Gluten-Free Brownies

Gluten-Free Brownies

I went gluten-free a few months ago, and Bo adapted his wonderful brownie recipe. We could not taste the difference!


3/4 cup Hershey’s Special Dark Cocoa Powder
1/2  teaspoon salt
3/4 cup sugar
3/4  cup brown sugar
1/2 gluten-free flour
2  large eggs, beaten
3/4  cup light olive oil*
1  teaspoon vanilla extract
1/2  gluten-free flour
1/4 cup water
1/3  cup semi-sweet chocolate chips
3/4  cup pecan pieces, if desired

*Beat the eggs in a measuring cup, then add enough light olive oil to fill the cup up to the 1 cup line. This usually takes about ¾ cup of oil.

Whole brownie lifted out of baking pan using parchment paper.
  1. In a medium sized mixing bowl, stir together the dry ingredients, taking care to crush any lumps.
  2. Stir in the egg and oil mixture.
  3. Add the water, and stir well.
  4. If mixture appears too thick, add another 1 or 2 tablespoons water.
  5. Stir in pecans and chocolate chips.
  6. Pour into a square pan lined with parchment paper. This way you can simply lift out the baked brownie, and set it on a plate or cooling rack.
  7. Bake at 325 degrees Fahrenheit 46-48  minutes. Depending on your oven, you may need to add a few minutes.