Gluten Free, Dairy Free, Soy Free, Paleo Option
This rich brownie bakes into the perfect moist and fudgy dessert. Made with nutrient packed cacao instead of traditional cocoa, your taste buds will never guess these treats are healthier for you!
Why I Love This Recipe
To make a healthier treat, I replace traditional cocoa powder with it's superfood counterpart, cacao powder. So, Gluten Free Fudgy Brownies are not only a rich and chocolatey dessert, but also contain the added benefits of antioxidants and minerals from nutrient dense cacao.
Plus, cassava and tapioca make up a gluten free and paleo friendly flour blend. And traditional table sugar is replace with lower glycemic index containing coconut sugar.
Although these brownies are more wholesome, they are also a delicious, gooey, decadent treat you'll feel good serving to family and friends. The fudgy texture of this recipe is created by a higher fat to flour ratio than is typically used in cakey brownies. Neutral oil and the addition of chocolate chips into the batter along with a low amount of flour help accomplish this fudgy consistency.
Plus, Gluten Free Fudgy Brownies only takes a couple minutes to mix together. There's no need to worry about getting ingredients to room temperature, allowing for a quick and easy prep.
Cooking Tips
You can obtain varying degrees of fudginess by baking time. Baking for the lowest amount of time, 25 minutes, will result in the fudgiest brownies. Baking 28-29 minutes will develop a more cake-like texture.
Paleo version
To make these brownies paleo friendly, you'll need a good quality paleo chocolate chip. Hu brand makes paleo friendly chocolate chips. You can find these on Amazon, I've also seen them at Target. Additionally, you can substitute with Hu chocolate gems. I've found them at Whole Foods Market.
The best pan to use for brownies
Steel baking pans are best for baked treats like Gluten Free Fudgy Brownies as they have the most even heat distribution which allows for even baking. Glass or ceramic dishes have more uneven heat distribution which will lead to the edges cooking faster than the center. Therefore, baking brownies in anything other than a metal pan will yield crispy well done edges and a gooey center. If you don't have a problem with that, go for it!
Tips for cutting fudgy brownies
If you make the more fudgy version of this recipe, cutting will seem a little sticky! Not to worry, there is a simple fix. Start with a long sharp knife. It will come out with sticky, gooey brownie residue (yum! but also a pain). In order to keep nice, clean lines on your brownie squares you'll need to rinse the knife off completely in warm water and dry after each cut. Otherwise, the brownie cutting will turn into a sloppy mess! They will still taste delicious though.
If you've opted for a longer cook time for a slightly more cakey finish, you won't really need to worry about this extra step. The cakey brownie cuts more cleanly with very little if any residue left behind on the knife. You may have to rinse the knife once when trying to slice this texture of brownie.
You Might Also Like
Gluten Free Chocolate Chip Cookies {DF}
Gluten Free Chocolate Cake {DF}
IF YOU LOVE THIS RECIPE SHARE IT ON FACEBOOK, PINTEREST, TWITTER, AND INSTAGRAM! MAKE SURE YOU ALSO FOLLOW ME!!
HAVE YOU MADE THIS RECIPE?? PLEASE TAKE A MOMENT TO LEAVE A STAR ⭐ RATING AND QUICK REVIEW BELOW!
📖 Recipe
Gluten Free Fudgy Brownies {Dairy Free, Paleo Option}
Equipment
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 Whisk
- measuring cups and spoons
- wooden or silicone spoon
- 1 8x8 metal baking pan
- cooking spray
- parchment paper
Ingredients
Dry Ingredients
- 1¾ cups coconut sugar
- ½ cup cassava flour
- ¼ cup tapioca flour
- ⅔ cup cacao powder*
- 1 tsp cinnamon
- ½ cup allergy friendly chocolate chips** save to add at the very end/see notes for paleo friendly options
Wet Ingredients
- 2 eggs
- ½ cup neutral oil
- ¼ cup water
- 1 teaspoon pure vanilla
Instructions
- Preheat oven to 350℉. Grease and line 8x8 pan with parchment paper 'wings'.
- In a medium mixing bowl add dry ingredients (but not chocolate chips yet): coconut sugar, cassava flour, tapioca flour, cacao powder, salt, and cinnamon. Whisk together.
- In a large mixing bowl add eggs, neutral oil, water, pure vanilla. Whisk to combine.
- Add dry ingredients to wet ingredients, whisk until combined and smooth. Use a silicone spatula or wooden spoon to fold in chocolate chips.
- Pour batter into greased and lined pan. Give the bottom of the pan a few firm taps on counter to even out batter.
- Place in preheated oven. Bake 25-28 minutes. For a fudgier brownie bake 25 minutes. For a more cakey brownie bake 28-29 minutes.
Comments
No Comments