Chewy, fudgy, chocolate brownies sprinkled with sea salt that are also free from dairy and gluten! 10 ingredients, 15 minutes to mix 20 minutes to bake.
There are 2 types of people in this world:
Cake brownie fans and Chewy brownie fans.
I love a good cake, but when it comes to brownies I’m all about the chewy, fudgy, dense and chocolate filled kind. I love the crispy edges and the ooey-gooey centers, still on the fence about which I love more 😉 I have many great memories of food from my childhood (thanks for raising a foodie Mom!) My mom was known for her homemade bread, pizza, and (my personal favorite) brownies, which were made just the way I like them. When gfHubs was diagnosed with food allergies over 4 years ago, I knew we had to recreate my Mom’s recipe because it had quickly become a favorite of his, too.
Many of you are fully aware that recipes don’t always readily convert to a gluten free version by simply switching out the flour. It can throw off the balance of things a little and some adjustments need to be made. This brownie recipe was no exception and I have tweaked it over the years until it is the perfect chewy, fudgy, and chocolate-packed brownie you see here. You will notice these are very dark, this is because I used half regular cocoa and half dark cocoa. You can do the same, or feel free to use all regular cocoa for a lighter taste and color.
The rich chocolate in these brownies is perfectly offset by the addition of sea salt. If you haven’t tried dark chocolate and sea salt together, man are you missing out! Move that right on up to the top of your priority list! These brownies are perfect on their own, or with a scoop of your favorite gluten free and/or dairy free ice cream. We served it up with Breyer’s gluten free Mint Chocolate Chip ice cream. The combo of cool mint, rich fudgy chocolate, and sea salt was absolute perfection. I’m always an advocate of serving peanut butter with your chocolate, too!
This recipe can easily by doubled and made in a 9×13″ pan. Be aware that these brownies are decadently rich and a small piece will satisfy that chocolate craving, so making a square pan to feed our family of 6 is just right. For this photo op I made a large pan and we shared with family and friends. If the brownies are wrapped to protect from drying out, they will stay nice and chewy for up to 3 days after baking. My kids loved having them in their lunch boxes!
A few notes on brownie baking:
- I say this every time but it bares repeating: Flour matters! Use a high quality gluten free flour. In this case, I used Gluten Free Mama’s Almond Blend. If you try another, please come back and comment letting us know which you used and how it turned out!
- ALWAYS bake brownies until they’re almost done. If you want to ruin brownies, overbake them. I like them nice and fudgy so I pull them out when there are lots of moist (sorry!) crumbs and it looks almost battery. They will cook a little more as they cool.
- Speaking of cooling, let these bad boys cool completely before you cut them. I know, I know, waiting has never been so hard since you became an adult. But they’ll slice so much easier if you wait, trust me 😉
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UPDATE: I now make this recipe with just 1 1/3 cups sugar.
- 1/2 cup coconut oil (refined or unrefined)
- 1/4 cup neutral oil (I used avocado)
- 3/4 cup cocoa powder
- 2 cups sugar
- 2 large eggs
- 2 tsp vanilla
- 3/4 cup high quality gluten free flour (I used Mama's Almond Blend)
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- Sea salt
- In a large saucepan over medium-low heat, melt coconut oil.
- As soon as it is melted, add neutral oil and cocoa powder and whisk until smooth.
- Add sugar and stir until fully combined. Remove from heat.
- Add eggs and beat with a spoon until smooth and eggs are fully combined with the cocoa/sugar.
- Add vanilla.
- Add gluten free flour, xanthan gum, and salt and stir until smooth.
- Spread into a greased, square cake pan. Sprinkle with sea salt if you want.
- Bake at 325 for 20-25 minutes, until a toothpick inserted in center comes out with very fudgy crumbs. Mine were done right at 20. Be careful not to overbake! You should take the brownies out of the oven just before they seem to be done, they will cook a little more as they cool.
This recipe has been shared at Gluten Free Fridays