Chocolatey Brownies, Gluten Free | The Jewish Week | Food & Wine

Chocolatey Brownies, Gluten Free

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Chocolatey Brownies, Gluten Free

You can resist a gooey brownie with a rich frosting? Amy Spiro

Brownies for the gluten-intolerant, and everybody else, as well.

My cousin and her daughter suffer from Celiac Disease, so whenever I spent the weekend with them I try to bring gluten-free treats that they can enjoy as well. Thesecookies have proved very popular, but I'm always looking for new recipes. Problem is, when I look around online, most gluten-free recipes call for a complicated mix of flours, from brown rice flour to sorghum flour and tapioca starch, that are expensive, not readily available in Israel, and not practical for someone who only bakes gluten free every few months.

But this recipe, which calls only for cornstarch, is so rich and gooey that everyone will be clamoring for a piece, gluten-free or not. The brownies by themselves are great, and there's also the extra slick of rich, creamy frosting, and (if you're like me), a dose of rainbow sprinkles. Gluten-free or not, this is one brownie nobody will want to pass up.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA inJournalism and Politics from NYU.

Servings & Times
  • 9X13 pan
Active Time:
  • 45 min
Total Time:
  • 30 min


1/2 cup (1 stick) butter or margarine

18 ounces (or 500g) semi-sweet chocolate

1 cup plus 2 tablespoons (225g) sugar

4 eggs plus one egg yolk

2 teaspoons vanilla

1/2 cup cornstarch

Heaping 1/3 cup cocoa powder (about 45g)

1/2 teaspoon cinnamon

1/2 teaspoon salt


6 tablespoons (85g) butter or margarine

Heaping 1/3 cup cocoa powder (about 45g)

2 2/3 cups icing sugar

2 teaspoons vanilla

2-4 tablespoons milk or soy milk

  1. Melt the butter and chocolate together over low heat (or in the microwave on low power) until completely mixed and uniform. Whisk in the sugar until smooth then mix in the eggs and vanilla.
  2. Add the cornstarch, cocoa powder, cinnamon and salt to the mixture and stir until just combined. Spread the mixture evenly into a greased 9x13" pan. Bake on 350 F for 25-30 minute or until they test done with a toothpick. Let cool on a wire rack.
  3. While the brownies cool, make the frosting. Beat together the butter and the cocoa powder until smooth, then mix in the icing sugar, vanilla, and as much milk as needed to create your desired consistency. Spread over the completely cooled brownies.