Gluten Free Brownies

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Picture of brownie batter


  • 3 eggs
  • 1/3 cup (83ml) margarine or butter
  • 1-1/2 cups (475ml) granulated sugar
  • 2 tsp (10ml) vanilla
  • 1 cup (250ml) gluten-free flour
  • 1/4 tsp salt
  • 1 cup (250ml) unsweetened chocolate chips


  1. Preheat oven to 350° F (180°C). Line 9″ square baking pan with 1″ of excess foil hanging over edges of the pan. Grease foil well. Set aside.
  2. Melt chocolate and butter in the microwave for ~1 minute or until all chocolate is melted.
  3. Whisk sugar into chocolate mixture, then whisk in eggs, one at a time. Stir in vanilla. Gradually stir in flour and salt until well combined.
  4. Scrape batter into prepared pan, spread evenly. 
  5. Bake for 30-35 minutes or until a toothpick comes clean. Let cool completely on pan or wire rack.
  6. Remove brownies from pan using the foil to lift them. Cut into bars.

Optional add ins – chopped nuts, sprinkles, marshmallows, chocolate chips and salted caramel chocolate chips!

Storage Tips:
Brownies can be wrapped in saran wrap and frozen up to 4 months. Brownies can be stored at room temperature for a few days.  

Allergy Substitutions


Dairy Free? Try dairy free margarine/coconut oil and chocolate chips (ex. Enjoy Life brand)


Egg Free? Replace 3 eggs with 3/4cup apple sauce/3tbsp ground flax + 3tbsp of water

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