THE BEST GLUTEN FREE BROWNIES

Gluten free, dairy free baking has been such an adventure. I’ve had to learn new techniques, combine different flours, and rework lots of my old favorite recipes. Whether it’s coming up with an amazing gluten free pie crust recipe, some seriously good chocolate cookies, or cobbling together a new vegan birthday frosting, it’s been a lot of delicious experimenting.

Some things have come together pretty easily, and others have been disastrous. These brownies were, thankfully, in the first group. They were everything I dreamed they could be–fudgy and rich with a crispy exterior and rich chocolatey interior. I absolutely love them. I’ve made them countless times in the last year, enjoying them plain or putting them into dairy free ice cream. They haven’t steered us wrong yet. My big secret?

Almond flour!
It’s been better than any gluten free flour I’ve tried for brownies. They get that gorgeous fudgy texture I love so much (I’m not a cake-y brownie fan), and I love that the flour isn’t empty calories. Instead, it’s just ground almonds!

The technique isn’t fussy, but I have found that following a few ground rules really helps guarantee success. Here are my best notes after a year of making and enjoying the brownies…

INGREDIENTS

• 2/3 cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
• 5 Tbsp coconut oil (can sub butter, avocado oil, vegan butter, ghee)
• 2/3 cup coconut sugar (can sub white, brown, or maple sugar)
• 2 eggs
• 1 tsp vanilla extract
• 2/3 cup blanched almond flour
• 2 Tbsp unsweetened cocoa powder
• 1/2 tsp baking soda (if paleo) or 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

1. Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
2. 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.
3. In a small bowl, whisk together sugar and eggs until slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons”). Set aside.
4. ....................................

for full recipes please see : www.onelovelylife.com

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