Dairy Free Gluten Free Brownies

Richard Klaus

These gooey dairy free and gluten free brownies are rich with dark chocolate, perfect for allergy-friendly baking.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine American

Servings 8 slices

Calories 320 kcal

Equipment

1 9x9-inch baking pan lined with parchment paper
1 Mixing Bowl large
1 electric mixer

Ingredients

Dry Ingredients

1 cup almond flour
1/2 cup cocoa powder
1/2 tsp salt

Wet Ingredients

1/2 cup coconut oil
1 cup coconut sugar
1 tsp vanilla extract
1/2 cup dark chocolate chips
2 tbsp chia seeds mixed with 6 tbsp water

Instructions

Preparation

Line a 9x9-inch baking pan with parchment paper and preheat the oven to 350°F (175°C).

Mix Ingredients

In a heatproof bowl, melt the dark chocolate chips with coconut oil over simmering water, stirring until smooth.
Stir in the coconut sugar and vanilla extract into the melted chocolate mixture until fully combined.
In a separate bowl, whisk together almond flour, cocoa powder, and salt.
Gradually add the dry mixture to the wet mixture, stirring to combine. Fold in the chia seed mixture.

Bake

Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 25-30 minutes until the edges are firm but the center is slightly gooey.

Serving

Let the brownies cool in the pan before slicing into squares and serving.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Notes

Pro Tips: Use high-quality dark chocolate for the best flavor.
Ingredient Substitutions: Oat flour can replace almond flour.
How to Serve: Pair with dairy-free ice cream or a glass of almond milk.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Prepare the batter a day in advance and refrigerate until ready to bake.

Keyword dairy free brownies, gluten free desserts, vegan chocolate brownies