Gluten-Free Brownies (Dairy-Free, Refined Sugar-Free)
These gluten-free brownies are rich, fudgy, and slightly cake-y. If you want a super clean cut, use a warmed knife and wipe the blade after each cut.
- 8 ounces dairy-free dark or semi-sweet chocolate roughly chopped (or chocolate chips)
- 8 tablespoons coconut oil
- 3 eggs beaten
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour/meal
- 1 cup coconut sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- sea salt for sprinkling optional
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).
Calories: 216kcal | Carbohydrates: 21g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 130mg | Potassium: 56mg | Fiber: 2g | Sugar: 14g | Vitamin A: 48IU | Calcium: 36mg | Iron: 2mg