Gluten & Grain Free "Pot" Brownies

Author: Gluten-Free Gigi 


Gluten Free Gigi shows you step-by-step how to make her simple, gluten free Grain Free "Pot" Brownies! You'll be shocked this incredible dessert is grain free. You won't believe the texture! Make them in one pot and then go right to the baking dish and into the oven! The recipe couldn't be more simple!!  
Gluten Free Grain Free Pot Brownies
Author: Gluten Free Gigi
  • 4 Tablespoons coconut oil
  • ¾ cup sugar
  • ½ cup cocoa powder (I use Hershey’s Natural Cocoa.)
  • 2 large eggs, room temperature
  • 2 Tablespoon potato starch
  • 2 Tablespoon tapioca starch
  • 1 teaspoon vanilla extract (I use Rodelle alcohol-free vanilla extract. It is also gluten free.)
  1. Preheat your oven to 350F. Lightly spray an 8×8-inch square baking dish with cooking spray or oil.
  2. Before you begin mixing your ingredients, crack the eggs into a small bowl and set them aside. You’re going to want them ready to go when it’s time to add them to the recipe.
  3. In a pot (otherwise known as a 2-quart saucepan, but saying “pot” is just so much more fun!) over medium-low heat, combine coconut oil, sugar, and cocoa powder.
  4. Stir the mixture with a whisk to combine; it will be thick and lumpy… That’s OK!
  5. Next, turn off the heat.
  6. With your whisk in hand (be ready!), pour the eggs into the pot with the cocoa mixture and immediately start whisking like mad (vigorously!). The mixture is warm and you don’t want to cook the eggs.*
  7. Add the vanilla, potato starch and tapioca flour.
  8. Whisk the mixture until the flours are completely incorporated into the mixture.
  9. Pour the batter into the prepared baking dish and bake for 17 – 20 minutes. The top of the brownies should rise slightly and look somewhat dry, but still glossy. (Brownies that are overcooked can become too dry throughout, so keep a close eye on them!)
  10. Cool the baked brownies in the pan until they are at room temperature if you can wait that long before digging in!
Gluten Free Gigi Tip: * In case you’re wondering about tempering the eggs for this recipe, the truth is that would be difficult here because the cocoa mixture is so thick. Thankfully, it is not necessary for a terrific outcome with these brownies. My “speed & vigor” method also adds just a hint of risky excitement that keeps things lively in the kitchen! And, don’t worry, you really cannot mess this up. Besides, you can watch the above How-To video to show you exactly how we do it at! {tempering eggs ~ whisking a small amount of hot liquid into eggs that will be added to a recipe. This allows the eggs to warm gradually, keeping them from cooking and becoming scrambled eggs.}