Rich and Chocolaty, these brownies are a gluten-free treat everyone can enjoy!
I don’t know about you, but I love brownies! Brownies are the first baked good I learned to make gluten-free and it wasn’t even for myself.
I have worked in education for as long as I can remember. Before I was diagnosed I had a young boy with autism as part of a children’s program I was directing. He was on a gluten-free diet and I didn’t want him to miss out on the treats we were having. I bought some gluten-free flour from Trader Joes and began the search for a brownie recipe.
I didn’t even think to look for one that was “gluten-free”. Fake It Frugal had a recipe that seemed really easy so I used it to make gluten-free brownies for him. They were good, but not great.
Since then I have made a few tweaks to the recipe. I switched to coconut oil, reduced the sugar, and I love to add a bit of espresso powder. They may be gluten-free and dairy-free, but they are so delicious that everyone loves them. When my friends hear I am making brownies, they come knocking!
A great gift!
While you can of course make brownies anytime, this mix is perfect for making ahead of time. The dry ingredients can be mixed together and stored for whenever you want to mix up a batch of brownies. It is just as easy as store bought, but so much better!
They make the perfect gift. Just mix together the dry ingredients and put them in a jar. This recipe is very versatile. I added some m&m’s for Christmas, but you could had chocolate chips or nuts. Be creative! I’ve even included a cute tag for you to include with your gift! Just click on it and you will be taken to a printable pdf!
A few recipe notes
- While it is always best to use a high quality gluten-free flour, this particular recipe does not require the addition of xanthan gum.
- The use of coconut oil is important, I’m no food scientist, but it does something to the texture. They are much richer than if you use vegetable oil and they don’t have any grit. If you don’t like the taste of coconut oil, Crisco makes one that doesn’t have any coconut flavor.
- The Instant Espresso is completely optional. Some with celiac disease have issues with coffee, I don’t and I like the flavor it adds. There has been some debate as to if instant coffees are gluten-free. Everyone I looked at was, but always do your own research!
Enjoy these delectable brownies!
Happy gluten-free eating!
- 1/2 cup gluten-free flour
- 1/3 cup gluten-free cocoa powder
- 3/4 Cup Sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 tsp gluten-free instant espresso powder (optional)
- 2 eggs (room temperature works best)
- 1/2 cup coconut oil
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Whisk together dry ingredients.
- If giving as gift, pour into jar and add gift tag. If making today, continue to step 4.
- Add coconut oil and stir.
- Add eggs and vanilla.
- Stir. Mixture will be thick.
- Spread into 9x9 pan and bake for 25 minutes at 350 degrees.
This recipe works best when the eggs are closer to room temperature. Coconut oil becomes solid when cold. This does not effect the outcome of the brownies, but it makes it harder to stir.