These are a classic, cocoa powder based, grain-free brownie. If you don’t have high quality chocolate on hand, or if you don’t feel like chopping/melting chocolate but still want brownies, these are the answer!
The Story:
These grain-free brownies are fudgy, have a rich chocolate flavor, and come together very easily. They are reminiscent of the ever lovable boxed brownie. A good quality cocoa powder plays a vital role in decadent brownies. I used Anthony’s Goods Culinary Grade Cocoa Powder. Their cocoa powder has been dutch processed so it has a higher fat content resulting in a rich, smooth flavor and a fudgy brownie texture.
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🧾 The Ingredients:
Here is the list of ingredients you will need for these grain free brownies:
- Almond Flour: This grain-free flour is a protein flour and it aids in your baked goods having structure and maintaining their moisture.
- Tapioca Flour: This grain-free flour is a starch flour and it aids in your baked goods having a fluffy crumb, while absorbing the liquid ingredients.
- Anthony’s Goods Cocoa Powder: It is important to use a high quality cocoa powder to yield the best brownies. I LOVE Anthony’s Goods cocoa powder, as well as their products. They have a plethora of pantry and baking staples, as well as unique pantry goods!
- Eggs: For structure, richness, and great texture.
- Sugar: These brownies call for a good amount of sugar to offset the cocoa powder, without being overly sweet!
- Dairy-Free Butter: Melted butter helps achieve the fudgy, rich texture to this recipe.
- Coconut Oil: I always add a bit of oil to my brownie or bar recipes as it helps maintain a nice moisture level to achieve the chewy texture you are going for in those type of bakes.
- Vanilla: Adds rich flavor.
- Salt: A touch of salt enhances the chocolate flavor and creates balance for these brownies.
- Xanthan Gum: This is a gluten-free baking agent that helps baked goods maintain their structure and texture.
Step By Step Preparation Instructions:
Making these brownies is almost as easy as the box!
- Step 1: Preheat the oven to 350. First, you are going to whisk together the eggs and sugar.
- Step 2: Then, add in the melted butter, oil and vanilla, and whisk until it creates a syrupy consistency.
- Step 3: Next, add in all the dry ingredients and mix until well incorporated.
- Step 4: Line an 8X8 baking pan with parchment paper, then pour in the batter. You will need to use a spatula to evenly spread out the batter, pushing it into the corners and smoothing out. Bake for 22-23 minutes, until a toothpick comes out mostly clean.
More Grain-Free Dessert Recipes:
📖 The Recipe:
Grain-Free Brownies
Ingredients
- 220 grams granulated sugar
- 3 eggs
- 120 grams dairy free butter
- 40 grams coconut oil
- 100 grams cocoa powder
- 80 grams almond flour
- 30 grams tapioca flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ teaspoon xanthan gum
Instructions
- Preheat the oven to 350.
- First, you are going to whisk together the eggs and sugar until creamy and light. You want the batter to "ribbon" off the whisk.
- Then, add in the melted butter, oil and vanilla and whisk together until it becomes a syrupy consistency.
- Next, add in all the dry ingredients and gently mix until well incorporated.
- Line an 8X8 baking pan with parchment paper, then pour in the batter. You will need to use a spatula to evenly spread out the batter, pushing it into the corners and smoothing out.
- Bake for 22-23 minutes, until a toothpick comes out mostly clean.
The Finished Product:
Each bite of these grain-free brownies is satisfying and comforting. I’ve been focused on bringing you classic recipes that every baker needs in their repertoire that have been remade to be allergy friendly. Once you are equipped with classic recipes, then you can use them to build upon each other to create more elevated baked goods.
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