Gluten-Free Brownies
The best Gluten-Free Brownies you will ever have. Rich, fudgy and chewy brownies made with simple ingredients. Gluten-Free flours, dark chocolate chips, cocoa powder, espresso powder, and coconut sugar. So easy to make, resulting in a chocolaty goodness.
Ingredients
- 1 cup dark chocolate chips or good quality chocolate bar
- 1/2 cup unsalted butter
- 3/4 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1/4 tsp pink sea salt
- 1 tsp baking powder
- 1/4 cup cocoa powder
- 1 1/3 cup blanched almond flour
- 1/4 cup tapioca flour
Instructions
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Preheat oven at 350 degrees Fahrenheit. Line a 8x8 baking pan with parchment paper (enough to leave ends of paper out of pan). Set aside.
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Place butter and 1/2 cup chocolate chips is a small bowl. Place in the microwave and melt in increments of 30 seconds until completely melted. Mix together and transfer to a large mixing bowl.
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Sprinkle in coconut sugar into bowl and whisk together until well combined and sugar has melted into butter and chocolate mixture. Crack eggs into mixture and continue whisking until well combined.
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Add in espresso powder, pink sea salt, baking powder, unsweetened cocoa powder, and vanilla extract. Whisk until well incorporated into batter. Add in blanched almond flour and tapioca flour. Whisk once again making sure there aren't any traces of flour left. Fold in remaining chocolate chips.
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Pour batter into prepped baking pan. Use a spatula to evenly spread batter throughout the pan. Make sure you get into those corners. Place brownie batter in preheated oven and bake for 25 minutes.
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Remove brownies from the oven and place on a cooling rack. Allow brownies to cool-down for 30 minutes to finish setting.
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Using the sides of parchment paper sticking out of the pan, pull brownies out of the pan. Place on a flat surface and cut into 9 even squares. Do this by cutting down 3 times and then across 3 times again.
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Serve brownies and enjoy!
Recipe Notes
Tips and Substitutions:
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- If you don't have a microwave- Use a small pan and fill up with about 2 inches of water. Place a heat resistant bowl over it and add chocolate chips and butter into it. Turn heat on low to melt chocolate. Stir frequently to prevent it from burning.
- Line baking pan with a piece of parchment paper that is long enough that some of it sticks out of the sides-This will make it easier to take the brownies out of the pan once they have baked and cooled-down.
- Spray or dab pan with a bit of oil- This will help keep the parchment paper in place.
- Substitute for Butter- Use unrefined coconut oil or avocado oil.
- Substitute for coconut sugar- Use maple sugar.
- For more fudgy brownies- Lower the baking time. Bake the brownies for 20-25 minutes instead. Allow them to cool down in the pan over a cooling-rack.
- Substitute for cocoa powder- Cacao powder is a great substitute and is rich in anti-oxidants making these brownies healthier.