These brownies are moist, fudgy, easy to make,

and keep well. They are the gluten-free version

of the brownies I made for the bakery.

I love how they are gluten-free, yet made without the addition of

extra starchy flours – brown rice flour & garbanzo bean flour

keep them feeling earthy.




brownies gluten-free dana bueno copyright

Gooey Gluten-Free Brownies
Prep time: 
Cook time: 
Total time: 
  • ⅔ cup brown rice flour
  • ⅓ cup garbanzo bean flour
  • ⅔ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 cups sugar (I use Florida Crystals organic sugar)
  • ½ lb. (8 ounces) coconut oil, melted but not hot
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla
  • 1 cup chocolate chips, dairy-free if you prefer
  1. Preheat the oven to 325 degrees
  2. Lightly grease and flour a 9 x 13 inch baking pan and set aside
  3. Sift together the flours, cocoa powder and salt in a bowl, stir to mix and set aside
  4. In a separate bowl whisk together the melted (but not hot) coconut oil and sugar
  5. Add the eggs and whisk one at a time until combined with the sugar mixture
  6. Add vanilla and whisk until well blended with the sugar mixture
  7. Add the flour mixture to the coconut oil / sugar mixture and fold just until the dry ingredients are moist and blended - don't over mix
  8. Fold in the chocolate chips and stir to mix
  9. Spread the batter evenly in the prepared pan
  10. Bake 25 - 30 min until the brownies are firm to the touch but are slightly soft in the center (when tested with a toothpick)
  11. Remove from the oven and let cool before cutting
  12. Enjoy


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