Gluten Free Brownies

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It was brought to my attention recently that I don’t have a brownie recipe on the blog, which is misleading because I’ve had this brownie recipe for a few years now! ? So apologies for holding out on y’all, hopefully I can offer you this plate of delicious, melt in your mouth brownies to make up for it ?

This recipe, like my pie crust recipe, comes from Alana of The Bojon Gourmet… otherwise known as the queen of gluten free baked goods. Seriously. Her recipes are ALWAYS on point. This recipe specifically came from her cookbook, Alternative Baker, which I had the great pleasure to recipe test before it came out. If you or someone you know loves sweet treats but needs to eat gluten free, this cookbook is a must have. Everything I’ve tried from it has turned out awesome.

Like these brownies. These guys are mostly chocolate and butter, and they always come out so fudgy and delicious. Instead of cocoa powder, you melt chocolate (I just use semi-sweet chocolate chunks), which makes them so chocolatey and delicious, exactly how brownies should be. Other than being slightly more crumbly than brownies made with wheat flour, you’d never know these were gluten free!

This recipe uses teff flour, which is a darker flour with a naturally chocolatey and nutty taste. I don’t use it often since it has a bit of a strong flavor by itself, but I always have it on hand to make these brownies because it compliments the chocolate so well. If you can’t find teff (I buy mine at Whole Foods, unsurprisingly), something like oat or sorghum should probably work. There’s such a small amount of flour to begin with that substitutions shouldn’t cause too many problems.

Alright, enjoy — and stay messy (as obviously I did)! ?

P.S. If you want to see more of the behind the scenes of making these, I made a highlight on my Instagram page!