Alisa Fleming ~ There is no doubt that Tony is the chocoholic in our household. Though my husband doesn’t demand the cocoa bean daily, if he spots anything chocolate in the house then I can assure you that it won’t survive very long. These super-rich chocolate fudge gluten-free brownies were his latest victim.
Tony was craving a sweet, and I knew that dairy-free and gluten-free brownies would not only hit the spot, but would also be a breeze to whip up. However, rather than sticking with my old tried and true recipe, I decided to adventure something different. I wanted to see how some flourless or near flourless gluten-free brownies would turn out, so I turned to David Lebovitz for inspiration.
Like most flourless brownies, David’s version relies on butter. I modified his recipe quite a bit to get the fudgy gluten-free brownies below, and the end result was still amazing. I even snuck a couple slices away to neighbors to ensure that they would be loved by all. The feedback was “mmm, SO chocolaty!” No one suspected that these were dairy-free, let alone gluten-free brownies.
Aside from those two squares to our neighbors, I got a small brownie for myself. The rest of the pan was polished clean by Tony is less than two days! I think that speaks for itself.
These are fudgy gluten-free brownies; they are not cakey by any means. Though they look quite moist in the photo, they are set up, and not wet. I would call them a cross between your run of the mill brownie and chocolate fudge.
Please note that I have not yet tested this dairy-free recipe without eggs. It would be a tricky one since it is flourless and uses just a bit of starch. Ener-G eggs may be a good option, but I think flax eggs, applesauce, or similar (without additional ingredient tweaking) would prevent the brownies from setting up. If you confuse eggs with dairy, you’re not alone! See my post on Are Eggs Dairy?
If you prefer to use less-processed sugars in your baking, coconut sugar should work in place of the brown sugar, but I would run it through a spice grinder to powder it a bit, since coconut sugar doesn’t always melt into baked goods. These gluten-free brownies would be a touch less sweet with coconut sugar, but still rich and fudgy.
- ⅓ cup coconut oil (can substitute your baking oil of choice or dairy-free margarine)
- 4 ounces dairy-free semi-sweet chocolate chips
- 4 ounces unsweetened chocolate, chopped
- ¾ cup packed brown sugar
- 2 eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup non-GMO cornstarch or potato starch
- ⅛ teaspoon salt
- Preheat your oven to 350ºF.
- Grease and flour an 8x8-inch baking pan – you can use any flour (gluten-free, all-purpose, or even starch), I used brown rice flour.
- Melt the oil and two chocolates together in a double broiler, or the lazy way, as I do, in the microwave. For the microwave, place them all in a microwave-safe bowl, and cook on high in 30 second intervals, stirring vigorously in between. Heat until the chocolate is just barely melted and no more to prevent scorching. It usually takes a total of 60 to 90 seconds (just 30 seconds with mini chips!), depending on the size of chocolate used.
- Pour the chocolate mixture into a mixing bowl (making sure to scrape it all in there!), and blend in the sugar, eggs, maple syrup, and vanilla.
- Sift in the starch.
- Beat the batter with a mixer for at least one minute (this part is essential!) – it will be quite thick.
- Pour the batter into your prepared pan, and bake for 30 to 35 minutes, or until set in the center. A toothpick inserted into the brownies should come out relatively clean, with just a few crumbs clinging.
- Now here comes the hard part – let the brownies cool completely before cutting and serving! This doesn’t always happen in our house, but be forewarned that any brownies stolen while still warm will be more crumbly. They will still make an amazing brownie sundae though.