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Gluten Free Dairy Free Brownies

Gluten-Free Dairy-Free Brownies Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 6 oz dairy-free dark chocolate, chopped (about 1 cup)
  • 1/2 cup neutral oil (avocado or melted refined coconut oil)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup gluten-free all-purpose flour blend with xanthan gum
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp fine sea salt
  • 1/2 cup dairy-free chocolate chips (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper. In a large microwave-safe bowl, melt the chocolate and oil in 30-second bursts, stirring until smooth. Whisk in the sugar, eggs, and vanilla until thick and glossy, about 1 minute.
  2. Add the gluten-free flour, cocoa powder, and salt. Whisk just until combined and no streaks remain; the batter will be thick.
  3. Fold in the chocolate chips, if using. Scrape the batter into the prepared pan and spread it into an even layer.
  4. Bake for 25 to 30 minutes, until the top cracks and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
  5. Cool completely in the pan on a wire rack, at least 1 hour. Lift the brownies out using the parchment overhang, slice into 9 squares, and serve.

Notes

For the cleanest slices, chill the cooled brownies in the fridge for 30 minutes before cutting. They are very fudgy at room temperature and even denser straight from the fridge. If you use a 9x13 pan, reduce bake time as shown in the tips table.