Wednesday, February 12, 2014

Gluten Free Brownies from Donna

Gluten Free Brownies without Frosting

Donna has been a long-time supporter of Feast Everyday and was one of the first people I knew who went gluten-free and saw the benefits of doing so.

She was also one of the taste testers of the brownie bake-off, prior to being gluten free, so I know she knows a good brownie.

So, I asked her for her gluten free brownie recipe:
Hi Barbara!
It's funny that you asked for the recipe. I just made these last week....again! They are so chocolatey and far my favorite. I will send you a frosting recipe I used too but you definitely can make these without frosting them ---as they are rich as is:)  
--- Donna  
P.S.  I use Almond Flour
Primal Palate's Grain-Free Fudgy Brownies
(from Primal Palate

Serves: 24



  1. Preheat the oven to bake at 350 degrees.
  2. Grease a 9"x13" glass baking dish with butter or palm shortening, and line with parchment paper for easy removal of the brownies.
  3. Melt the dark chocolate and the butter over medium low heat, while stirring frequently.
  4. Add the coconut sugar and the vanilla to the chocolate and butter, and stir until smooth.
  5. Remove the mixture from the heat, and allow to cool slightly.
  6. Blend the eggs, chestnut flour, salt, and baking powder in a separate bowl.
  7. Once the chocolate mixture is cool, pour into the flour mixture, and blend until smooth.
  8. Pour the batter into the oiled and parchment lined 9"x13" baking dish.
  9. Sprinkle the top of the brownies with chocolate chips before baking if desired.
  10. Bake at 350 degrees for 30-35 minutes.
  11. Allow the brownies to cool completely before frosting.
 Here's the frosting recipe for the brownies if you choose they need it:) 

Primal Palate's Fluffy Chocolate Frosting
(from Primal Palate Fluffy Chocolate Frosting)



  1. Heat the coconut cream over medium heat until scalded.
  2. Pour the scalded cream over the dark chocolate chips, and stir until smooth and creamy.
  3. Stir in the vanilla extract.
  4. Chill the mixture in the refrigerator until it's cool.
  5. Beat the frosting with a hand mixer until whipped and fluffy. Spread on your favorite brownies!

Note from B:  I made these over the weekend and used almond flour -- which I found at Wegman's in the gluten free section.  
Here's how it looks when you are baking:
It is softer than regular flour.  And you could definitely taste an almond background note in the brownie --- and that is a good thing.  

P.P.S.  I put all the links to Primal Palate in the recipe section so you can check out their extensive website if you are interested in their recommended healthy eating ingredients and recipes.  It is a beautifully done website.  


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