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All-American Buttermilk Brownies

Buttermilk has a really tangy flavor, and it also makes these gluten-free brownies incredibly moist. If you don’t have buttermilk on hand, mix the same amount of milk with 1-2 teaspoons of lemon juice – it will turn into buttermilk in a few minutes!

Prep time: 25 minutes | Cook time: 40 minutes | Serves: 16


  • ½ cup (105g) butter, cubed
  • 1 cup (250ml) water
  • ½ cup (50g) cocoa powder
  • ½ cup (125ml) buttermilk
  • 2 eggs
  • 1 cup (100g) sweet rice flour
  • 1 cup (100g) teff flour (Teff is an ancient grain with amazing health benefits!)
  • 1 pinch salt
  • 1 teaspoon baking soda


  1. Preheat your oven to 330°F fan-forced (165°C) and line a square pan with parchment paper.
  2. Combine your butter, water and cocoa powder in a saucepan and cook over a medium flame for 5 minutes, or until it begins to thicken.
  3. Remove the mixture from the heat and let it cool completely.
  4. Add your buttermilk and eggs and mix well, then stir in the sweet rice flour, teff flour, salt and baking powder.
  5. Pour the batter into your prepared pan and bake in the oven for 40 minutes, or until your brownies pass the toothpick test (this is when you can poke a toothpick into one of the brownies and nothing sticks to the toothpick when you pull it back out).
  6. Cut your brownies into small squares only when they are cool to the touch.

Energy: 118 cal (496Kj) | Fat: 7.1g | Protein: 2.9g |Carbohydrates: 13g

(per serve)

This recipe is an excerpt from the cookbook Make Me Gluten-Free…101 Desserts!, which is available below!

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