You guys have been begging me for a healthy gluten free brownie recipe since I posted on Instagram a few months ago that I was working on it—but honestly, it’s hard to make a perfect, grain-free fudgy brownie, especially if you’re looking for a solid crinkle top situation.
For me, the crinkle top is a must of the brownie world—it’s what differentiates a brownie from a cake. Unfortunately, all that crinkle action is created by making what is, in essence, a very, very thin meringue, which forms when you beat the white sugar with the eggs. I don’t like using white sugar in my recipes, though, so what was a crinkle-craving woman to do?
Beyond that, getting a perfect fudgy consistency with a base for gluten free brownies and zero dairy is shockingly hard. I tried ghee. I tried different types of grain free flour. I tried different ratios of ingredients. I tried adding ingredients in different orders. And then, finally, I nailed it (has the Netflix show ruined the phrase “nailed it” for you, too? Anyone?).
This version uses avocado oil instead of butter, which creates a nice, neutral but rich base for the brownie. You use both melted dark chocolate (I love Enjoy Life and Santa Barbara chocolate company) and cocoa powder, which considerably ups the chocolate ante. Finally, you use coconut sugar, one of my favorite low-GI, unrefined sweeteners, in both the batter and sprinkled on top of the brownies. The sugar creates a similar reaction to the meringue of a more traditional brownie, resulting in a perfect crinkle-filled crust. How many times can I say crinkle in one post?
These are SUPER easy gluten free brownies—they take 10 minutes of active time to make, and then you pop ’em in the oven and get to work licking the spoon and bowl. If you make ’em, be sure to tag me on Instagram so I can share!!Print
These perfectly crinkle-topped grain free, gluten free, dairy-free, refined sugar free (phew!) fudgy brownies are about to be your new favorite.
- 1/2 cup avocado oil
- 1 1/4 cups unsweetened chocolate chips
- 1 cup almond flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine grain sea salt
- 1 cup + 1 tablespoon coconut sugar
- 3 large eggs
- I tablespoon vanilla extract
- 1 cup chopped walnuts (optional)
- Flaky sea salt, to top (optional)
- Preheat the oven to 350 degrees. Line a 9″ x 9″ pan with parchment paper, so some hangs off the ends as a handle to lift the finished brownies with. In a microwave or double boiler, melt the avocado oil and chocolate until smooth. Set aside to cool while you make the rest of the batter.
- In a large bowl, mix together the almond flour, cocoa powder, baking powder, salt, and 1 cup of coconut sugar. Add the eggs and vanilla extract and beat until smooth.
- Pour in the avocado oil and chocolate mixture and stir until smooth. Add the walnuts if using. Pour into the prepared baking dish. Sprinkle the top with the remaining tablespoon of coconut sugar, and the flaky sea salt, if using.
- Bake for 25 minutes, or until a knife in the center comes out clean. Let cool completely in pan before removing, cutting into squares, and serving.