With my daughter’s gluten sensitive, I’ve tested out a lot of gluten free recipes- and a lot of gluten free brownies. The problem is, I’m a classically trained baker and I like to bake like it. I like flour and finely ground sugar and pure butter and I love the results. That leaves me with a bias towards old school baking. So many “great” gluten free recipes, make my baker’s heart quite sad. However, I will say that paleo friendly treats made with almond flours or cassava flours really do give a great result. These gluten free brownies are my go-to brownie recipe and what I often make for guests or bring to parties. I know they’re simple to make, give a great result, and can please and gluten free party guest (as well as my daughter) I hope you love them too.
Related: How to bake healthier: Nine essential baking alternatives
The Best Gluten Free Brownies (Paleo, Gluten free, Dairy free)
Equipment
- 1 large bowl
- 1 8×8 ni baking pan
Ingredients
- 2/3 cup semi-sweet or dark chocolate chips
- 5 Tbsp coconut oil can sub butter, avocado oil, ghee
- 2/3 cup coconut sugar can sub white, brown, or maple sugar
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup finely ground blanched almond flour
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp baking powder*
- 1/4 tsp salt
- To mix in:
- 2/3 cup additional chocolate chips or chopped chocolate can sub nuts
- Optional: coarse sea salt to sprinkle on top
Instructions
- Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
- In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
- In a small bowl, whisk together sugar and eggs 2-3 minutes, until the mixture is slightly lighter in color, and passes the ribbon test. Set aside.
- In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking powder, and salt.
- When the melted chocolate mixture has cooled slightly, stir in the egg/sugar mixture into the saucepan of melted chocolate. Stir in vanilla and mix until smooth.
- Stir in the dry ingredients and fold until just mixed.
- Fold in the additional chocolate chips, reserving a few to sprinkle on the top, if you like.
- Pour batter into your prepared pan
- Bake at 350 degrees 20-24 minutes. A toothpick inserted in the center should only come out with a few moist crumbs.
- Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.
*This post may contain affiliate links which means I may make a small commission at no extra cost to you. I do not recommend any products that I have not personally vetted.*
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