Gluten-Free Fresh Milled Flour Brownies
These rich, fudgy Gluten-Free Fresh Milled Flour Brownies use nutrient-packed, freshly ground gluten-free grains like brown rice, sorghum, or buckwheat for a wholesome twist on classic brownies. They deliver deep chocolate flavor with a chewy texture and crackly top—all without gluten. Perfect for home millers seeking healthier treats. (about 50 words)
Why You’ll Love This Recipe
As an experienced chef who’s milled countless grains and baked endless batches of brownies, I can tell you this recipe stands out because it transforms nutrient-dense, fresh-milled gluten-free flours into something truly indulgent.
Unlike store-bought gluten-free mixes that can taste gritty or flat, fresh milling brings out natural sweetness and aroma from the grains, resulting in brownies that are exceptionally fudgy in the center, chewy at the edges, and topped with that irresistible shiny, crackly crust.
They’re packed with whole-grain goodness for added fiber and minerals, yet feel like a classic treat. The process is straightforward, uses simple pantry staples, and gives you control over quality—no preservatives or weird gums. Once you taste the difference fresh milling makes, you’ll never go back to refined flours for brownies again. They’re crowd-pleasing, guilt-reduced, and perfect for sharing (or secretly devouring).
Gluten-Free Fresh Milled Flour Brownies
Fudgy, chewy gluten-free brownies made with wholesome fresh milled flour—rich chocolate bliss!
Ingredients
- 1 ½ cups (about 180–200g) fresh milled gluten-free flour (from brown rice, sorghum, buckwheat, or a mix—mill finely)
- ¾ cup unsweetened cocoa powder (Dutch-processed for best flavor)
- ½ teaspoon salt
- 1 teaspoon baking powder (optional, for slight lift)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- ¾ cup (1½ sticks) unsalted butter (or coconut oil for dairy-free)
- 4 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet or dark chocolate chips (divided—some for batter, some for topping)
- Optional: ½ cup chopped nuts
Instructions
- Hey there, baker! First, preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhangs for easy lifting. This is your ticket to perfect brownies—no sticking drama!
- Grab your grain mill and freshly mill those gluten-free berries into fine flour. The aroma alone will get you excited—nothing beats fresh!
- In a medium bowl, whisk together your fresh milled flour, cocoa powder, salt, and baking powder. Set this chocolatey dry mix aside—it's about to become magic.
- In a saucepan over medium heat (or microwave in bursts), melt the butter until smooth and just starting to bubble for extra richness. Remove from heat.
- Stir the granulated and brown sugars into the melted butter until glossy and well combined—it'll look thick and dreamy.
- Crack in the eggs one at a time, whisking vigorously after each until the batter is shiny and smooth. Add vanilla and whisk again—smell that goodness?
- Gently fold the dry ingredients into the wet mixture with a spatula. Stir just until no streaks remain—overmixing makes tough brownies, so keep it tender!
- Fold in about ¾ cup of the chocolate chips (save some for topping). If using nuts, toss them in now for that perfect crunch.
- Pour the luscious batter into your prepared pan, spread evenly, and sprinkle remaining chocolate chips on top. Pop it in the oven for 25–30 minutes—edges set, center slightly soft for fudgy perfection.
- Let them cool completely in the pan (patience pays off for that crackly top and clean cuts!). Lift out, slice into squares, and enjoy the ultimate fresh-milled chocolate heaven!
Notes
Fresh milled flour can make batter thicker—add 1–2 Tbsp milk if needed for pourable consistency. Test doneness early to keep them fudgy. These are best day-of but improve flavor overnight.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 361Total Fat 17gSaturated Fat 9gUnsaturated Fat 8gCholesterol 73mgSodium 131mgCarbohydrates 46gFiber 4gSugar 31gProtein 6g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
Freshly milled flour absorbs more liquid than store-bought, so don’t overmix once dry ingredients are added to avoid dense texture—stir just until combined. For the best fudgy result, slightly underbake; a toothpick should come out with moist crumbs.
Use high-quality cocoa (Dutch-processed for richer flavor) and good chocolate for melting. Let the brownies cool completely in the pan for clean cuts and maximum fudginess—rushing leads to crumbling.
If your grains are new, mill them finely for smoother results. Brown the butter first if you want extra nutty depth, but keep it gluten-free with your choice of grains.
Ingredients Notes
Fresh milled gluten-free flour is the star here—grind whole gluten-free grains like soft white rice, brown rice, sorghum, millet, or buckwheat berries right before baking to capture maximum freshness, nutrition, and flavor that pre-ground flours lose over time.
Use about 1–1.5 cups of berries to yield the needed flour amount. Unsweetened cocoa powder (Dutch-processed preferred) delivers deep chocolate without bitterness overload. Eggs provide structure and richness—room temperature ones incorporate better for a smoother batter.
Butter (or dairy-free alternative) adds moisture and that classic brownie chew; melt it gently. Granulated sugar and brown sugar together balance sweetness and moisture for fudginess. Vanilla extract enhances chocolate notes—pure is best. Salt sharpens flavors. Optional chocolate chips or chunks melt into gooey pockets for extra indulgence.
Variations and Substitutions
For a dairy-free version, swap butter for coconut oil or vegan butter, and use dairy-free chocolate chips. Make it paleo-friendly by using almond flour + a bit of arrowroot or coconut flour instead (adjust liquids). Add espresso powder (1 tsp) for intensified chocolate depth without coffee taste.
Stir in nuts like walnuts or pecans for crunch, or swirl in peanut butter/almond butter before baking. For mint brownies, add peppermint extract and top with crushed candy canes. Go lower-sugar with coconut sugar or a monk fruit blend—reduce by ¼ cup if needed.
Experiment with grain mixes: half buckwheat for earthy notes, or add teff for subtle nuttiness. For extra fudgy, fold in more melted chocolate. Top with sea salt flakes post-bake for gourmet flair.
Storage Options
Store cooled brownies in an airtight container at room temperature for up to 4 days—they stay fudgy best this way. Refrigerate for up to 1 week (bring to room temp before eating for optimal texture). Freeze individually wrapped squares in a freezer bag for up to 3 months—thaw at room temp or warm gently in microwave for 10–15 seconds.
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