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!
Preheat the oven to 350 degrees Fahrenheit. Line an 8×8-inch square baking pan with foil and lightly oil the bottom.
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.)
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.
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.
Stud the top with some dark chocolate chips (if desired) and press in slightly.
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.
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.)
For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract in place of the called-for bourbon vanilla.