Karina's dark chocolate brownies- gluten-free and dairy-free.
Yes, I've been tinkering. But first I have a question. Why bake a gluten-free brownie from scratch and not a mix?
While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling.
A dark chocolate brownie made from scratch is deeply delicious and decadent.
Even, impressive. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing.
You know what they say about chocolate.
But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box. You can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your Pinterest feed. Or catch up on Facebook.
So what is more rewarding? Watching kittens on YouTube or stirring together this rich, tender, dark chocolate brownie recipe, one of the most loved and printed recipes here on Gluten-Free Goddess. Using just a scant amount of brown rice flour and almond meal gives these brownies a melt-in-your-mouth texture reminiscent of flourless chocolate cake. Without all the fuss.
And now I've updated the recipe, using coconut oil and 70% cocoa dark chocolate.
There is no xanthan gum, and no starch.
These fudgy chocolate brownies baked with coconut oil are dairy-free.
Gluten-Free Dark Chocolate Brownie Recipe
Recipe originally posted January 2006 by Karina Allrich.
- 5 ounces high quality 60-70% cocoa dark chocolate
- 1/2 cup organic coconut oil
- 1 cup light brown sugar (not packed)
- 1/2 cup almond meal
- 1/4 cup sorghum flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2 organic free-range eggs, beaten
- 1 tablespoon bourbon vanilla*
- 1/2 cup chopped pecans or walnuts, if desired
- Dark chocolate chips for the top, if desired
- Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper.
- Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)