The Best Gluten-free Brownies (dairy-free, whole grain)

Fudgy, gooey, and incredibly easy to make, these really are the best gluten-free brownies! They can also be made with whole wheat for a non-GF version and are dairy-free, too.

There are some bloggers who pretty much label every recipe of theirs as the best (The Best Cheesecake! The Best Chocolate Cake! The Best Everything!) which gets a mega eye roll from me, but here I am doing it.

I apologize for being a hypocrite but… yeah. I’m not changing my title. :D

The Best Gluten-free Brownies (naturally sweetened, dairy-free, 100% whole grain). Can also be made with whole wheat flour!

Like the strawberry rhubarb crumble that I shared earlier in the week, this is also adapted from my book, which is coming out in only a few days (and which is already available on Amazon!)

The brownies in the book are with hazelnut and espresso and this is the stripped down version. Simple, quick, no-fuss, super fudgy gluten-free brownies. They’re also 100% whole grain!

I used gluten-free and whole grain teff flour in these brownies. Teff comes in different varieties like white / ivory or dark and it’s said that the dark kind is earthier tasting (read: it tastes like dirt, like buckwheat).

The Best Gluten-free Brownies (naturally sweetened, dairy-free, and 100% whole grain). Can also be made with whole wheat flour!

I’ve used both white and dark teff in these brownies and you really can’t detect any difference – all that Dutch-process cocoa powder does a great job of covering up any earthy / healthy flavors! I think teff isn’t the easiest flour to find but the dark kind is available on Amazon from Bob’s Red Mill.

I’ve also made these brownies with buckwheat for a grain-free version! You can use buckwheat in this recipe or check out my mint chocolate brownies for a minty, yet totally out of season version.

And because I know some people don’t need these to be gluten-free, I’ve also tried them with whole wheat and I’m assuming white whole wheat would work just as well.

The Best Gluten-free Brownies (naturally sweetened, dairy-free, 100% whole grain). Can also be made with whole wheat!

The cool thing is that all of the different versions taste the same. They’re all just as gooey and there’s no grittiness! If you try the brownies while warm, the buckwheat and teff versions do have something a little texturally weird going on but once they cool, it’s a thing of the past!

It’s a really flexible recipe. Just don’t go halving the sugar and then complain that they came out cakey. ;)

I’ve made these gluten-free brownies so many times to bring to picnics and other get-togethers. Nobody ever even knows they’re gluten-free! Seriously. You can’t go wrong with this recipe. :)

Want more gluten-free goodies?

  • Vegan Paleo Lemon Fudge (grain-free, gluten-free, dairy-free)
  • The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no white sugar, no oil, no flour! So gooey, simple and delicious! With a surprise ingredient (vegan, gluten-free, dairy-free)
  • Coconut Rum Bundt Cake drenched in coconut rum syrup - can be made with all-purpose, gluten-free or whole grain flours. With a dairy-free option (please click through to the recipe to see the dietary-friendly options)
  • Mini Cheesecakes {grain-free, gluten-free}

The Best Gluten-free Fudgy Brownies (dairy-free, whole grain)

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Rated 4.8 by 26 readers
The Best Gluten-free Brownies (dairy-free, whole grain)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 brownies

Ingredients

  • 1 cup (158 grams) teff flour or 1 cup (125 grams) buckwheat flour1 or 1 cup (125 grams) whole wheat flour for a non-GF version
  • 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy (you could also use Hershey's Special Dark cocoa powder)
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons (196 grams) unsalted butter or coconut oil, melted and cooled slightly (use coconut oil for a dairy-free version)
  • 1 1/2 cups (300 grams) granulated sugar, raw sugar, or coconut sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 3/4 cup (128 grams) semi-sweet chocolate chips (use dairy-free chocolate chips, if necessary) + an additional 1/4 cup (43 grams) to sprinkle on top, if desired (I used mini chocolate chips on top)

Directions

  1. Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
  2. In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
  3. In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
  4. Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chips.
  5. Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup (43 grams) chocolate chips on top, if desired.
  6. If using teff flour, bake for 20-22 minutes or until the brownies have formed a thin crust and appear set in the middle. If using buckwheat or whole wheat, you may only need 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
  7. Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.

Notes

  1. Buckwheat flour is naturally gluten-free but not all buckwheat flour is processed in a gluten-free facility. If you need these brownies to be gluten-free, make sure to use certified gluten-free buckwheat flour!

Recipe by  | www.texanerin.com

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155 comments on “The Best Gluten-free Brownies (dairy-free, whole grain)” — Add one!

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  • Becca says
    November 12, 2016 @ 10:19 pm

    just made these brownies and they turned out amazing! I used vegan butter and it made them super rich and light without having any coconut taste. I’m so glad I found this!

    Reply
    • Erin replies to Becca
      November 12, 2016 @ 11:51 pm

      That’s great that vegan butter worked well! Thanks for the tip and your feedback. :)

      Reply
  • Tiana says
    October 17, 2016 @ 2:44 am

    I made these yesterday and it was so incredible! When it was still a batter I had trouble not eating it all. I can’t eat gluten, dairy and egg at the moment so I used buckwheat flour, coconut oil and egg replacer. Which is 6 teaspoons of the powder and 6 tablespoons of water. I did cook it for 26 minutes (a bit to long but didn’t mind).
    Thanks for the recipe :)

    Reply
    • Erin replies to Tiana
      October 18, 2016 @ 5:54 pm

      Haha. I know how it goes with eating the batter. ;) It’s just so good! Thanks for sharing your egg replacer version. I haven’t tried making these vegan so I’m sure your comment will help others who are wondering how to do that. Thanks a bunch for your feedback!

      Reply
  • Christine
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    October 5, 2016 @ 9:46 pm

    My mom was diagnosed with celiac disease years ago, and because of how terrible all the gluten free stuff tasted and since she doesn’t feel the symptoms, my family never went gluten free. Until a few months ago, when my brother started to feel the symptoms, as well as symptoms from dairy. One day, I stumbled upon this recipe, and wonderful sister that I am, I decided to make these. Well, my family absolutely loved them! And a few days later, we were having a party with some family friends, with people attending who are lactose intolerant, have celiac disease, or are allergic to nuts, and for once, there was a delicious dessert that everyone could have, without any problems! And everyone, including the “regular” people, absolutely loved them! I just wanted to share my story and thank you for the delicious brownie recipe, and I look forward to trying more of your recipes! :)

    Reply
    • Erin replies to Christine
      October 5, 2016 @ 10:29 pm

      You’re a nice sister! :D And I love that everyone at the party could enjoy the brownies despite all the allergies. I think gluten-free products have improved a huge amount over the last few years so your mom may want to give going gluten-free another try. :) And definitely get her some of that flour I linked to in your other comment! Thanks so much for your comments. I hope you’ll enjoy the other recipes just as much!

      Reply
  • Michael
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    October 3, 2016 @ 7:49 pm

    I made this receipt with some Teff flour I had lying around. 30 minutes of cooling later and these were the worst, grittiest, and most disappointing brownies I ever had.

    After resting (wrapped in foil) for an additional 12 hours these were quite good. I cannot go so far as to say that they are better than “regular” brownies, but they are much better than I thought they would be and very easy to make; they just need to be made well in advance.

    Reply
    • Erin replies to Michael
      October 4, 2016 @ 11:16 am

      What kind of teff did you use? They’re gritty straight out of the oven but after they’ve cooled, they taste exactly like regular brownies to me (and I’m not gluten-free so I haven’t forgotten what “regular” brownies taste like :)) I’m happy that you liked them better after 12 hours of resting! Thanks for your comment.

      Reply
      • Michael replies to Erin
        October 4, 2016 @ 2:34 pm

        I purchased it so long ago that I do not know what band. Since I have a piece of plastic with “Teff” printed on it in the storage container with the flour, I assume it’s Bob’s Red Mill.

        Reply
        • Erin replies to Michael
          October 6, 2016 @ 9:16 pm

          Hmm. Interesting! I used Bob’s Red Mill, too, so I’m not sure what the problem could have been.

      • Kari Kuhn
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        replies to Erin
        November 24, 2016 @ 6:00 am

        I made these yesterday and I agree with Michael. Very gritty, didn’t love at all, and very expensive to make.
        I also used Bob’s Red Mill Teff flour. But I do think teff flour is naturally gritty no matter how fine it’s ground. I would instead use Bob’s GF One to One flour next time if I was ever brave enough to try it again.

        Reply
        • Kari Kuhn replies to Kari Kuhn
          November 24, 2016 @ 6:03 am

          I also rated this with 1 heart but it published 5 hearts. Why does it automatically put in 5…very misleading.

        • Erin replies to Kari Kuhn
          November 24, 2016 @ 7:54 am

          Your comment hadn’t even been published yet when you wrote this. It was only published (along with your 1-star rating) a few seconds ago when I hit “Approve.” Comments from new commenters have to be approved first to avoid spam. Perhaps you were looking at the other comments? They all left 5-stars (except for 1 one person, who left 4) and I can assure you I didn’t change their ratings, either.

        • Erin replies to Kari Kuhn
          November 24, 2016 @ 7:46 am

          I’ve never had these come out gritty. Michael is the only one who has mentioned that (and he went on to say in the second paragraph of his comment that he liked them after cooling!). I’m pretty sure something must have gone wrong. Either with an ingredient or a measurement. If you look at the other reviews (of which there are quite a few), people say they’re the best brownies they’ve ever had, they’re perfect, etc. I’m sorry they didn’t come out well for you.

        • Lera
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          replies to Kari Kuhn
          December 2, 2016 @ 4:34 pm

          I have made these brownies using this recipe and Bob’s Red Mill Teff flour 3-4 times and they have never come out gritty. They are always delicious. It could be the type of sugar you used. Some sugars need to rest in your batter for around 10 min or so to break down and incorporate. I’ve made that mistake before with cookies that turned out gritty.

        • Erin replies to Lera
          December 3, 2016 @ 5:13 pm

          I’m so happy that they came out well for your with Bob’s Red Mill teff! I’ve also used that and had no issues. I also use coconut sugar and even then, they don’t come out gritty. So I’m not sure what’s with the above two comments unless they’re using really, really coarse sugar. Thanks a bunch for your tip and your feedback! :)

  • Southwestsam says
    September 29, 2016 @ 5:15 am

    Wondering if you have managed to come up with a brownie recipe using either coconut or almond flour yet?

    Reply
  • Tanis says
    September 25, 2016 @ 11:19 pm

    These.Were.The. Best!
    Even better than the ‘gluten-y’ kind!
    I used Cloud 9 Bakery cup for cup blend…about a tablespoon less than the recipe called for as it had buckwheat flour.
    I added a tablespoon more cocoa as well.
    Baked for 18 mins.- were perfect!
    Also used salted butter and came out fine…I like a bit more of a salty flavour with intense chocolate!

    Reply
    • Erin replies to Tanis
      October 6, 2016 @ 9:26 pm

      I don’t know how I missed your comment! I’m so sorry. :( Thanks for sharing how you made them with that baking mix! I’m sure others will find it helpful. :) Thanks so much for your comment.

      Reply
  • Leah says
    September 20, 2016 @ 5:13 am

    Hi Erin! I was wondering if you think I could substitute the sugar with dates and they’d still turn out good?! Or what other variations I’d have to make if I did that! Thank you so much! :)

    Reply
    • Erin replies to Leah
      September 20, 2016 @ 10:14 pm

      Hi Leah! I’m pretty sure that wouldn’t work (unless you use date sugar but I’ve never used it so I’m not even positive about that!). But I have a great solution for you – my date-sweetened grain-free brownies. They’re also super fudgy! I hope that works for you. :)

      Reply
      • Leah replies to Erin
        September 21, 2016 @ 4:23 am

        Oooohhhhh those look INCREDIBLE! I’ll definitely be making those! :) Thank you so much!

        Reply
        • Erin replies to Leah
          September 21, 2016 @ 3:22 pm

          You’re welcome! I’m happy you like the look of them. :)

  • Sherri says
    September 16, 2016 @ 7:41 pm

    Can you substitute the eggs and with what?

    Reply
    • Erin replies to Sherri
      September 16, 2016 @ 8:27 pm

      I haven’t tried but one commenter said, “Instead of eggs I used 6 Tablespoons of ground flax” and that it worked out fine. :)

      Reply
  • Stephanie Cobler says
    September 4, 2016 @ 7:21 pm

    How did the brownies turn out with all purpose GF flour?

    Reply
    • Erin replies to Stephanie Cobler
      September 4, 2016 @ 7:41 pm

      Someone left a comment on May 4 saying they used GF all-purpose flour and that worked well but I don’t know which brand they used. If you try it out, I’d love to hear how it goes (and which brand you used! ;))

      Reply
      • Kara Claborn
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        replies to Erin
        September 18, 2016 @ 3:19 am

        I used Bob’s Red Mill GF flour, and even after adding an extra 5 minutes, they were still very gooey! Great flavor though!

        Reply
        • Erin replies to Kara Claborn
          September 18, 2016 @ 8:43 pm

          Try refrigerating them and see if that firms them up. :) I’m happy they still taste good! Thanks for your comment.

      • Wendy
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        replies to Erin
        November 24, 2016 @ 10:41 pm

        I use Robin Hood GF flour, and they were so yummy! Finally, an awesome GF brownie.😆

        Reply
        • Erin replies to Wendy
          November 24, 2016 @ 11:44 pm

          Awesome! Thanks for the tip. :) I’m so happy that they came out well with that mix and that you enjoyed them! Thanks for your comment.

  • Zohar says
    August 23, 2016 @ 1:18 am

    Hi Erin,
    I was wondering if i can put all purpose gluten free flour and it will work the same?
    Thank you!

    Reply
    • Erin replies to Zohar
      August 23, 2016 @ 8:59 pm

      I haven’t tried it but I think it’d work since GF all-purpose flour usually works in place of whole wheat flour (which can be used in this recipe). Good luck! I’d love to hear how it goes. :)

      Reply
  • Veronica says
    August 17, 2016 @ 2:50 am

    Thank you so much for your comment about not all buckwheat flour being produced to be gluten free. I was searching for buckwheat flour recipes and came across yours. I was going to use the buckwheat flour I have for a friend who eats gluten free and dairy free and now I know that would have been a terrible mistake!! I am looking forward to trying these, but I will have to pick up some teff flour. ;)

    Reply
    • Erin replies to Veronica
      August 18, 2016 @ 5:26 pm

      I think most brands are gluten-free! Just check the bag and it’ll say it clearly if it’s gluten-free. :) I hope your friend will enjoy the teff version! All the versions really taste the same so I’m sure they’ll be happy with whatever flour you use. :) Thanks for your comment!

      Reply
  • Gabriela
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    August 16, 2016 @ 6:21 pm

    I loved the recipe. I live in Brazil , I met this site today in my search for healthy recipes and I have become reader. I want to make a suggestion that I use and test , after back here to tell the result. Those who wish to replace butter for containing milk , you can use GHEE butter, and you can prepare this butter without milk at home. It has several recipes on the internet teaching is simple and fast . A hug to everyone .

    Reply
    • Erin replies to Gabriela
      August 16, 2016 @ 10:13 pm

      Hi Gabriela! I’m happy that you liked the brownies and it’s good to know that ghee works in this recipe. Thank you for sharing the tip! I hope you’ll like the other recipes just as much. A hug to you from Germany. :)

      Reply
  • Jamie
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    July 30, 2016 @ 12:55 am

    Thank you! Just made these for my mother-in-law who has a variety of food allergies. They are sure to be a hit. Delicious!

    Reply
    • Erin replies to Jamie
      July 30, 2016 @ 4:24 pm

      I hope that your mother-in-law will enjoy them! Thanks for your comment. :)

      Reply
  • Kristen
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    July 10, 2016 @ 6:02 pm

    These brownies are amazing!! I’m thinking about making them again for my wedding, has anyone tried freezing them? Do they freeze well or are they something that should be made the day before?

    Reply
    • Erin replies to Kristen
      July 10, 2016 @ 9:05 pm

      They freeze well! You could also make them a few days beforehand and keep them refrigerated. Hope you have a fantastic wedding. :)

      Reply
    • Wendy
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      November 24, 2016 @ 10:46 pm

      I froze them……I had them in the freezer for 3 weeks in an airtight container, and used wax paper between the layers as I stacked them….they were awesome and tasted nice and fresh…..I actually prefer eating them frozen.😉

      Reply
      • Erin replies to Wendy
        November 24, 2016 @ 11:45 pm

        Another great tip! Thanks again. :) I’ll have to try freezing them!

        Reply
  • Dawn says
    June 24, 2016 @ 4:46 pm

    Made these for my class at school (didn’t tell them the secret) …THEY LOVED THEM!!!! I made them with gluten free oat flour (1 cup)…they were moist and delicious! Will be making them again and again!

    Reply
    • Erin replies to Dawn
      June 24, 2016 @ 10:01 pm

      Aww, yay! I’m thrilled that they were enjoyed at school. And that’s awesome to know that oat flour worked well! Thanks a ton for your feedback. :)

      Reply
  • Nancy
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    June 6, 2016 @ 2:05 am

    Thank you for the recipe, they’re delicious! :) I made them with certified gluten-free oat flour and baked them for 30 minutes.

    Reply
  • Nancy says
    June 6, 2016 @ 2:03 am

    Thank you for this recipe, they’re delicious! :) I made them with gluten-free oat flour and bake them for 30 minutes.

    Reply
    • Erin replies to Nancy
      June 6, 2016 @ 8:28 pm

      It’s great to know that oat flour works! Do you measure out 1 cup or do you go by grams? I’d like to try, too! Thanks so much for your tip and feedback. :)

      Reply
  • Faith (An Edible Mosaic) says
    June 3, 2016 @ 4:11 pm

    I have a bag of teff flour in my pantry right now and this recipe is calling my name! They look perfectly fudgy – yum!!!

    Reply
  • Jamie says
    May 30, 2016 @ 9:44 pm

    Hi! I would like to know if there is an alternative flour I could use that is paleo friendly? thanks!

    Reply
    • Erin replies to Jamie
      May 30, 2016 @ 9:51 pm

      Hello! I haven’t tried that yet but it’s on my to-do list! I’m going to try them with almond flour and coconut flour soon. :)

      Reply
  • Tina
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    May 22, 2016 @ 11:05 am

    Thanks for this delicious gluten-free brownie recipe, which I have just made for supper tonight. My two teenage daughters demolished half of it the minute it came out of the oven and gave it the thumbs up +++, so that’s got to be good!! I didn’t have any gluten free flour mix so made my own and it was hugely successful, so I would like to share what worked for me. 1/4 cup rice flour, 1/4 cup cornmeal flour, 1/4 cup coconut flour, 1/4 cup maize cornflour. I put these all on my scales and made up the weight to 160g with rice flour. I did the rest of the recipe exactly as you said, just left out the choc chips as I didn’t have any in the cupboard. My girls have said I should definitely make this again.

    Reply
    • Erin replies to Tina
      May 25, 2016 @ 8:36 pm

      Wow! I’m surprised and very happy that your sub worked. I would have never figured that that’d work out well. :) Awesome that your two daughters approved! And I’m sorry for my slow reply. I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry about that!

      Reply
  • Dana
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    May 4, 2016 @ 11:37 pm

    I used all purpose GF flour as well, and my gosh these are the best fudgey brownies EVER!! I don’t even miss the real flour in these! Thank you so much for sharing!

    Reply
    • Erin replies to Dana
      May 5, 2016 @ 9:49 pm

      Yay! I’m so happy it worked out well for you. What brand of GF flour did you use? Thanks for your feedback! :)

      Reply
  • Kerri
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    April 29, 2016 @ 7:03 am

    Gave this recipe a try (gluten/dairy version) earlier this week; had to increase the cooking time as the middle took a little longer to cook, but they turned out really well. I also added a bit of milk into the batter as I felt it was a bit thick. All changes aside, they were a hit with both my roommate and my boyfriend. And refrigerating them definitely made them more fudgy! :)

    Reply
    • Erin replies to Kerri
      April 29, 2016 @ 8:53 am

      No added milk is necessary. :) The batter gets quite thick because of the coconut oil, which starts to harden once added to the rest of the ingredients. The added milk is likely why you had to increase the cooking time. I’m happy you enjoyed them! Thanks for your feedback. :)

      Reply
  • Twylla Conner says
    April 15, 2016 @ 4:41 pm

    I loved them, everyone at the office loved them and even my husband really liked them. Plus I had substituted honey for sugar, coconut oil for butter and, MY GOSH, they were the best ever. Wish I could send a picture. They looked great too. I had the best in San Jose Del Cabo and didn’t think I would ever make anything better. SCORE.

    Reply
    • Erin replies to Twylla Conner
      April 15, 2016 @ 8:20 pm

      Yay! I’m so happy that they were such a hit. Did you use the same amount of honey? I’d like to try it! Thanks a ton for your feedback. :)

      Reply
  • Amanda says
    April 14, 2016 @ 6:41 pm

    Have you ever used a 9×13 pan and doubled the recipe? Don’t have an 8×8 and need a batch for a bigger group. =) Can’t wait to try it!

    Reply
    • Erin replies to Amanda
      April 14, 2016 @ 8:57 pm

      I haven’t tried it but I’m thinking it should work! You’ll have to increase the baking time, but not by much. I hope everyone will enjoy them! :)

      Reply
  • Rianne
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    March 28, 2016 @ 2:30 pm

    This recipe was amazing and quick just what i needed. Let also add that i did not have 3/4cup cocoa so i used 1/2 cup or almost have cup 1 pack swiss miss 2 tbsp milk powder and used 2 eggs and 1 cup sugar so as not to make it too sweet or too liquid for the ingredients i had.it came out lovely not too fudgy not too cakey and very delicious it was gone in 60 secs literally.

    Reply
    • Erin replies to Rianne
      March 29, 2016 @ 6:11 pm

      Wow! I’m so surprised that it worked with all your changes. Good for you for trying! I wouldn’t have even dared. ;) Thanks a bunch for your feedback!

      Reply
  • Robert says
    March 21, 2016 @ 6:39 am

    Buckwheat flour is not gluten free, just FYI.

    Reply
    • Erin replies to Robert
      March 21, 2016 @ 12:38 pm

      Buckwheat is naturally gluten-free. The only problem is if it’s produced in a non-GF facility and then cross-contamination becomes a problem. (sources: here and here.

      Reply
  • Alison Hatton says
    March 5, 2016 @ 12:19 pm

    Thank you! Just had so many failures with GF recipes – this was perfect. Even hubby gobbled them up (and he’s not GF!) Needed to bake them for longer, but then I’m currently in Kenya at a moderately high altitude. They were just extremely gooey in the middle, but that didn’t put hubby off!

    Reply
    • Erin replies to Alison Hatton
      March 6, 2016 @ 2:02 pm

      I’m so happy to hear that they came out well for you and your husband enjoyed them despite their extreme gooiness. :) And how cool that you’re in Kenya! It’s a dream of mine to go to the elephant orphanage in Nairobi. :)

      Reply
  • Megan
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    February 12, 2016 @ 3:01 am

    Delicious!!! I could NOT find a simple recipe that was tasty and fudgy (everyone seems to assume if you’re gluten free, you’re also vegan, want zucchini and avocado in your brownie, etc.) and this hit the spot! I used a multipurpose GF flour and only had Hersheys natural unsweetened cocoa and it turned out beautifully. Thank you Erin!!

    Reply
    • Erin replies to Megan
      February 12, 2016 @ 9:04 pm

      Haha. I’m happy you enjoyed these less healthy gluten-free brownies! :D And awesome to know that they work with a GF mix and regular cocoa powder. Thanks a bunch for your feedback! :)

      Reply
  • Thalia
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    December 21, 2015 @ 8:06 pm

    These are actually the best brownies I have made in my entire life. I used brown rice flour, coconut oil and coconut sugar. They are fudgey and perfectly sweet.

    Reply
    • Erin replies to Thalia
      December 23, 2015 @ 3:48 pm

      Wow! What a nice comment. Thank you. :) I’m so happy that they came out well for you and that your subs worked out well. Thanks for your feedback!

      Reply
  • Anby says
    December 18, 2015 @ 2:38 am

    Hi there! I came across this recipe through Pinterest and I am super excited to try it! I was wondering if you or anyone tried it using honey or liquid stevia as a substitute for sugar. I am curious what I would have to alter, if any, and how it came out.

    Reply
    • Erin replies to Anby
      December 19, 2015 @ 6:47 pm

      Hello! I haven’t tried using honey or any liquid sub. You’d definitely need to reduce the amount of liquid but the problem is that fat is the only liquid here so I’m not sure it’d work out. Sorry about that!

      Reply
  • Emily
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    November 3, 2015 @ 2:17 am

    I totally agree with you – so many times I try a recipe that’s called “best ever ___” and it is sub-par :/ but I made these last week and they SO exceeded my expectations. They totally deserve the title as best brownies ever, period!

    Reply
    • Erin replies to Emily
      November 3, 2015 @ 7:06 pm

      Thanks so much for another awesome comment and the feedback! I’m so, so happy that you enjoyed the cookies and these brownies. :) I felt kind of silly titling these “The Best” so I’m very happy that you agree with me on them deserving that title. :D Thanks again!

      Reply
  • Connie
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    October 17, 2015 @ 11:00 pm

    These were wonderful!

    Reply
    • Erin replies to Connie
      October 18, 2015 @ 3:23 pm

      So happy you liked them! Thanks for the feedback. :)

      Reply
  • Cheryl says
    October 3, 2015 @ 9:09 pm

    If you have gluten issues, be careful of Teff. It has not been determined if it is actually gluten free.

    Reply
    • Erin replies to Cheryl
      October 3, 2015 @ 9:13 pm

      Hi, Cheryl! Do you have a reference for that? Everything I’ve read about teff says it’s gluten-free and I can’t find anything to the contrary. If you have a source, I’ll add a note with that information to my post. Thanks. :)

      Reply
      • David replies to Erin
        May 9, 2016 @ 6:53 pm

        Teff is definitely gluten free since it is botanically related to grass, instead of grain :)

        Reply
        • Erin replies to David
          May 11, 2016 @ 11:12 am

          Everything I’ve read says that teff is gluten-free but Cheryl sent me this info where they state that people should avoid teff, buckwheat, quinoa and other gluten-free grains / pseudograins because they cause damage. The problem is that I can’t really find any other sources stating the same. So I guess people can research the issue themselves if they’re concerned. :)

  • Sammie says
    June 22, 2015 @ 9:39 pm

    Hi Erin, thank you, thank you, thank you. My mummy has recently had to cut white processed flour & dairy (but not eggs) out if her diet. I can happily make her these with Wholemeal flour and oil. I’m thinking I should get your book! Thank you Sammie http://www.feastingisfun.com

    Reply
    • Erin replies to Sammie
      June 22, 2015 @ 9:42 pm

      Hi, Sammie! I hope both you and your mom will enjoy these brownies. :) And I hope you’ll love the book if you get it! Thanks so much for your comment. :)

      Reply
  • Linda says
    June 6, 2015 @ 7:23 am

    Hi Erin, I have tried many of your recipes, always with great results! Thanks for doing the leg work, and developing these recipes. As a side bar, I just saw in your bio that you have been to Iceland. I am going in July to go horseback riding, do you have any suggestions of what else I should try to see there? Sorry to be asking, but I don’t know of anyone firsthand who has been there. Thank-you in advance!

    Reply
    • Erin replies to Linda
      June 6, 2015 @ 8:42 am

      Hi there! Thanks for your kind comment. :) I’m so jealous that you’re going to Iceland! I’ve been there twice for a few days each time. I was alone (it was a stopover on the way to visit friends in Sweden) and so I went on tours to see the amazing countryside. I did one of Landmannalaugar, one for horseback riding, the Golden Circle tour, Blue Lagoon (which wasn’t really my thing but the drive out there was interesting – it looks like Mars!) What I’ve been dreaming of doing is renting a car and doing the Ring Road. I don’t think there was all that much said on the tours, except for the Golden Circle one, so if you can, I recommend renting a car and driving around yourself. :) Have fun!

      Reply
  • Honey
    ♥♥♥♥♥
    says
    June 5, 2015 @ 12:21 pm

    Dear Erin

    I just wanted to say a big thanks from the UK!

    Your recipe is so fabulous :) – so healthy, simple to make and utterly yummy. I am truly so excited – I will be making this for friends from now on as they will never be able to tell that its healthy AND glutenfree.

    Your recipe is perfect, but for other readers who may have allergies like myself, I just wanted to share some substitutions that I made – instead of eggs I used 6 Tablespoons of ground flax and instead of cocoa powder (this gives me migraines), I used 1/2 cup of carob powder and carob chips instead of the chocolate chips. The subs worked out fine.

    So, once again, THANK YOU for such an amazing recipe – it makes it that much easier to be vegan and glutenfree :)

    Reply
    • Erin replies to Honey
      June 6, 2015 @ 8:34 am

      Hi, Honey! Thanks so much for your thoughtful comment. :) I am totally with you on making this recipe for friends who don’t normally care for healthier treats! Nobody ever has a clue. Thanks for sharing your egg-free version! I’ve been wanting to try a vegan version of this recipe so I may try that. And it’s great to know that carob powder works, too! Thanks again. :)

      Reply
  • Mark @best juicer review
    ♥♥♥♥♥
    says
    May 15, 2015 @ 1:20 pm

    My first time on your blog and I already love everything. Too bad I missed the give-aways, but I will try to get the book from amazon

    Reply
    • Erin replies to Mark @best juicer review
      May 25, 2015 @ 10:48 am

      Thanks for your comment! I’m so happy that you’re liking everything so far. :) I hope you’ll enjoy the book!

      Reply
  • Nora (A Clean Bake) says
    April 28, 2015 @ 2:03 am

    Congratulations again on your beautiful book. I love all of the recipes I have tried so far, but especially the brownies!

    Reply
    • Erin replies to Nora (A Clean Bake)
      May 10, 2015 @ 11:30 am

      Thanks, Nora! And I’m so happy that you’ve liked all the recipes so far. :)

      Reply
  • Nancy P.@thebittersideofsweet says
    April 24, 2015 @ 3:18 am

    Your book looks gorgeous! It is hard to decide which recipe I would try first but I am think the Blueberry Orange Upside Down Cake sounds amazing!

    Reply

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