The PERFECT Gluten Free Brownies

These intensely fúdgy brownies are SO GOOD no one will ever gúess they’re also glúten, dairy AND grain free. They’re everything a brownie shoúld be!

The PERFECT Gluten Free Brownies


  • 2/3 cúp semi-sweet or dark chocolate chips (I úse dairy free chocolate chips)
  • 5 Tbsp coconút oil (can súb bútter, avocado oil, vegan bútter, ghee)
  • 2/3 cúp coconút súgar (can súb white, brown, or maple súgar)
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cúp blanched almond floúr
  • 2 Tbsp únsweetened cocoa powder
  • 1/2 tsp baking soda (if paleo) or baking powder
  • 1/4 tsp salt
  • 2/3 cúp additional chocolate chips or chopped chocolate (can súb núts)


  1. Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
  2. In a small saúcepan, gently melt chocolate and oil over low heat úntil smooth and glossy. Remove from heat and set aside to cool slightly.
  3. In a small bowl, whisk together súgar and eggs úntil slightly lighter in color and úntil they pass the ribbon test (when yoú lift the whisk the mixtúre shoúld stream down evenly in “ribbons”). Set aside.
  4. In a mediúm bowl, whisk together the dry ingredients–almond floúr, cocoa, baking soda, and salt.
  5. Working slowly, whisk the egg/súgar mixtúre into the saúcepan of melted chocolate. Whisk úntil smooth. Stir in vanilla and mix in.
  6. Stir in the dry ingredients and fold úntil júst mixed.
  7. Fold in the additional chocolate chips.
  8. Poúr batter into yoúr prepared pan and smooth the súrface.
  9. Bake at 350 degrees 20-24 minútes, or úntil edges are set and the center is still ever so slightly únderdone. (The remaining heat shoúld set the center as it cools)
  10. Sprinkle with coarse salt, if úsing, and allow brownies to cool before slicing.


Whisking the eggs and súgar. I’ve learned that yoú really want to whisk the eggs and súgar úntil they pass the “ribbon test.” When yoú whisk them and lift úp the whisk, the mixtúre shoúld stream down pretty evenly in “ribbons” rather than in big lúmpy clúmps. If yoú’re not there yet, júst keep whisking.

Try not to over-mix. When yoú’re mixing in the dry ingredients, yoú can give it a good mix, bút yoú want to stop when the dry ingredients are incorporated. This is less important in glúten free baking, bút I have over done it a few times and I feel like they ended úp a little more dry.

Don’t over-bake. My trick for fúdgy brownies is always to púll them oút when the center is júúúúst aboút set. They’ll finish setting as they cool and won’t end úp too crispy or dried oút.

Coarse Sea Salt. I LOVE adding a little coarse sea salt to the tops of these (I realize I didn’t do that in the photos, bút it’s incredibly good. The tiny hint of salt wakes úp the chocolate and provides a nice balance of flavors. If yoú’re not a salt-with-sweet fan, feel free to skip it!

Almond Floúr: There are a LOT of different brands and blends of almond floúr and most of them prodúce different resúlts. I recommend úsing a very finely groúnd blanched almond floúr rather than a coarse grind or almond meal which is made with skins-on almonds. I’ve had good lúck with Bob’s Red Mill, Honeyville, Húghson, Trader Joe’s blanched almond floúr, and even Target’s brand.

Súbstitútions: Yoú can úse júst aboút any fat yoú like here–avocado oil, bútter, ghee, vegan bútter, coconút oil, etc. Choose yoúr favorite and go from there. The recipe can take it.

Swap the Súgar. I’ve úsed coconút súgar which is lower on the glycemic index, bút if yoú don’t have it or like it, feel free to súbstitúte white súgar, brown súgar, or even something like maple súgar. It will all work.

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