Best Brownies

brownies stacked

One of the first recipes I ever posted here was a brownie recipe.  It is still a good recipe, but later I made a few tweeks and posted a better brownie recipe.  Since going dairy free I have played with that recipe and ended up with one that everyone in my family thinks is the best brownie recipe.

Let me warn you.  These brownies are not healthy.  They contain worthless flours,  lots of sugar, and plenty of calories.  I consider them a treat.

But they sure do taste good.  My husband recently requested them for his birthday instead of birthday cake.   If you are looking for a special treat, you are bound to love these.  Just don’t make them every day.

The adjustments I made for this version are quite simple.  First, I used Earth Balance buttery sticks in place of butter.  Second, I used a starchier flour mix which yields a brownie that is more fudgy and less cakey.

Feel free to play with the starches you use.  I had to come up with measurements that work for a recipe, but I have successfully made it with part corn starch as well as more potato starch and only a little tapioca starch. If you like using arrowroot, that would probably work well too.

brownies on plate

4.8 from 4 reviews
Best Brownies
Recipe type: Dessert
  • ¾ cup Earth Balance Buttery Sticks (or butter)
  • ½ cup cocoa powder
  • ¾ cup white sugar
  • 1 cup brown sugar
  • 3-4 eggs (4 makes them a little more cake like)
  • 2 teaspoons vanilla
  • ½ cup rice flour
  • ½ cup potato starch
  • ⅓ cup tapioca starch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup chocolate chips (I used a dairy free brand)
  1. Preheat the oven to 350°.
  2. Grease and rice flour a 9 x 13 inch baking pan.
  3. In a large sauce pan, stir the butter and cocoa over low heat until melted.
  4. Remove from heat and, using a wooden spoon or stiff spatula, add the sugars. Stir in the vanilla.
  5. Add the eggs one at a time, beating after each addition.
  6. In a separate bowl, combine the rice flour, potato starch, tapioca starch, baking powder, baking soda, salt, and xanthan gum.
  7. Add this to the sauce pan and stir until all the flour is moistened.
  8. Stir in half the chocolate chips.
  9. Spread the batter into the pan.
  10. Sprinkle the rest of the chocolate chips on top.
  11. Bake at 350 degrees for 30 minutes.
  12. Cool. These brownies cut best with a plastic knife.

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  1. says

    Fantastic looking brownies, Linda! Nothing wrong with a recipe for brownies not being healthy, especially when they are birthday brownies. Birthday brownies are always calorie free. 😉

  2. AJ says

    Earth Balance is soooo pricey especially when you need alot for a recipe. Although not as healthy, I think Nucoa margarine might work as a lower cost substitute for butter.

  3. Melanie says

    Yum!! My family would love these. Fantastic that they are gluten and dairy free. The only tweaking I will have to do is substitute the eggs. 😀

  4. Heidi Wegner says

    Yeah a recipe to give me a break from using GF Pantry Brownies @ almost $5.00 a box! Here is a suggestion that I am going to try with this mixture. On accident when I made my last pan of GF Pantry Brownies I forgot the stick of butter they called for. I melted it as told to do but…got lost in the smell of eggs & 3 medium bananas mixing in my kitchenaid and just put in the mix. The bananas made the batter a bit thinner than normal but obviously I didn’t notice – plus they wanted it to go into a 9×9 pan and all I have is 8×8. They came out wonderfully (I want to say they took about 5min. longer to cook), bit different than my non-gf banana brownies but never the less they were gone in a few days. I’m wondering how organic apple sauce would work in place of the butter? Only 5wks into the gf cooking but I wonder how some of the non-gf cooking tricks work with gf-cooking.

  5. Nancy says

    Hi Linda! Have you ever tried butter flavored Crisco? I want to make these for a HS event so that (LM) a dairy-free student and I can eat them. However, I since I’m not dairy free I thought the Crisco would be a better product to buy since I’ll use it in other things. On another recipe a review substituted vegetable oil. Thoughts? Thanks!

      • Nancy says

        Hey Linda! I tried the butter-flavored Crisco. It was very well reviewed on-line but my review is one-worded “BLECH”. Just to let your other readers know – I felt like it had an overwhelming chemical taste that stayed on my tongue a long time. I look forward to trying this recipe with a different type of fat!

        • says

          Nancy, I thought you used butter-flavored Crisco and that’s why you were asking. Well, now we know. Thanks for the comment.

  6. Mykel says

    Could I use an ap gf flour for this? If so how much? I’m dying for ooey gooey brownies!

  7. Anna says

    Thanks for the recipe, sounds delicious. I don’t get along with xanthan gum though, do you know of any substitute for it?

  8. Holly says

    Thank you for sharing this recipe! I have been GF since Thanksgiving and I think this is the first baked treat that has actually tasted good.

  9. Ginny says

    I’m curious about the nutritional facts on this recipe as well as a lot of other recipes you post. Where can I find that info?

    • says

      Ginny, I’m sorry but I don’t have nutritional information. I think an internet search will help you find sites where you can enter ingredients and get nutritional information on them.

  10. Gina Hudson says

    This is the very first gluten free recipe I have made. I was very surprised at how delicious these brownies were! Will definitely make these again. Thanks for the recipe!

  11. Linda Person says

    I am very new to gluten & dairy free recipes. I just started following you. Please explain the xanthan gum ingredient & why it’s necessary. I’ve seen many recipes for this. Is it available at a grocery store? Thank you so much. I look forward to making these.

    • says

      Gluten acts as a binder, holding baked goods together. Xanthan gum is an ingredient that helps replace gluten and keeps the brownies from totally falling apart when you eat them. Many stores carry it in the section where they have gluten-free products. Health food stores usually carry it too, or you can find it online.

  12. Ande says

    What about using coconut oil instead of all those non-butters? It works as a sub for butter in many recipes and has the added bonus of being really good for you. And I always use chia seeds instead of xanthan gum.

  13. Janine Moberg says

    This looks like a great recipe, but I can’t do potato starch. Is there something that can be subed for it?

  14. penelope says

    Best sweet treat I’ve made since having to go gluten free for my gluten intolerant bf baby. Great recipe. I didn’t have chocolate chips and they were still great! Thanks! :-)

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