Gluten-Free Brownies

Gluten-free, Soy-free, Corn-free, Dairy-free, Egg-Free

Cost of Ingredients: $-$$ Depending on what kind of chocolate you use

Time: 1 hour total

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These brownies are one of the first desserts I successfully made gluten-free. Success is measured, of course,  by the degree of willingness to eat them by my allergy-free partner. And these brownies passed the test with flying colors! Which is good, because after several serious failures I was contemplating giving up and never eating dessert again.

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These brownies have quickly become a go-to in this house. I love an easy recipe that I can whip up with what I have on hand.

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I have made these brownies both with and without eggs, luckily both versions are delicious, the egg-free version is just a little more cake-like.

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Cocoa powder is messy.

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Do you like nuts in your brownies? We do! I used a mix of walnuts and pecans here.

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Adapted from Cara Reed’s Chocolate Chip Blondie recipe from her Decadent Gluten-Free Vegan Baking. See her blog here.

Preheat oven to 350 Degrees F

1.25 cups GF Flour (I use Bob’s Red Mill 1-to-1 Baking Flour)

1/4 cup cocoa powder

1 tsp xanthan gum (unless your flour mix already includes it)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 -1 cup semisweet chocolate chips (Guittard makes great dairy-free and soy-free ones)

1/2 cup coconut oil

1/4 cup unsweetened vanilla coconut milk (or other non-dairy milk of choice)

1/2 cup packed brown sugar

1/2 cup granulated sugar

3 tsp egg replacer mixed until frothy with 6 Tbsp warm water*

1 tsp vanilla

3/4 cup walnuts or pecans

  1. Melt coconut oil, milk, sugars, and half the chocolate chips on stove or in microwave. Allow to cool for a few minutes.
  2. In large bowl mix flour, cocoa powder, xanthin gum (if needed), baking powder, baking soda, and salt.
  3. Add egg replacer and vanilla to liquid ingredients.
  4. Mix liquid ingredients with dry ingredients, taking care not to overmix.
  5. Add the rest of the chocolate chips and and walnuts. Mix again until just incorporated.
  6. Line an approximately 8×8 inch pan with parchment paper (I often use a 6×8 inch pyrex if I want thicker brownies, or an 8×10 inch one works, too)
  7. Pour in batter, top with more chocolate chips (or chunks) and walnuts if you would like to.
  8. Bake at 350 Degrees F for 30-35 minutes. I like my brownies chewy and fudgey, so I stick to 30 minutes.
  9. Serve warm with non-dairy ice cream or whipped coconut cream.

*For even fudgier brownies, and if you don’t have an allergy, use 2 real eggs in place of the egg replacer. When using real eggs, whisk them a bit before adding to the oil/sugar mix, and make sure that mix is cooled down enough to not cook the eggs.



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