It isn’t often that we get a gluten-free dessert recipe from the likes of David Lebovitz. You can almost be certain that if it’s something he’s made and has decided to share, it is going to be something that is absolutely amazing. For those of you who don’t know David, he’s the author of Ready for Dessert and a former pastry chef who was named one of the top five pastry chefs in San Francisco. He now focuses on writing and lives full time in Paris and shares his experiences with the world via his blog.

Most of what I’ve posted from David in the past has been items that were naturally gluten-free (which is something I almost always prefer), but this is the first time I’ve seen one of his dessert recipes adapted to be gluten-free. I love the fact that he makes these from ingredients that most people have on hand and that he shares his trials and errors with us in order to help come up with the perfect brownie. Give these a try, I’m pretty sure you’ll be pleased.

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“One of the nifty things about a blog is that you can easily revisit recipes and make revisions, while learning more about baking, and sharing those discoveries, as you go. When I wrote Ready for Dessert, I was able to update my favorite recipes, many created over a decade ago, and I was able to incorporate the changes I’d made over the years.

Recently I got a message from David Leite about a brownie recipe from the book, and I decided to remake it to answer his questions. As I looked over the ingredient list, I decided to give a flourless version a try, swapping out the flour with a mixture of corn starch and unsweetened cocoa powder. And the result? A super-moist, fudgy brownie that used ingredients that most people already have on hand, which is another hallmark of a great brownie recipe…”

Read the full post & get the recipe »