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Allergy Safe Recipes

Gluten-Free Chocolate Brownies

Makes 12 brownies
Free of: Gluten and all top allergens


  • 1 cup (250 mL) white rice flour
  • 1/2 cup (125 mL) carob powder
  • 2 tsp gluten-free baking powder
  • 1 cup (250 mL) chocolate chips*
  • 1 cup (250 mL) vegetable* or canola oil (*vegetable oil may contain soy)
  • 1 cup (250 mL) brown sugar
  • 4 eggs or 4 tbsp equivalent egg replacer
  • 1 tbsp vanilla extract
  • Pinch of salt

* See note on “Safe Chocolate”


  1. Pre-heat oven to 350° F. In a large bowl, sift together flour, carob, baking powder and salt. Add chocolate chips and stir well.
  2. In a separate bowl, use a whisk to cream together oil and sugar. Add the eggs (or egg replacer) and vanilla and stir.
  3. Pour wet mixture into flour mixture and combine.
  4. Grease an 8-inch square (or 8×11-inch) baking pan. Pour batter into pan and spread evenly.
  5. Bake 20–22 minutes. Cool, cut into 12 squares and serve.
For traditional recipe, click here.
* Note: Safe Chocolate
Here are some of our favorite allergy-friendly chocolate choices for baking:
  • Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.
  • Vermont Nut Free Chocolates Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

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