It’s been a little while since I’ve last posted; Alex alerted me to this fact (you know it’s been long when he notices). It’s not because I haven’t been baking or cooking; I’ve just been rather busy! I went home this past weekend for my sister’s graduation from college. The weekend absolutely flew by. We barely had a moment to take a breath, haha! On Sunday, we had a family picnic to celebrate her graduation. I ended up making two treats for that, and I was very pleased with how this one turned out- lovely gluten free brownies.
I adapted my recipe very slightly for brownie cookies to make these. I love how chocolatey these turned out! While they don’t have the exact texture that your regular brownie would have, it’s just dense enough without being overly fudgy.
I always add espresso powder to deepen the chocolate flavor, but a dash of cinnamon and/or chili pepper flakes would be a welcome addition to really give it some edge. My favorite part about these brownies is that they’re so full of good fats and protein, so you can feel much better about eating them!
This is definitely going to be a brownie recipe that I make over and over again. It’s so easy, and I can have them pretty regularly without having to worry too much about my waistline!
Gluten Free Brownies
makes 1 9×13 inch pan
6 oz. dark chocolate (I use 95% usually, but choose your favorite)
1/2 cup coconut oil
1/4 cup butter
3 T cocoa
1 1/2 T vanilla
1 T instant espresso
1 cup + 2 T almond flour
1/3 cup + 2 T white bean flour
1 t salt
1/2 t baking soda
1 1/2 cups coconut sugar
In the microwave at 30-second intervals (or in a saucepan over medium heat), melt the dark chocolate, coconut oil, and butter together. Once melted, stir in the cocoa, vanilla, and instant espresso. Set aside to cool slightly. In a small bowl, combine the almond flour, white bean flour, salt, baking soda, and sugar. Beat in the eggs, and then pour in the chocolate mixture. Stir until well mixed. Pour the batter into a parchment lined 9×13″ baking pan. Smooth with a spatula. Bake at 350ºF for 25-30 minutes, until a toothpick inserted comes out clean. Allow to cool completely before cutting into squares. Store in an airtight container.