Lean Green Mommy Machine

Thoughts on health, wellness, living green and motherhood

Fudgy Gluten Free Brownies – Finally!



I’ve tried a variety of gluten free items from pizza crust (still looking for THE one) to cakes. One thing I had yet to find was a recipe for a fudgy gluten free brownie. Every recipe I made turned out more like cake rather than a dense, moist, delicious brownie.
As you can tell, I have specific feelings on how brownies should be. I already have a regular brownie recipe that is my go-to dessert. It’s quick, easy – and most importantly – fudgy deliciousness.
Since none of the gluten free brownie recipes were hitting the spot I decided to look at a few of them, and my favorite gluten-containing one and see what I could come up with.
And I will tell you this: it.is.fabulous.


Fudgy Gluten Free Brownies

1/2 cup cocoa powder
1/4 cup brown rice flour
1/4 cup, minus 1 tbsp coconut flour
1 Tbsp corn starch
1/2 tsp xanthum gum

1/2 cup butter, melted
1 cup sugar
4 eggs
1 tsp vanilla extract
1 cup mini chocolate chips (optional)


Preheat oven to 350 degrees. Grease an 8×8 baking dish.
In a medium bowl, sift dry ingredients together and stir until combined.
In a large bowl, beat butter and sugar. Add eggs one at a time, mixing after each addition. Stir in vanilla.
Add dry ingredients to wet and stir until well combined. Fold in chocolate chips (if using).
Pour/scoop batter into greased pan and spread evenly into pan. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean or with dry crumbs (not wet batter) on it.
Allow to cool completely before cutting (or as long as you can resist!).




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Rich and Chocolately Brownies Made with Whole Wheat and Zucchini


This recipe is not over-the-top healthy, which my kids appreciate. As my almost 16-year-old said, “You don’t have to do that to EVERYTHING, mom!”. These brownies are rich and fudgey but have the added bonus of using 100% whole wheat flour and some shredded zucchini. It’s just enough to make you feel a tad less guilty over the dessert you are serving up.
Brownies with Whole Wheat and Zucchini

1/2 cup plus 2 Tbsp melted butter
2/3 cup cocoa powder
1 cup sugar
2 eggs
1 tsp pure vanilla extract
1/2 cup unbleached, white whole wheat flour
1/3 cup finely shredded zucchini, packed

Preheat oven to 350 degrees. Grease an 8×8 baking dish.
In a medium bowl mix melted butter and cocoa powder until smooth. Mix in sugar until fully combined. Add eggs one at a time, stirring completely after each addition. Mix in vanilla extract. Stir in flour just until combined. Try not to over-mix. Fold in zucchini. Spread into baking dish and bake at 350 for 25-30 minutes. Allow brownies to cool completely before cutting.