Super Fudgy Gluten Free Brownies
Chocolate. If I was Julie Andrews, chocolate would absolutely be on my list of favorite things. During the holidays this need for something creamy and chocolatey doubles, triples even and I need me some super fudgy anything. These Super Fudgy Brownies are an absolutely treat. I made them for a holiday bake sale and they were one of the first items to sell out, even though they are gluten free. That might sound weird coming from me, considering gluten free is one of the main benefits of a baked good in my opinion, but of course the general population is under the impression that gluten free equals flavorless and generally yucky. They are sorely mistaken and I’m so glad that you’re here on my blog and agree that Super Fudgy Brownies can be made deliciously without gluten.
At the bake sale I was also toting that these bad boys are dairy free. I was wrong. Turns out that butter is considered dairy, in my mind it’s nectar of the gods with no ill health effects, ever. But of course again, I’m wrong. I’ve always made room in my life for butter even when I was strictly dairy-free. I do of course also use ghee (LINK TO RECIPE) but because of the cost of store bough ghee I didn’t want to use so much of my delicious supply on bake sale goods. I instead opted for grass-fed butter from the rolling green hills of Ireland. I’m always happy to pay more for really nice butter, and chocolate as well.
The one sad thing about chocolate is that it’s been bastardized with so many added ingredients. A typical milk chocolate bar can have over 10 ingredients ranging from the obvious cocoa to the indistinguishable PGPR (an emulsifier made of glycerol and fatty acids) not to mention a whole lot of sugar. I firmly believe that it’s worth paying a little extra to get amazing, blow your socks off chocolate like this one. When I started looking into my holiday baking recipes and realized I needed chocolate chips that were also healthy, I found Enjoy Life brand and was very happy with the results. Like I say in the video, high quality chocolate equals high quality desserts.
- 6 oz dark chocolate
- 8 oz unsalted butter (or ghee or palm shortening if you want less dairy)
- ¾ cup coconut sugar
- 1 ½ tsp vanilla extract
- 4 eggs
- ½ cup almond (or other nut) flour
- ½ tsp sea salt
- 1 tsp baking powder (aluminum free)
- Frosting: 8 oz coconut cream (I used milk)
- 1 ½ cups chocolate chips
- ½ tsp vanilla
- Start with the frosting so it has time to cool. In a medium sauce pan, heat the coconut cream until it reaches a light boil. While that heats up place your chocolate chips in a medium bowl and pour the hot coconut milk over it. Stir to combine until smooth, add vanilla and mix. Place in the refrigerator until set.
- Preheat the oven to 350
- Grease a 9x13 inch baking dish and line with parchment paper
- In the same pot you used for the coconut milk, combine butter and dark chocolate over medium heat until melted. Add the coconut sugar and vanilla and stir until fully combined. Remove from heat and allow to cool for a few minutes (you don’t want to add hot liquid to eggs, unless you like your brownies scrambled)
- In a large bowl blend together the eggs, flour, sea salt and baking powder. Once the chocolate butter mixture is cool, blend it into your flour mixture until smooth.
- Pour into your lined baking dish and bake at 350 for 34-40 minutes. Brownies are done when a toothpick comes out clean. Set on a wire rack and allow to cool before icing.
- To finish the icing, using a hand beater, whip the frosting mixture until light and airy. Coat the brownies and dig in.
Modified from this original recipe
And volia, you’ve just won the baking competition with a gluten free treat. You’re welcome.
With lots of love and holiday cheer,