-Free Brownies


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

Why now? Because until now, he’s never had these brownies. Truly rich, dark, decadent chocolate flavour. How could anyone resist. Honestly. It’s quite possible it would take super human powers. These are the kind of brownies that will make people think you went to pastry school!

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 πŸ˜‰

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! πŸ™‚

Emily Smith

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  1. Ok, I am not kidding these brownies rocked my world and I didn’t think brownies could do that; my wife continuously surprises me and our beautiful boy and I are two lucky fellows who eat very well!

  2. These brownies are soooo good! I have made them multiple times now. I love everything on your blog πŸ™‚

    1. Dear Laura, thank you so much for your comment!! I’m so glad that you love the brownies and love my blog. It’s so nice to hear feedback from readers!! Hope you are having a fabulous weekend xo

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