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    Home • Recipes • Gluten Free Recipes

    Gluten Free Brownies

    Published: Sep 19, 2023 by Jill Colonna10 Comments

    Jump to Recipe Print Recipe

    A quick and easy recipe for gluten free brownies using rice flour. Extra fudgy made with the best bittersweet chocolate, they're topped with pistachios or hazelnuts which toast while baking.

    gluten free brownie squares topped with toasted almonds and hazelnuts on a French plate

    Quick and Easy Gluten Free Brownies

    These gluten free brownies are inspired by the 100% gluten-free bakery in Paris, Chambelland as they're one of the best I've tasted in Paris. What's more, the recipe is so quick and easy to follow.

    I love how the nuts are just scattered on top of the batter before baking - almost as an after-thought, as they're not mixed in the batter.

    As a result, this lazy addition means they come out of the oven extra nutty and toasted.

    As I don't follow a gluten-free diet myself, I couldn't resist tasting a few of their breads for research purposes and, if you follow me on social media, you'll see I tasted my research seriously for a Bonjour Paris article on the Top Gluten-Free Pastries in Paris.

    cutting brownies into squares and seeing a close up of its lush fudginess

    The Best Quality Brownies Packed with Flavour

    The secret to making the best brownies is to use the highest quality of bittersweet or dark chocolate. The higher the amount of cacao, the less sugar is added and so the taste of the chocolate shines through.

    From our French supermarkets, I usually bake with Nestlé's Corsé dark chocolate (chocolat noir) with a minimum of 64% cacao. Otherwise, use high quality brands such as Barry from specialist baking shops.

    As for the nuts, use the best quality nuts that are unsalted and without any oils. I find good quality nuts in the health food sections of supermarkets or in specialist stores selling organic produce. If you're looking for the top, la crème de la crème, go for the best Italian nuts such as Sicilian pistachios or Piemonte hazelnuts.

    breaking up best quality chocolate for baking

    What is a Gluten Free Flour Substitute for Brownies?

    This recipe uses rice flour which is the best gluten free flour substitute for brownies. It's light and so fine that it's hard to tell they're gluten free!

    Although rice flour can be replaced by other gluten free flours such as coconut flour, ground almonds or almond flour, the result gives a slightly crumbly and grainy texture.

    Therefore I strongly suggest using the rice flour for this recipe. Rice flour gives an extra smooth fudginess to the brownies and there's no need to sift.

    If you love almonds in a chocolate cake, then try this Reine de Saba gluten free chocolate almond cake with a rum glaze - ideal for the holidays and for birthday cakes.

    adding gluten free rice flour to brownie batter

    Does Gluten Free Reduce Calories?

    While rice flour makes these brownies totally gluten free, the interesting part is that it doesn't reduce the calories.

    For example, for the 90g of rice flour in this recipe, the same weight of all-purpose or cake flour with gluten has exactly the same amount of calories (306 calories).

    Likewise, if I used gluten free buckwheat flour, it's also the same amount of calories (298 calories). On the other hand, nut flours contain double the calories. So gluten free recipes using nut flours doesn't mean that it's lower in calories.

    How to Make Gluten Free Brownies

    I adapted Chambelland's brownie recipe (taken from the French Fou de Pâtisserie magazine) by slightly reducing the sugar and added a touch of salt to bring out the flavours of the chocolate.

    weighing out brownie ingredients, while melting chocolate and butter in a double boiler

    First measure out ingredients using a kitchen scale.

    Prepare the Bain-Marie (double boiler): boil about a cup of water in a saucepan, then turn down the heat to simmering. Place a heatproof bowl of the measured chocolate (chopped or broken into bits) and cubes of butter over it and stir occasionally. When nearly completely melted, turn off the heat.

    whisking eggs and sugar while chocolate and butter melting in a double boiler, weighing out rice flour

    Meanwhile, whisk together the eggs with the sugar. I use caster or superfine to ensure the fudginess of the brownies.

    adding melted chocolate and butter to the egg and sugar mix

    Add the melted chocolate and butter to the eggs and sugar.

    Then gradually add and mix in the rice flour and salt.

    adding rice flour to gluten free brownie batter and pouring in the tin

    Pour the batter into the lined brownie tin and evenly spread with a spatula.

    To crush nuts quickly, place in a bag and roll or thump moderately with a rolling pin.

    crushing hazelnuts using a rolling pin

    Sprinkle with pistachios, broken hazelnuts, slivered almonds or walnuts and lightly press into the surface.

    Bake the brownies for 30 minutes.

    tray of gluten free brownies topped with toasted almonds and hazelnuts just out of the oven

    Leave to cool on a wire rack for 10 minutes then cut into squares. They're ready to party later today or tomorrow.

    close up of a fudgy gluten free brownie square amongst toasted broken hazelnuts

    Just one of the many make-ahead recipes to prepare in advance.
    For chocolate lovers, find many more healthy chocolate recipes.

    tin of fudgy gluten free brownies topped with toasted pistachio nuts
    store in an airtight tin for up to 5 days, if you can

    How Long Can I Store Brownies?

    Gluten free brownies can be kept in an airtight container or cookie tin for up to 5 days (although it's difficult to test that one).

    As they taste just as good (if not better) next day, it's a handy chocolate recipe that can be made the day before.

    As a result, they're perfect for school bake sales, taking them into the office for teatime, or just being organised in advance for children's parties.

    squares of lush dark chocolate brownies topped with toasted nuts

    How to Serve

    Great on their own served at room temperature but also great served slightly warm for dessert.

    Just heat for a few seconds in the microwave and serve with chestnut ice cream or pistachio ice cream for the ultimate nutty chocolate gluten free bliss!

    gluten free brownie squares topped with toasted almonds and hazelnuts on a French plate

    Gluten Free Brownies

    Jill Colonna
    Quick and easy gluten free brownies using rice flour, inspired by the Chambelland bakery in Paris. Fudgy with the best bittersweet chocolate and topped with nuts that toast while baking.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dessert, teatime
    Cuisine French
    Servings 24 brownies
    Calories 218 kcal

    Equipment

    • 25cm (9 inch) tin x 3cm (1 inch) depth lined with baking parchment

    Ingredients
      

    • 400 g (14oz) dark cooking chocolate / bittersweet chocolate min. 50% cacao
    • 190 g (6¾oz/ ¾ cup) unsalted butter cut into squares
    • 130 g (4½oz/ â…” cup) caster/superfine sugar
    • 4 eggs organic
    • 90 g (3oz/ ¾ cup) rice flour
    • ¼ teaspoon salt (fleur de sel) Maldon or Celtic sea salt
    • 75 g (2½oz/ ½ cup) pistachios or pecans/walnuts/hazelnuts/almonds, broken

    Instructions
     

    • Line the brownie tin with baking/parchment paper and preheat the oven to 180°C/160°C fan/360°F/Gas 4.
    • Melt the chocolate and butter in a heatproof bowl over a pan of simmering water (bain-marie), ensuring that the water doesn't touch the chocolate.
    • In a large mixing bowl, whisk the sugar and eggs lightly until the sugar has dissolved.
    • Add the melted chocolate/butter to the eggs, add the rice flour, salt and combine together using a spatula.
    • Pour the batter into the tin and even out the surface with the spatula. Scatter over the broken nuts and press lightly into the surface.
    • Bake for 30 minutes. Leave to cool for 10 minutes in the tin then cut into small squares.

    Notes

    Baking in advance: Ideal for baking the day before, they're just as good next day.
    Storage: Can keep in an airtight container in the fridge for up to 5 days. Freezes well for up to six weeks.
    To serve: Remove 30 minutes beforehand to taste them at their best at room temperature.
    Nutritional information: 218 Calories per 47g portion; 7g protein; 34g lipids; 24g carbohydrates; Glycemic index: 14
    Keyword gluten free brownie recipe, gluten free brownies, healthy gluten free brownies no flour

    This recipe was first published June 19, 2016 but is now completely updated which means it's now possible to leave your rated review below.

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    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

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    1. William Cleek

      March 10, 2018 at 12:54 am

      Hi Jill,
      In your recipe you call for dark cooking chocolate. Is this unsweetened chocolate?

      Reply
      • Jill Colonna

        March 10, 2018 at 2:33 pm

        Hi William,
        Unsweetened chocolate is 100% cacao - this is using a dark chocolate for cooking that's at least 50% so in American terms it will be Bittersweet chocolate. Thanks for pointing this out - have updated the recipe for you over the pond!

        Reply
    2. David

      July 03, 2016 at 1:23 pm

      These look fantastic, Jill, will be making them even though I have no one GF in my life now!

      Reply
      • Jill Colonna

        July 06, 2016 at 3:28 pm

        You're like me, David. No need for GF right now but these are really so worth making! Thanks for popping by.

        Reply
    3. Christina | Christina's Cucina

      July 02, 2016 at 9:21 am

      I will have to make these for my 2 friends and neighbors who are both on a GF diet! They look absolutely, lush, Jill! We'll see how they go, but I think I should probably just make a double batch and save myself some time! 😉

      Reply
      • Jill Colonna

        July 02, 2016 at 4:26 pm

        Great that you can have this recipe handy for your gluten-free friends. And yes, the double quantity may be good, especially if the neighbours start to talk about them!

        Reply
    4. Jill Colonna

      June 26, 2016 at 3:44 pm

      Hi Tonio - let's just say we made a few batches of it the past week, as it's completely addictive!

      Reply
    5. tonio

      June 22, 2016 at 7:28 pm

      And on top of that it must be absolutely yummy !

      Reply
    6. Jill Colonna

      June 20, 2016 at 11:37 am

      Hi Jackie, let me know how you get on. They're pretty addictive...

      Reply
    7. Jackie Brown

      June 19, 2016 at 3:10 pm

      Omg I have to make these! I've been searching for a good gluten free cake. Thank you so much for sharing this 🙂

      Reply

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