Who doesn’t like brownies? These brownies are a great gluten-free alternative to the classic gluten-filled dessert. This was my first time making theses specific brownies from scratch and they came out very dense and fudgy. Also, because I used coconut oil as my oil of choice, there is a small taste of coconut when you first bite into the brownie. To be honest, you’ll either love them, or hate them. From handing them out to friends and family, I found there really wasn’t any opinion in between. Regardless, if you’re like me and can’t indulge in delicious “normal people” brownies, these will do the trick.
I found this recipe on mygluten-freekitchen.com where it is named “Best Ever Chewy Fudgy Gluten-Free Brownies.” If you check out that site, you’ll see I ended up altering some of the ingredients to use what I already had in my kitchen. The ingredients I used included:
*water, coconut oil, and salt not pictured
- 1/3 cup Dutch-Processed cocoa
- 1/2 cup + 2 Tablespoons of boiling water*
- 2 oz. unsweetened Baker’s squares chocolate, chopped
- 4 Tablespoons of unsalted butter, melted
- 1/2 cup + 2 Tablespoons coconut oil*
- 2 large eggs
- 2 large egg yolks
- 2 Teaspoons pure vanilla extract
- 2 1/2 cups sugar
- 1 3/4 cups Pillsbury gluten-free flour (it includes xanthan gum, so you don’t need to add any)
- 3/4 teaspoon table salt*
- 6 oz. semi-sweet chocolate chips
Instructions
- I started this process by preheating the oven to 350 degrees Fahrenheit, lining my metal baking pan with aluminum foil, and then spraying the foil with nonstick spray.
- In a large bowl, I microwaved my water to bring it to a boil and stirred in the cocoa and
unsweetened chocolate; whisking until the concoction is smooth. - In a small microwave safe mug, I put the butter and coconut oil in the microwave to melt it together. Then I added it to the chocolate and water in the large bowl.
- Then I added the eggs, egg yolks, vanilla extract, and sugar. Continue to whisk until everything is fully mixed.
- Finally, I added the gluten-free flour and salt to the wet mixture and it began to look much more like actual batter. Then before pouring into the baking pan, I added in the semi-sweet chocolate chips.
- I used a plastic spatula to scrape the batter from the bowl to the metal baking pan and put it into the oven to cook for 35-40 minutes.
- Then you’re supposed to let it cool for an hour or so, but I cut into the brownies right away when they were done and enjoyed them warm and gooey with a glass of milk.
If you end up trying out this recipe, I’d love to hear what you think of the brownies!
