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  • Writer's pictureMolly

Tartine's Brownie Recipe, Gluten Free!

Updated: Aug 1, 2022

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Brownies with three different toppings: tahini with sesame seeds, hazelnuts, almonds on a marble cutting board and antique knife.

I was testing brownie recipes a few months back, and walked away from the experiment with a new favorite foolproof brownie recipe. The winner was the recipe from everyone's favorite boujee San Francisco bakery, Tartine. It calls for 1 lb of chocolate, which makes for a very chocolatey and moist brownie. My only critique was it was a bit too sweet for me. However, a likely explanation for the intense sweetness is the chocolate I use. The 1lb bar of 70% dark chocolate from Trader Joe's is probably much sweeter than the fancy high end bitter sweet bars the recipe developers at Tartine are likely using. So for that reason, I've cut the sugar from the original recipe in half. If you use a super bitter baking chocolate, you may want to increase your sugar to 2 cups.

While I'm making changes, I thought I might as well try to make these gluten free. Some of my favorite people can't digest gluten and brownies are a great candidate for

de-glutenification because of their dense and tender texture. So after a few tests, I came up with a pretty delicious recipe that is worth sharing!

I find it quite nice to mix up the toppings in my brownies. So in the photos, what I've done is divided the batter evenly between 3 loaf pans, instead of using just one 9 x13 pan. This way you can easily play with different flavors and toppings without cross contamination. The brownies in the photos were topped with almonds, hazelnuts, and swirled with some tahini and sesame seeds. Fresh blackberries or raspberries, walnuts (classic), craisins, peanut butter swirl, cocoa nibs and shredded coconut are other ideas. You could also make a ganache or caramel to add on top, once cooled.

Brownies with three different toppings: tahini with sesame seeds, hazelnuts, almonds. Served with hot green tea.

Gluten Free Tartine Brownie Ingredients

  • 3/4 cup unsalted butter

  • 1 pound bittersweet chocolate, coarsely chopped (I've used Trader Joe's 70% Dark Chocolate 1lb bar)

  • 1 cup of America's Test Kitchen Gluten Free all purpose flour mix (or your favorite GF Flour)

  • 2 very overripe bananas (about 200 grams)

  • 5 large eggs

  • 1 cup dark brown sugar

  • 1 teaspoon salt

  • 2 teaspoons vanilla extract

  • a shot of espresso (optional) about 7 tablespoons

  • Toppings of your choice (optional)

America's Test Kitchen Gluten Free all purpose flour mix

  • 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour

  • 7 ½ ounces (1 2/3 cups) brown rice flour

  • 7 ounces (1 1/3 cups) potato starch