It’s easy to associate Southern hospitality with some of the sugariest, richest foods around. But we love that Bird Bakery is fitting all that charm into a sweet treat that’s gluten-free and packed with nutrition. Elizabeth Chambers Hammer’s gluten-free brownies are next level and we’re sharing the recipe! Bookmark this for the next girl’s night in and you won’t regret it.

Elizabeth and her husband, Armie Hammer, founded Bird Bakery a few years back to share the family recipes all their friends were swooning over. Also chief correspondent for the Human Rights Foundation, Elizabeth has made the time to dial in on some of the best cupcakes in Texas – Bird’s award-winning flavors (that can be ordered gluten-free too.) Here’s Elizabeth…

After so many of our bakery customers asked for more gluten-free options, we searched and found a local flour-blend that is gluten-free and truly fantastic. We now make gluten-free versions of every single one of our cupcakes with Auntie’s flour made right here locally and they taste almost exactly like the original recipes. After our cupcakes were so well received, I started playing around with some of our brownie recipes too. Our regular Walnut Brownie is very gooey and fudgy, so with this one, I wanted to create a brownie that was a bit more cakey in consistency and texture. When it comes to brownies, there are two camps: fudgy or cakey. I think we represent both exceptionally well. People are always amazed with this particular brownie because it’s light and very moist, yet full of flavor. You would never know that almond flour is used in place of all-purpose flour, and with all of the other wonderful ingredients you won’t miss the gluten a bit!