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Chocolate Chip Brownies

By Theresa Santandrea-Cull

Chocolate Chip Brownies


Chocolate Chip Brownies

Makes 16 squares (1 per serving)


If you love chocolate, you’re going to love these brownies. Enjoy them with your friends and family — no one will know they’re gluten-free!


Preheat oven to 350°F (180°C)

8-inch (20 cm) square metal baking pan, lined with parchment paper, leaving a 2-inch (5 cm) overhang

1⁄4 cup            sorghum flour            60 mL

1⁄4 cup            tapioca starch            60 mL

1⁄4 cup            unsweetened cocoa powder            60 mL

1 tsp            GF baking powder            5 mL

1⁄4 tsp            salt            1 mL

3⁄4 cup            granulated raw cane sugar            175 mL

1⁄4 cup            sunflower oil            60 mL

1⁄4 cup            unsweetened applesauce            60 mL

2            eggs            2

1 tsp            vanilla extract            5 mL

1⁄2 cup            GF semisweet chocolate chips            125 mL

1 cup            chopped walnuts (optional)            250 mL

Icing (optional)

1⁄2 cup            GF semisweet chocolate chips            125 mL

1. In a small bowl, whisk together sorghum flour, tapioca starch, cocoa, baking powder and salt.

2. In a large bowl, whisk together sugar, oil and applesauce. Beat in eggs, one at a time, and vanilla until well blended. Stir in flour mixture until just combined. Fold in chocolate chips and walnuts (if using). Spread evenly in prepared baking pan.

3. Bake in preheated oven for 35 to 40 minutes or until a tester inserted in the center comes out clean. Let cool completely in pan on a wire rack.

4. Icing: Meanwhile, if desired, place chocolate chips in a small saucepan. Place on the stovetop and let the heat from the oven melt the chocolate. Stir until smooth and spread over cooled brownies.

5. Let cool completely in pan on a rack. Using parchment paper as handles, transfer to a cutting board, then cut into squares.


Find more delicious gluten-free recipes like this in Complete Gluten-Free Diet and Nutrition Guide by Alexandra Anca and Theresa Santandrea-Cull