While my family, and many of you, love my popular gluten-free fudgy brownies, I know some of you love frosted brownies too! So I spent a few weeks working on a recipe to get these just right.  My notes say that my 5th try in two weeks was the perfect one, but I know that a year or so ago, I tried a few times too and was never happy with the results. I’m glad I revisited this recipe idea and stuck with it until I got it perfect!

I felt like the base for these frosted brownies needed to not be a fudgy brownie, – instead something more on the chewy or cakey side. I’ve never been a huge frosted brownie fan, but way back when I worked in an Albertsons store bakery in college, we used to sell these frosted brownies in the cooler that I just loved. I tried my best to test and tweak until I came up with one that I loved as much as that frosted brownie over 20 (ahem) years ago!


  • 1 cup butter
  • 2 cups sugar
  • 1 Tbsp. pure vanilla extract
  • 4 eggs
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 tsp. xanthan gum (*if needed)
  • 1 cup cocoa powder
  • 1 tsp. salt
  • 6 Tbsp. salted butter
  • 1/2 c. cocoa powder (see note)
  • 2 2/3 cups powdered sugar
  • 1/4 c. milk
  • 1 tsp. pure vanilla extract


  2. Preheat oven to 350. Lightly grease a 9x13 baking dish. I used a 9x13 glass Pyrex.
  3. Note that you can use a hand mixer or a stand mixer for this recipe. 
  4. Melt the butter, then add to mixing bowl. Add the sugar and pure vanilla extract and mix until blended.  
  5. Beat in the eggs, one at a time, mixing well after each addition, until thoroughly blended.
  6. In a separate bowl, whisk together the gluten-free flour, xanthan gum (if needed), cocoa powder, and salt. 
  7. ......................................

for full instruction please see :


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