The Best Gluten Free Brownies (Paleo, Gluten free, Dairy free)
These brownies ar my go-to whenever we have guests coming over. They're quick, make your house smell awesome and have dependable fudgy results.
Servings 9 brownies
Equipment
- 1 large bowl
- 1 8x8 ni baking pan
Ingredients
- 2/3 cup semi-sweet or dark chocolate chips
- 5 Tbsp coconut oil can sub butter, avocado oil, ghee
- 2/3 cup coconut sugar can sub white, brown, or maple sugar
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup finely ground blanched almond flour
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp baking powder*
- 1/4 tsp salt
- To mix in:
- 2/3 cup additional chocolate chips or chopped chocolate
- 3/4 cup chopped walnuts toasted (optional)
- Optional: coarse sea salt to sprinkle on top
Instructions
- Preheat oven to 350 degrees. Line an 8Ă—8 baking pan with parchment paper or spray with nonstick spray.
- In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
- In a small bowl, whisk together sugar and eggs 2-3 minutes, until the mixture is slightly lighter in color, and passes the ribbon test. Set aside.
- In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking powder, and salt.
- When the melted chocolate mixture has cooled slightly, stir in the egg/sugar mixture into the saucepan of melted chocolate. Stir in vanilla and mix until smooth.
- Work at toasting the walnuts if desired.
- Stir in the dry ingredients and fold until just mixed.
- Fold in the additional chocolate chips, reserving a few to sprinkle on the top, if you like.
- Pour batter into your prepared pan
- Bake at 350 degrees 20-24 minutes. A toothpick inserted in the center should only come out with a few moist crumbs.
- Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.
Notes
Walnuts can be toasted for about 5 minutes at 300* to bring out their nutty flavor