Small Batch Gluten Free Brownies

I should probably be baking Christmas cookies today, but I felt like brownies and wanted to try a quick trick someone pointed out on one of my old brownie recipes. That is, to make this particular recipe gluten free, all you need is to use a little rice flour and tapioca flour in place of the flour. Now I don’t know about you, but I normally wouldn’t have tapioca flour lying around. Because I’d been using it to develop some other recipes, I did. And I also had the rice flour. The combination worked great and the brownies were as good (maybe even a little better) than the original version.  If you try these, let me know!  I was on the fence as to whether to even publish the recipe, but I think it’s worth it.

Small Batch Gluten Free Brownies
Prep time
Cook time
Total time
Brownies without flour
Recipe type: Dessert
Serves: 8
  • 1/3 cup white rice flour
  • 2 tablespoons tapioca flour
  • 1/4 teaspoon salt
  • 4 ounces unsalted butter
  • 3 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar, divided use
  • 1 teaspoon vanilla extract
  • 2 large eggs
  1. Preheat oven to 350 degrees F. Line the inside of 9×5 inch baking pan non-stick foil.
  2. Stir together the rice flour, tapioca flour and salt; set aside.
  3. In a saucepan, melt butter over medium heat. When butter starts to melt and coats pan bottom, add unsweetened chocolate and reduce heat to low. Stir constantly until chocolate is melted. Add 1/2 cup of the sugar to melted chocolate and stir over low heat for about 40 seconds. Remove chocolate mixture from heat and let cool for about 5 minutes. Stir in vanilla.
  4. Meanwhile, using an electric mixer (hand-held or stand okay), beat eggs for a full 2 minute or until foamy and light. Gradually add remaining 1/2 cup of sugar to eggs and continue beating for another minute.
  5. Using a rubber spatula, fold a small amount (about 1/3 cup) of the egg mixture into the warm chocolate mixture, then fold the lightened chocolate into the bowl with the egg mixture. Stir in the rice/tapioca flour/salt mixture, being careful not to over-mix. Pour into pan and bake for 25-28 minutes or until top is set. Let cool completely. Transfer to refrigerator and chill for a few hours or overnight. Lift from pan and cut.

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