The Perfect Gluten Free Brownie


I have been making a pan of brownies every week for the past few months.  That’s alot of chocolate….  but after several attempts, I have reached what I think is the perfect gluten free brownie (for me at least :P). These brownies are thick, dense, moist, slightly cakey with a little crumb.  Seriously, I am one happy gal!  I usually only eat brownies if they are loaded with nuts and chocolate chips, however this base recipe is perfect on it’s own.  But once you add in some toasted pecans, it takes these brownies to a new level!  These gluten and grain free brownies will be sure to please any chocolate lover!

I’m going to be honest with you… there are sometimes when I make something and I try to convince myself that it tastes just as good as it’s gluten filled counterpart-  I don’t just publish anything on here, I am pretty serious about only posting recipes that I absolutely love.  That’s why sometimes I may say something I have made, but don’t see a recipe up- at least not for awhile… that is because I like to tweak the recipes until I am fully satisfied.  That is why it is also really important to me that you leave feedback after trying a recipe.  You may have noticed, but my comments are turned off right now ( my site was getting overloaded with spam comments daily and moderating them became a full time job!)  So hopefully we will get that taken care of soon and the comments will be turned on again.  Feel free to post any feedback on my facebook site or to my email- glutenfreefix@gmail.com!

I love my other fudge brownie recipe, however, this one is a thicker cut brownie…. and still fudgy!

The Perfect Brownie

  • 1/2 cup butter
  • 4 oz unsweetened chocolate
  • 1/4 cup coconut oil
  • 3/4 cup honey
  • 2 eggs
  • 2 tablespoons cocoa powder
  • 2 tablespoons coconut flour, packed
  • 1/4 cup almond flour, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips (opt)
  • 3/4 cup chopped pecans (opt)
  1. Preheat oven to 325.  Grease a 8×8 glass baking dish.
  2. Melt together the butter, chocolate and coconut oil.
  3. Whisk in the honey.  Allow mixture to cool down before adding your eggs.
  4. Stir in your eggs.
  5. Add your flours, baking soda and salt.  Whisk well to combine.
  6. Fold in your chocolate chips/nuts.
  7. Spread mixture evenly into greased baking dish.
  8. Bake for 25-35 minutes.  (25 min for plain brownies, and up to 35 min for nut brownies)
  9. Allow to cool slightly before serving.  They cut best when cold.
  • for super thick cut brownies use 8×8
  • thick brownies 9×9
  • regular brownies 9×13

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23 Responses to The Perfect Gluten Free Brownie

  1. Caroline says:

    Hi Michelle,

    These brownies were very good. This will be my go to recipe for brownies!

    Also made your salmon pouches and creamy kale very recently. Excellent.

    I hope you are alot better now.

    I have been following the perfect health diet for my health issues – one can post any question to paul jaminet and he answers them! another really helpful and kind person like yourself!

    big hugs and carry on with the fantastic blog. your recipes always work!

    • Michelle says:

      Hey Caroline,
      I’m so glad you enjoy the brownies! I haven’t heard of the perfect health diet, I’ll be checking that out. Thanks for the info!
      Many blessings,

      Michelle

  2. jen says:

    i made these last night and they were amazing! the title is entirely accurate – it really is the perfect brownie. as good as any “regular”, gluten-filled brownie i’ve ever had, and even better since i didn’t feel sick after eating it. while i love your recipe for the fudge brownie, this one is my favorite – it is really substantial, thick, but still soft and chewy. i even had one for breakfast :P

  3. Kimberly says:

    Hi Michelle!

    I’m blogging this week on our family blog some of our favorite SCD recipes, and I’m including a link to you and this brownie recipe. We haven’t made this one, but we will! Getting almond flour in Africa is SO expensive, but worth it for special occasions. Just fyi. Grace from Congo, Kim

    • Michelle says:

      Hey Kim,
      Getting almond flour shipped to Africa must be costly… Have you tried making your own? It is tedious and tough to get a nice fine texture, but could be worth saving $. Thank you for linking me.
      Many blessings
      ~Michelle

  4. Natalie Willis says:

    Made your gluten free brownies again … this time with the coconut flour. Doubled the recipe, and glad I did because I am pretty sure I will eat them all today or tomorrow. Delicious! Chris loved them, too, and so did Luke’s nanny:) You’re amazing!

  5. Kristie says:

    I made these brownies for my kids and their friends for an after school treat and they LOVED them! Especially the teenagers ;) I am a huge chocolate fan and these hit the spot! Thank you, thank you!

  6. Mallika says:

    Hi Michelle,
    Made these yesterday and my husband was raving about them! What a fantastic recipe. Thanks so much. Added a teaspoon of vanilla extract cos I love it and was super happy with the results!
    Awesome recipe – really appreciate you sharing all of these!
    Thanks,
    Mallika

  7. Charlotte McShannock says:

    Could you substitute the almond and coconut flour with a gluten free flour mix? I don’t like to buy so many different flours all the time. It’s a lot to keep on hand and in the refrigerator, so I usually just use a flour mixture, like Pamelas or Namaste.
    Thanks,
    Charlotte

  8. Rose says:

    Oh man these look yummy to. Will have to make these to. THANX!!!!

  9. Teri says:

    I’ve been on a slightly more sad version of your story, and 2 years, 2 miscarriages later have found that I am gluten intolerant due to Hashimoto’s and MTHFR mutations. I figure if I’m going to do this, I want to do it right, so I wanted to avoid the recipes with xanthan gum and guar gum. I loved how simple and REAL all your recipes were from the start!

    I’m just starting my journey, but I tried these out today and they are delicious! So far I’ve only had a tiny bit of the upper edge that stuck to the rim of the pan, and I can’t wait for the rest to cool so I can try a full piece!

    Thank you so much for your website. I love to bake, but I’ve had a hard time in the past with the low glycemic index stuff because of their use of sugar substitutes and finding that they really didn’t work all that well (at least in the recipes that I tried). You make it easy, with no processed sugar, and your recipes are fabulous so far!

    • Teri says:

      One question for you. The brownies are now cool, but the center still seems pretty darn gooey while the edges are perfect! I baked them for 32 minutes and did the non nut version. I was worried that I might overcook them, but now I’m wondering if I should have cooked them longer? I know they will still get eaten – it’ll be perfect with a bit of ice cream for instance – but I’d like to ideally get them baked properly (preferably so they can be cut rather then spooned out lol). Let me know if you have any suggestions as to what I might change or possibly could be doing wrong (though I swear I followed the recipe exactly).

  10. Kourtney says:

    I am so excited that I stumbled upon your blog! I’ve been trying the SCD diet for about a month now after a nasty 6-month flare with my colitis. I have already noticed a huge difference in how I feel by eliminating grains/sugar/lactose/etc, but I was a little depressed at how limited I thought my food options were. I am thrilled to know that I can have really yummy desserts and other great meals just like everyone else. Thank you so much for creating this blog!

    • Michelle says:

      Kourtney,

      I’m so glad you found my blog! I love when other scd’ers find me, because that is the main reason I started this blog and share my recipes. The SCD at first can seem very limited, but with some creativity, it becomes interesting and easy to do!
      ~Michelle

  11. Ashley says:

    Question – is there a substitute for coconut flour and oil?

  12. Joy says:

    We love these brownies. Have been trying to be completely grain free and sometimes it is a struggle, especially when you have that sweet craving. Thanks for all your wonderful recipes. They always turn out well. Have sent a few friends hear to check out some recipes.

  13. Erin says:

    Michelle,
    Thank you so much for these amazing recipes. I was diagnosed with Celiac 5 years ago and we now suspect that our almost 3-year-old also has it. I was never very excited about the GF flour and pancake mixes so I used them sparingly. Now that I am cooking GF for my daughter also, I was looking for healthier, whole food versions of our favorites that were yummy, nutritious and with a normal texture. I stumbled upon this site a few months ago and have been thrilled. Both of my kids LOVE your pancake recipe. We had a huge holiday party today and I made your pumpkin pie with almond crust, brownies and sweet ‘n sour meatballs. They were all delicious. I added vanilla and walnuts to the brownies and they were decadent. The entire plate disappeared and everyone RAVED about them. Thank you so much!

  14. Julia Gregory says:

    These brownies are delish and amazing every time I make them, but I must be doing something wrong because every time the center completely collapses!!! If anyone has any idea what I’m doing or how to help it would be greatly appreciated!!!!

  15. Kelli Wilson says:

    Can these be made with non-dairy butter substitute?

  16. Erin G says:

    Hi Michelle! These brownies are great, but honestly, I think your fudge brownie recipe is better! These are a bit crumbly. My kids do love both as well! This recipe crumbles a little bit- wondering if I did something wrong.

  17. Tahnee says:

    Would these brownies work mushed into a ball for cake pops? Or maybe your fudge brownie recipe?

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