I know I’ve told you guys about my reason for gluten-free baking lately. I had (notice the past tense here) gluten-free flours and wanted to use them up. So I did…and now I wish I had more.
But I suppose I’ll settle for regular ol’ gluten-laden flour instead.
These are seriously addictive and, I’ll admit, a little crumbly because of the coconut flour. If you have another flour like brown rice flour then that might help, although I won’t pretend to be an expert here. All I know is that these tasted amazing and were laced with coconuty flavor and deep, dark, riiiiiiiiiiiich chocolate flavor. Not for the faint of heart!
I like these because they utilize cocoa powder, which is a staple in our house. I can’t keep chocolate around our house (prepared chocolate) because it disappears too quickly.
We’ll blame Nate for that (although I can’t totally guarantee that it’s only him…).
FUDGY GLUTEN FREE BROWNIES
- 1 cup cocoa powder
- 5 Tbsp vegetable oil
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp baking powder
- pinch of sea salt
- 1 cup chocolate chips
Preheat oven to 350. In a small saucepan over medium heat mix together the cocoa powder, vegetable oil, coconut oil and sugars until the sugars are dissolved and the mixture is smooth. Set aside and let cool for about 10 minutes. In a large bowl whisk together the flours, baking powder and sea salt. Lightly whisk the eggs in a small bowl and then transfer them, whisking constantly, into the cocoa mixture. Once the eggs are incorporated pour the cocoa mixture into the flour mixture and stir until combined. Fold in the chocolate chips. Pour the batter into an 8-inch pan sprayed with nonstick spray. Bake at 350 for 30-35 minutes until a toothpick inserted comes out clean. Let cool completely before cutting into squares…or don’t. My personal preference was to just eat it with a spoon 🙂
Y’all, I love gluten and am so glad that I can eat it without side effects…but these brownies may be a staple in our house for many moons now!
These look decadent 🙂
These look super fudgy. I’ve been playing around with coconut flour and find it absorbs a lot of liquid and needs eggs to hold whatever you’re making together. I’m a big fan of almond flour in gluten-free baking too.
These brownies look delicious!
yum!!
Beautiful and fudgy! Just how I like my brownies.
Elana’s Pantry has quite a few brownie recipes if you want to continue your GF experiments. 🙂
I need to make these pronto!!
Can you recommend another GF flour in place of the almond flour? I have some quinoa??
you know, i’m not really sure on the other gluten free flours. brown rice flour might be a good one, but i’ve never baked with it so i’m not totally sure how it would work! i say try what you have…i’m sure it’ll still taste great!
These look oh-so-delectable. And the fact that they are GF makes them even better!
Great recipe! This will be perfect for my GF friends 🙂
Hi Heather, These look scrumptious. Got milk? Regina
Yummy. I love brownies and the fact that these are actually healthy compared to many other recipes makes me want to have some right now! They look super fudgy and moist, just the way I like them 🙂