I had a lot of fun playing with this decadent gluten-free fudgy brownie recipe. It is deep, rich, and utterly satisfying to even the most fiendish chocoholics.
This recipe is very easy to play with and adapt for almost any special diet or restriction.
- Flour: With so little flour in this recipe, almost any flour will do! Each one will change the end product, but every version I tried was delicious.
- Fat: The fat options are up to personal tastes and preference as well. I tested them with coconut oil, ghee, and palm shortening. Earth Balance would work too.
- Sugar: You could use all organic cane sugar, all palm sugar, a mixture of the two, or cut it down a bit and use some stevia. I used one cup, which is plenty sweet for me and all my testers, but YOU taste it and add a bit more or less if you like.
- Eggs: The eggs can be replaced in this too. Albeit it yields a different end result that is completely addicting and fudgelicious (okay, so that is not a word), but the egg free version is literally like a decadent piece of real fudge. Half my taste testers preferred the egg free version in fact, half the one with the eggs. But all agreed…both were delicious!
Fudegy Cocoa Brownies - Gluten Free w/ Paleo & Egg Free Options
- 1/2 cup fat (ghee, coconut oil, palm shortening, or any combination)
- 1 cup granulated sugar of choice
- 3/4 cup cocoa powder, unsweetened
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup flour of choice (I used equal amounts of teff and tapioca). Paleo options: 5 tablespoons coconut flour or 1/2 cup + 1-2 tablespoons almond flour.
- 3 eggs or 2 teaspoons gelatin whisked into 1/2 cup applesauce
- Preheat oven to 350 degrees and line an 8 x 8 inch pan with a parchment paper.
- In a small saucepan over low heat (or in a microwave), melt the fat, sugar, and cocoa powder together, stirring vigorously until a glossy, gritty mixture is formed. Mixture should be warm, but not scalding hot.
- Stir in the vanilla and sea salt.
- Stir in the flour.
- Now stir in the eggs, or the egg alternative.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Let cool completely, in the fridge if you like, before attempting to cut. The magic happens in the cooling, I promise!
Use a great tasting cocoa powder. It is a key ingredient; I love Dagoba