These rich and moist gluten-free brownies are great all by themselves. In the summer though, we love them with a double scoop of ice cream. Our favorite ice cream pairing? Usually coffee or java chip.

This recipe makes an 8 x 8″ pan of gluten-free brownies. I’ll leave it up to you to decide how many servings that is.

Ingredients:

  • 2 oz bitter (unsweetened) chocolate
  • 4 T butter
  • 2 large eggs
  • 1 t vanilla
  • ¾ C sugar
  • ¼ C white rice flour
  • ¼ C almond flour
  • ¼ C tapioca flour
  • ½ t xanthan gum
  • Optional: ½ to ¾ C chopped nuts

Preheat oven to 350 degrees.

Melt chocolate and butter on your stovetop or in the microwave.

Mix eggs and vanilla.  Add ¾ C sugar and beat on medium speed for 30 – 45 seconds.  Avoid overbeating to keep brownies moist.

Stir in melted chocolate and butter.  

Whisk together flours and xanthan gum in a separate bowl. Add all at once to egg, sugar, and chocolate mixture along with nuts if desired.  Mix with a fork until just combined.

Pour into a greased 8” square baking pan and bake for 25 min or until toothpick inserted in center comes out clean.

Allow your gluten-free brownies to cool before cutting and serving. If you’re impatient and don’t let them cool, they’ll be a little crumbly but still pretty excellent.

Enjoy!

You might also enjoy my recipe for Gluten-Free Blonde Brownies.