Foodie Friday: Gluten-Free, Sugar-free Brownies

So Stella had been continuously begging me to bake some sweet delicious treat.  She wanted cookies or cupcakes or brownies.  Since going wheat-free and sugar-free the amount of sweets in our house has declined significantly.  But given how persistent and ridiculously cute she is, I figured the least I could do is find a gluten-free and sugar-free recipe.  (OK. There is some honey, but I would have substituted Stevia if I had enough.)

It took me a bit, but thanks to the wonders of the interweb I found exactly what I needed.  I quit sugar in February 2013 and did a purge of my pantry, so needless to say it wasn't easy finding a recipe I could make without having to take a trip to the grocery store. But never say never! What I found was an easy and delicious recipe for brownies.  The entire pan was gone in less then 2 days!  So without further ado, here is the recipe!

Gluten-free, Sugar-free, Dairy-free Brownies

Author Notes: This recipe is a slight adaptation of Gluten Free Easily‘s Big and Rich Brownie recipe ( 
Makes 12 brownies
Fresh out of the oven.

  • 2/3 cups Olive oil
  • 1/3 cup Cocoa powder
  • 2 Eggs
  • 3/4 cups Honey
  • 1 teaspoon Vanilla extract
  • 3/4 cups Blend of corn and rice flour
  • 1/3 cup Nuts (I used slivered almonds)
  • 3/4 cups unsweetened Peanut butter, if desired, for “frosting”
  1. Preheat oven to 350°F/180°C.
  2. Grease an 8 x 8 (or comparable size) glass baking dish.
  3. Mix together all ingredients in a large bowl. The nuts can be sprinkled on top just before the brownies are put into the oven, or mixed into the batter.
  4. Spread batter in the greased pan. Bake for about 25 minutes or until a knife inserted comes out clean.

Had a hard time keeping my hands of these while taking the pic!

Easy bakin',
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