Dairy Free Gluten Free Brownies
Our Dairy free gluten free brownies are perfectly fudgy, rich in chocolate, and naturally sweet. They are a healthier dessert option that tastes incredible. Add nuts or dark chocolate chips for texture, and its ready in under 30 minutes.
Servings: 12
Calories: 210kcal
Cost: 5
Equipment
- Measuring cup and spoons
- Large Mixing Bowl
- Separate bowl for wet ingredients
- Whisk or electric mixer
- 8x8 inch square pan
- Parchment paper (optional for lining)
Ingredients
- 1 cup almond flour
- ¾ cup cocoa powder unsweetened
- ⅓ cup maple syrup
- ⅓ cup coconut sugar
- ⅓ cup coconut oil melted
- ¼ cup almond milk or any plant-based milk
- 2 large eggs or 2 flax eggs
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Optional:
- ½ cup nuts walnuts, pecans, or crushed peanuts
- ¼ cup dairy-free chocolate chips
Instructions
- Preheat Oven & Prep Pan: Heat your oven to 350°F (175°C). Line an 8x8 inch square pan with parchment or lightly grease it.
- Dry Mix: In a large mixing bowl, whisk together almond flour, cocoa powder, baking powder, and sea salt.
- Sweetener Mix: In a separate bowl, combine the maple syrup, coconut sugar, melted coconut oil, almond milk, eggs (or prepared flax eggs), and pure vanilla extract. Use a whisk or electric mixer to blend until fully integrated.
- Combine Wet and Dry: Gradually mix the wet ingredients into the dry, stirring just until combined to ensure a better texture.
- Extras: Fold in optional nuts and chocolate chips evenly into the batter for chewy brownies with more character.
- Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 20-25 minutes, checking for moist crumbs with a toothpick to avoid overbaking.
- Cool: Allow the brownies to cool in the pan on a wire rack for at least 20 minutes. This step is crucial for setting the texture.
- Slice & Serve: Cut into squares and enjoy these moist, cakey brownies that boast a complex sweetness and rich, chocolatey flavor.
Video
Notes
Flax Egg Alternative: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for 15 minutes until it thickens.
*Coconut Flour can be substituted for almond flour. If using, only use ¼-1/2 cup of coconut flour.
*For best results, avoid overmixing the batter to keep the brownies fudgy.
*At 20 minutes, insert a toothpick. If it comes out clean, it is ready. If not, add 1-2 minutes more at a time and continue checking until done. Let it cool!
Nutrition
Calories: 210kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 102mg | Potassium: 138mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 71mg | Iron: 2mg