gluten-free brownies

Brownies seem pretty simple, right? They’re flat, they taste of chocolate, they satisfy a quick urging for a weeknight dessert. How hard could they be?

Let me tell you, people, there are no end to discussions about brownies in the world.

A couple of days ago, knowing I wanted to work on this recipe, I asked for people’s ideal of a brownie. There are over 100 comments on that post on Facebook, with some vociferous disagreement. (“Cakey!” “No, fudgey!”) Last night, after baking a failed pan of brownies (we had run out of sugar so I used honey instead — but it might be the best chocolate cake I’ve ever made), I spent at least 2 hours perusing every brownie recipe I could find. How much disagreement could there be? A lot. Granulated sugar. Brown sugar. Unsweetened chocolate. Bittersweet chocolate. Ice baths. Tinfoil. Butter. No, oil. 1 egg. 6 eggs. Fudgey, almost like ganache. Crisp edges. Dry and flaky like cake. Not one hint of cake. “If I wanted cakey, I’d eat chocolate cake.”

I don’t think I’ve ever seen more disagreement on a single baked good in my life. Brownies create discussion, it seems.

There’s even an upcoming lecture involving brownies at Harvard: “Join fellow Harvard alumni in a special lecture series discussing the basic science and history of your favorite recipes for cookies and brownies featuring Michael P. Brenner, Glover Professor of Applied Mathematics and current Radcliffe Fellow.” (Actually, I wish I could go to that one.)

Let’s face it. Most of our first brownies had been made from a boxed mix. Mine were. I bet yours were too. And many people still long for their homemade brownies to taste like Duncan Hines. (It’s sad but it’s also natural. We crave what we ate for comfort as children.)

But I didn’t want to work hard to create a recipe that tasted just like it came from a box.

You see, this month on the Gluten-Free Ratio Rally, we decided to tackle brownies. Below you’ll see a list of bakers who made brownies and published their recipes on the same day together. That’s the fun of this rally idea — we’re in this together. So, if you don’t like the texture of our brownies, surely someone else will have made your kind.

I’m not going to give a ratio for brownies, which makes this ratio rally different than the others. Everyone has such a different sense of what makes a great brownie that I wouldn’t dare to presume. However, I will say this: the ratio of flour to the fats and eggs and chocolate is what really makes the difference. More flour in ratio to the other ingredients means a cakier brownie. Less flour means a fudgier brownie.

(Oh, and you don’t need gluten for a brownie! These are one of the easiest gluten-free baked goods to make.)

According to Shirley Corriher, mixing the brownie batter well after adding the eggs helps to make for a crackly crust, so don’t be afraid to keep stirring for awhile.

We already have brownies on this site, brownies I adore. These are an adaptation of Alice Medrich’s brilliant chocolate-determined brownies. They’re wonderful. They’re also just the tiniest bit fussy, since they require you pull out the brownies underbaked and plunge the pan into an ice bath in the sink. (Please don’t use a glass pan!) Other than that, they’re easy and decadent at the same time.

However, my priorities for what makes a great brownie in this house are simpler now. It’s this.

Since Lucy started standing at the counter with me and Danny, our priorities for food have shifted. In the past, I might have worried about making the “perfect” brownie, the most complex or stupendous. (That’s one of Lucy’s favorite words right now.) Now, I know that the best food is the food on the table. The best brownie recipe is the one that our daughter can stir together in one bowl, as I help her to add ingredients. I listened to her this evening, saying repeatedly, “Mama, Mama! I’m baking with you, Mama. Watch!”

Instantly, I was glad I skipped the instant espresso powder, the beaten egg whites, the shaved chocolate, or even slowly melting the chocolate in a double boiler. We melted butter and unsweetened chocolate together in the microwave, stirred in sugar, added one egg at a time, a bit of vanilla, a pinch of salt, and some teff flour. She stirred it all herself. I’ve never seen her so proud.

For that reason, these are the best brownies we have ever eaten.

You’ll probably disagree. That’s okay. You can make your own kind.


Visit the other folks who participated in the Ratio Rally! 

Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela’s Kitchen made Gluten & Dairy Free Cream Egg Brownies
Brooke from B & the boy! made Triple Chocolate Brownies
Caitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars
Caleigh from Gluten Free[k] made White chocolate and marshmallow brownies
Caneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made Slutty gluten-free brownies
Claire from My Gluten Free Home PB&J Brownie Whoopee Pies
Claire from This Gluten-Free Life made St. Patty’s Day Marshmallow Swirl Brownies
Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
gretchen from kumquat made salted caramel brownies
Heather from Discovering the Extraordinary made Nutmeg Blondies
Irvin from Eat the Love made Blueberry Citrus Marble Brownies
Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies
Jenn Cuisine made Grain free brownies with no-bake ricotta cheesecake cream
Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made GF Chewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) Brownies
Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies
~Mrs. R from Honey From Flinty Rocks made Black Bean S’More Brownies
Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made Co-Co Nut-Nut Blondies
Shauna from Gluten-Free Girl made Gluten-Free Brownies
Tara from A Baking Life Mint made Chocolate Flourless Brownies
TR | No One Likes Crumbley Cookies Gluten Free Berry Fudge Brownies 

p.s I have friends who swear by this brownie pan that makes more edges to the brownies. Have any of you tried it?

GLUTEN-FREE TEFF BROWNIES WITH CHOPPED HAZELNUTS , adapted from Kitchen Sense: More than 600 Recipes to Make You a Great Home Cook

I knew exactly the brownies I wanted to make when I read my friend Anita’s description of her ideal brownie: “…shattery top, not too thick, relentlessly chocolate-y.” Immediately I sent her a message, “What recipe do you use?” This simple, stir-it-all-in-one-bowl recipe from Kitchen Sense worked well here. The final brownie? A crackling crust on top that disappeared into a fudgy center. The edges are crisper. The chocolate taste is intense. If you don’t like this brownie, I’m not sure we can be friends. 

The secret weapon here is teff flour. Teff has a faint taste of chocolate and hazelnuts, so if you add both to the brownie, the entire flavor jumps out in joy. Because teff is the finest flour in the world, these brownies have not one hint of graininess to them. Technically, because teff is a whole-grain flour, these are whole-grain brownies. Maybe a tiny bit healthier than the boxed-mix brownies. I won’t tell anyone if you won’t. 

4 ounces unsalted butter
2 ounces unsweetened chocolate
1 cup sugar
2 extra-large eggs, at room temperature
1 teaspoon vanilla extract
100 grams teff flour
2 handfuls chopped hazelnuts
2 handfuls semisweet chocolate chips

Preparing to bake. Preheat the oven to 350°. Line a 8-inch baking pan with 2 pieces of tin foil, going opposite ways, leaving enough foil to hang over the edges. Grease the foil.

Melting the butter and chocolate. Put the butter and chocolate in a microwave-safe bowl. Run the microwave for 1 minute. Whisk together the melted butter and chocolate. If there are any remaining chunks of chocolate, microwave for 30 more seconds. Stir well.

Making the batter. Let the butter-chocolate combination cool until you can touch it. Add the sugar and stir until it is dissolved. Add the eggs, one at a time, stirring in between. Pour in the vanilla extract and stir. Add the teff flour and stir the batter thoroughly, with a rubber spatula, for at least 1 minute. Toss in the chopped hazelnuts and chocolate chips and stir until just combined.

Baking the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, about 20 to 25 minutes. Remove the brownies from the pan. Cool for at least 15 minutes. Lift both pieces of foil and the brownies out of the pan and cool on a cooling rack. Dig in.

Makes about 2 dozen brownies.


101 comments on “gluten-free brownies

  1. Jenn

    Shauna, I think that is the perfect reason in the world for these to be your favorite brownies. I can’t wait til I get to have these moments myself one day with my own daughter. The brownies look great, and I personally adore dark fudgey brownies over cake-like ones 🙂

    1. Caneel

      I agree, Jenn. Those moments make any food special and favorite! I loved the photo of Lucy above. 🙂 I’m excited for you to have those moments one day, Jenn!

  2. Vickie

    mmm, brownies. I love soft fudgy ones with a bit of a crust. Our favourite recipe is made with almond meal instead of flour.

  3. Caneel

    I love this post, Shauna! You’re so right – like so many things in life, taste differs and each one has their idea of what the perfect brownie (or whatever it is in life, food, etc.) should be. I used teff in mine and wanted to use more – I think I’ll use all teff the next time I make them!

  4. Pat Machin

    I love your priorities. Getting Lucy involved with sharing activities with you and letting her feel proud of her accomplishments is so much more important than producing the ‘perfect’ brownie!

  5. The Cozy Herbivore

    These look gorgeous! I love the tip about teff flour.

    I make brownies at work every day, and people who come to our shop have very, very firm opinions about them. Ours are insanely fudgey, mostly because they’re being used as an ice cream topping and fudgey brownies seem to hold up better around frozen treats. But personally, I like my brownies just the slightest bit cakey.

    This recipe looks so delicious, and so simple– I can’t wait to give them a try!

  6. Erin Swing

    Are you sure these aren’t Duncan Hines? 😉 These look textbook perfect. It is funny all the different stuff out there for brownies. Goes to show “simple hard to do.” Love that photo of Lu helping out. I agree, teff + chocolate is such a perfect combination.

  7. Sarah - Celiac in the City

    These do look just perfect. And my nephew (who always need to “cwack the eggs” and is also gluten-free) would be happy at the ease of this recipe, perfect to him to pull up his stool to the counter and help out! Thanks for sharing, Shauna — hope you are all doing well, Lucy is getting SO big!

  8. valerie

    The recipe sounds so, well, healthy and they look divine. I love it! I’ll have a pan of these waiting for my guys when they come home from Spring Break next week. You have a very sweet kitchen assistant.

  9. Jen Knox

    These look delicious! What do you recommend as a dairy-free alternative in this recipe instead of butter? When we’ve made the “mix” brownies we’ve used single-serve applesauce and that’s worked well. Do you think that would work in this recipe or would a non-dairy margarine-type ingredient work better?

    1. Mad Alex

      Since most milkfree margarines have salt (although sometimes you can find Fleischmann’s salt free, milk free margarine) I’d go with shortening or oil. If you think that certain buttery flavor is missing, Lorann Oils has a non-dairy butter emulsion. A few drops, and you are all set!

      Unfortunately, we can’t test this recipe due to the Hazelnuts, but it looks rich and yummy.

  10. Karen g

    I love seeing pics of Lucy . She is very intense and serious about her cooking. Reminds me of when my son was that age. He was, and still is, very serious about cooking anything chocolate.

  11. JeanELane

    I loved your saying, “If you don’t like this brownie, I’m not sure we can be friends.” I also love you referring to tin foil, even though we all know it is made out of aluminum. My mother always called it tin foil, and I miss my mom a lot! Little reminders are sweet spots! You have inspired me to make brownies! I have some teff but one time I tried it, it didn’t taste good. But with chocolate, I’m sure it will be divine!

    1. shauna

      That’s so funny. I’ve always called it tin foil, probably because of my mother and her mother. I know darn well I will never call it aluminum foil!

      1. Tara

        What? There are people who actually call it aluminum foil? The things one learns on Ratio Rally day.

        By the way, I love your priorities. (And the fact that our brownie preferences mean we can still be friends.)

  12. Liz

    I don’t have children but I (56 years young!) remember clearly helping my mother and my grandmother when I was little and those memories remain so dear to me.

    And thank you for the recipe AND the teff flour info. I’ve not used teff flour and had no idea what its flavor was.

    1. Tori

      I would guess that the tin foil is so that the brownies can be easily lifted from the pan and cut into squares. I’ve used parchment paper to create a sling as well.

      1. shauna

        Yep! It’s so satisfying to pick up that sling and leave a clean pan behind. Parchment paper works just fine too.

  13. Morri

    You tell it, sista! I love this recipe, not only because it’s stupendous (my favorite word today thanks to your little one :D), but because I learned something valuable:

    “… the best food is the food on the table.”

      1. Kiki

        I was going to ask what kind of bowl it was that Lucy was stirring the brownies in. My mom had that exact one and another with the colors reversed. This post brought back so many memories for me baking with my mom. Thank you, Shauna, for sharing with us!

  14. Kelly

    Teff flour?

    We don’t have that in Australia, can you suggest an alternative? Is it plain or self raising?


    1. shauna

      the beauty of baking by weight is that you can substitute your favorite flour here. Simply use 100 grams of it.

    2. Kirsten

      Hi, you can actually get Bob’s Red Mill teff flour in oz now, I managed to get some last year. Try some of the online gluten free stores- I asked my local health food shop when I noticed they were stocking other Bob’s products and they contacted their supplier and got some in for me.

  15. Mary Fran | FrannyCakes

    These look like the best brownies in the rally, because Lucy got to help. It reminds me of all the time that I spent at my mom’s side in the kitchen growing up. Those are the best times in my memory.

    Also, I do want to see that recipe for the chocolate cake with honey, if you get a chance. It sounds delicious!

    1. shauna

      Thanks, Mary Fran. And thanks for hosting! I’ll post it soon. I want to fiddle with it just a bit.

  16. Brie

    Important question. Whose hands are we using here for measuring handfuls? Yours or Lucy’s? 😉


  17. Kendra

    Shauna, love your website as our family is new to gluten free. Its a bit intimidating, but i love to cook,so its been a great challenge! These brownies look divine, but I don’t think Im gonna get 2 dozen brownies out of an 8″ pan. just saying! We like our brownies much bigger around here. haha!

    1. Mirna

      I thought the same thing. The bigger the brownie the better. Those brownies look delicious. Congratulations to Lucy.

  18. Caleigh

    I think you and Lucy have created a pretty perfect brownie here. My head was spinning from the different opinions on what makes a perfect brownie! I couldn’t take it all in so, like you, I went with one that made me happy.

    1. Rosy

      I’ve made your ‘old’ brownie recipe twice in the last two days (had to lower the oven temp to 350), and can’t wait to try it with teff now! Oh darn, we’ll have to make more brownies. 😀

  19. Heather

    I like the teff flour in these; it fascinates me…the first time I tried teff flour was because of the chocolate banana bread recipe in your book that I read recently! I will definitely have to try my hand at these 🙂

  20. Ginny

    Thanks for bringing another favorite back to me!
    I do have a tech question and hope someone can help me (I’ve looked through the site already). How can I copy the older recipes that aren’t in a recipe card format?

    If it doesn’t say “print” I’m usually stumped.


    1. JeanELane

      Many times when I want to print something, I highlight what I want using the mouse. Click and hold at the beginning then drag your mouse to the end of what you want. Don’t lift your finger from the click or you’ll have to start all over! Then once you have it highlighted do a copy and paste however you are comfortable. I usually do CTRL-C (to copy) and CTRL-V (to paste).

      I like to paste into Word documents because then I can adjust the font size. Usually when I print directly from the print button, it is very small and my eyes are getting older! 🙂

  21. Eimear

    “Let’s face it. Most of our first brownies had been made from a boxed mix. Mine were. I bet yours were too.” – This fascinates me! Really? I’ve never been to the States, but growing up in Ireland, boxed-mixes didn’t exist. Still don’t much. I’d hazard a guess that most Europeans would say the same. I do remember having US friends at Uni and being confused when they asked if I’d made some baked good ‘from scratch’… em, yes, I think… how else should i make it? This isn’t meant to sound judge-y, not at all, I’m genuinely curious… it’s so simple to make basic cakes, brownies etc… I don’t really understand what the ‘saving’ is in using a mix, or why it should be so popular!

    1. cathy

      It could be just as much due to people not regularly keeping baking ingredients around. They might not bake all the time but once in awhile they want to bake brownies, and buying a mix is simpler than buying a bag of flour, cocoa or chocolate, etc., and having leftover ingredients that just sit around. A box mix is simpler for those folks.

  22. cindy

    Ooh, very excited to try these! We live in SF and so far our two local health food stores don’t carry the teff flour-going to check with Rainbow Grocery a great store across town. (one of the stores said they stopped carrying it because it’s too expensive and wasn’t selling, hmm) Do you order your teff flour online? I am craving GF brownies!!! I love that there isn’t any soy in these either (i’m soy and gluten intolerant).

  23. Kelley Ward

    This looks absolutely delicious! Can’t wait to try it out soon. What is your favorite bread recipe? As a Type 1 diabetic I’m finding it hard to find bread that is gluten free and low carb. If you know of one could you let me know? Thanks so much!

    1. Rachel inSeattle 'burb

      Hugs is GF (non celiac), I am slightly gluten intolerant, massively sugar intolerant. I am going to try this recipe with Polydextrose/Stevia in theRaw (equal parts) for sweet and oat bran flour.

      Also, check out Julian Bakery’s new GF, carb frees, called Zero – bread and cookies. Cookies good, interesting. Not food, just fiber. The bread has protein.

  24. Byn

    Lol. I LOVE this post. I was drawn here by the brownies and am sticking around because I like your sassy attitude:)

  25. InTolerant Chef

    Brownies are not ages old traditional here, so all of them are exciting! I do admit to having a preference for dense fudgy ones though, otherwise I might as well just eat cake 🙂 Your ones sound delicious!
    The very best brownies are definitely the slightly squishy, crooked cut, dumped on a plate ones served with bursting pride by your kiddies. Whether from a packet mix or not. 🙂

  26. Molly Kay

    I am inspired to have a girl’s night and make some extra-spectacular brownies. Thanks for this mouthwatering post, and for all of the recipes for the ratio rally!

  27. Marjorie

    My mom never made brownies (or anything at all) from a mix; neither have I. The only time I’ve ever had mix brownies was at work.

    Eimear, many people in the States use boxed mixes because they don’t bake much, and if they don’t have the ingredients on hand to make a cake or brownie, it’s easiest to just grab a box from the store than try to find a good recipe and then buy all the ingredients. Also, I’ve met many who simply didn’t know how easy it is to whip up a batch of biscuits or a cake — all they or their family had ever used was canned or a box mix.

    1. shauna

      I agree. If you’ve been raised on box mixes and food from a package, you don’t know how easy it can be. That’s one of our hopes here: to show people how much easy joy can come from making food together.

  28. Zoe

    I find American recipes too sweet, so I reduce the sugar and replace that weight with nut meal. Then the character of the entire brownie comes through first.

  29. Michelle @ Turning Over a New Leaf

    Oh, Shauna, these look divine! I’ve been struggling to find a perfect gluten free (or otherwise, really…) brownie recipe. I’m going to have to try this. But with what I can tell from the description and pictures, this may be it!

  30. Bodi

    Always up for trying a new brownie recipe!

    I tend towards prefering the more fudge-like than cake-like brownies myself.

    Prior to going gluten-free, I used to love using the brownie recipe out of “Beat This!” by Ann Hodgeman. I haven’t actually tried making it gluten-free, although, honestly, it wouldn’t be very difficult, as the original recipe only calls for 1/4 cup of flour anyhow- likely the sweet rice/tapioca flour/sorghum blend would work well …

  31. christa

    Every week I await your post knowing that whatever your thought for the day, I will be able to relate to your love and appreciation for all things delicious! THANK YOU BOTH for taking the time in your busy schedules to “feed” us hungry fans.

  32. Candy

    That picture of Lucy with the twirling spoon and vintage Pyrex is simply precious. I think I’d eat anything that precious little girl cooked up.

  33. Christina

    Hahaha so I am not crazy to have an Excel spreadsheet with different brownie recipes in it?? I am mildly obsessed with the perfect brownie and the ratios of ingredients required to make it. I can’t wait to see how yours (and the other participants’) fit in to my ongoing experiment! 😉

  34. Jonathan

    No disagreement here. 🙂 The photo of your daughter helping you bake is beyond precious. These brownies look and sound wonderful and the combination of teff and hazelnuts has officially inspired me. Thank you for sharing!

  35. laura

    i just took these out of the oven and they look very greasy- is there really 4 oz of butter? they look like they are frying…..

  36. Connie

    Shauna, you are a genius when it comes to GF baking! I made these last night to close out our first spring BBQ and they were a hit with everyone. Just fabulous. My fiance’s daughter has celiac and we have made a number of your recipes with astounding success. Many thanks!

  37. Elise

    So in my haste to order Teff flour to make these, I accidentally ordered whole brown Teff grain. Any suggestions how to use it?

    I did eventually get the Teff flour, brownies coming up soon.

  38. Barbara

    I’m planning on making these soon and I can’t eat nuts. Will the recipe work fine without them?

  39. Amy

    Thank you for this delicious recipe! I made these last night for my son’s birthday dinner tonight, and I know they will be a hit.

  40. Nancy

    I made these without a scale – I love the idea of one and intend to make the purchase – however, it mattered not – these worked out to be my most favourtie brownies ever – they look perfect and taste so, so, so (too) good. I just used one cup of Teff minus 2 tbsp. and 2 squares of unsweetened Baker’s chocolate and followed the rest of the recipe minus the hazlenuts. I read up on Teff – it’s mighty good for you too.

  41. Missy

    I made these today, turned out wonderful! I did not use the foil in the bottom, just greased my 8×8 glass baking dish with coconut oil and they were perfect! Thanks so much for the easy recipe. I plan to try them with 6 T of cocoa and 2 T more butter sometime soon just to see if they are as good.

  42. Nina

    The best brownie recipe I’ve used includes beetroots! I know it sounds weird but everyone who’s tried it has gone silent for a few moments after the first mouthful, before murmuring something along the lines of, “Oh my god”. In a good way. It’s also gluten-free and dairy-free, and it’s in Harry Eastwood’s book ‘Red Velvet & Chocolate Heartache’, along with all sorts of other gluten-free cakes made with vegetables. Highly recommended!

  43. Kim

    These brownies were awesome! They were my reward the day after I ran my first half marathon. I made them without the chocolate chips and hazelnuts, though, because I didn’t have any on hand. They would be even better with those ingredients. Thanks for sharing your awesome recipes!

  44. Carly

    I made these brownies last night. Wow. They are some of the best brownies I’ve ever tasted, gluten-filled or not. I used Earth Balance (soy & dairy free spread) instead of butter. I would like to find something a bit less processed to use next time. I *may* have just eaten these for second breakfast, dessert after lunch, and an afternoon snack. Oh my. Dangerous.

  45. Annie

    Being in the kitchen with my son and cooking or baking together is one of my very favorite things in the world. It totally makes any recipe that much better. I can’t wait for my daughter to be big enough to join us as well. Love this post.

  46. Terri Phillips

    Seriously, these are the BEST brownies I have ever had, we can’t stop eating them.

    Thanks so much.

    We just started the gluten free life and have been feeling a bit overwhelmed with all of it. These will keep my spirits up through all of this and bonus a yummy snack that doesn’t make me feel sick.

  47. P.R. Bain

    As a brownie fiend, with dozens (no hundreds!) of brownie recipes in the collection, why add one more? Well, this sounds very tasty (natch!) but also my best friend has celiac disease and so the poor thing must be given her chocolate in a slightly different format. There is a recipe I have which is made with ground nuts (I use pecans…makes for a rich tasting brownie) and they are her favourites…she said she wants to be eating them when she dies! Isn’t that sweet?

  48. Shelby

    Shauna, I have long been a fan of your blog and all the beautiful stories, food and snippets of joy that you share. These brownies though, oh for these I wish I could hug you in person. My 10 year old son and I have been eating food to avoid the not so fun results of being gluten intolerant for 6 years now. Yesterday when I made these, he ate the best brownie he’s ever had. I almost felt like crying because these were easy. They are fudgy. The small quantity left has not dried up! It’s the first time I have had brownies that are GF and taste like they should. Thank you so very much.

  49. Amber

    Has anyone tried making these with honey/molasses/maple sugar, etc. instead of using the whit

  50. Amber

    Ooops. Hit submit too soon. Wanted to ask if anyone has used another substitution for white sugar? Thanks 🙂

  51. harvin

    hey can i make these brownies without the egg? is there a egg replacement? thanks it’ll help alot if you can get to me quick please thanks

  52. Katy Hayes

    I tried making these with egg replacer yesterday, and they didn’t cook properly. I am not sure what went wrong. The brownie batter was quite tasty, but it looked like the oils separated out during cooking. Fortunately, I had extra batter that my husband was happy to eat out of the bowl. 🙂

  53. Cara

    I wanted to substitute honey for the sugar. I see that you tried this the first time with this recipe, but it didn’t turn out the way you wanted it. What didn’t you like about it? Too dry? Too wet? I’m curious also how much honey you used in the test batch.

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