Decadent and rich Gluten-Free Brownies that make for an easy dairy-free, grain-free, and refined sugar-free treat.
Home decorating is one of those things that no one ever mentioned in the list of "grown-up" tasks.
Well, had someone told my younger self that as an adult I would spend countless hours trying to figure out paint colors, furniture configurations, and the type of shelving needed in the bathroom, I would have said "No, thanks."
We've reached the point in the renovation of the loft that some real decisions have to be made about how the space is going to feel and flow.
Unlike an ordinary house where you have clear room designations, what we do in one area of the space seriously impacts another.
It is also a situation where two self-proclaimed stubborn people make zero traction.
So, to avoid making our super productive brainstorming session worse, I proceeded to the kitchen and began to bake brownies.
In the midst of avoiding all decisions on the homefront, I realized that I wanted to have a simple, basic, gluten-free and dairy-free brownie recipe here on the site.
As with cookies, everyone has a favorite—fudgy, cake-y, dark chocolate, milk chocolate—and I too have my favorite. I tend to lean towards a more fudgy brownie with a touch of cakiness and I think these deliver.
I have learned a couple easy tricks for clean cut gluten-free brownies. If only everything could be that easy! Enjoy!
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
More Brownie Recipes
Gluten-Free Mint Chocolate Brownies
Gluten-Free Brownies (Dairy-Free, Refined Sugar-Free)
Ingredients
- 8 ounces dairy-free dark or semi-sweet chocolate roughly chopped (or chocolate chips)
- 8 tablespoons coconut oil
- 3 eggs beaten
- ½ cup unsweetened cocoa powder
- ½ cup almond flour
- 1 cup coconut sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- sea salt for sprinkling optional
Instructions
- Preheat the oven to the 350 degrees Fahrenheit. Grease a 11 x 7 inch glass baking pan with coconut oil and then cut a length of parchment to line the bottom of the pan, with extra hanging over the sides.
- Melt the chocolate and coconut oil in a microwave safe cup or bowl for 30 second intervals. Stir after each interval. Set aside.
- In a small bowl or measuring cup, beat eggs. In a large bowl, add all dry ingredients and whisk to combine. Make a well in the middle of the dry ingredients and add the eggs, chocolate mixture, and vanilla extract. Stir well until lumps have disappeared and the batter appears smooth and glossy.
- Pour batter into prepared pan, sprinkle with sea salt if using, and bake for 26-29 minutes or until a toothpick comes out mostly clean. Allow brownies to cool completely in pan on a wire rack. For best results, chill brownies in the fridge after they have cooled for an hour, or overnight.(Clean cut tips below).
Notes
Use a warmed knife and wipe the blade after each cut. A reader also suggested a plastic knife works great as well!
Nutrition
Oksana
Hi
I love your recipes! For these brownies do you think I can sub the coconut sugar with a sweetener like erythritol or monk fruit to make them keto?
Tessa
Thank you, Oksana!! My guess is that monk fruit would be a good replacement, although you might want to start off using less of that than the coconut sugar calls for. I'd love to know how it works for you!
Megan
Hi how do I find the nutrionion facts on these brownies? I made these and they are fantastic but I need to keep a diary of what I eat. I use the MyFitnessPal app and would love to record these brownies
Tessa
Hi Megan - I am actually in the process of adding nutrition info to all of my recipes. Thanks for your comment - I went ahead and entered the nutrition info for this recipe!
Nicole
Hello, I love this recipe and want to make it to share at work for my birthday. Do you have any recommendations on multiplying the batch and cooking time to make it a sheet brownie? Thank you!
Tessa
Thanks, Nicole! :) I've never doubled the batch before, but I would say if you do and use a sheet pan, that watching the cook time would be most important. I imagine doubling the recipe should work well. I hope you had a great birthday!
Ash
These are amazing. So good.
Serenity
Bittersweet chocolate has refined sugar in it. thus the name bitter sweet!
Otherwise this ooks like a great recipe thanks!
Peggy Liedtke
I wish this had nutrition facts --carbs, fat, sugar grams, protein
Joanne
These brownies are delicious, but they just fall apart. I had to use a spoon to eat them!! I baked them 26 minutes and the toothpick didn't come out clean, so I left them in the remaining 4 minutes. Maybe i overbaked them.
Emilee
I was wondering if it is best to keep them in a container in the fridge after they have been cut or if i can leave them in a container on the counter?
Tessa
Hi Emilee! I keep them in an airtight container on the counter. Usually best within a couple days of making them.
Jharnaa Malhotra
Hey Tessa! I’m planning to give these a try! Any tips on how long they’ll last? And what’s the best way to store them?
Tessa
Hi Jharnaa! So sorry I missed this comment. I store them in an airtight container at room temperature. They are usually best within the first two days of baking them.