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Receta Sinfully Delicious Gluten Free Brownies

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2 votos | 5960 views

These are absolutely delicious. I learned to cook gluten free when my spouse was diagnosed Celiac. These are the only brownie I eat now, due to flavor and texture. These brownies are unbelievably good and I am sure they will become your favorite too.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12 brownies


Cost per serving $0.19 view details
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 box Jello instant chocolate pudding
  • 1/4 cup millet flour
  • 1/4 cup tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 3 large eggs
  • 8 tablespoons of Crisco butter flavored Shortening
  • 3 Hershey's special dark candy bars (1.4 oz.)
  • 1/4 - 1/2 cup water (may not use all of it)


  1. Mix the sugar,salt, Jello pudding, millet flour, tapioca flour, baking powder, and xanthan gum together thoroughly with a whisk in a separate bowl and set aside.
  2. Mix the 3 large eggs in a separate bowl with a whisk until smooth and set aside.
  3. Heat the Crisco shortening in a double boiler until melted. Break the Hershey's Special Dark candy bars into pieces and add it to the Crisco, stirring constantly until thoroughly blended.
  4. Add the whipped eggs and the melted chocolate mixture to the dry ingredients and blend into a very thick batter.
  5. Sprinkle in water (approximately 1/4 to 1/2 cup) to desired consistency. It should be very thick but not dry.
  6. Preheat oven to 350 degrees.
  7. Grease and flour a nonstick muffin tin. Spoon the batter evenly into the muffin tin and bake at 350 degrees for 20-25 minutes. Test with a toothpick in center, it shouldn’t come away totally clean if you want a chewy fudge brownie center, so check them near the side.

Nutrition Facts

Amount Per Serving %DV
Serving Size 48g
Recipe makes 12 servings
Calories 133  
Calories from Fat 23 17%
Total Fat 2.6g 3%
Saturated Fat 0.38g 2%
Trans Fat 0.0g  
Cholesterol 52mg 17%
Sodium 454mg 19%
Potassium 39mg 1%
Total Carbs 25.74g 7%
Dietary Fiber 0.3g 1%
Sugars 24.86g 17%
Protein 2.34g 4%
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  • John Spottiswood
    11 de Mayo de 2010
    Great recipe, Shawn. I'm glad you're here to add some gluten free options. I'm adding this to my "try soon" folder. Will let you know how it is!
    • Shawn Christopher
      10 de Mayo de 2010
      Since this recipe was originally written and the photo taken, i have changed one thing. Step # 7. Grease and flour., I find it slightly more appealing visually to grease and dust the muffin tin with cocoa powder instead of sweet rice flour.

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