There are so many simple recipes that I wanted to recreate when I became gluten free. Cookies and brownies are two that I’ve tried endless variations of. The taste is generally not a problem, but the texture often leaves much to be desired. Whether they fall apart, are too hard, or taste too sweet, it’s hard to achieve that homemade brownie taste. With trial and error, and lots of recipe testing, I’ve landed on my favorite simple brownie recipe.
I made these over the holidays and they were well-loved. Chocolate chips and cacao powder combine to make them double chocolatey. If you’ve never used cacao powder, it’s a less refined version of cocoa powder. It’s still plenty sweet, but with more of that bitter dark chocolate flavor. Regular cocoa powder would substitute just fine! I love the use of almond flour in baked goods and used it here for the moistness it lends. The flavor and texture are spot on and no one will be able to tell they aren’t regular old brownies. The best part? They don’t fall apart. If you’ve ever tried gluten-free baking, you know this problem. These are fudgey inside with a nice crunch on the ends. Each bite is studded with chocolatey goodness (and nuts if you choose!).
Brownies should be simple. These are less than 10 ingredients and take 40 minutes, 30 of that is baking time. I hope you reach for this recipe when you need a quick gluten-free dessert, or want to whip up something sweet in a pinch. They’re vegan and the whole recipe has only a 1/4 cup of sugar (plus the chocolate chips!) so you can feel good about making something nourishing for your body and your soul. Happy baking!
- 1 flax egg (1 Tbsp flax meal + 2.5 Tbsp water)
- 1 cup almond meal/flour
- ½ cup all-purpose gluten-free flour
- ½ cup cacao powder (or cocoa powder)
- ½ tsp salt
- ½ tsp baking soda
- ½ cup dairy-free dark chocolate chips
- ¼ cup coconut oil (or sub butter)
- ¼ cup coconut sugar (or brown sugar)
- 1 cup unsweetened almond milk (or milk of choice)
- 1 tsp vanilla extract
- Optional: ½ cup walnuts, chopped
- Preheat oven to 350 degrees F and lightly grease an 8x8 or 9x9 inch pan.
- Combine flax meal and water and set aside for 5 minutes.
- In a large bowl combine almond meal, gluten free flour, cacao powder, salt, and baking soda.
- In a saucepan, combine chocolate chips and coconut oil on the stovetop until melted, about 5 minutes. Mix in coconut sugar, almond milk, and vanilla until fluid.
- Pour wet ingredients into dry and mix well. Stir in walnuts and more chocolate chips, if desired. Pour into prepared pan.
- Bake for 28-30 minutes. Let cool for about an hour.
What New Years’ resolutions?