We know one of the biggest struggles of living a gluten-free diet is finding delicious recipes that actually work and are a crowd pleaser. We have read this comment over and over on our Facebook page and in our inbox.
Though the biggest focus of our website isn’t recipes, we do cook and we cook the gluten-free style, so all the recipes you see here were tested by ourselves many times.
I know you just care about the recipe, I’ll get to the recipe in a bit, just allow me to tell you how much we love it first! 🙂
This recipe is one of our favorite brownie recipes EVER! We all LOVE chocolate at The Gluten Free Times, but the good kind of chocolate and this brownie is an explosion of chocolate. We just can’t stop eating it, and we think it’s because there is no butter in this recipe. We use coconut oil instead.
We know there are many kinds of brownie out there, this one is a dense, fudgy brownie with a beautiful crust, as brownies should be. At least that’s what we think. If that’s the kind of brownie you like, go for it!
The recipe you will see below is for a square pan of 9X9 inches, we usually double everything and make a bigger one, so that everyone can eat lots of it!
6 tbsp. coconut oil
¾ c. granulated demerara sugar
8 oz. semisweet chocolate, chopped. (Use a good quality chocolate, it makes all the difference)
2 eggs, room temperature
1 tsp. vanilla extract
1 tbsp. unsweetened cocoa powder
3 tbsp. cornstarch
¼ tsp. salt
– Preheat oven to 350 degrees.
– Line a 9×9 inch square pan then grease and flour it. We use canola oil and rice flour (the corn starch doesn’t work well). Set it aside.
– In a small saucepan set over low heat, melt the coconut oil, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat and beat it for 2 minutes with a hand mixer or whisk.
– Add the eggs, one at a time, then the vanilla extract.
– Sift the cocoa powder and cornstarch into the saucepan, then add the salt.
– Stir together, then beat the batter vigorously for 1-2 minutes. (We use a hand mixer for this. Beat until the batter is smooth and shiny.)
– Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are set in the center, taking care not to over-bake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
-nuts, chocolate chips/chunks, a sprinkle of sea salt, or a swirl of dulce de leche all make great additions to these brownies!