Celiacs will love this gluten-free version of fudge brownies. It's made of basic ingredients, and the flour mix is widely available in grocery stores.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.

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  • Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.

  • Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

228 calories; 9.6 g total fat; 23 mg cholesterol; 191 mg sodium. 35.7 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2009
I had been craving brownies since going gluten-free a couple of weeks ago. These are by far the best tasting I have tried but they are a little sweet. I made these just like the recipe says and used the Bob's Red Mill Gluten-Free All-Purpose Baking Flour. They were great and didn't last the evening. Read More
(86)

Most helpful critical review

Rating: 3 stars
06/29/2009
When I read the part about the mix overflowing I should've taken that as a warning. This was no little dribble like you might expect with pies...this was significant. I'm sure the brownies taste good if more than half the mix doesn't run over the sides. Next time I'll try it with a slightly larger pan...and yes I did measure everything. Read More
(103)
70 Ratings
  • 5 star values: 33
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
06/09/2009
I had been craving brownies since going gluten-free a couple of weeks ago. These are by far the best tasting I have tried but they are a little sweet. I made these just like the recipe says and used the Bob's Red Mill Gluten-Free All-Purpose Baking Flour. They were great and didn't last the evening. Read More
(86)
Rating: 3 stars
06/29/2009
When I read the part about the mix overflowing I should've taken that as a warning. This was no little dribble like you might expect with pies...this was significant. I'm sure the brownies taste good if more than half the mix doesn't run over the sides. Next time I'll try it with a slightly larger pan...and yes I did measure everything. Read More
(103)
Rating: 5 stars
06/09/2009
I had been craving brownies since going gluten-free a couple of weeks ago. These are by far the best tasting I have tried but they are a little sweet. I made these just like the recipe says and used the Bob's Red Mill Gluten-Free All-Purpose Baking Flour. They were great and didn't last the evening. Read More
(86)
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Rating: 4 stars
09/21/2009
This would be a great recipe if the pan size is correct. Make sure you use a 9 x 12 at least. What a mess and heed the warning about the cookie sheet under the pan. Read More
(72)
Rating: 5 stars
08/25/2009
Thank you for this recipe. My hubby is now gluten free but loves brownies and anything chocolate. I tasted the brownies myself and I even like them. Fudgy and not dry thanks again! update= I had to leave town the next day so I was forced to freeze them best thing is they are better now! Something about freezing them helped take away the little bit of grittiness there was. If you work with gluten free products you know what I mean. So try freezing them when you have any leftovers so you really can enjoy later. I made a peanut butter frosting to go on top yummy! Read More
(40)
Rating: 4 stars
10/16/2009
Very good. We loved the fudgy taste with a pleasant texture not often found in GF baking. Agree that a 9x13 pan is needed. Due to egg/dairy food intolerances in our house we used a egg substitute and a mix of applesauce/oil/water instead of the margarine. I added enough liquid until it was of similar consistency to a non GF box mix. Thanks for sharing. I will make this again. Read More
(29)
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Rating: 5 stars
10/13/2009
These brownies taste great. I would say they are just as great as my favorite non-gluten-free brownie recipe. They're rich moist and sweet. I also added 1/4C vegetable oil to ensure their moist-ness. Also like the previous reviewer stated use a larger sized pan; I used a 8 1/2 x 11 pan and it was perfect / there was no spillage. Read More
(26)
Rating: 5 stars
05/03/2010
a-MAZING!! so good. use the bigger pan...you definitely need it but these are probably better than any other brownie i've had...and I'm not the one who needs to be gluten free! i made these for my best friend who is and the 4 of us who enjoyed them said they were by far the yummiest gooeyest brownies ever. yum! Read More
(21)
Rating: 5 stars
01/11/2010
This was my first Gluten Free baking experience. It turned out really well. My friend that has the gluten allergy really enjoyed the brownies which was the goal but I was surprised by how much everyone else loved them too. I will definitely make these again! Read More
(19)
Rating: 4 stars
07/24/2009
Turned out very good - held back on the margarine a big and added a little vegetable oil. Very fudgy and didn't last the evening! Read More
(15)