Gluten Free Brownies

Course Dessert


  • 1 cup Gluten Free Flour (I like Bob’s Red Mill or Cup-4-Cup)
  • 3/4 cup cocoa powder
  • 1/2 tsp salt
  • 3/4 cup + 2 tbsp Canola oil (can use butter or coconut oil too)
  • 1 1/2 cups sugar
  • 1 tbsp pure vanilla extract
  • 3 eggs
  • 3/4 cup semi-sweet chocolate chips


  • Preheat oven to 350°F degrees.
  • Set Flexipan Mold of Choice on Perforated Baking Sheet (I like to use the Petal Tray or the Mini Muffin for this recipe) and set aside.
  • In Stainless Mixing Bowl, sift together flour, cocoa powder & salt.
  • In another Stainless Mixing Bowl, stir together the oil, sugar and vanilla.  Add eggs one at a time and stir until combined.  Add flour mixture to liquid mixture and stir until just combined.  Fold in chocolate chips. 
  • Spoon into Flexipan Tray of choice and fill about 2/3full.  Bake until toothpick test comes out clean, should be approx. 18-22 minutes depending on your oven and the shape of your Flexipan. 
  • Let cool, unmold and enjoy. 
  • Optional:  Top with my whipped cream cheese frosting or caramel sauce