No-grain granola. Compatible with a ketogenic (low-carb, high-fat) diet. Enjoy, try it on its own, or eat it as cereal.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 16 brownies |
Ingredients
- ⅔ cup gluten-free baking mix (such as Bob’s Red Mill All Purpose GF Baking Flour®)
- ½ cup cornstarch
- 1 cup white sugar
- 1 cup packed brown sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 eggs, beaten
- ¾ cup margarine, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C), and grease an 8×8 inch square baking dish.
- 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.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 191 mg |
| Sugars | 26 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve mixed this up and it is quite dry. Certainly can’t pour it into the dish.
Great recipe. I use president’s choice GF flour (Canadian brand) and I added 1tsp of vanilla extract and a handful of gluten free dairy free chocolate chips. Will make this again.
I added 1 1/2 cup chocolate chips and it turned out so good
I followed the advice of several reviewers and increased the size of the baking pan to 9×13 inches. I also added 1/4 cup of oil. They turned out great. Because they’re moist and not thick (due to the larger pan size), they are difficult to serve in perfect squares, but the taste makes up for the ascetics. I served mine with a dollop of fresh whipped cream on top. A definite keeper.
I’m only giving this 4 stars instead of 5 stars. They taste 5 star, really delicious. BUT….they didn’t look done so I baked them a tad longer. When cooled down, we couldn’t put a knife through them, hard as brittle. (My fault). So a warning to any future bakers, don’t over bake. I chipped off a few pieces a little at a time and blended them into fine grains and froze them. My hubby loves them over ice cream! One last thought, I did bake them in a 9 x 13 pan, please cut down the baking time when using a larger pan.
I’m the baker in my family, so I make all the desserts for any gathering. Our family has several food allergies, including gluten. I have made these 3 times. I’m not a huge fan of gluten free baking. But, these are very good, I can’t find a thing wrong with these, I make them exactly as written. I added an extra egg last time to make them more cake like for a trifle and they were fantastic. *I do substitute the margarine for butter, I never use margarine.
These brownies are amazing! Many gluten-free items taste like a compromise, but these don’t! I will be making these again VERY soon!
Smell great; rise up more than I’m used to seeing, and required more time. I believe the brown sugar is the main culprit. In a family recipe, called blonde brownies, we have to baby the cooking like this.
My nephew has a gluten allergy. I made these for him on Easter. He said they were delicious.
Could be better.
Best brownies ever. Tried shop bought ones and were dry and tasteless. There were moist and tasty a little in sweet side but then one is just enough to satisfy chocolate cravings. Will make again.
I’ll make this again. My dad really liked these a lot.
I couldn’t find a word about the beautiful blue and white icing as shown in the photo. That hurts !
This was my first attempt at baking a gluten free recipe and I made this recipe for a couple of our Board members (one has celiac and one was just cutting gluten from his diet) for a Board meeting luncheon and they loved it and so did the non-gluten free members. Just thinking about how confident I was to have made these for the first time and for a Board meeting non the less! I doubled this recipe as is and put the aluminum foil underneath in case of overflow and it was fine. While it cools it does sink. They were fudgy , chocolatey and had a nice little crust on top. One of our Board members said they were the best gluten free brownies that he has ever had and has asked me to share this recipe! I will definitely make these again even though I do not have celiac.
Great taste. I added chocolate chips (making a sweet recipe even sweeter). My kids loved them. I used a 9×12 pan and had no problem with overflowing.
Made for gluten sensitive friends. Delicious & enjoyed by all! A “keeper” of a recipe. As suggested, made it in a 9×13 pan. Baked for 40 min. Would reduce to 35 min the next time. (And there will be a next time!)
Really great brownies. Made them for my book club. Served regular and gluten free and crowd liked gluten free better. I would love to know how you make the frosting in the picture. Looks really tasty.
Made it with 1/3 c Bob’s gluten free blend & 1/3 c Purely Bulk GF all p flour. Used butter, instead of margarine and dissolved b soda in a little water. Haved the sugar…1/2 c xylitol & 1/2 c coconut palm. Seems sweet enough. This did not rise and spill over like others said. Ended up very dry and felt apart when warm. Put it into the freezer and keeps together better, but still very dry….maybe other flour? Very good flavour though.
I will make these again my family is not much of a gluten free eater however they enjoyed these ………..;)
I cooked it for the shortest time, and the edged of the brownie were so hard it was inedible. I cut the center out so it wasn’t a total loss. The flavor was fine, but I like a moister brownie. Maybe some vegetable oil would’ve helped to add moisture.
It was a hit! Everybody loved it.