I had some kids over the other day, and we took a vote on our favorite cookie. The kids voted for Chocolate Fudge Brownies. But oh my! They were very picky about their Brownies! They informed me that the perfect Brownies should be, “Very chocolate-y!” And “loaded with chocolate chips” but “no nuts!” And furthermore, they should be “light, but not too light.” Well, who knew they had such strong opinions?!

So we made my special Gluten Free Chocolate Chocolate Fudge Brownies! We mixed them up in minutes and popped them in the oven…oh…they smelled fabulous! The kids were dancing around the room while they baked, waiting for that first taste. But first, we had to let them cool – that was the hard part! After waiting as long as we could (10 minutes) we cut the Brownies into squares and finally got to . . . taste them. OH MY! Ummmm . . . GOOD. REALLY, REALLY GOOD! Those Brownies began to disappear – at an alarming rate!

And then the worst thing happened…one of the kids grabbed the Brownie right off the plate of their father!!!! EEEKK!! Havoc!!! “Give me that back!!!!” I have never seen a kid pursued by an adult run so fast! But, thankfully, no blood was shed since the father (yay, old dude!) was able to save his precious Chocolate Chocolate Fudge Brownie from being stolen at the end of our hallway. Now, listen! I need to warn you! If you plan on sharing these amazingly delicious, easy-to-make (Gluten Free) Brownies with anyone; plan on making TWO PANS if you want to remain friends with them!


1/2 cup melted butter (For Dairy Free: See below)
1/3 cup cocoa (plain, unsweetened kind)
1 cup sugar
Pinch of salt (1/16th of a teaspoon)
1/4 cup semi-sweet chocolate chips
3 large or extra large eggs
1/3 cup potato starch (spoon into cup, then level it, don’t pack)
1/2 cup more semi-sweet chocolate chips

Grease an 8 inch square, glass baking pan with a non-stick baking spray. Preheat oven to 325°

1. In a large saucepan, melt the butter over medium/low heat. Remove from heat. Whisk in the cocoa until smooth; then stir in the sugar and salt. Add 1/4 cup semi-sweet chocolate chips and stir until melted.

2. Whisk in the eggs, one at a time. When smooth, stir in the potato starch, then add the final 1/2 cup of semi-sweet chocolate chips. Pour into your prepared pan.

3. Bake at 325° for 23 – 28 minutes. Do not over-bake. The brownies should be barely set in the middle and just start to crack on the outside edges. Cool on a baking rack…then ENJOY!!!

For DAIRY FREE BROWNIES:  Instead of butter, substitute a vegan stick or shortening. Or REFINED coconut oil (not regular coconut oil or it will have a strong coconut flavor) Use Dairy Free Chocolate Chips. All of these items are available at natural food stores.

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