The Best Brownies (Gluten, Dairy, and Refined Sugar Free)
My search for the best brownie recipe is over. These brownies are intensely fudgy with a crackly top and rich dark chocolate flavour. No one would ever guess they are gluten, dairy, and refined sugar free!
Servings: 32 squares
Ingredients
- 1 1/3 cups dairy free semi-sweet chocolate chips or 70% dark chocolate
- 10 tbsp coconut oil (1/2 cup + 2 tbsp)
- 1 tsp espresso powder optional
- 1 1/3 cup coconut sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 1/3 cup blanched almond flour
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp sea salt
Mix in:
- 2/3 cup dairy free semi-sweet chocolate chips or 70% dark chocolate
- 2/3 cup walnuts, roughly chopped optional, sub more chocolate chips if not using
Instructions
- Preheat oven to 350F. Line a 9X13" pan with parchment paper.
- In a small saucepan over low heat, or in 30 second increments in the microwave, gently melt the chocolate, coconut oil, and espresso powder until chocolate is mostly melted but not all the way. Remove from the heat and stir until chocolate melts completely - you do not want to overheat the chocolate or it will seize up on you. Set aside to cool.
- Whisk the eggs, sugar, and vanilla in a large bowl until they turn lighter in colour and pass the ribbon test (the mixture should stream down in smooth ribbons from the whisk, no gloppy chunks). This step is crucial to getting the nice fudgy teture and crackly top to the brownies so do not rush it!
- In a small bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- The chocolate should be cool enough to combine with the eggs by this point (dip your finger in and make sure it is not hot to the touch, slighly warm is fine). With the mixer running or a whisk in one had, slowly pour the chocolate into the egg mixture and whisk vigourously to combine. Start with a few drops at a time at first to make sure you don't get a scrambled egg situation, and then pour the rest in steadily once you see it combining well, whisking constantly until well combined.
- Whisk in the dry ingredients until just combined - do not over mix.
- Fold in the mix ins.
- Pour batter into prepared pan and tilt the pan around to spread it evenly. Give it a few taps onto the countertop to elimnate any air bubbles.
- Bake at 350F for 26-28 minutes, or until the edges are set, the top is crackly, and the middle is just slightly underdone (it will set as it cools).
- Let cool completely before sllicing and serving. Keep them stored in the fridge, they get an even fudgier texture after being in there for a day or so!
- These brownies are perfect on their own, or serve with whipped coconut cream and strawberries for an extra special treat.
