I am so proud of this recipe. I decided to make these brownies for my friend’s birthday because she is gluten free. I wanted to make her something she could eat that would be delicious enough that even those who can eat gluten would enjoy them. It was my first time seriously making a gluten free baked good and creating my own recipe from a base I found online. These brownies turned out great on the first try, so I think they are foolproof.
These brownies are moist and fudgy. They are a bit crumbly so you need to be careful when putting frosting on them or moving them around. They also have a pretty distinct coconut flavor because of the coconut oil, so if you don’t like the flavor of coconut use canola or vegetable oil instead.
The frosting I made to go along with them is vegan, but again, it is so tasty that you wouldn’t even know. The frosting should be made way in advance to sit has time to thicken up a bit in the fridge. My frosting was even better the next day, so you might want to make this a day in advance. I found the idea on Oh She Glows, but I used fewer chocolate chips.
What are some of your favorite gluten free baked goods?
*Make the frosting the day before you plan on eating the brownies because it needs to sit in the fridge for many hours or overnight.
Makes 1 to 1 1/2 cups.
1 can full-fat coconut milk
1 ½ cups dark chocolate chips
Put can of coconut milk in the fridge for 2 hours to make sure that the coconut cream separates from the coconut water (I actually skipped this step and my coconut cream had already separated). Turn the can upside down and open it. Pour out the coconut water or save it for a smoothie later.
Spoon the coconut cream into a medium sized bowl. Pour the chocolate chips into the same bowl and microwave the mixture, stirring occasionally until all the chocolate is melted. Place the bowl in the refrigerator for about 5 hours or overnight. You want the mixture to thicken so that you can beat it into frosting. Beat the mixture using electric beaters until smooth and creamy. If the frosting is too thick you can leave it out to soften a bit.
Refrigerate any leftover frosting or anything you put the frosting on because it will melt in warmer temperatures.
Makes 8 brownies.
1/3 cup unrefined sugar such as sucanat (or use brown sugar)
1/3 cup coconut oil (or use flavorless oil like vegetable oil)
1 teaspoon instant coffee granules
1 teaspoon pure vanilla extract
¾ cup dark chocolate chips
½ cup almond flour*
¼ cup gluten-free oat flour*
½ teaspoon baking powder
a pinch of salt
*If you can’t find almond and oat flour at the store you can make it at home using a high-speed blender or food processor. Make sure when processing the almonds that you stop when they becomes flour-like in consistency or the whole thing will turn into almond butter. Process the oats into a fine powder. I keep some of both flours on hand for when I am may need them in a pinch.
Preheat oven to 350 degrees Fahrenheit. Grease and flour an 8 x 8 inch pan. I used coconut oil and oat flour to grease and flour, but you could use any oil and gluten free flour.
Whisk together eggs, sugar, coconut oil, instant coffee, and vanilla extract in a medium bowl. Melt the chocolate chips in separate bowl in the microwave, stirring often at short intervals until completely melted. Add the melted chocolate to the the rest of the ingredients and whisk again to combine. Add almond flour, oat flour, baking powder, and salt. Gently fold dry ingredients into the wet mixture.
Add batter to the pan and cook for about 20 minutes. I cooked mine for 20 minutes because I did not want them to get too dry. Test that they are done by inserting a knife and if no batter comes off on the knife then they are done. Let cool completely before cutting and frosting. Store in an airtight container in the fridge.