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Gluten Free Brownie

180g (6 oz.) dark chocolate (at least 60%cocoa)

160 g (5 ½ oz.) butter

4 eggs

280 g (10z. or 1 ¼ cup) sugar

70 g (2.5 oz.  or ½ cup) rice flour

55 g (2 oz. or ½ cup) corn flour or cornstarch

20g (1 oz. or ¼ cup) almond meal

½ tsp. xanthan gum

100g (3 ½ oz. or 1 cup) coarsely chopped pecans or walnuts

Powder sugar and/or powder pistachios for decoration


Vegetable/ Canola oil for greasing pan



Preheat oven to 350F.


Melt the chocolate and butter together using a double boiler – if you don’t have a double boiler, just take a small pot and put water in one third of the way. Find another bowl or pot that fits on top of the pot with water and put the chocolate and butter inside. (This process prevents the chocolate from boiling and losing its characteristics by being directly on heat.) Boil the water but once the chocolate starts to melt, turn down the flame/heat and let the water simmer and stir the chocolate and butter mixture until it melts.


Meanwhile whisk the sugar and eggs together in a bowl until creamy and then whisk in the chocolate mixture.  Add the flour mixture gradually whisking it in slowly until there are no lumps.


Grease an 8-inch cake pan with cooking oil (using either spray or brush). Pour brownie mixture in. Scatter the chopped nuts on top and bake for 45 minutes or until, brownie is soft in the center but set on the outer edges. Once done dust with powder sugar and/or powder pistachios.

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