Brownie is a widely consumed food product, it is considered an unhealthy food due to its high amount of sugar, fat content and lack of nutrients. Excessive consumption of sugar is one of the main causes of the obesity and the increase of chronic diseases such as diabetes and heart problems. In some consumers, gluten causes some controversial symptoms such as intolerance, allergy or celiac disease. With this perspective, aiming to use a healthier ingredient to replace sugar and to attend the demand of consumers who has celiac disease and those who has chosen to eliminate gluten from their diet, this study proposes an alternate method to produce a gluten-free chocolate brownie using honey and rice flour.