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Ultimate Grain Free Brownies

*While I still like these brownies, HERE is my updated dense and fudgy brownie recipe that I make all the time and is my new favorite.

I certainly have nothing against buying a gluten free brownie mix from Wal-Mart, but I wanted a brownie recipe that was just as easy and tasty using ingredients that I always have on hand. Now I can make delicious and decadent brownies for that late-night chocolate fix or last minute company without having to run to the store.

I adapted this recipe from Bon Appetit where these brownies were given the title “Best-Ever Brownies” and I have to agree! Here’s the review from Bon Appetit: “These are some of the best brownies we’ve ever had—fudgy in the middle and chewy on the outside with a shiny, crackly top. The browned butter adds a rich, nutty flavor.”  I just made a few simple substitutions to make them gluten and dairy free and they turned out just like the review from Bon Appetit. Fudgy, chewy, rich, and nutty!

I personally thought the Earth Balance butter tasted better just melted without being browned and it still resulted in a rich, nutty flavor. Even though you can certainly brown your butter if that kind of thing makes you happy 🙂

Helpful Hints:
You can substitute 1/3 C + 1 Tbsp all-purpose gluten free mix for the almond flour and arrowroot.
-You can also substitute the butter with melted coconut oil (will slightly alter taste). I’ve heard that Organic Nutrition coconut oil (not extra virgin) is odorless and does not impart any coconut flavor.

Ultimate Grain Free Brownies
 
Ingredients
  • ⅓ C Earth Balance Butter, melted
  • 4 Tbsp Applesauce (or additional 4 Tbsp. melted butter)
  • 1⅓ C Sugar or Coconut Palm Sugar
  • ¾ C Cocoa Powder
  • ¼ Tsp. Salt
  • 2 Tsp. Vanilla Extract, gluten free
  • 2 Large Eggs
  • ⅓ C Blanched Almond Flour, I Use Honeyville Brand
  • 1 Tbsp. Arrowroot Flour
  • ½ C Chopped Walnuts (optional)
  • 2 Tbsp. Chocolate Chips, dairy free (optional)
Instructions
  1. Place your oven rack in the bottom ⅓ of your oven. Preheat oven to 325 degrees.
  2. Line an 8 x 8 inch pan with aluminum foil leaving a 2 inch overlay and spray with cooking oil.
  3. In a medium saucepan, melt butter over medium heat
  4. Remove from heat. Stir in applesauce, sugar, cocoa powder, vanilla, and salt. Allow to sit 5 minutes to cool off... you don't want the eggs to cook when you add them 🙂
  5. Add eggs one at a time mixing well after each addition.
  6. When mixture is thick and shiny and the flour and mix well. Stir in nuts (if using).
  7. Pour batter into prepared pan and sprinkle the top with chocolate chips.
  8. Bake 25-30 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on rack. Store in airtight container at room temperature.

 

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Comments

  1. Anonymous says:

    Add a scoop of vanilla ice cream. Yum.
    Dad

  2. I have to agree with “Dad,” ice cream! These look dreamy. Thanks for sharing them at last week’s Allergy-Free Wednesdays. Hope to see you again this week.
    ~AFW Hostesses

  3. I am featuring your brownies on afw tonight!

  4. Tessa-
    Wow! Thank you so much for featuring my brownies!!!

  5. I made these brownies last night, and they were AMAZING!!! Of course, being a cook, I changed things all over the place, and they still turned out great!
    I’m gluten, soy, and dairy free because of health issues, and I’ve been loving your blog.
    Thank you SO much for sharing your recipes!

    Rebecca
    http://rebeccaofsunnyhillfarm.blogspot.com/


    I’m an associated content writer! You can view my articles at:
    http://contributor.yahoo.com/user/808088/rebecca_tero.html

  6. Rebecca-
    Thank you so much! I’m glad you were able to successfully alter the recipe using your preferred ingredients 🙂

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