I am a long-time brownie lover. Although that’s not saying much, most people are partial to a brownie. My go-to recipe over the years has been Nigella’s recipe. However, I recently discovered Tessa Arias’s Brownie Guide on her blog Handle The Heat. This recipe is adapted from one of her recipes, it is gluten free, and uses coconut oil instead of butter.
I’ve tried making ‘healthy’ brownies before without processed sugar and with sweet potatoes (and all the rest of it) and I just wasn’t that impressed. Now don’t be fooled, just because these brownies are gluten free and don’t use butter, does not make them healthy. However, perhaps they are a slightly better choice, certainly than something that is store bought.
But what’s more important here is how they taste, oh my god are they goooood. They are a very moist and rich brownie – exactly how I like them.
They really are VERY moist, and I’m not just saying that to get your mouth watering or to upset you with the word “moist.” When they are ready, you should be able to insert a toothpick and pull it out with moist crumbs still attached. It’s a good idea to store these brownies in the fridge, as the coconut oil solidifies and they are a little less gooey. Just take them out an hour before you want to eat them to get them warmed to room temperature… or eat them cold. There is no wrong way here. If you don’t like such a moist brownie, feel free to add 5 to 10 minutes to the cooking time.
I use 50/50 plain gluten free flour and quinoa flour, but you can use 100% one or the other. Quinoa flour has a much better nutrition profile than regular flour, so it’s a nice addition to the recipe.
- 150 g 70% dark chocolate
- 1 1/2 cups coconut oil
- 1/2 cups sugar
- 1 1/2 cups brown sugar
- 4 organic eggs
- 1 tsp vanilla
- 1/2 cup gluten-free plain flour
- 1/2 cup quinoa flour
- 1 cup raw cacao powder
- 1/2 tsp salt
- 1/2 tsp baking powder
Preheat the oven to 180°C. Line a 20x20cm baking pan with baking paper, leaving an overhang on two sides.
In a small pot, melt the coconut oil and chocolate over low heat until they are both liquid.
Meanwhile, in a large bowl combine the sugar, brown sugar, eggs, and vanilla. Add the chocolate and oil mixture and stir to combine. Then add the flour, cacao powder, salt, and baking soda and stir until just combined.
Pour the batter into the prepared baking pan and bake for about 25-30 minutes or until the brownies feel semi firm, but moist crumbs are still attached when inserting a toothpick.
Let the brownies cool completely before cutting into squares and serving. These are very moist brownies, they are easier to cut chilled. Store in an airtight container in the fridge for up to 5 days.