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Dense, Delicious Brownies (Gluten-Free, Dairy/Casein-Free)

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“Brownies like they should be, without any gluten or casein. This is my standby, easy-as-pie brownie recipe, that is really easy to add anything you like into. I use a mix of Bob's All Purpose Gluten-free blend and a little starch for the total of 1/2 c. gluten-free flour. I've made these vegan with egg-replacer.”
9 brownies

Ingredients Nutrition

  • 12 cup unsweetened cocoa powder
  • 12 cup dairy-free margarine, melted
  • 1 cup sugar (I use 3/4 to a cup, as they can get pretty sweet!)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon chocolate extract
  • 12 cup gluten-free flour
  • 1 teaspoon xanthan gum
  • 18 teaspoon salt
  • 12 cup non-dairy chocolate chips


  1. Preheat oven to 350°F.
  2. Lightly grease an 8x8 pan and set aside.
  3. In a small bowl, mix together flour, xanthan gum and salt. Set aside.
  4. In a large bowl, stir together cocoa and margarine 'til well combined.
  5. Mix in sugar until completely saturated.
  6. Break egg into a small bowl, then mix completely into cocoa mixture. Do the same with the second egg.
  7. Stir in extracts.
  8. Mix in flour, combining completely but not overmixing.
  9. Stir in non-dairy chocolate chips.
  10. Bake for 20-22 minutes, checking with a toothpick for doneness.
  11. Let cook in pan, then remove and eat it. Don't share.

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