Gluten Free Dark Chocolate Brownies

Gluten Free Dark Chocolate Brownies

Gluten Free Dark Chocolate Brownies

They're fudgy, chewy, and delicious. Be sure the chocolate isn’t too hot when you add the eggs or they will cook. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes: 16 brownies

Gluten Free Dark Chocolate Brownies


  • 3 ounce bar 70% bittersweet dark chocolate
  • 1/3 cup vegetable oil (I use avocado oil)
  • 3/4 cup sugar

  • 1 cup (5 ounces) Bob's Red Mill 1 to1 gluten free baking flour
  • 1/4 cup unsweetened cocoa powder (Dutch process is best)
  • 1/4 teaspoon salt

  • 2 eggs
  • 1 teaspoon vanilla

  • 1/2 cup toasted walnuts/pecans + 1/4 cup chocolate chips (optional)


  1. Preheat oven to 350° F.
  2. In a saucepan on very low heat, melt chocolate with oil, stirring a few times.
  3. Stir in sugar until it dissolves (30 seconds) and remove from heat to cool down.
  4. Line an 8 x 8-inch baking pan with parchment paper.
  5. Sift flour, cocoa, and salt onto wax paper or into a bowl. Set aside.
  6. To the saucepan, stir in eggs and vanilla. Stir as little as possible.
  7. Stir in flour/cocoa mixture followed by nuts and chocolate chips. Mixture will be thick.
  8. Spread evenly into pan and bake for 20 minutes – no more.

Note: You can replace the oil with 5 Tablespoons (2 1/2 ounces of butter) and melt it with the chocolate.

8 Comments on "Gluten Free Dark Chocolate Brownies"

  1. Cheryl Minton

    How can I make a double batch in a 9X12 pan? Double the ingredients? How long is the baking time?

  2. Baking Journey Novice

    Really enjoying recipes tried so far and have questions about gluten-free chocolate brownies as compared to its regular cousin:
    (1) The gluten-free version, uses 1/3rd cup oil, as opposed to the ap flour recipe requiring 1/4the cup – why the the difference?
    (2) Do I get same results when tweaking recipe to be sugar free – by using stevia or monk fruit sweetener which are both diabetic friendly?
    In addition, any reason you don’t give nutritional info – calories, etc.?

  3. Margherita Vigliottim

    Jenny, just wanted to say all your recipes I have tried turned out beautiful.
    Keep giving us new recipes. All the best for the holiday season.

  4. Joey Dalusio

    I am so impressed with your work and your site! You remind me so much of a very wonderful woman I learned so much from in reading your comments, I felt like I was listening to her again. I have not ever made bread but am a great baker of cakes and yeastless breads, all other treats too. After seeing your bread recipe I am ready to battle the fear of bread making! So much so I will be heading to the store today for ingredients.
    I cannot thank you enough for being exactly who you are! Its an honor to participate with your site because your directness, honesty and great advice is so refreshing. I doubt this is needed, but always stay true to who you are, because you are amazing!
    I just couldn’t pass up the chance to note this, in a world where those most wonderful traits are so hard to find. Your integrity is simply excellent!
    Thank you Jenny
    Joey ??
    PS: I am a girl Joey ??

  5. Vero

    Where is the video? I love watching your videos 😀

    • Ahhhhhh

      LMAO. I wanted a video to. Even if I wasn’t gonna make it her videos are fun to binge watch.

    • francine Finkel

      I grew up in a very Jewish home and now I live in the south. I was wondering since you are Polish did your mom ever make chocolate babka with crumb topping? Would be great to see you do this on youtube. Thank, Francine

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