Gluten-Free Double Chocolate Brownies

Ingredients for Gluten-free Brownies:

• Butter: Adds both flavor and texture to the brownies.
• Salt: Salt enhances the flavors in baked goods.
• Coconut sugar: Coconut sugar tastes nothing like coconut. In fact, it’s flavor is closer to brown sugar or turbinado sugar. Although all sugars should be used in moderation, coconut sugar does contain more nutrients than table sugar. It also has a lower glycemic index than white sugar.
• Cacao powder: Cacao powder is less processed than cocoa powder and retains more of the bean’s nutritional value. It’s packed with flavonoids that help lower blood pressure and improve blood flow. It’s also high in potassium.
• Eggs: They act as an emulsifier, and they add moisture and act as a levening agent.
• Cassava flour: It is made from the cassava root and is naturally gluten-free. You can use it in a 1:1 ratio for wheat flour in most recipes.
• Dark chocolate: A good source of antioxidants and minerals. However, it is best to consume in moderation.
• Walnuts: Besides adding a nice crunch to the texture, walnuts also contain healthy fats.

How to prepare Double Chocolate Brownies:

• Begin by preaheating the oven to 325ºF, and line an eight inch square baking dish with parchment paper.
• Next, chop your chocolate if using a dark chocolate bar rather than chocolate chips.
• Melt butter in a small saucepan on the stove or in a medium sized bowl in the microwave. Whisk melted butter, coconut palm sugar, and cacao powder together in a medium bowl.
• Add the cassava flour and salt to the cacao mixture, and stir well to combine.
• Whisk in the vanilla, then whisk in the eggs one at a time.
• Finally, fold in the dark chocolate pieces (or chocolate chips) and walnuts.
• Pour the brownie mixture into the prepared baking dish, and bake for approximately twenty-five minutes.
• Check for doneness by inserting a toothpick in the center. The toothpick should have some moist crumbs attached when removed, but no gooey clumps.
• Set on a wire rack to cool completely. When cool, use the overhang from the parchment paper to remove from the pan, place on a cutting board, and slice into sixteen brownies.

I dare you to eat just one. 😉

Serving Suggestions:

• Serve warm with a scoop of vanilla ice cream and/or a drizzle of caramel sauce.
• Add a chocolate frosting or glaze to the top.

Substitutions:

Coconut sugar: White sugar can also be used.

Cacao powder: Use cocoa powder if that's what you have on hand.

Cassava flour: All-purpose flour works as well, it the brownies don't need to be gluten-free. I have not tested this recipe with other gluten-free flours.

Chopped walnuts: Any chopped nuts you like will work fine, or simply omit.

More Delicious Desserts:

• White Chocolate Haystack Cookies
• Easy Apple Berry Crumble
• Pumpkin Spice Oatmeal Cookies
• Apple Crisp Cookies
• Chocolatey Walnut Date Balls

Recipe Notes:

• This recipe was first published on November 14, 2016, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly.
• Recipe adapted from Bon Appetit’s Cocoa Brownies—part of their BA’s Best, collection of their essential recipes.
• I like to use a high quality dark chocolate bar (such as Theo Chocolate) that I chop into smaller chunks, but you could also simply use chocolate chips if you prefer.
• Cassava flour is a staple in my pantry for gluten-free baking and cooking.
• Cacao powder is available at Trader Joe’s, but you can also find it on Amazon.
• Coconut palm sugar is also available at Trader Joe’s, but you can also find it on Amazon.
• If You Care Parchment Paper is my favorite unbleached parchment paper. They also make muffin cups.