Lisa Sliva’s Gluten Free Brownies

Lisa Sliva generously shared this very simple yet versatile Gluten-free Brownies recipe with me when I interviewed her.  Read her full interview here.

Lisa: I would like to share my simple yet versatile Gluten-Free Brownies recipe.  You can substitute regular all-purpose wheat flour for the gluten free flour, which I do very often since I’m the only one who eats gluten free on the team. Also, one last disclaimer: this is in no way a low fat or low sugar recipe. I am a firm believer that gluten free eating is no better for you than non-gluten free eating (since you are still eating a refined flour, just from a different grain), and just as regular wheat flour usually tastes best covered in plenty of sugar and butter, I believe gluten free flour is no different. As such, don’t think this is in any way a “healthier” alternative to regular baking, it just so happens that you can easily accommodate your gluten free friends while not making them or yourself choke down dry, tasteless alternatives.

Gluten Free Brownies
Lisa Sliva's Gluten-Free (or Gluten Full) Brownies
Print Recipe
Servings Prep Time
8 decent slices 5 minutes
Cook Time
25 minutes
Servings Prep Time
8 decent slices 5 minutes
Cook Time
25 minutes
Gluten Free Brownies
Lisa Sliva's Gluten-Free (or Gluten Full) Brownies
Print Recipe
Servings Prep Time
8 decent slices 5 minutes
Cook Time
25 minutes
Servings Prep Time
8 decent slices 5 minutes
Cook Time
25 minutes
Ingredients
Dry ingredients
Servings: decent slices
Instructions
  1. Preheat oven to 375 degrees F (180 degrees Celsius).
  2. Grease a standard pie dish or 8-9 inch (23 cm) cake tin.
  3. Combine melted butter/margarine, sugars, and vanilla extract/essence in a medium bowl.
  4. Beat in eggs.
  5. Combine flour, cocoa powder, baking powder, and salt in a large bowl.
  6. Add wet ingredients to dry ingredients, and stir just to combine.
  7. Pour into greased pie dish/cake tin and bake for 20-25 minutes.
  8. ENJOY!!
Recipe Notes

* I like my brownies a bit chewy, so I take them out of the oven when you can stick a toothpick in the middle and it comes out with cake on it, not when it’s clean like many recipes advise. You can adjust it as you like it.

* I have found that when I use the gluten free flour/rice flour it takes a bit longer to bake than when using wheat flour, so adjust your baking time accordingly.

* If you can give it about 20 minutes or so to cool before cutting, it will be a bit easier to cut, but see if you can wait that long!

* Once cooled, I store mine, tin and all, in a large ziplock bag for as long as a week (if it lasts that long!) It’s a great dessert for a surprise gathering, as it comes together very quickly, but it also does great if you need to make it a day ahead of time.

* This recipe is for a bit smaller volume than many boxed mixes, so depending on how large the crowd is, you many want to make two. However, when cut into 8 slices, you get a very decent sized portion for someone, so I would say that it could easily serve 8. That being said, we are a team of 10 people so I often cut it into 12 and everyone gets a smaller slice. If you’re really talented, you could try to slice it into 10 and I think it could work just fine (I’m just not that talented!)

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