Melissa's Brownies

Melissa's Brownies

Gooey inside and crisp outside, gluten-free, low-FODMAP brownies made dairy-free. Easy to make with children in the kitchen.

By, variation of Disgustingly Rich Brownies from Klutz’ Kids Cooking: A Very Slightly Messy Manual

This recipe is a family favorite and has been ever since Grandma Jackie gave my kid sister the Klutz’ Kids Cooking: A Very Slightly Messy Manual. The original recipe calls for traditional flour and butter, but other than that, we have kept using the same recipe for decades. There is no other brownie allowed to be baked in my sister's and my households!


  • 1 Tbsp palm shortening at room temperature (for coating)
  • 2 cups raw, granulated sugar
  • ¾ cup cocoa powder
  • 1 cup palm shortening, melted and still hot
  • 1 tsp pure vanilla extract
  • 4 eggs, at room temperature, beaten
  • 1 cup Gluten-Free All-Purpose Flour Blend
  • ¼ tsp kosher salt


  1. Preheat oven to 350 degrees. Coat inside of 8 X 8-inch square baking pan with shortening. If using rectangular baking pan, double the recipe.
  2. In a large bowl, combine sugar and cocoa powder. Add to this mixture the hot, melted palm shortening. Stir with fork until all cocoa is absorbed and mixture is gooey and sweetly scented.
  3. Add vanilla and all eggs at once into gooey cocoa mixture. Combine well.
  4. In a separate bowl, add flour and salt. Gently fold the flour mixture into the cocoa mixture. Combine just until all of the flour is absorbed. Do not over mix.
  5. Pour batter into pan, and smooth top with spatula.
  6. Bake in preheated oven at 350 degrees for 35 minutes or until crisp on top and slightly under-baked in the middle. I test my batches with a thermometer at about 25 minutes and wait to remove the brownies from the oven until they reach 180 degrees. Remove brownies from oven and turn off oven.
  7. Allow pan to cool for 10 minutes on counter. Once slightly cooled, gently invert pan onto parchment-lined cutting board to remove brownies from pan. Transfer brownies on parchment paper to cooling rack to completely cool before slicing. OK, OK, you totally have my permission to cut into these warm goodies before they are 100%'s so hard to resist a freshly-baked brownie!


  • Store in airtight container for up to 5 days. I prefer to store mine in the refrigerator and then microwave a piece for up to 1 minute before serving.
  • The order of ingredients and steps is critical to maintaining that gooey brownie texture.
  • These brownies make excellent bribes for getting your bratty brother to keep secrets or to help you with chores.
  • Migraine Warning: Chocolate (cocoa).