Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend which includes lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend gluten-free flour blends that include heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, so for best results, make sure you add it in if your gluten-free flour blend does not already include it.

Baking Powder: In this case, baking powder helps to give the brownie batter a little bit of rise (just a little to prevent it from being overly dense, but not too much that it feels more like cake instead of a fudgy brownie). If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Sugar: I used granulated white sugar in this recipe, but you may also use brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use olive oil, melted coconut oil, avocado oil, melted vegan butter or other vegetable oils. Alternatively, if you are not lactose-intolerant, you can use melted butter instead.

Vanilla Extract: I like adding vanilla extract for extra flavor. However, you may leave it out if you prefer, or if you don’t have it on hand.

Cacao Powder: I prefer using cacao powder compared to cocoa powder (the latter is more processed and has less nutritional value – see this article on the difference between cacao and cocoa), but if you don’t have cacao powder, feel free to use equal amounts of cocoa powder instead.

Eggs: Eggs are used as a binder in this gluten-free brownies recipe. However, if you are allergic to eggs, feel free to replace them with flax eggs, aquafaba, or an egg-replacer.

Cacao Nibs: I like sprinkling a handful of cacao nibs on top of the brownie batter for a contrast in texture and a delicious crunch. If you don’t have cacao nibs on hand, you may also top the batter with chopped nuts or even dairy-free chocolate chips.

Storing/Freezing: To store, simply place the cooled brownies in an airtight container and store in the refrigerator for up to 5 days. To freeze, place the cooled brownies in a freezer-safe container or freezer bag and freeze for up to 2 months. Let frozen brownies thaw overnight in the refrigerator or heat them up in the oven at 300F for a few minutes until warm.

This recipe was originally published in April 2020, but has since been updated to include step-by-step photos, clearer instructions, recipe notes and ingredient substitutions. 

Adapted from: King Arthur Flour