Gluten-free, dairy-free brownies

Here is my classic brownie recipe, updated to be gluten- and dairy-free.

Ingredients

  • 1 cup coconut oil (use butter if you don’t need to be dairy-free, but not margarine)
  • 4 ounces baking chocolate (note that it is difficult / expensive to find baking chocolate that is guaranteed to be free of cross-contamination)
  • 2 cups sugar
  • 4 eggs
  • 1 cup gluten-free flour, measured after sifting (we like Bob’s Red Mill all-purpose GF baking flour)
  • Optional: 6 ounces chocolate chips (it’s pretty easy to find DF chocolate chips now–look for Sweet Dreams brand)

Directions

Preheat oven to 375

Melt the coconut oil and baking chocolate in a double boiler (double boiler: saucepan of water with a metal bowl on top). I find this is the easiest way to get a good melting and mixing of the two. Try the microwave if you want to be daring.

When the chocolate and coconut oil have melted and blended nicely, take the bowl off the heat. Add in the sugar.

Add the eggs, one at a time. Stir somewhat gently. You want a balance–too much or too vigorous mixing, and you end up with bricks. Not enough mixing and they end up runny.

Sift the flour and add it. Stir very gently. Make sure everything is blended at this point (you shouldn’t see the flour or eggs any more).

Add the chocolate chips, if you want.

Spray a 12×9 baking pan with non-stick spray. Pour the brownie mixture in and smooth it out.

Place it in the oven. It takes 25-30 minutes if you use coconut oil, 20-25 minutes if you use butter. Also, using a heavier duty pan may add 5 minutes or so to the cooking time.

When the brownies are done, you can stick a table knife into them. It should come out fairly clean.

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