Katharine Hepburn’s Brownies, Gluten-Free

  • Serves

    makes 9 brownies


Assistant editor Anna Stockwell adapted the brownie recipe that originally appeared in issue 113 to be gluten-free so she could serve it for a summer picnic. This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.


  • 8 tbsp. unsalted butter, plus more for greasing
  • 2 oz. unsweetened chocolate
  • 1 cup sugar
  • 2 eggs, beaten
  • 12 tsp. vanilla extract
  • 14 cup white rice flour
  • 2 tbsp. tapioca flour
  • 1 tbsp. potato starch
  • 14 tsp. xanthan gum
  • 14 tsp. fine salt
  • 1 cup roughly chopped walnuts


Step 1

Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set the pan aside.

Step 2

Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. In a separate bowl, mix together the white rice flour, tapioca flour, potato starch, xanthan gum, and salt; pour into the egg mixture, add walnuts, and stir until incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cool on a rack. Cut and serve.

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