GLUTEN-FREE BROWNIES RECIPE

5 from 1 vote

DAIRY FREE, GLUTEN-FREE, VEGETARIAN, NUT FREE

These modestly sweet brownies are fudgy and decadent, yet contain loads of wholesome ingredients for quality you can taste. Let me tell you about the premium ingredients: There's melted and chopped dark chocolate, high quality fats (egg yolk, coconut oil, and ground flax), even unrefined coconut sugar!

While you could mix these by hand, you should get out the stand mixer. Following the recommended mixing times and steps will ensure that these delicate brownies hold together and set properly.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: brownies

Servings: brownies

Calories: 621kcal

Author: Chef Sara Furcini

Equipment

Ingredients

2 cups (200 grams) dark chocolate chips or chopped dark chocolate
1 cup (225 grams) coconut oil, refined or unrefined
2 large whole eggs
1 egg yolk
1 1/2 teaspoons pure vanilla extract or vanilla paste
¼ cup (43 grams) evaporated cane sugar
1 cup (182 grams) coconut sugar
1 cup approximately185 grams gluten-free flour (tested brands that work in this recipe: Bob’s Red Mill GF 1:1 Baking Flour, Namaste 1:1 Flour blend, or sorghum flour)
5 teaspoons (15 grams) flax meal (ground flax seeds)
1 teaspoon (5 grams) Kosher or sea salt
½ teaspoon (2 grams) baking powder
¾ cup (75 grams) dark chocolate chips or chopped dark chocolate

Instructions

Preheat the oven and line the brownie pan. Preheat the oven to 320F. Line an 8 by 8-inch pan with foil or parchment paper (hanging over for easy lifting) and spray with nonstick cooking spray.
Melt chocolate and combine with oil. Melt chocolate over a double boiler, once melted remove from heat with kitchen glove and add coconut oil. Mix well.
Beat egg mixture for 10 minutes. Combine eggs, yolk, vanilla, and sugar in a stand mixer fitted with a whisk attachment. Whip 5 minutes on speed 2. Scrape the bowl and mix 5 more minutes on speed 2 or until doubled in volume.
Make dry ingredient mixture. Sift gluten-free flour, flax meal, salt, and baking powder together. Set aside.
Combine chocolate mixture with egg mixture then add dry ingredient mixture. Also, add additional chopped chocolate. Switch stand mixer to the paddle attachment. Add melted chocolate to egg mixture and mix to combine. Add dry ingredient mixture. Mix until it just starts to come together. Add chopped chocolate and mix in.
Spread batter then bake in prepared pan. Spread brownie batter evenly in prepared pan using an offset spatula. Bake for 19 minutes, rotate and bake an additional 19 minutes (so 38 minutes total). Note: Toothpick should NOT come out clean because these brownies contain so much chocolate. Cool then cut into squares (cleaning your offset spatula between cuts will help you get cleaner lines).
Cover and store at room temperature for up to 3 days.

Video

Notes

Coconut oil: If your coconut oil is solid, melt it before measuring to get the correct volume. Since there is so much chocolate and vanilla in this recipe, you can use either refined or unrefined coconut oil without a detectable coconut taste.

Ingredient Tip: Buy flax seeds whole. You can make your own flax meal by grinding whole flax seeds (gold or brown flax seeds work) into a powder using a coffee grinder. Store ground flax in the refrigerator and use it within 2 weeks. Whole flax seeds are quite shelf stable and will last for years before going rancid.

Flavor Variations: Try espresso (add ¼ teaspoon espresso powder to the batter); add ¼ teaspoon ground cassia bark or “Mexican cinnamon”

Nutrition