• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Art of Gluten-Free Baking
  • Home
  • About
    • Press
  • Gluten-Free Recipes
  • Tips & FAQs
    • GF Seattle FAQ
  • My Cookbooks
    • GF Baking for the Holidays Errata
    • GF Wish List Errata
  • Classes/Demos/Signings
  • Contact
  • Blog
  • Privacy Policy

Bittersweet Cocoa Brownies, Gluten-Free

May 4, 2012 by Jeanne

Today I want to share an adaptation of a recipe by one of my baking goddesses, Alice Medrich.  As I have discussed before on this blog, I had the opportunity to meet and bake for her Seattle book event a year and a half ago.  I can’t tell you what a dream come true that was for me! To my delight, she is funny, friendly, and incredibly down-to-earth.  I had so much fun chatting and hanging out with her.  She will be in Seattle later this month to promote her new book, Sinfully Easy Delicious Desserts, and I have another opportunity to bake for her–squee!

I’ve been an admirer of hers since I visited her Cocolat shop in Berkeley when I was a teenager.  I don’t remember what I ordered, but I do remember thinking, as I savored it, that it was one of the most delicious chocolate desserts I had ever tasted.  Somewhere inside of me I knew it was good in a way that was special.  Later I got the Cocolat: Extraordinary Chocolate Desserts cookbook based on recipes from the shop. And over the years I got her other books and now have a fabulous Alice Medrich cookbook library.

One of my favorite of her cookbooks (although it is really hard to choose between them) is Bittersweet: Recipes and Tales From a Life in Chocolate.  This book won the IACP Cookbook of the Year award–and for good reason.  It is a wonderful, charming, informative, and accessible book about chocolate and Medrich’s relationship with chocolate, and it contains 150 terrific recipes.

One of my favorite of her recipes from Bittersweet is her Best Cocoa Brownies.  These are as close to the perfect brownie as I think you will ever get.  And they are so easy to make.  Over the years, I have tinkered with the recipe and have come up with my own version.  I think you will agree with me that this recipe is just about perfect.

Bittersweet Cocoa Brownies, Gluten-Free
-inspired by recipe in Bittersweet, Alice Medrich

Yield: 16 brownies

Ingredients
1/3 cup (50g) Jeanne’s Gluten-Free All Purpose flour mix
1/2 teaspoon aluminum-free double-acting baking powder
3/4 cup (65g) unsweetened cocoa powder
1 1/3 cups (265g) granulated sugar
1/2 teaspoon of salt
1 teaspoon vanilla extract
10 tablespoons (1 1/4 sticks; 140g) unsalted butter, cut into tablespoon-sized pieces
2 extra-large eggs, cold
1 cup (120g) chopped pecans, toasted (optional)

Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4. Line the bottom of a 8″x8″ baking pan with parchment paper (no need to grease).

In a small bowl, mix together flour and baking powder.

In a medium bowl, mix together unsweetened cocoa powder, sugar, vanilla, and salt.

In a heavy bottomed saucepan set over low heat, melt the butter. When the butter is completely melted, turn off the heat.

Carefully pour the hot butter into the bowl with the cocoa mixture and, using a whisk, mix together until mixture is combined and smooth.

When the butter mixture has cooled to room temperature (i.e., so it’s not hot–if it’s too hot, the eggs will cook), add eggs, one at a time, whisking between each addition. Whisk until mixture is smooth.

Add flour mix and stir with a heavy spoon until combined (the mixture will be too stiff to use a whisk by this point). Add pecan pieces if using and stir until incorporated.

Spoon mixture into pan. Since the mixture is so stiff, I usually place equal blobs into each pan corner and one in the middle. Then, using a finger to stabilize the parchment paper, I carefully spread the mixture so it equally covers the bottom of the pan. Smooth top.

Bake at 350 degrees for about 45 minutes or until a tester comes out fairly clean (there will be a few crumbs).

Cool in pan for 5 minutes. Then run a knife between the brownies and the edge of the pan to loosen and then carefully invert onto a cooling rack and remove the parchment paper. Let sit until completely cool. If you try to cut it too early, it will be more crumbly than if you cut it cool (although, hot brownie crumbles aren’t all that bad…)

Store in a sealed container at room temperature for up to 5 days.

Enjoy!

Note:  If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum or use a different gluten-replacer, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.

PRINT FRIENDLY RECIPE

This post contains affiliate links–which means that I get a tiny percentage of each purchase you make through the link (at no extra cost to you!).  Thank you!


Digiprove sealCopyright secured by Digiprove © 2012 Jeanne Sauvage

You May Also Like

  • My Big Fat Google Talk AdventureMy Big Fat Google Talk Adventure
  • Let’s Talk Gluten-Replacers in Gluten-Free BakingLet’s Talk Gluten-Replacers in Gluten-Free Baking
  • Answers to Questions About/Substitution Ideas For My Gluten-Free Flour MixAnswers to Questions About/Substitution Ideas For My Gluten-Free Flour Mix
  • Book is Now Available in Canada and the UK!Book is Now Available in Canada and the UK!

Filed Under: brownies Tagged With: Alice Medrich, baking, Bittersweet cookbook, gluten-free, glutenfree

Previous Post: « Hot Cross Buns, Gluten-Free (Revamped)
Next Post: New Gluten-Free Baking Classes Scheduled! »

Reader Interactions

Comments

  1. Pia

    March 11, 2014 at 12:16 pm

    I baked these brownies yesterday and they came out perfect. It was just the chocolate fix I needed and one of the best brownies I’ve had. I’ve read your blog for some time now and you’ve changed the way I think about gluten-free baking. It’s not as intimidating as I used to think it was. I’m a baker by profession and very interested in different kinds of diet restrictions and how to apply them to basic confections. I think, that even though it’s not always possible for a special diet-product to be exactly like the regular one, they should be equally delicious, at least. You have been a great inspiration!

    • Jeanne

      March 11, 2014 at 1:51 pm

      Pia: Yay! I’m so glad!

  2. Stephanie

    October 6, 2013 at 6:07 pm

    These were amazing! My entire family loved them and I’ve got a tough crowd! thank you!!!

  3. Tracy

    January 28, 2013 at 2:36 pm

    These turned out a little flatter than I expected, but they are soooo good! Perfectly chewy and fudgy! I did use 3 medium eggs (that’s all I had) which may account for the smaller amount of rise. Now if I could only stop eating them…

    • Jeanne

      February 1, 2013 at 12:19 pm

      Tracy: Yeah, the smaller eggs will produce less loft in the resulting product. But for something like brownies, it usually doesn’t matter all that much. 🙂

  4. laura west kong

    June 1, 2012 at 5:29 pm

    Ooooh! I love Alice Medrich’s Bittersweet cookbook! I never actually make anything (since I’m gluten and grain free), but I love to just look at the pictures and read her stories. 🙂

  5. Jen L | Tartine and Apron Strings

    May 23, 2012 at 9:29 pm

    I’m don’t really follow a GF diet, but I love experimenting with different flours and tasting the nuances their flavour imparts. This is one is going to my GF recipe arsenal!

  6. KellieKnits

    May 20, 2012 at 3:12 am

    Best. Brownies. Ever.

  7. Shirley @ gfe

    May 5, 2012 at 11:29 am

    Oh, Jeanne, I’m imagining these brownies right now! Divine! It’s so wonderful that you will get to see and bake for one of your food heroes again! 🙂

    Shirley

  8. Zoe

    May 4, 2012 at 3:13 pm

    I don’t eat brownies often or make them, but I’d love these brownies! In fact these cocoa brownies have been on my to-try list for some time. I’ve only borrowed Alice Medrich’s cookie cookbook, which had gluten-free options, from the library, but didn’t get to trying any of the gluten-free variations.

    • admin

      May 4, 2012 at 5:20 pm

      Zoe: Yay! They are so good! Also, Alice didn’t originally write these to be gluten-free–I adapted them to be! Enjoy!

Trackbacks

  1. Vegetarian, Gluten-Free Roundup: Look at those croissants! And all the other delicious food! | Recipes and Food says:
    February 5, 2013 at 12:06 pm

    […] Art of Gluten Free Baking shared Bittersweet Cocoa Brownies […]

  2. Vegetarian, Gluten-Free Roundup: Look at those croissants! And all the other delicious food! says:
    May 11, 2012 at 4:27 am

    […] Art of Gluten Free Baking shared Bittersweet Cocoa Brownies […]

Primary Sidebar

logo
Food Advertisements by

Sign Up for My Newsletter!

Subscribe

* indicates required

For information about my privacy practices see my Privacy Policy page.

Affiliate Link Notice

I use Amazon affiliate links on this blog.  I get a small percentage of each purchase made with these links.  Thank you!

For more buying options for my cookbooks, please see the My Cookbooks page.


logo
Food Advertisements by

Search my site

Coffee Cake Friday

Coffee Cake Friday: Blueberry-Lime

Friday Coffee Cake: Bittersweet Mocha

Coffee Cake Friday: Sour Cream Bundt Cake with Jam, Gluten-Free

Coffee Cake Friday: Pumpkin Spice Bundt Cake

See More →

All Recipes In Alphabetical Order

My recipes, alphabetical order

Angel Sugar Cookies

Animal Crackers

2 Apple Pie Fillings

Baguettes

Banana Bread

Banana Oatmeal Muffins

Bear’s Ginger Oat Muffins

Berry Cake

Best Blueberry Muffins

Bittersweet Mocha Coffee Cake

Blackberry Cobbler

Blueberry Crumb Bars

Blueberry Honey Muffins

Blueberry-Lime Coffee Cake

Blueberry Snack Cake

Bread, Sandwich, Multi-Grain

Bread, Sandwich, Soft

Bread, Sourdough (boule–round loaf)
–Sourdough Starter

Brown Butter Pound Cake

Brownies

Brownies, Bittersweet

Brownie Bark

Butter Cookies (Spritz, Pressed)

Buttermilk Biscuits

Chantilly Meringuée (or Elegant Ice Cream)

Cheese Crackers and Straws

Cheese Straws (made with gluten-free Puff Pastry)

Cherry Pie

Chocolate Almond Cake

Chocolate Bouchons

(Decadent) Chocolate Cake

Chocolate Chip Meringue Cookies (dairy-free)

Chocolate Chip Cookies and Chocolate Chunk Cookies, 2 Recipes

Chocolate Chip Cookies, Shortbread-type (egg-free)

Chocolate Chip Meringue Cookies

Chocolate Chip Scones

Chocolate Chocolate Chip Biscotti

Chocolate Clementine (orange) Cake

Chocolate Dump (It) Cake

Chocolate Pecan (Tar Heel) Pie

Chocolate Pound Cake

Chocolate Sheet Cake (w/Chocolate Pecan Frosting)

Cinnamon Rolls, with or w/o Cream Cheese Frosting

Cinnamon Swirl Sour Cream Coffee Cake

Coffee Chocolate Almond Crunch Bars (egg-free)

Cornbread

Cranberry Cake

Cranberry Sauce

Crazy Cake (dairy-free and egg free)–w/instructions for cupcakes, too

Cream Cheese Pound Cake

Cream Cheese Truffle Brownie Cookies

Cream Scones

Crullers (donuts) (with a selection of glazes)

Cupcakes (chocolate), use the Fast, Easy, and Elegant Fudge Cake recipe and bake for 30 mins. or the Crazy Cake recipe for a vegan alternative

Decadent Chocolate Cake

Dilly Cottage Cheese Bread

Dinner Rolls (yeasted)–like Parker House Rolls

Doughnuts (cake-style), 2 Recipes (Plain + Pumpkin)

Fast, Easy, and Elegant Fudge Cake

Flour Mix (Jeanne’s Gluten-Free All-Purpose Flour Mix)

Flour, Self Rising

French Breakfast Muffins

Fruit Drop Cookies

Fruitcake–aka, Country Christmas Cake (the best fruicake you will ever eat!)

Fudge

Garlic Truffle Oil Popcorn

Ginger Molasses Cookies

Gingerbread Cake with Persimmon

Graham Crackers

Hamburger Buns

Honey Vanilla Pound Cake

Ho Hos

Hot Cross Buns, Traditional

Hot Cross Buns, Apple Cinnamon

Irish Soda Bread

Italian Chocolate Kiss Cookies (Baci di Cioccolato)–chocolate-almond cookies w/chocolate filling

Jam-Filled Butter Cookies–Thumbprint cookies

Jam-Filled Shortbread Cookies (nut-free Linzer cookies)

Kentucky Bourbon Cake

King Cake

Krumkake (Scandinavian Crisp Cookies)

Lemon Sour Cream Pound Cake

Lemon Buttermilk Snack Cake

Lentil-Tomato Pasta Sauce

Linzer Cookie, Giant (nut-free)

Little Tiered Chocolate Cakes

Madeleines (Classic)

Maple Bundt Cake

Marbled Coffee Cake (Viennese-style)–chocolate swirl in a lemon cake

Matzo

Mocha Bundt Cake

Nanaimo Bars

Nut and Jam Snack Bars

Orange and Poppy Seed Quick Bread

Oatmeal Cookies, Salty (like the Teaism cookies)

Oreos

Pan Gravy, Classic

Pancakes

Pancakes and Waffles, Sourdough

Pasta (Homemade)

Pasta with Brussels Sprouts, Chili, and Bacon

Peach Cake

Pepparkakkor (Swedish Gingersnaps)

Pie Crust, Flaky

Pie Crust Crackers

Pistachio Cookies with White Chocolate Ganache

Pizza Crust (NYC thin-style)

Pizza, Grilled

Pound Cake

Puff Pastry

Puff Pastry Cheese Straws

Puff Pastry Shells (Vols au Vent)

Puff Pastry Turnovers

Pumpkin Chocolate Chip Cake

Pumpkin Spice Bundt Cake

Pumpkin Pie (with directions on how to adapt to dairy-free)

Ranch Dressing

Ricotta Pound Cake

Risotto (Easy, cooked in Pressure Cooker)

Rosettes (light and delicate Scandinavian fried cookies)

Salmon (or Halibut) Croquettes w/ Spicy Remoulade Sauce

Salty Oat Cookies–like the Teaism cookies

Shortbread Cookies (w/Oat Flour and Ginger)

Shortcake Biscuits (including recipe for Strawberry Shortcake)

Skordalia (Greek potato-garlic-lemon dip)

S’more Whoopie Pies

Soup with Beans, Turkey, Potatoes, Basil and Cumin

Sour Cream Bundt Cake

Sour Cream Orange Coffee Cake

Sourdough Bread (boule–round loaf)
–Sourdough Starter

Strawberry Cake

Strawberry (or Raspberry) Mascarpone Tart with Pecan Shortbread Crust

Streuselkuchen (yeasted German Crumb Cake)

Tar Heel (Chocolate Pecan) Pie

Texas Sheet Cake

Thin Mint Cookies (like the Girl Scout cookies of the same name)

Toaster (or Portable) Tarts–like Pop Tarts

Tortillas (Flour)

Tres Leches Cake

Tunnel of Fudge CAke

Turkey Meatloaf

Victoria Sponge Cake (Jam-Filled)

Vols au Vent (Puff Pastry Shells)

Waffles (Buttermilk)

Waffles (Sourdough)

Whipped Cream Cake

Zucchini Bread (with or w/o chocolate chips)

logo
Food Advertisements by

Art of Gluten-Free Baking © 2025

Built with and Genesis Framework by Bellano Web Studio

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsGOT IT!
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT