But this Monday…yeah, this Monday is going to suck a whole lot less because chocolate.
As I mentioned in my last post, gluten free brownies have been the bane of my existence for the entire year+ that I’ve been blogging. I’ve tried to make them so so so many times. With almond flour. With oat flour. With no flour. They’ve all been disgusting. They turned out grainy and…grey? How in the world can chocolate brownies turn out grey?! UGH. Awful awful awful. It’s never a good day when you waste chocolate.
SO. You can imagine the pure euphoria I felt as I sunk my teeth into THE richest and THE fudgiest brownie I have ever had this past weekend. I heard the Hallelujah Chorus. It was as satisfying as opening a brand new jar of peanut butter or hearing, “You can have the last la croix.”
Take note, dear friends: these brownies are not for the faint of heart. Oh no. These babies are for the chocolate-addicted only. They’re so rich, they should only be enjoyed with a giant glass of [almond] milk. They’re so fudgy, you could call them a fudge-brownie hybrid. We’re talkin’ dark chocolate to the most delicious extreme. Cue the mouth watering.
These rich & fudgy gluten free brownies are special:
#1: No cocoa! That’s right, peeps! No cocoa was harmed in the making of these brownies. Instead, we’re using melted unsweetned chocolate bars to ensure a riiiiidiculously fudgy brownie. I got this little brownie hack from the queen of baking herself, Sally @ Sally’s Baking Addiction. While we are adding some sweetener (see #2), these brownies are bitter-sweet…just how Mark and I like them. If you’re a fan of sweeter brownies, I suggest using a semi-sweet chocolate instead of unsweetened. Or use unsweetened and add a couple drops of stevia. Definitely do some experimenting to create your ideal brownie.
#2: No refined sugar! It’s true! We’re sweetening these brownies up with some non-refined sugary goodness – I used a mixture of pure maple syrup and honey, but feel free to use your favorite.
#3: Hold the butter; we’re using oil! Avocado oil, to be exact! My friend, Les, wrote an awesome post about the benefits of avocado oil, but I also love it for its neutral taste. Gone are the days of coconut-scented baked goods! I find my avocado oil at Costco, aka. the one of the happiest places on earth for food-obsessed folk like myself. Be sure to pick up a bottle the next time you’re grabbing your favorite natural peanut butter or saigon cinnamon!
#4: Hold the gluten! We’re still getting crazy-fudgy brownies without a lick of gluten. I tried this awesome organic (!!!) gluten free flour from Costco…It’s light and fluffy, and it gives these brownies just the right amount of chew. I can’t wait to try more recipes with this stuff!
#5: Hold the animal products! Yep! These brownies can be gluten free and vegan if you so desire! Just leave out the egg and increase the flour to 1 cup total. Simple as that.
#6: Throw ’em in the fridge! I promise you friends, these brownies are infinitely better coming straight from the fridge. They’re a little bit crumbly if you enjoy them out of the oven or even at room temperature. So I highly highly suggest letting them get all nice and happy in the fridge before devouring. I know it’s so tempting to dig into a pan of hot brownies straight from the oven, but trust me. Mark and I both went crazy over these cold brownies.
#7: One bowl needed! ’nuff said.
Happy Monday, friends. Let’s get chocolate-wasted.Print
Super Rich & Fudgy Gluten Free Brownies
- Cook Time: 25 mins
- Total Time: 25 mins
- Yield: 9-16 brownies
- 8-oz. unsweetened chocolate, chopped, melted, and cooled slightly
- 1/2 cup avocado oil (melted coconut oil should work, too)
- 1/4 cup nut butter
- 3/4 cup liquid sweetener (maple syrup, honey, agave, etc.)
- 1 cold egg**
- 1 tsp. pure vanilla extract
- 3/4 cup Namaste Gluten Free Organic Perfect Blend Flour (or your favorite cup-for-cup GF flour)
- pinch salt
- 1 cup mix-ins (chocolate chips/chunks, nuts, candies, etc.), optional
- Preheat the oven to 350 degrees F. Grease an 8×8 baking pan with oil (I used coconut oil).
- Mix melted chocolate, avocado oil, nut butter, liquid sweetener, egg, and vanilla together until combined.
- Add flour, salt, and your mix-ins. Mix until the flour is well-incorporated.
- Pour batter into your prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool completely, then stick the pan in the fridge to cool completely.*** Enjoy from the fridge.
*These brownies are super super rich and bitter-sweet. We loved them like this. If you’re more akin to sweeter brownies, I’d suggest using semi-sweet chocolate here instead of the unsweetened! Or, use the unsweetened chocolate, and add a few stevia drops.
**TO MAKE VEGAN: Leave out the egg, and increase the flour to 1 cup. Coming out of the oven, they may be a little crumbly. So definitely throw them into the fridge. When they’re cold, they taste just like fudge. It’s crazy.
***Seriously, guys. These brownies are so much better cold. If they’re warm, they’re a bit crumbly. I didn’t mind, but my taste tester didn’t enjoy them as much. We both think that they’re the bomb[dot]com coming straight from the fridge.
This recipe was adapted from the Death By Chocolate Brownies in the Sally’s Baking Addiction Cookbook.
A special thank you goes to Costco for supplying me with some of their super high-quality products that I love for this recipe! Going to Costco is like going to Disney World for me; I can’t say enough about how much I love them. I used their Namaste Gluten Free Flour, their Kirkland Vanilla Extract, and their Chosen Foods Avocado Oil in these Rich & Fudgy Gluten Free Brownies today. All opinions are my own.
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