Easy Gluten-Free Dairy-Free Brownies
These Easy Gluten-Free Dairy-Free Brownies are fudgy, rich, and utterly delicious! Perfect for anyone craving a simple, allergen-friendly chocolate treat.
Servings: 9 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut sugar
- 3 tablespoons melted coconut oil
- 1 large egg
- 1 teaspoon vanilla
- 1/4 cup dairy-free mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and a perfect fudgy texture.
- Line your 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal of the brownies.
- In a medium mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
- In another bowl, mix the coconut sugar, melted coconut oil, egg, egg yolk, and vanilla extract until smooth and well blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Fold in the dairy-free mini chocolate chips evenly throughout the batter.
- Pour the batter into the prepared baking pan and spread it out evenly. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely on a wire rack before cutting into squares.
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- 9x9 inch baking pan
- Parchment Paper
- Oven mitts
Notes
- Make sure your coconut oil is melted but not too hot to avoid cooking the eggs.
- Don't overbake; brownies should be slightly underbaked in the center for a fudgy texture.
- Let brownies cool completely before cutting for clean edges.
- Sprinkle sea salt on top before baking for a sweet and salty contrast.
- Substitute almond flour with sunflower seed flour for a nut-free version.