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Recipe by Karina Allrich

Gluten-Free Dark Chocolate Brownies

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Gluten-Free Dark Chocolate Brownies
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Egg - Tree nuts
45 Minutes
Diets
- Vegetarian - Gluten Free - Pescatarian

Lovely reader Clare sent me her recipe for gluten-free brownies, using unsweetened cocoa. I knew the minute I read Clare’s recipe it was going to work. I’ve updated the recipe and made it dairy-free with melted dark chocolate, coconut oil, and dark chocolate chips. Thanks, Clare, for the brownie goodness!

Ingredients

Main ingredients

  • 5 ounces high quality 70%-cocoa dark chocolate

  • 1/2 cup organic coconut oil

  • 1 cup light brown sugar (not packed)

  • 1/2 cup almond meal

  • 1/4 cup brown rice flour

  • 1/2 teaspoon Tuscanini Fine Sea Salt

  • 1/4 teaspoon baking soda

  • 2 free-range organic eggs, beaten

  • 1 tablespoon bourbon vanilla extract

  • 1/2 cup pecans, chopped (optional)

  • 1/2 cup walnuts, chopped (optional)

  • dark chocolate chips (optional)

Directions

Prepare the Brownies

1.

Preheat the oven to 350 degrees Fahrenheit. Line an 8×8-inch square baking pan with foil and lightly oil the bottom.

2.

Melt the dark chocolate and coconut oil in a saucepan over low heat, stirring gently. (Or melt in a microwave-safe measuring cup and stir together to combine.)

3.

In a mixing bowl, whisk together brown sugar, almond meal, brown rice flour, fine sea salt, and baking soda. Make a well in the center and add eggs, vanilla extract, and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

4.

If you are adding nuts, stir them in by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

5.

Stud the top with some dark chocolate chips (if desired) and press in slightly.

6.

Bake in the center of the oven for 32-35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

7.

Cool on a wire rack and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole. Chill for an hour before cutting. (Though warm and gooey is really divine, if you don’t mind them falling apart.)

Recipe tags

brownies chocolate chocolate chips coconut oil gluten-free desserts non-dairy desserts organic sweet
Gluten-Free Dark Chocolate Brownies

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Miriam Cohen
Miriam Cohen
7 years ago

SUBSTITUTION FOR ALMOND MEAL HOW CAN I SUBSTITUTE ALMOND MEAL?

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Cnooymow{shman
Cnooymow{shman
Reply to  Miriam Cohen
7 years ago

Are you asking for a gluten free substitute or a gluten one?

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wpdiscuz   wpDiscuz

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