Brilliant gluten-free brownies

Prep 10 min
Total 50 min
Makes 16 Servings

Dark and fudgy brownies are always a hit — plus, they’re easier to make and healthier than trendy cake pops, cronuts or cupcakes.



2 1/2 cups
2 100-g pkgs
ground almonds, about 2 cups
2/3 cup
unsweetened cocoa powder, preferably Fry's
1/8 tsp
2 tsp


  • PREHEAT oven to 350F. Line the bottom and sides of an 8 × 8-in. pan with parchment, letting it hang over the edges of pan.
  • WHISK sugar with almonds, cocoa and salt in a large bowl. Stir in egg whites and vanilla. Batter will be thick. Scrape into prepared pan. Smooth top.
  • BAKE in centre of oven until top of brownie is shiny and crispy and a cake tester inserted in centre comes out almost clean, 40 to 45 min. Run a knife around sides of pan. Use parchment to lift brownie out and let cool completely on a rack.

Tip: This brownie isn’t just rich, gooey and incredibly chocolatey, it’s also lower in fat than a traditional brownie and really high in fibre (a whopping 3 g per square!). To gild these gluten-free brownies, turn them into s’mores and bring one of summer’s favourite tastes into a cold winter’s day.


Calories 157
Protein 4 g
Carbohydrates 23 g
Fat 7 g
Fibre 3 g
Sodium 32 mg

Issue: January 2014

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Photo credit: Brilliant gluten-free brownies Photo by Roberto Caruso

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