These easy, rich, fudgy dark chocolate brownies are gluten free and sugar free. You can have it as a dessert or an afternoon treat!
As I experiment with gluten-free baking, I know one thing for sure…I do not want to use additives like xanthan gum in order to create a yummy treat.
So I play.
And sometimes it comes out not half bad.
This time I took a clean brownie recipe and made it gluten-free and sugar-free. Normally I avoid “substitutes” and instead opt for raw honey as my sweetener of choice, but I was in a mood to try something different so I went with stevia for the sweetener. Certainly a better option than other artificial sweeteners and for those watching their calories, it is a great alternative.
Overall these are pretty darn good for something I substituted ingredients for on a whim. They are similar in texture to packaged brownies, not so much homemade ones, but if you are gluten-free and want brownies, these will certainly fill your craving. My son loves them and keeps asking for more. My daughter ate hers slowly, I think she doesn’t yet have the palette for dark chocolate.
Easy Gluten-Free Brownies
Ingredients
- 4 oz dark chocolate 70% or darker preferred
- 3 tbsp unsalted butter
- 2 large eggs
- 1/3 cup all-purpose gluten-free flour
- 1/3 cup stevia powdered
- 1 tsp vanilla extract pure
- 2 tbsp cocoa powder
- 3 tbsp natural peanut butter room temp.
Instructions
- Preheat oven to 350 degrees
- Melt dark chocolate and butter in a sauce pan over low heat (watch carefully) or better yet in a bowl over a pot of boiling water.
- Stir in eggs, vanilla and stevia and stir until combined.
- Add in flour and cocoa powder just enough to make sure there are no white streaks. Don’t over stir.
- Pour mixture into an 8×8 baking dish that has been sprayed with olive oil and lined with parchment paper.
- Drop the peanut butter in small clumps across the surface and swirl into top of brownie mixture with a butter knife.
- Bake 15-18 minutes until toothpick comes out nearly clean.
- Cool completely on wire rack.
- Cut into 9 pieces.
Joy Quinnan says
These sound really good. I am going to have to try making them this weekend.
Online Gym says
Having a gluten allergy is every tough to deal with. I like seeing recipes like this. I agree Tegan, Stevia is a a good choice of sugar.. I also like the unsalted butter and the natural peanut butter. Good choices
Tegan L. says
I love that you are using stevia. My mother-in-law has been using it forever, and only now is it becoming popular. 🙂
Thomas Murphy says
This look so good, thanks for the recipe
Alison says
I love me some dark chocolate. These look super good.
Dee @ Cocktails with Mom says
Those look great. I might be tempted to try this.
Sara Phillips says
I won’t use stevia – it gives the hubs a headache – so my question is, can I use regular sugar? Or should I stick with honey (and if I do honey – is it still 1/3 cup?)
Thanks so much!!!
Kim says
I was hesitant on the honey because I wasn’t sure if it would fall apart. Sugar should be fine, same amount.
Sara Phillips says
Thanks Kim! I’ll give these a try next week!!
Maryann says
I can’t wait to try these!
Karen says
I do not see in the recipe when you add the peanut butter.
Kim says
I fixed it!
Karen F. says
Thank you for posting! I am thrilled to find your recipe that uses Stevia (my husband can’t have sugar/honey/agave) AND doesn’t also have coconut oil. My hubby can finally eat brownies again!
vwbug says
I have a friend who is now going gluten free… I’m sending her this way. I think the recipes sound delicious… and I might just have to try it for fun!
Shop with Me Mama says
Mmmm! These look and sound really good!
Heather @OurKidsMom says
Dark chocolate is the only way to go! Thanks for the recipe. I will have to try it… right after your bread recipe. I’m still stalking waiting for your gluten free recipe 🙂
Kim says
Ok I’ll do the gluten-free this week. I want to try it again because my timing was off so it sunk. Honestly if you want to experiment, its the exact same recipe as this: http://theysmell.com/homemade-white-bread/ just with gluten-free all-purpose flour. It will be like cake batter NOT dough. It will rise (warming in a200 degree oven – heat then turn off then put bread in – with a damp towel over it helps it rise faster) but you have to watch it like a hawk. It will turn on a dime and sink. If you think it’s risen well, bake it right then per that recipe link.
Or just wait for my recipe for a better guestimation on time. It does not rise as well as regular bread. The slices will be smaller. But it tasted good.