Gluten-Free Double Chocolate Brownies are moist, delicious and chocolatey. You will love how easy they are to make, and I bet no one will even know that they are gluten-free. I know for a fact that my coworkers couldn’t tell the difference.
Not only are these brownies deliciously addicting, they also use less processed ingredients than a traditional brownie recipe. No, I’m not claiming they’re healthy—they’re still a sweet treat, but you can feel good about having a treat that isn’t overly processed with ingredients you can’t pronounce.
FAQS:
Nope. If you’re not worried about keeping these brownies gluten-free, you can substitute all-purpose flour.
It is sugar made from the dehydrated sap of the coconut palm. Coconut sugar is less refined and is slightly lower than refined white sugar on the glycemic index. While coconut sugar does contain more nutrients than white sugar, it should still be used in moderation.
Typically, cacao is less processed than cocoa powder and is slightly higher in nutrients. It also has a somewhat more bitter taste, but has a more chocolatey taste as well. I find that the blend of cacao powder and dark chocolate pieces creates a fudgy texture without being too sweet.
HOW TO PREPARE GLUTEN-FREE 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. 😉
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GLUTEN-FREE DOUBLE CHOCOLATE BROWNIES 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.
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Gluten-Free Double Chocolate Brownies
Easy AND gluten-free? You'll love these moist and chocolatey brownies.
Ingredients
- ½ cup unsalted butter
- 1 ¼ cups coconut palm sugar
- ¾ cup cacao powder
- ½ teaspoon Himalayan pink salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ⅓ cup cassava flour
- ½ cup dark chocolate bits
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 325ºF, and line an 8-inch square baking dish with parchment paper.
- 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 and walnuts.
- Pour the brownie mixture into the prepared baking dish, and bake for approximately 25 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 16 brownies.
Notes
I like to use a high quality dark chocolate bar that I chop into smaller chunks, but you could also simply use chocolate chips if you prefer.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 213Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 39mgSodium 61mgCarbohydrates 25gFiber 2gSugar 19gProtein 3g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Emily
These look great. Are they more like a fudge or more like chocolate cake? I tend to prefer fudgier brownies.
Inspired Fresh Life
Definitely more fudgey. You reminded me that I need to make these again soon 😉