Gluten Free Chocolatey Chocolate Brownies

This week has officially marked the presence of the dreaded four letter word that every sane person fears: snow. Don’t get me wrong, the white powdery snow that first covers the ground is beautiful and breathtaking (possibly because it’s so cold it takes your breath away). But I do not thrive in cold temperatures AND that beautiful white snow does not stay white very long, not to mention it makes the roads dangerous and slick. So that being said, I do not like the snow unless it is on Christmas day. Naturally, you can imagine my excitement when I received this text message from Austin. Note: always keep a boy around that is willing to bake new things with you…that is a winning trait.


We had a recipe that he had found, here but decided to tweak it some to meet our needs and allow us experiment. The entire process was simple and easy. It did not take long to mix together our batter and the end result was sheer brownie bliss. They did not last a full day in the house, I think my mum may have sneaked some for breakfast which is sometimes a necessary thing to do. Being that I am the only GF eater in my house…I cannot take credit for demolishing an entire pan of brownies (although I wouldn’t put it past me). The whole family annihilated the chocolatey treats and couldn’t even tell they were GF! Which means that the flour combination accomplished the correct texture and feel of gluten filled brownies, hooray!

Preheat the oven to 350 degrees and bake for 30-35 minutes and line a 9″ pan with parchment paper.


6 ounces semi-sweet chocolate chips, 1 heaping cup (the more the merrier)
1/2 cup coconut oil
3/4 cup light brown sugar
1/2 cup All purpose GF flour
1/2 cup almond meal (great for the texture)
1/4 teaspoon baking soda
1/2 teaspoon regular sea salt
2 egg beaters (whites)
1 tablespoon vanilla
To sprinkle on top: semi-sweet chocolate chips, 1/2 cup pecans (1 small package) chopped into pieces

Using a smaller glass bowl melt together the coconut oil and the chocolate chips in the microwave. Make sure not to burn the mixture. In order to assure this, after one minute of heating in the microwave stir and continue to stir every 30 seconds until they are blended and smooth.

Gather a larger bowl and combine dry ingredients: brown sugar, baking soda, almond flour, GF all purpose flour, and salt. Intermix these ingredients prior to adding the vanilla and eggs in the same bowl. I had Austin mix everything at this point because it was rather thick and needed to be well mixed. Unless you have a brawny baker boy to help with this step I suggest using a mixer. Continue to use the mixer while adding in the melted combination of chocolate and coconut oil previously made. Mix until the batter is fairly thick, it should not in the least be slightly runny.





Pour this thickened batter into the lined pan and smooth out evenly. Dress the top of the brownies with more chocolate chips as well as pecans. The sprinkling of these toppings really takes the brownies to the next level. If you don’t care for pecans, perhaps try using a different nut or even some dark or white chocolate chips! If it is snowy and you’re feeling festive, maybe add some peppermint baking chips to the top along with the chocolate chips!



Like most GF recipes, if you want them to really solidify and stick together, which can make serving easier, cool the brownies for approximately an hour. However, if you are like me, you can just eat them warm and disregard the fact that removing them from the pan may not involve the cleanest cut, but still involve the spectacular taste. Either way these brownies pack a chocolate punch that cannot be beat. Super easy recipe, and a slice of brownie heaven, definitely worth making!



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