Tested till perfect Gluten-Free Super Fudgy Chocolate Brownies
Gluten-Free Super Fudgy Chocolate Brownies

Gluten-Free Super Fudgy Chocolate Brownies

Sure to please chocoholics, these brownies are so rich and chocolaty that there's no need for icing. White rice flour (such as Bob's Red Mill) is available in Asian stores, some supermarkets and health-food stores. 

By Alison Kent and The Test Kitchen

Source: Canadian Living Magazine: April 2011

Recipe4 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 25 pieces


  • 3 bars (100 g each) 3bars (100 g each)good-quality dark chocolate (70%)dark chocolate (70%), chopped
  • 1 cup 1cupunsalted butter, cubed
  • 1/4 cup 1/4cupwhipping cream
  • 4 4eggeggs
  • 1 cup 1cupgranulated sugar
  • 1/4 cup 1/4cupcocoa powder, sifted
  • 1/4 cup 1/4cupwhite rice flourwhite rice flour
  • 1 tsp 1tspvanilla
  • 1 cup 1cupchopped walnuts
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In heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, butter and cream, stirring, until smooth. Let cool slightly.

In large bowl, whisk eggs, sugar, cocoa, rice flour and vanilla; whisk in chocolate mixture and walnuts. Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan.

Bake in 350°F (180°C) oven until puffed and cracked at edges, about 35 minutes. Let cool in pan on rack.

Refrigerate until cold, about 1 hour. Cut into squares, wiping knife between cuts. (Make-ahead: Cover and refrigerate for up to 1 week.)

Nutritional Information Per piece: about

cal 226 pro 3g total fat 17g sat. fat 9g
carb 16g fibre 2g chol 53mg sodium 14mg
potassium 143mg

% RDI:

calcium 2 iron 13 vit A 8 folate 4
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