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
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.
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.
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.
Cocoa powder is messy.
Do you like nuts in your brownies? We do! I used a mix of walnuts and pecans here.
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
- Melt coconut oil, milk, sugars, and half the chocolate chips on stove or in microwave. Allow to cool for a few minutes.
- In large bowl mix flour, cocoa powder, xanthin gum (if needed), baking powder, baking soda, and salt.
- Add egg replacer and vanilla to liquid ingredients.
- Mix liquid ingredients with dry ingredients, taking care not to overmix.
- Add the rest of the chocolate chips and and walnuts. Mix again until just incorporated.
- 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)
- Pour in batter, top with more chocolate chips (or chunks) and walnuts if you would like to.
- Bake at 350 Degrees F for 30-35 minutes. I like my brownies chewy and fudgey, so I stick to 30 minutes.
- 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.