Supremely Chocolate Frosted Brownies

Posted by on Oct 28, 2013 in Cakes, Cookies, Desserts | 6 comments

… Celebrating National Chocolate Day, Abundantly!

Gluten-free, Dairy-free Supremely Frosted Chocolate Brownies by

Okay, this recipe is not healthy, not low-sugar, not …, not …, well you get my drift, right? But this is a gluten-free, dairy-free, soy-free, peanut-free, tree-nut free (though the frosting calls for almond milk which can be substituted for rice milk), brownie recipe that will satisfy those insatiable chocolate cravings, and definitely won’t leave you feeling like you’re missing a thing. And what better day to indulge than on National Chocolate Day?

These are a close version of my chocolate brownies with marshmallow polka dots. I’ve actually omitted the chocolate chips from that recipe and replaced them with an over-the-top chocolate frosting adapted from the original Hershey’s Cocoa recipe. They get the credit, we get the yum!

One piece of advice before I turn you loose to the recipe … Be sure to share! These are too, too much for one … and it’s polite. Enjoy!


Gluten-free, Dairy-free Supremely Chocolate Frosted Brownies


No Shellfish BugNo Fish BugNo Peanut BugNo Soy BugNo Dairy BugNo Gluten BugPrep time: 10 minutes

Baking time: 35-38 minutes, ovens vary

Oven temp: 350ºF

Rest time: about 1 hour

Makes 18-24 brownies


Brownie Ingredients:

1 teaspoon oil or cooking spray for pan

1 1/2 cups gluten-free all-purpose flour – I prefer Bette’s Gourmet Four Flour Blend

1/2 teaspoon guar gum – omit if your flour blend contains xanthan

1 cup (85 g) unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup boiling water

3/4 cup cooking oil – I like to use grapeseed oil

2 1/4 cups granulated sugar – I’ve also used all light brown sugar (not packed), and done a half white/half brown sugar combo. They all work great!

3 eggs or 3/4 cup Egg Beaters – I think Egg Beaters keep the brownies extra moist

1 teaspoon gluten-free vanilla extract – McCormack’s is gluten free


Frosting Ingredients: (adapted from Hershey’s Cocoa Powder frosting recipe)

6 Tablespoons cocoa powder

2 cups powdered sugar, plus extra for garnish, if desired

1/4 cup vegan margarine, melted and cooled – I use Earth Balance Natural Buttery Spread (soy free)

1/4 cup almond milk

1/2 teaspoon vanilla



Preheat oven to 350ºF. Lightly oil or spray a 9×13-inch baking dish.

Stir together flour and guar gum in a small bowl. Set aside.

Combine cocoa, baking soda and salt in a medium size bowl. Whisk. Add boiling water and half of the oil into cocoa mix and stir well. Whisk in sugar and remaining oil until smooth. One at a time, whisk in eggs and vanilla. Using a wooden spoon, stir in flour mixture just until blended.

Spread brownie mixture evenly into prepared baking dish. Bake 35-38 minutes, or until toothpick inserted into center comes out with just a few moist crumbs. Remove from oven and cool brownies still in pan completely on a cooling rack.


Directions for Frosting:

Whisk cocoa powder and powdered sugar in a medium bowl.

Add margarine, milk, and vanilla to dry ingredients and whisk until smooth and spreadable. If the frosting seems thin, let it sit in bowl for a few minutes before using. It will set up slightly after a few minutes, still perfectly spreadable without being runny.  

Frost completely cooled brownies in the pan, or frost as desired once brownies are cut. Garnish with a sprinkling of powdered sugar, if desired.

What’s your ultimate idea of chocolate-y goodness?

*This recipe first appeared on and has been shared on Gluten Free Fridays #130 at

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Bundt Cake

Chocolate Bundt Cake

Devil's Food Chocolate Doughnuts

Devil’s Food Chocolate Doughnuts


  1. Hi! Is rice milk as good as almond milk and Hazelnut milk? I am trying to get away from regular milk. Thanks!

    • Hi Nancy! Thanks for your question. Many people enjoy rice milk as a dairy-milk substitution. It works well in many recipes, but may create a slightly thinner texture than a nut milk or a refrigerated coconut milk (canned will definitely be a thicker consistency). I personally haven’t tried drinking rice milk, but I do drink almond milk on occasion. I like the fact that almond, and other nut milks, provide extra calcium. I’m a believer that a mixture of foods is the best route to go, so incorporating rice milk into your diet I think can be beneficial. I hope that helps.

  2. Will egg replacer work? And will use Rice Milk vs almond.

    • Hi Michelle! Great questions, thanks for asking them. Egg replacer will work just fine. I haven’t tried rice milk in this frosting recipe, but I’m certain it will work just fine too. Rice milk is a thinner consistency than almond milk, so I’d start with the amount called for in the recipe, then if necessary, adjust the consistency of the frosting by adding a bit more powdered sugar to thicken, or a bit more rice milk to loosen or thin it out. The flavor will not be of concern. Hope you enjoy them and please be sure to let me know how they turn out.

  3. These look heavenly! Definitely a must-try in the future!


Leave a Reply to Nancy Cancel reply

Your email address will not be published. Required fields are marked *