Chewy on the edges, gooey and fudgy in the middle – that’s a perfect brownie, and exactly how these ones come out.
After many failed attempts and lots of recipes tested, I finally found the BEST gluten and dairy-free brownie recipe. They come out exactly like the Ghirardelli brownie mix you get at the store, but these are catered towards your dietary restrictions! This is a no-fail recipe that comes out perfect every time, and you don’t need to be an awesome
baker to make them, but when you taste them you’ll feel like one. These brownies don’t taste like they are gluten and dairy-free AT ALL, so make them for anyone regardless of whether they have dietary restrictions or not.
INGREDIENTS:
- 2/3 cup of dairy-free chocolate chips (I used sugar-free as well)\
- 5 tbs of coconut oil
- 2/3 cup of white granulated sugar (you can use coconut sugar or brown sugar as well)
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup almond flour
- 2 tbs cocoa powder
- 1/2 tsp baking powder
- 1/8 tsp salt
RECIPE:
Preheat the oven to 350 degrees. Melt the chocolate chips and oil in a pot over low heat until just melted. In a medium-sized bowl whisk the eggs and sugar until you get a consistent texture that’s not gloopy. Slowly temper the egg and sugar mixture with the warm chocolate and oil mixture to combine, making sure not to cook the eggs. Mix in the vanilla until just combined. Mix the dry ingredients (almond flour, cocoa powder, baking powder, salt) into the bowl of wet ingredients – don’t overmix! Finally, pour the brownie batter into a baking pan that is lightly greased, and place it in the oven for between 15-20 minutes. The edges should be fully done and the center should be firm to the touch, but when a toothpick is inserted it should still be slightly underdone. As the brownies cool they will fully set, but you want them to be soft and fudgy on the inside which is only achievable if you don’t overbake!
