Top 50 Recipes

Top 50 Shared Gluten-Free Brownie Recipes Of 2016

 

Who doesn’t Love a great gooey brownie. We have analysed the most shared gluten-free brownie recipes and put together the best list of brownie recipes of 2016 for you to try. Get Baking!

 

1. [349,072 Shares] – Delicious, Flourless Sweet Potato Brownies That Are 100% Gluten And Dairy Free

healthy-holistic-living.com

It’s moist, paleo, vegan, gluten-free, and deeeee-licious! This recipe uses natural sweeteners that are WAY better for you than artificial ones. They also have vitamin B6, B1, B2, and B3 Sweet potatoes are also full of manganese, copper, phosphorus, potassium, and fiber; all of which work together to keep your blood, digestion, and whole body healthy.

Ingredients

1 cup mashed sweet potato
½ cup smooth nut butter of choice (I recommend almond or cashew butter)
2 tablespoons maple syrup
¼ cup cocoa powder
Handful of carob chips (optional)

Directions

Preheat the oven to 350ºF and grease a small cake/loaf pan.
On the stove, melt nut butter with maple syrup.
In a large bowl add the mashed sweet potato, melted nut butter and maple syrup, and cocoa powder and mix well.
Fold in chocolate chips.
Pour mixture into greased pan and bake for 20 minutes or until cooked through.
Remove from the oven and allow to cool completely before slicing and refrigerating.
These brownies are best when cooled completely. Store in fridge or freezer and ENJOY!

Via healthy-holistic-living.com

 

2. [166,391 Shares] – 4 Ingredient Fudge Protein Brownies (Vegan, Gluten-free, Paleo)

gimmedelicious.com

 

Quick and easy to make 4 ingredient healthy protein brownies are moist and fudgy and contain NO SUGAR, NO EGGS, NO OIL, AND NO FLOUR!

Ingredients

2 cups mashed banana (about 6 medium, overripe bananas)
1 cup smooth peanut butter (use almond or cashew butter for paleo/low-carb)
½ cup protein powder
¼ cup cocoa powder

Instructions

Pre-heat oven to 350 degrees F. Line a small 8×8 baking dish or 8” skillet with parchment paper or grease well. Set aside.

In a large bowl, combine the mashed bananas, peanut butter, whisk until fully combined. Stir in protein powder and cocoa powder with a wooden spoon. Pour batter into a greased pan. Bake for 12-20 minutes or until cooked through.

Cool for at least 10 minutes before cutting. Cover the leftovers and store in the fridge for up to 3 days. Enjoy cold or at room temp!

Via gimmedelicious.com

3. [28,969 Shares] – Sugar-Free Cheesecake Brownies {Gluten Free and Low Carb}

sugarfreemom.com

 

These Amazing CheesecakeBrownies are flourless, low carb, sugar free, gluten free and grain free!

Ingredients

4 Horizon Organic eggs
1/4 cup Horizon Organic butter, softened
1/2 cup Horizon Organic sour cream
2 tsp vanilla extract
1 tsp chocolate liquid stevia
1/2 cup unsweetened cocoa powder
1 tsp instant espresso
3/4 cup Swerve sweetener
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar free chocolate chips

Cheesecake Topping
8 ounces cream cheese, softened
1 egg
1/4 cup Swerve sweetener
1/2 tsp vanilla extract
1/2 tsp vanilla liquid stevia
optional topping: 2 ounces sugar free or 85% dark chocolate candy bar or chips

Instructions
Preheat oven to 350 degrees F.
In a stand mixer, add the first 5 ingredients and blend on high until combined well.
In another bowl whisk together the next 5 dry ingredients.
Pour this into the wet ingredients and blend on high until combined.
Gently stir in the chocolate chips.
Grease an 8 by 8 baking dish.
Pour half the brownie batter into the pan. Set aside remaining batter.
Prepare the cheesecake topping using a stand or hand held mixer to blend until smooth.
Pour half the cheesecake topping onto the brownie batter in the pan.
Pour the remaining brownie batter over the the cheesecake topping.
Finish with remaining cheesecake topping.
Use a butterknife to swirl the batter and cheesecake topping together.
Decorate with optional chocolate bar chunks or chips if desired before baking.
Bake 30-35 minutes until toothpick in center comes out clean.
Allow to cool for 15-20 minutes before slicing.

Via sugarfreemom.com

 

4. [27,928 Shares] – Fudgy Flourless Brownies

glutenfreeonashoestring.com

 

These naturally gluten free flourless brownies are rich and fudgy, with a Paleo option, too. Made simply, with melted chocolate and cocoa powder.

INGREDIENTS

For the brownies
10 ounces dark chocolate, chopped

4 tablespoons (56 g) unsalted butter, chopped (Paleo option: replace with virgin coconut oil)

3/4 cup (150 g) granulated sugar (Paleo option: replace with coconut palm sugar)

3 eggs (150 g, weighed out of shell), at room temperature

2 teaspoons pure vanilla extract

1/4 cup (20 g) unsweetened cocoa powder (Dutch-processed is preferred)

1/4 teaspoon kosher salt

For the chocolate ganache
6 ounces dark chocolate, chopped

1/2 cup (4 fluid ounces) heavy whipping cream (Paleo option: replace with coconut cream)

2 ounces dark chocolate chips, for scattering (optional)

DIRECTIONS

First, make the brownies. Preheat your oven to 350°F. Grease and line an 8-inch square baking pan with unbleached parchment paper that overhangs the sides of the pan, and set it aside.

In a double boiler or a medium-sized microwave safe bowl, melt the chocolate and butter or coconut oil until melted and smooth. To melt the chocolate in the microwave, heat in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. To the melted chocolate and butter mixture, add the sugar, mix to combine well, then set the bowl aside. In a separate, large bowl, place the eggs and vanilla, and beat with a hand mixer on medium-high speed until frothy (about 1 minute). Add the cocoa powder and salt to the eggs, and beat on low speed until the cocoa powder is absorbed (about 1 minute). Add the chocolate and butter mixture to the large bowl, and beat on medium-high speed until the mixture is smooth and glossy (2 to 3 minutes).

Pour the mixture into the prepared baking pan, spread it into an even layer and tap the pan on a flat surface to break any large air bubbles. Place the pan in the center of the preheated oven and bake until set in the center (22 to 25 minutes). Do not overbake. Remove the pan from the oven, place it on a wire rack and allow to cool completely.

To make the chocolate ganache, place the chopped chocolate in a medium-size, heat-safe bowl. Heat the heavy cream or coconut cream in a small, heavy-bottom saucepan just until it begins to simmer. Pour the hot cream over the chopped chocolate and allow the mixture to sit for about 30 seconds, or until the chocolate beings to melt. Stir until the chocolate is melted and the mixture is smooth. Pour the ganache over the top of the cooled brownies, still in the pan. Scatter with the optional chocolate chips, pressing them down gently to adhere. Refrigerate the brownies in the pan until the ganache is set (about an hour). Remove the brownies from the pan by the overhung parchment paper, place on a cutting board and slice the brownies into 9 or 12 equal parts with a sharp, wet knife. Serve chilled or at room temperature.

Via glutenfreeonashoestring.com

 

5. [26,354 Shares] – Gluten-Free Chocolate Peppermint Brownies

vitacost.com

 

What’s black and white and red all over? These gluten-free chocolate brownies, speckled with crushed peppermint candy pieces! Eat them up before they’re gone!

Ingredients

Brownies
21 oz. Bob’s Red Mill Gluten-Free Brownie Mix
1/4 tsp. peppermint extract
1/2 cup butter, melted
2 tsp. vanilla extract
3 egg

Frosting
2-1/2 – 3 cups powdered sugar
8 oz. cream cheese, softened
4 oz. butter soft
Peppermint candies crushed, to garnish (about 6 candy canes)
2 – 4 drops peppermint extract, optional

Directions

Preheat oven to 350 degrees F. Spray a 9×9-inch baking pan with cooking spray.
In a large bowl, beat brownie mix with peppermint, vanilla, butter and egg until just combined.
Pour mixture into prepared pan for 20-25 minutes. It’s done when you stick a toothpick in the center and it comes out without any crumbs. Allow brownies to cool completely (about 30 minutes) before frosting.
In a clean, large bowl, mix butter and cream cheese until smooth and fully combined. Add powdered sugar and peppermint extract, if desired. Mix until fluffy.
Once brownies have cooled, gently frost them and sprinkle with chunks of peppermint.
Slice into 16 pieces before serving.

Via vitacost.com

 

6. [16,816 Shares] – Gluten Free Vegan Brownies

beamingbaker.com

 

Gluten Free Vegan Brownies (V+GF): a one bowl recipe for the best gluten free vegan brownies made with simple, whole ingredients. Vegan, Gluten Free.

INGREDIENTS
¼ cup natural, unsalted almond butter
½ cup coconut sugar
⅓ cup pure maple syrup
¼ cup + 2 tablespoons melted coconut oil
¾ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 5 mins)
¼ cup + 2 tablespoons gluten free oat flour
½ cup vegan chocolate chips

INSTRUCTIONS

Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla and salt.
Add flax eggs in, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to folding with a rubber spatula. Fold until well incorporated and no flour patches remain.
Fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
Bake for 28-32 mins. Mine took about 30 minutes. Cool for 1 hour, or until completely cool. Slice into 16 brownies.

Via beamingbaker.com

 

7. [16,067 Shares] – Fudgy Gluten Free Brownies

whattheforkfoodblog.com

 

Super fudgy gluten free brownies will be a staple recipe for years to come. It’s a great base recipe to make any kind of decadent brownies you’d like!

Ingredients

1 1/4 C sugar
3/4 C cocoa powder
1/2 C all-purpose gluten free flour
1/4 tsp xanthan gum
1/8 tsp baking soda
1/4 tsp sea salt
1 Tbsp cornstarch
2 large eggs (cold)
4 Tbsp butter, melted
1/3 C avocado oil (or canola oil)
1 1/2 tsp vanilla extract
2 Tbsp water (cold)

Instructions

Preheat oven to 325 degrees and line a 9×9 inch metal baking pan with parchment paper.
In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch.
Make a well in the center and add the eggs. Beat the eggs and mix in the butter, oil, vanilla extract, and water. Mix until the dry ingredients are incorporated.
Transfer the batter to the prepared pan and bake at 325 degrees for 22-25 minutes. Cool completely in the pan before cutting.

Via whattheforkfoodblog.com

 

8. [13,125 Shares] – Gluten Free Butterfinger Cheesecake Brownie Bars

fearlessdining.com

 

These delicious gluten free Butterfinger Cheesecake Brownie Bars are a delicious dessert that is so easy to make. Great for entertaining.

INGREDIENTS

For the Brownie:
1/2 cup unsweetened cocoa
1/2 cup gluten free flour (*Note, my flour blend has xanthan gum included. If yours doesn’t, add 1 teaspoon.)
1 teaspoon baking powder
Dash of salt
1 cup sugar
1/2 teaspoon vanilla
2 large eggs
1 stick of butter melted
1/4 cup almond or coconut milk

For Cheesecake:
2 packages of cream cheese softened to room temperature
1/4 cup sour cream
3 large eggs
1 can condensed milk
1 teaspoon vanilla
dash salt
3 tablespoons gluten free flour
6 BUTTERFINGER® Cup Eggs chopped
*optional fudge sauce

INSTRUCTIONS
Preheat the oven to 350 degrees.
Spray coconut oil in a 7×7 baking dish.
In a mixer, add all brownie wet ingredients and mix.
Slowly add in the dry ingredients and mix on low speed.
Pour brownie batter into the pan.
Bake for 20 minutes.
While the brownies are baking, add all cheesecake ingredients (except for the BUTTERFINGER® Cup Eggs) in a mixing bowl.
Mix on medium speed until creamy.
Remove the brownies from the oven.
Pour the cheesecake mixture on top.
Sprinkle the BUTTERFINGER® Cup Eggs on top of the cheesecake mixture.
Put the cheesecake pan into a larger pan.
Fill the larger pan with 1 inch water.
Bake for 25 minutes until done.
Remove and allow to cool.

Via fearlessdining.com

 

9. [11,334 Shares] – Gluten Free Cookie Dough Brownie Cake (Vegan)

petiteallergytreats.com

 

Gluten Free Cookie Dough Brownie Cake (Vegan), a decadent food allergy friendly dessert that is dairy free, egg free, peanut free, tree nut free & soy free!

INGREDIENTS

Cookie Dough Layers
3¼ cup Enjoy Life All Purpose Gluten Free Flour Mix(1 box)
1¼ cup non hydrogenated palm shortening
1¼ cup sugar or coconut sugar
⅓ cup + 3Tbsp water
1 Tbsp + 1 tsp molasses
3 tsp vanilla
1 cup mini Enjoy Life Chocolate Chips
pinch of sea salt
Brownie Layers
1 box of Enjoy Life Foods Brownie Mix
¾ cup water
2 Tbsp oil of choice
Topping
1 cup Enjoy Life Dark Chocolate Chips
2 Tbsp non-hydrogenated palm shortening
optional 1 pint fresh raspberries
optional extra chocolate chips for top
optional dairy free coconut whipped cream

INSTRUCTIONS
Cookie Dough Layers
Cream shortening, sugar, vanilla and molasses by hand or with a mixer until incorporated.
Add water and half of gluten free flour. Mix well. Gradually add remaining flour, scraping down bowl and while mixing. Fold in chocolate chips. Divide dough in half.
Press dough into a 2- 9 inch round pans lined with plastic wrap. Place pans in freezer for 15 minutes. Remove from pans when firm. Keep dough in refrigerator for easy assembly later.
Brownie Layers
Combine brownie mix with oil and water. Mix well, scraping down bowl.
Divide batter in half. Pour into 2- 9 inch round pans (same ones used for the cookie dough layer) with the bottom lined with parchment paper. Batter layers will be thin. Spread evenly to the sides.
Bake at 350 for approximately 16-19 minutes or until center is dry and tooth pick comes out clean.
Allow to fully cool in the pans on a wire rack before removing for assembly.
Assembly
Remove parchment paper and plastic wrap from layers prior to assembly. Place one brownie layer on the bottom of one pan, stack a cookie dough layer, brownie and last cookie dough layer.
Melt half of chocolate chips with the shortening in the microwave. Add remaining chocolate chips and mix until melted and smooth. Pour over top of cake and quickly spread to cover top and drip down sides.
Best served at room temperature.

Via petiteallergytreats.com

 

10. [10,945 Shares] – Vegan Gluten-free Oil-free Fudgy Low-fat Brownies

thevegan8.com

 

These Fudgy Vegan Gluten-Free Low-Fat Brownies are made in the food processor and take 25 minutes to bake. These are made with white beans and are so fudgy.

Ingredients

3/4 cup white cannellini or Great Northern beans, drained and rinsed well and patted dry (150 g)
3/4 cup + 3 tablespoons maple syrup (225 ml) (seems like a lot, but there is a high amount of cocoa powder, so it’s necessary for them not to taste bitter)
1/4 cup + 2 tablespoons unsweetened applesauce (leveled off 95 g)
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 tsp salt
3/4 cup cocoa powder (90 g)
1 cup oat flour (116 g, see Note)
Optional: 1 teaspoon dried espresso powder for a richer taste
6 heaping tablespoons (95 g) dairy-free chocolate chips (the larger ones really work best in these versus the mini ones. I used Trader Joes)
Note: I make my own oat flour by processing quick cooking gluten-free oats in my vitamix or food processor into a fine flour. It is very important it is a fine flour before measuring and then weigh it for accurate results.

Instructions

Preheat an oven to 350 degrees and lightly spray an 8×8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.
Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Scrape the top and sides and then add the cocoa powder and oat flour. Process for a minute or so. Scrape down the sides very well and process again for another 1-2 minutes. Walk away and let it run until completely smooth. It should be smooth and thick, like the consistency of a nut butter. Don’t judge the result by the taste of the batter (if you try it) because it tastes slightly beany, but not at all once baked! Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don’t blend them.
Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade. I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan. Dampen the spatula with water to help if necessary, as it will be thick and sticky. Sprinkle extra chocolate chips all over the top.
Bake for 25-30 minutes when they are slightly puffed up and the top is firm. I removed mine at 27 minutes. Do 25 minutes for a more fudgy brownie and closer to 30 for a more dry/firm brownie. I felt 27 mins was perfect. Fudgy, moist and firm. They will seem a bit undercooked at removal but will continue cooking and firm up as they cool, trust me. Let them cool at least 20 minutes before slicing them. If not avoiding fat intake, then serve with my Vanilla Cheesecake Ice Cream !
Once they are completely cooled, cover the pan tightly with foil and keep stored at room temperature or transfer to a sealed container. This will keep them moist for a couple of days.

Via thevegan8.com

 

11. [7,521 Shares] – Chocolate Chip Almond Butter Brownies (vegan & gluten-free)

emilieeats.com

 

These Chocolate Chip Almond Butter Brownies taste like a decadent dessert, but they’re also vegan, gluten-free & date-sweetened! Rich, fudgy & satisfying.

INGREDIENTS
½ cup pitted dates
¾ cup almond butter
¼ cup unsweetened applesauce
¼ cup + 2 tablespoons non-dairy milk
½ cup oat flour*
⅓ cup cocoa powder
1½ teaspoons baking soda
1½ teaspoons vanilla extract
¼ teaspoon salt
½ cup chocolate chips, plus more for topping

INSTRUCTIONS

Preheat oven to 350F. Lightly grease an 8-inch x 8-inch pan.
In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes.
Drain dates.
In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.
Slowly add milk; continue to process.
Add oat flour, cocoa powder, baking soda, vanilla, and salt. Process until completely mixed.
Stir in chocolate chips until all ingredients are combined.
Pour batter into the pan. Sprinkle with additional chocolate chips.
Bake for 25-30 minutes. Let the bars cool in the pan for 10-15 minutes before serving.

Via emilieeats.com

 

12. [7,183 Shares] – No-Bake Hazelnut Ganache Brownies {gluten-free, vegan, refined sugar-free}

bojongourmet.com

 

Dates, nuts, and cocoa powder form a fudgy base crowned with creamy coconut maple ganache for chewy bars of chocolatey bliss.

Ingredients

Brownies:
¾ cup (110 g) whole raw hazelnuts, plus 2 tablespoons (20 g) for topping
½ cup (50 g) raw sliced or whole almonds
½ cup (35 g) natural cocoa powder or raw cacao powder
⅛ teaspoon fine sea salt
1 cup (230 g) pitted, slightly packed dates (I use medjool)
1 teaspoon vanilla extract
Ganache:
2 tablespoons (30 g) almond or hazelnut milk
¼ cup (55 g) extra-virgin coconut oil
¼ cup (70 g) maple syrup
¼ cup (20 g) natural cocoa powder or raw cacao powder
1 teaspoon vanilla extract
Topping:
chopped hazelnuts (from above)
handful cacao nibs
a few pinches of flaky sea salt (such as Maldon)

Instructions
To make the brownies, preheat the oven to 350ºF. Spread the hazelnuts on a small, rimmed baking sheet and toast until golden and fragrant, 10-12 minutes. Let cool completely, then rub off as much of the loose skins as want to come off.
Place ¾ cup of the hazelnuts in the bowl of a food processor, reserving the rest for garnish, and add the almonds, cocoa powder and salt. Process until finely ground, stopping the processor when the mixture just begins to clump, taking care not to overprocess to a paste. Scrape the nut mixture into a medium bowl and set aside.
Add the dates and vanilla to the now-empty food processor and blend to a paste, scraping down the sides of the bowl occasionally. Scrape up the date paste, add the nut mixture, and process until a clumpy dough-like substance forms. Scrape this mixture into a 8×4 or 9×5-inch loaf pan lined with a sling of parchment paper and pack it into an even layer. Chill until needed.
To make the ganache, combine the almond milk, coconut oil, maple syrup, cocoa powder and vanilla in a medium, heat-proof bowl. Set the bowl over a pot of gently simmering water, and whisk until melted and smooth. Remove from the heat and let cool slightly to thicken, whisking occasionally, 5-10 minutes. Pour the ganache over the brownies. Chill in the refrigerator until a bit firmer, 30 minutes. Chop the remaining 2 tablespoons of hazelnuts into large pieces. When the ganache has firmed a bit, sprinkle the hazelnuts, cacao nibs, and flaky salt evenly over the top. Chill until completely firm, 1 hour.
Use the parchment handles to lift the brownie out of the pan, and use a chef’s knife to cut into 8 or 10 bars.
The brownies keep well, refrigerated airtight, for up to 1 week.

Via bojongourmet.com

 

13. [5,954 Shares] – Peanut Butter Crunch Brownies (Gluten Free)

bakerita.com

 

These Peanut Butter Crunch Brownies are incredibly rich and delicious, with a crunchy and fudgy topping. These gluten-free brownies were made for chocolate and peanut butter lovers!

Ingredients
⅔ cup (2¾ oz.) blanched almond flour
½ teaspoon salt
1 tablespoon cocoa powder
6 oz. dark chocolate, coarsely chopped*
½ cup (4 oz.) coconut oil
¾ cup coconut sugar
2 eggs
1 teaspoon vanilla extract
For the topping
¼ cup salted peanuts, chopped
5 oz. Enjoy Life chocolate chips or homemade chocolate chunks
1 cup creamy peanut butter
1¼ cups puffed rice cereal

Directions

Preheat oven to 350ºF. Line an 8×8” baking pan with parchment paper and lightly grease.
In a medium bowl, whisk together the almond flour, salt, and cocoa powder.
In a separate glass bowl, combine the chocolate and coconut oil and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the coconut sugar. Whisk until completely combined. The mixture should be close to room temperature.
Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Bake in preheated oven for 23-28 minutes or until a toothpick comes out with moist crumbs still attached, and sprinkle the top with the peanuts. Brownies will firm up as they cool.
After taking the brownies out of the oven, melt the chocolate chips and peanut butter in a medium saucepan over medium-low heat, or melt in the microwave for 45 seconds and stir until smooth. Stir in the puffed rice to evenly coat. Evenly pour the chocolate and peanut butter cereal mixture over top of the brownies. Spread to cover evenly.
Refrigerate for at least 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

Via bakerita.com

 

14. [5,637 Shares] – Vegan Gluten Free Brownies

minimalistbaker.com

 

30-minute, 10 ingredient vegan gluten free brownies that are naturally sweetened, fudgy, and studded with chocolate chips and nuts!

Ingredients
2 flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water)
1/2 cup (112 g) melted vegan butter (or coconut oil)
1/2 cup (96 g) coconut sugar (or organic cane sugar)
1/4 cup (60 ml) maple syrup (or agave nectar)
1 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp sea salt
1/2 cup 48 g) unsweetened cocoa powder
3/4 cup (120 g) gluten free flour blend* (or Bob’s Red Mill Gluten Free 1:1 Baking Flour)
1/4 cup (27.5 g) almond meal*
optional: 1/3 cup each (33 g) pecans or walnuts + (60 g) vegan chocolate chips

Instructions
Preheat oven to 350 degrees F (176 C) and lightly grease an 8×8-inch (or similar size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).
Prepare flax eggs in a small mixing bowl. Set aside.
To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.
Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.
Add gluten free flour blend and almond meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.
Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).
Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.
Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes – 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares (I went for 9).
These are delicious on their own, but would also be great paired with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream!
Store completely cooled leftovers in an airtight container at room temperature up to a few days. Will keep in the freezer up to 1 month.

Via minimalistbaker.com

 

15. [4,928 Shares] – Healthy Gingerbread Brownies (gluten-free, vegan, refined sugar free)

pureella.com

 

Healthy Gingerbread Brownies!!  These are insanely delicious, super simple to make, short ingredient list AND they truly are healthy. They’re also naturally gluten-free, dairy-free, egg-free/ vegan, and refined sugar free. They’re also nut-free which makes them very allergy-friendly.

Ingredients
2 cups gluten-free flour mix (I used 1 cup gluten-free flour mix + 1 cup oat flour)
1 teaspoon baking soda
1 tablespoon cocoa powder (for a darker colour, optional)
2 tablespoons gingerbread spice mix (see below)
3/4 cup maple syrup
1/3 cup grape seed oil
1/4 cup warm water (or orange juice)
1 cup unsweetened apple sauce
2 tablespoons molasses (optional)
Chocolate Ganache
3/4 – 1 cup 72% dark chocolate
1/4 cup almond milk or other plant-based milk

Instructions
Preheat oven to 350F and line a 12″ x 8″ baking dish with parchment paper and oil the top.
In one large bowl, mix all the dry ingredients: flour, baking soda, cocoa powder and spice mix.
In another bowl, mix all the wet ingredients: maple syrup, oil, water, apple sauce and molasses.
Pour the we wet ingredients into the dry and mix well until combined.
Pour into a prepared baking dish and bake for about 25 minutes.
To check for doneness, insert a toothpick in the centre to make sure it comes out dry.
Remove from oven and let rest for about 10 minutes in the pan or longer before adding the chocolate ganache on top.
To make the ganache, melt the chocolate in a bowl over a small pot with water, and slowly pour in the milk as you stir the chocolate. Stir until it is completely incorporated and smooth.
Top over the gingerbread brownies and allow it to harden slightly before cutting.

Via pureella.com

 

16. [4,541 Shares] – Fudgy One-Bowl Brownies (Low-FODMAP, Gluten Free)

calmbellykitchen.com
These brownies are rich and fudgy. You can make them in one bowl. And they have those perfect shiny tops we all want our brownies to have.

INGREDIENTS

250 grams (1 1/4 cups) granulated sugar
140 g (10 tbsp) unsalted butter
65 g (2/3 cup) Dutch process or “dark” cocoa powder
1 tsp instant espresso powder (optional)
1/2 tsp sea salt
1 tsp vanilla extract
2 cold large eggs
65 g (1/4 cup plus 2 1/2 tbsp) gluten free flour blend with no gums, such as King Arthur Multi Purpose
125 to 140g (2/3 to 3/4 cup) dark chocolate chips/chunks (optional)

INSTRUCTIONS

1. Preheat oven to 350F. Line 8 x 8-inch baking pan (I used a light-colored metal pan) with nonstick foil or parchment paper, leaving an overhang on 2 opposite sides.

2. In a large, microwave-safe bowl, combine the sugar, butter, cocoa, espresso powder if using, and salt. Microwave in 20 to 30-second bursts, stirring each time, until butter is melted. Stir until combined (mixture will be very grainy). Stir in the vanilla.

3. Add the eggs one at a time, stirring until combined after each one. Stir until the batter is thick and shiny. Add the flour and stir until thoroughly combined and no white streaks remain. Stir in chips if using. Spread evenly in prepared pan.

4. Bake until a toothpick comes out with a moist crumbs, 30 to 34 minutes (mine took 32). The top should be puffed and shiny and the brownies pulling away from the sides of the pan. Cool completely on a wire rack. Cut into 12 or 16 brownies. For a perfectly clean cut, put the cooled brownies into the refrigerator or freezer until cold (don’t freeze completely). For storage, these freeze really well. You can wrap individual brownies in plastic wrap and store in a ziploc bag. Defrost at room temperature.

Via calmbellykitchen.com

 

17. [4,341 Shares] – Gluten-Free Tahini Halvah Brownies Recipe

myjewishlearning.com

 

Gluten-free brownies–when made without those unpredictably tricky gluten-free flours–is the kind of dessert that speaks to me: fudgey, rich, and above all, very easy to make.

Ingredients
1/2 cup tahini, plus 1/4 cup to drizzle on top
3 eggs
1/2 cup agave nectar, honey, or maple syrup (or a mixture, like I used)
1 Tbsp vanilla extract
1 tsp apple cider vinegar
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp baking soda
1/2 cup chocolate chips
1/3 cup crumbled halvah

Directions
Preheat the oven to 350 F.

Combine tahini, eggs and your choice of liquid sweetener in a food processor.

Add cocoa powder, salt, baking soda, spices, and vanilla.

Transfer this mixture to an 8×8 inch baking dish, or a circular cake pan if you don’t have a square dish on hand. Stir in the chocolate chips (if using). Then crumble halvah on top of the mixture, letting it sit at the top of the batter or just below the surface.

Spoon the tahini evenly over the top of the batter. If you want, you can swirl the top layer with a spoon. (I find that if you don’t stir it, the tahini and halvah sit better on top of the brownies, and if you stir it, some of the halvah sinks below the surface.)

Bake for 15-20 minutes and let cool for 30 minutes to an hour. The longer it sets, the easier it will be to cut. Serve and nosh!

Via myjewishlearning.com

 

18. [4,140 Shares] – Double Chocolate Pecan Brownies (Vegan, Gluten Free, Dairy Free)

 

beamingbaker.com

 

Double Chocolate Pecan Brownies (V, GF, DF): an easy recipe for rich, fudgy brownies packed with pecans and chocolate. Vegan, Gluten Free, Dairy Free

INGREDIENTS

Brownies
¼ cup natural, unsalted almond butter
½ cup coconut sugar
⅓ cup pure maple syrup
¼ cup + 2 tablespoons melted coconut oil
¾ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 10 mins)
¼ cup + 2 tablespoons oat flour
½ cup chopped pecans
¼ cup vegan chocolate chips

Topping
½ cup chopped pecans
¼ vegan chocolate chips
¼ teaspoon coconut oil

INSTRUCTIONS

Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and coconut oil. Whisk until it resembles grainy caramel.
Add cocoa powder in ¼ cup increments, whisking until shiny and smooth, scraping down the sides of the bowl as needed. Whisk in vanilla and salt.
Add flax eggs in, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to folding with a rubber spatula until well incorporated.
Fold in ½ cup pecans and ¼ cup chocolate chips. Pour batter into pan. Using a rubber spatula, smooth into an even layer.
For the topping, sprinkle ½ cup pecans evenly over brownies. Press pecans down into the top of the brownies.
Bake for 28-32 minutes. Mine took 30 minutes. Cool for 1 hour, or until completely cool. Lift brownies out of baking pan and place onto an even surface. Slice into 16 squares. Using a rubber spatula or fork, nudge brownies apart, creating some space in between them.
In a microwave-safe bowl, add ¼ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until softened and melted. Stir until smooth. Spoon melted chocolate into a small zip bag and trim a tiny corner off. Pipe chocolate in a zigzag pattern across the top of each brownie.

Via beamingbaker.com

 

19. [4,063 Shares] – Gluten-Free Brownies (Dairy-Free, Refined Sugar-Free)

saltedplains.com

 

Decadent and rich Gluten-Free Brownies that make for an easy dairy-free and refined sugar-free treat.

INGREDIENTS
8 ounces bittersweet chocolate (60-65%), roughly chopped
8 tablespoons coconut oil
3 eggs, beaten
½ cup unsweetened cocoa powder
½ cup almond flour/meal
1 cup coconut sugar
½ teaspoon salt
¼ teaspoon baking soda
1 teaspoon pure vanilla extract
sea salt for sprinkling (optional)

INSTRUCTIONS
Preheat the oven to the 350 degrees Fahrenheit. Grease a 11 x 7 inch glass baking pan with coconut oil and then cut a length of parchment to line the bottom of the pan, with extra hanging over the sides.
Melt the chocolate and coconut oil in a microwave safe cup or bowl for 30 second intervals. Stir after each interval. Set aside.
In a small bowl or measuring cup, beat eggs. In a large bowl, add all dry ingredients and whisk to combine. Make a well in the middle of the dry ingredients and add the eggs, chocolate mixture, and vanilla extract. Stir well until lumps have disappeared and the batter appears smooth and glossy.
Pour batter into prepared pan, sprinkle with sea salt if using, and bake for 26-29 minutes or until a toothpick comes out mostly clean. Allow brownies to cool completely in pan on a wire rack. For best results, chill brownies in the fridge after they have cooled for an hour, or overnight.

Via saltedplains.com

 

20. [3,834 Shares] – Gluten Free Chocolate Chip Cookie Dough Brownies

flippindelicious.com

 

With these Gluten Free Chocolate Chip Cookie Dough Brownies you’ll never have to pick between fudgy brownies or gooey cookie dough ever again.

INGREDIENTS
1 8×8 pan of baked gluten free brownies (you can use a mix, or my go-to favorite Best Fudgy Gluten Free Brownie Recipe, or the dark chocolate brownie recipe from The Essential Gluten-Free Cookie Guide)
For the Gluten Free Cookie Dough
6 tablespoons butter, softened
⅔ cup packed brown sugar
¼ cup milk
1 cup high quality gluten-free flour blend
½ cup chocolate chips
For the Chocolate Ganache
1 cup chocolate chips
¼ cup butter

INSTRUCTIONS

Prepare and bake and cool your gluten-free brownies according to the recipe that you use. You can use a mix, or one of my recipes, or your favorite.
For the Gluten Free Cookie Dough
Cream together the butter and brown sugar. (I used my stand mixer but you can also use a handheld mixer or just a bowl and sturdy spoon.)
Mix in the milk, until smooth. Then mix in the flour and chocolate chips.
Spread the Cookie Dough over the cooled brownies.
For the Chocolate Ganache
In a microwave safe bowl, melt the butter and chocolate chips together (heat for 30 seconds, stir, then heat for another 15 seconds and then stir. Heat in 15 second increments until melted.)
Let cool slightly, and then spread over the top of the cookie dough.
Let set at room temperature (or speed things up by popping it in the fridge) until the ganache is set.

Via flippindelicious.com

 

21. [3,675 Shares] – Chocolate Peanut Butter Spiderweb Brownies (Vegan, Gluten Free, Dairy Free)

beamingbaker.com

 

Chocolate Peanut Butter Spiderweb Brownies (V, GF, DF): a spooky Halloween recipe for decadently rich brownies covered in peanut butter spiderwebs! Vegan, Gluten Free, Dairy Free.

INGREDIENTS

Gluten Free Vegan Brownies
¼ cup natural, unsalted peanut butter*
½ cup coconut sugar
⅓ cup pure maple syrup
¼ cup + 2 tablespoons melted coconut oil
¾ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 10 mins)
¼ cup + 2 tablespoons gluten free oat flour
½ cup vegan chocolate chips
Chocolate PB Frosting
¼ cup natural, unsalted peanut butter*
2 tablespoons pure maple syrup
2 tablespoons unsweetened cocoa powder
2 tablespoons water
PB Drizzle
2 tablespoons natural, unsalted peanut butter*

INSTRUCTIONS

Make the brownies: Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together peanut butter, coconut sugar, maple syrup and coconut oil. Whisk until it resembles caramel.
Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla and salt. Add flax eggs, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to folding with a rubber spatula.
Fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
Bake for 28-32 mins. Mine took about 30 minutes. Cool for about 2 hours. It must be completely cool before frosting. Once cool, it’s time to make the frosting.

Make the frosting: In a medium bowl, whisk together the frosting ingredients: peanut butter, maple syrup, cocoa powder and water. Whisk until this mixture thickens and resembles frosting. Lift brownies out of the baking pan and set onto a baking sheet. Pour frosting over brownies. Using a rubber spatula, spread the frosting into an even layer. Place in the freezer for 20-25 minutes to harden the frosting tops for easier cutting.

Create the spiderwebs: Remove from freezer and slice into 16 bars. Thoroughly stir your drippy, natural peanut butter and remove any clumps. Pour peanut butter into a plastic zip bag and cut off a tiny corner, or pour into a piping bag fitted with a very fine tip.
Pipe a small dot in the center of a brownie. Using that as a guide, pipe from that point outward, towards the edge of the brownie. Repeat until you’ve created 6 total lines, evenly fanned out across the brownie. Starting slightly further out from the center dot, pipe a curved strand from one of the 6 lines to connect to another, until you’ve circled the entire brownie. Pipe another strand slightly spaced out from the last. Repeat for all brownies. Enjoy!

NOTES
*Make sure you use peanut butter that only has one ingredient: peanuts. Your PB should be naturally drippy and liquidy to work in this recipe.

Via beamingbaker.com

 

22. [3,614 Shares] – Almond Joy Brownies (Gluten Free + Paleo)

bakerita.com

 

These Almond Joy Brownies have a coconut butter topping and a drizzle of dark chocolate – you’d never guess that these indulgent brownies are gluten-free, refined sugar-free, and Paleo!

Ingredients
½ cup + 2 tablespoons (4.5 oz or 130g) coconut oil, melted
1¼ cups coconut sugar
¾ cups plus 2 tablespoons unsweetened cocoa powder (2.5 oz or 70g)
¼ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
½ cup almond flour (2 oz.)
For the topping
1 cup unsweetened shredded coconut
1 cup coconut butter, melted
16 whole almonds
½ cup dark chocolate, melted

Directions

Preheat oven to 325ºF. Line an 8-by-8-inch baking pan with parchment paper or foil and spray with cooking spray; set prepared pan aside.
In a mixing bowl, combine the melted coconut oil, coconut sugar, cocoa powder, and salt. Whisk to combine completely.
Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the almond flour and stir until combined. Pour the batter into the prepared pan and spread evenly.
Bake until a toothpick in the center emerges slightly moist with batter, about 22-25 minutes. Check with a toothpick – it should come out with moist crumbs attached. Place brownies on a cooling rack to cool.
Stir together the unsweetened shredded coconut and coconut butter. Spread evenly over the cooling brownies. Score the brownies into 16 squares and place an almond in the center of each brownie square. Place in the refrigerator or freezer for 30 minutes to an hour to set before cutting into 16 squares.
Place melted chocolate into a small piping bag or Ziplock bag with the corner snipped off, and drizzle each brownie with chocolate. Let the chocolate set before serving.
Brownies will keep in an airtight container in the refrigerator for up to 3 days.

Via bakerita.com

 

23. [3,133 Shares] – Dark Chocolate Raspberry Walnut Brownies (Paleo, Gluten-Free)

wholesomelicious.com

 

Super fudgy and dark chocolate-y brownies with the tang and extra sweetness of raspberries. This delicious and easy dessert is also refined-sugar free, Paleo, and Gluten-Free!

INGREDIENTS
2 oz unsweetened chocolate*
½ cup coconut oil
⅓ – ½ cup pure maple syrup*
1 tsp vanilla
3 large eggs
¼ cup unsweetened dark chocolate cocoa powder
½ cup almond flour
½ tsp sea salt
½ cup chopped walnuts
1 cup frozen raspberries, chopped

INSTRUCTIONS

Preheat your oven to 350.
Prepare an 8×8 pan: using parchment paper, line the bottom and 2 sides of the dish by creating a “sling” (see picture above). Lightly grease the pan and parchment paper.
Begin by heating coconut oil and unsweetened chocolate over medium heat in a saucepan. Melt chocolate and coconut oil completely, and set aside to cool. Pour into a large bowl.
Slowly add in maple syrup and vanilla.
Add in eggs, but be sure that the mixture is no longer hot. Whisk together chocolate mixture until well combined.
In a smaller bowl, combine cocoa powder, almond flour, salt, and walnuts. Fold into chocolate mixture.
When well combined, pour or spoon batter into your prepared dish making sure the batter is evenly spread. Sprinkle the top with chopped frozen raspberries.
Bake for 25-27 minutes, or until a toothpick comes out clean from the center. The top might look a little wet, this is perfect.
Remove pan from the oven and let cool for at least 10 minutes before removing your brownies from the pan. Cut into small squares

NOTES
*Be sure to use a baking bar that only has 1 ingredient: unsweetened chocolate. There are usually several options at most grocery stores to include a few fair trade brands.
**I used ⅓ cup of maple syrup, but you may want to make them a tad sweeter with up to ½ cup.

Via wholesomelicious.com

 

24. [2,526 Shares] – Chocolate Brownies [Vegan, Gluten-Free]

mindbodygreen.com

 

Brownies are a special treat that just about everyone loves to indulge in, but they’re usually filled with tons of sugar and processed flours. These Superfood Brownies are rich, gooey, and packed with nutritional benefits that will keep you energized.

Ingredients

1 15-oz. can organic garbanzo beans/chickpeas (no salt added)
1 large ripe banana
1 flax egg (1½ tablespoons of flaxseed + 3 tablespoons of H20)**
3 tablespoons raw cacao powder
¾ cup dates (soaked in warm water for 10 to 15 minutes)
1 teaspoon vanilla extract
¾ cup mix of pumpkin seeds and walnuts (or nuts of your choice), plus ¼ cup for topping
2 tablespoons coconut flakes
Coconut oil cooking spray
Cacao nibs (optional)

Preparation

1. Preheat oven to 350°F. Combine garbanzo beans, banana, flax egg, cacao powder, dates, and vanilla extract in a food processor (or blender) until fully combined and smooth.

2. Fold in ¾ cup of nuts and 1 tablespoon coconut flakes (and optional nibs). Spray an 8-by-8-inch baking pan with coconut oil cooking spray and fill with batter. Top with ¼ cup nuts and 1 tablespoon coconut flakes.

3. Bake in the oven for 30 to 45 minutes. Let cool and cut into 9 brownies.

**How to make a flax egg: combine 1 to 1½ tablespoons of flax meal with 3 tablespoons water. Let sit for 10 to 15 minutes and voilà, a vegan egg!

Via mindbodygreen.com

 

25. [2,524 Shares] – Gluten Free Vegan Peanut Butter Cup Brownies (V, GF, DF)

beamingbaker.com

 

Gluten Free Vegan Peanut Butter Cup Brownies (V+GF): rich, fudgy, decadent brownies stuffed with delicious peanut butter cups. Vegan, Gluten Free, Dairy Free.

INGREDIENTS

Brownies
½ cup Gluten Free Vegan Peanut Butter Cups, heaping, roughly chopped* (more required for topping, listed below)
¼ cup natural, unsalted peanut butter**
½ cup coconut sugar
⅓ cup pure maple syrup
¼ cup + 2 tablespoons melted coconut oil
¾ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 5 mins)
¼ cup + 2 tablespoons gluten free oat flour
Topping
½ cup Gluten Free Vegan Peanut Butter Cups, roughly chopped

INSTRUCTIONS

Make a batch of Gluten Free Vegan Peanut Butter Cups.
Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together peanut butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla and salt. Add flax eggs in, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to stirring with a rubber spatula.
Fold in the first ½ cup of peanut butter cups. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer. Top with remaining ½ cup of peanut butter cups. Press gently into the batter.
Bake for 28-32 mins. Mine took about 30 minutes. Cool for 1 hour, or until completely cool. Slice into 16 brownies. Enjoy!

Via beamingbaker.com

 

26. [2,327 Shares] – Gluten-Free Pistachio Rosewater Brownies

foodmatters.com

 

The combination of rose water and pistachio creates an elegant twist on an indulgent classic.

INGREDIENTS
3 1/2 oz (100 g) organic, unsweetened dark chocolate
2 cups almond meal
1 tsp baking powder
1/2 cup crushed pistachios
3 tbsp coconut oil
1/2 cup coconut sugar
2 eggs (or 1 tbsp ground chia + 1/4 warm water)
2 tsp vanilla extract
3 tbsp rosewater
rose petals & crushed pistachios to decorate

INSTRUCTIONS
Preheat the oven to 350°F (180°C).
Line an 8-inch square pan with parchment paper.
Melt the chocolate over low heat or use a double boiler.
Combine all dry ingredients in a large mixing bowl.
Combine all wet ingredients in your food processor or blender.
Add the melted chocolate and combine until smooth- should be creamy, not too dry.
Mix wet ingredients into the dry, and mix well.
Pour batter into the pan, smooth it out with a spatula & bake it for about 25-30 minutes.
Insert a toothpick in to make sure cooked through. They should be firm when you press down.
Cool completely in the pan on a wire rack.
Sprinkle with some extra crushed pistachios and rose petals, for an extra touch.

Via foodmatters.com

 

27. [2,063 Shares] – Gluten-Free Chocolate Brownie Cookies

bakerita.com

 

These flourless Chocolate Brownie Cookies are incredibly fudgy and super chocolatey – they’re like a brownie in cookie form!

Ingredients
½ cup unsalted butter, room temperature
½ cup brown sugar
⅓ cup white sugar
1 egg, room temperature
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1 cup cocoa powder
1 cup semi-sweet chocolate chunks
Flaky sea salt, optional

Directions

Preheat oven to 350ºF.
Thoroughly mix together the butter and sugars until completely combined. Add the egg and vanilla and stir until combined.
Add in the baking soda, salt, and cocoa powder and mix until smooth. Stir in the chocolate chunks. Use a cookie scoop to shape cookie dough balls. Sprinkle with flaky sea salt, if desired.
If you want thick cookies, place dough in the freezer for 15 minutes before baking. You can also place the cookie dough in the fridge for up to 3 days before baking.
Bake for about 10 minutes or until set around the edges but still gooey in the center. Let cool for 15 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Via bakerita.com

 

28. [2,004 Shares] – Flourless Walnut Kidney Bean Brownies [Vegan, Gluten-Free]

onegreenplanet.org

 

These brownies sweetened with date syrup and made with kidney beans, so they’re high protein, so they’re the perfect healthier treat to satisfy your sweet tooth.

INGREDIENTS
1 14-ounce can kidney beans
1/2 cup cacao powder
1 teaspoon vanilla extract
1/3 cup coconut sugar, or less if you want less sugar
1/8 cup natural date syrup or 3 pitted Medjool dates
1 teaspoon baking powder
2 flax eggs (1 tablespoon ground flaxseed, plus 3 tablespoons water per “egg”)
1/3 cup walnut pieces
A pinch of Himalayan salt
1/4 cup melted coconut oil
2-3 tablespoons vegan chocolate chips (optional)

PREPARATION
Preheat the oven to 345°F.
Drain and rinse the kidney beans. Place the beans and the rest of the ingredients, except for the chocolate chips, in a high-speed blender and mix until combined.
Line a brownie pan with parchment paper and pour in the dough mixture.
Spread the dough evenly and place the chocolate chips on top.
Bake for about 30 minutes, remove from the oven, and let cool down before cutting into squares.

Via onegreenplanet.org

 

29. [2,004 Shares] – Nutrient-Dense Brownies With Raw Chocolate Sauce [Vegan, Gluten-Free]

onegreenplanet.org

 

Not only are these brownies nutrient dense from oats, almond flour, banana, and grated carrot, they’re also ridiculously easy to make.

INGREDIENTS

FOR THE BROWNIES:
1/2 cup rolled oats
2 tablespoons oat bran fiber
1/2 cup almond flour
3 tablespoons sesame seeds
1/4 cup crushed mulberries
3 tablespoons raw cacao powder
1 tablespoon dark cocoa powder
1 grated carrot
1 banana
1 cup almond milk
4 tablespoons coconut oil
1/4 teaspoon vanilla bean powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
FOR THE RAW CHOCOLATE SAUCE:
4 tablespoons cacao butter
4 tablespoons coconut oil
4 tablespoons raw cacao powder
3 tablespoons maple syrup
1/4 teaspoon vanilla bean powder
A pinch of salt
1 tablespoon coconut cream

PREPARATION

TO MAKE THE BROWNIES:
Mix the dry ingredients with the wet ingredients and stir to combine.
Pour the batter into a pan.
Bake at 355°F for about 20 minutes. Baking time may vary depending on your oven.
Let cool before serving with chocolate sauce.
TO MAKE THE RAW CHOCOLATE SAUCE:
Melt the cacao butter and oil in a water bath and
add the rest of ingredients except for the coconut cream
Stir well, add the coconut cream, and stir to combine. Serve with the brownies.

Via onegreenplanet.org

 

30. [1,847 Shares] – Vegan Fudgy Low-Fat Brownies | Gluten-Free & Date-Sweetened

feastingonfruit.com

 

Deliciously fudgy and frosted, these vegan low fat brownies are easy healthy decadence in just 5 ingredients! Gluten-free, oil-free, date-sweetened.

Ingredients
15 pitted Medjool dates (about 1 1/4 cup)
¾ cup water
¾ cup baked and mashed sweet potato
½ cup cacao powder or cocoa powder
½ cup oat flour
Healthy Vegan Chocolate Frosting

Instructions

Preheat the oven to 350F.
Blend the dates and water on high until very smooth.
Remove 1/4 cup of the date paste and set aside for the frosting.
Add the rest of the ingredients to the blender. Blend on low speed until combined. Do not over blend.
Line or lightly oil a baking pan. Place the batter into the pan and spread evenly. (I used a 5×7″ pan. Smaller pan = thicker brownies.)
Bake for 40 mins at 350F.
Let them cool completely before frosting.
Enjoy at room temperature or I prefer them chilled! Keep in the fridge for up to a week.

Via feastingonfruit.com

 

31. [1,795 Shares] – Fudgy Gluten-Free Cream Cheese Brownies Recipe

epicurious.com

 

Everyone’s favorite bake sale treat goes gluten-free without any hard-to-find ingredients or alternative flours, just cornstarch and cocoa powder. Instant coffee or espresso powder deepens the chocolate flavor of this ultra-fudgy brownie.

INGREDIENTS

For the cream cheese swirl:
8 ounces cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1/4 teaspoon vanilla extract
For the brownies:
6 tablespoons unsalted butter, plus more for pan
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1 tablespoon instant coffee or espresso powder
1/2 teaspoon kosher salt
9 ounces semisweet chocolate, coarsely chopped
1 cup sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
Special Equipment
An 8x8x2″ baking pan

PREPARATION

Make the cream cheese swirl:
Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
Make the brownies:
Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2″ overhang on all sides. Butter parchment.
Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.

Via epicurious.com

 

32. [1,742 Shares] – Gluten Free Raspberry Chocolate Truffle Brownie Bombs

flippindelicious.com

 

Gluten Free Raspberry Chocolate Truffle Brownie Bombs {with a dairy free option} make a decadent treat perfect for anytime your sweet tooth needs satisfied.

INGREDIENTS
2 packages Canyon Bakehouse Gluten-Free Brownie Bites (18 brownie bites)
9 fresh raspberries to go inside, plus however many raspberries you want to top the brownie bites
SPRINKLES!
For the dairy-free chocolate truffle filling
½ cup dairy-free chocolate chips
¼ cup full fat coconut milk
For the chocolate coating
1½ cups dairy-free chocolate chips
2 teaspoons coconut oil
(optional) for the white chocolate truffle filling
½ cup white chocolate
2-4 tablespoons cream

INSTRUCTIONS
First, make the chocolate truffle filling. Heat the full fat coconut milk in a microwave safe bowl until bubbling (30-60 seconds). Add the dairy free chocolate and stir until smooth. Set aside.
Make a thumbprint in the top of each brownie bite. Add a little chocolate truffle filling in the center of each thumbprint.
Place a fresh raspberry in the chocolate truffle filling on HALF of the brownie bites, then top with another brownie bite that doesn’t have a raspberry.
Chill the brownie bombs in the freezer until set (approx 30 minutes.)
Once the brownie bombs have set, get ready to dip. Line a baking sheet with parchment or wax paper.
In a microwave safe bowl melt the chocolate chips and coconut oil by heating for 30 seconds in the microwave, and then in 15 second increments until melted.
Using a fork, dip each brownie bomb in the chocolate. Gently tapping off the excess before placing on the parchment paper. Top with an additional raspberry or sprinkles.
Let set at room temperature, or speed it up by popping the brownie bombs in the freezer.
Optional for the white chocolate truffle filling
Heat the cream and white chocolate in a microwave safe bowl until smooth. Microwave for 30 seconds and then in 15 second increments, stirring in between. (If you want a runnier white chocolate filling like pictured use 3-4 tablespoons of cream, for a firmer filling use 2 tablespoons)

Via flippindelicious.com

 

33. [1,534 Shares] – Dark Cocoa Brownies with Matcha Frosting {gluten-free}

heartbeetkitchen.com

 

Dark Cocoa Brownies with Matcha Frosting are decadent and rich, soft and fudgey. Made with teff flour so naturally gluten-free and a one bowl recipe.

INGREDIENTS
5½ ounces of 70% dark chocolate
6 tablespoons butter
140 grams sugar
3 large eggs
25 grams dark cocoa powder, also known as dutch process
60 grams teff flour
⅛ teaspoon baking powder (yes, this really does make a difference)
½ teaspoon salt
Matcha Frosting:
½ cup cold whipping cream
½ cup whole milk greek yogurt
3 tablespoons sugar
2 tablespoons culinary grade matcha

INSTRUCTIONS

Preheat oven to 350 degrees F.
Melt chocolate and butter on low heat over the stove until just melted and smooth.
Remove from heat and whisk in sugar, for a minute. Test with your finger to make sure it’s not too hot, then whisk in eggs, one at a time, whisking as you work. Stir in cocoa powder, teff flour, baking powder and salt. Whisk until no flour streaks remain.
Pour into a parchment lined 8 x 8 baking pan, and bake at 350 degrees for 20 minutes, until toothpick comes outs just clean. Let cool for five minutes in pan on a wire rack, then remove from pan and let finish cooling on the rack.
For frosting, whip heavy cream until soft peaks form. Then add greek yogurt and sugar, and continue beating on high speed until smooth and fluffy. Blend in matcha. Frost brownies and serve. Store leftovers in refrigerator if you frost.

Via heartbeetkitchen.com

 

34. [1,489 Shares] – Pumpkin Cheesecake Brownies (Gluten Free + Refined Sugar Free)

bakerita.com

 

These Pumpkin Cheesecake Brownies are moist, fudge-like brownies with a swirled layer of spiced pumpkin cheesecake! These brownies are gluten-free and refined sugar free.

Ingredients
6 oz. dark chocolate, coarsely chopped (I used 72%)
½ cup (112g) coconut oil
⅔ cup coconut sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup (64g) Bob’s Red Mill almond flour
½ teaspoon salt
1 tablespoon cocoa powder
For the pumpkin cheesecake swirl
4 ounces cream cheese, softened
¼ cup coconut sugar
⅓ cup pumpkin puree
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 large egg, room temperature

Directions

Preheat oven to 325ºF. Line with parchment and lightly grease an 8×8” baking pan.
To prepare the cheesecake swirl, combine all of the ingredients for the pumpkin cheesecake swirl in the bowl of a stand mixer and mix until completely combined, about 1-2 minutes. Set aside.
Put the chocolate and coconut oil in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the coconut sugar. Whisk until completely combined. Let the mixture cool to warm room temperature.
Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
Add the almond flour, salt and cocoa powder. Using a rubber spatula, fold the dry ingredients into the chocolate until completely combined. Spread half of the batter in the bottom of the prepared pan.
Spread ⅔ of the pumpkin cheesecake mixture on top of the brownie batter, and then spread the rest of the brownie batter on top – I did this by using a cookie scoop to dollop the brownie batter over the cheesecake and then spreading it out with a small offset spatula. Dollop the rest of the pumpkin cheesecake onto the brownie batter and swirl it in with a knife. (see Notes)
Bake in preheated oven for 28-32 minutes or until a toothpick comes out with moist crumbs attached. Don’t over bake!
Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Via bakerita.com

 

35. [1,458 Shares] – Cookie Dough Brownie Bombs with Salted Caramel {Gluten Free}

giraffescanbake.com

 

These Cookie Dough Brownie Bombs with Salted Caramel are indulgence on top of decadence! Eggless chocolate chip cookie dough balls are dipped in salted caramel, then coated in chocolate salted caramel brownies, and dipped in chocolate.

Ingredients

For the brownies:
115g (1 stick) unsalted butter
150g (5.5oz) dark chocolate (divided intil 100g (3.5oz) and 50g (2oz))
50g (1/4 cup) white sugar
125g (1/2 cup packed, + 2tbsp) brown sugar
2 large eggs
1/2 tsp vanilla extract
50g (1/2 cup) cocoa powder
1/4 tsp salt
1/2 tsp baking powder
115g (3/4 cup + 2tbsp) gluten free plain flour blend*
For the cookie dough balls:
115g (1 stick) unsalted butter, room temperature
110g (1/2 cup packed + 1 tbsp) brown sugar
2 tbsp milk
1 tsp vanilla extract
140g (1 cup + 1 tbsp) gluten free plain flour blend*
1/4 tsp salt
100g (2/3 cup) mini chocolate chips
For the salted caramel:
225g (1 cup) white sugar
90g (6 tbsp) salted butter
125ml (1/2 cup) double (heavy) cream
1 tbsp golden syrup (or corn syrup)
1 tsp sea salt
For the coating:
500g (18oz) milk chocolate
chocolate chips or sprinkles for decorating (optional)

Instructions

Brownies:
Preheat the oven to 180C/350F and line a 9 x 13″ brownie pan with parchment paper.
Melt the butter, 100g of the chocolate and sugar together in the microwave in 30 second intervals, stir in between. Once melted and smooth, leave to cool slightly.
In a large bowl, add the brown sugar, eggs, vanilla and melted chocolate mix and beat together with a wooden spoon.
Sift in the cocoa powder, and add the baking powder, salt and flour and beat to combine.
Break the remaining 50g chocolate into small pieces and fold into the batter.
Spread the batter into your prepared pan and smooth to an even layer. It will be quite a thin layer of batter.
Bake for 25-30 minutes, until a skewer comes out with moist crumbs. Leave to cool on a wire rack.
While the brownies are baking you can make the cookie dough balls and salted caramel.
Cookie dough balls:
Put the butter and sugar in a bowl and beat until creamed.
Add the milk and vanilla, and beat to combine.
Stir in the flour and salt until it forms a soft dough. Fold in the chocolate chips.
Roll into 18 balls, about 1 tbsp per ball. Place on a baking sheet lined with parchment paper and place in the fridge to chill.
Salted caramel:
Put the sugar in a medium sized heavy bottom saucepan. Put on a medium heat and cook sugar until it’s melted and a deep amber, do not stir while it melts.
Once the sugar has melted, add the butter and stir in until butter is melted. Be careful, as it may bubble and splutter.
Slowly pour in the cream and stir in, be careful as again it may bubble and splutter.
Add the syrup and stir. Leave to bubble for 60 seconds.
Remove from the heat and stir in the salt
Carefully pour into a heat proof bowl and leave to cool for at least 20 minutes.

To assemble.
When the salted caramel is cool enough to handle, take the cookie dough balls out of the fridge.
Dip each ball into the salted caramel and cover it completely. Replace onto the baking sheet and stick in the freezer while you prepare the brownie layer (keep them in the freezer for about 10-15 minutes). You will have salted caramel left, approximately half of the batch – don’t worry if its a bit more or less. You’ll be using this for the brownie layer.
Break up the brownies and put in a large bowl. Use your hands to turn them into crumbs. Pour in the remaining salted caramel and stir to combine.
Line another baking sheet with parchment paper.
Take the dough balls out of the freezer and here comes the really messy part. Take about 1.5 tbsp of the brownie mixture and flatten in your palm so you have a large, dense disc of brownie. Place a caramel coated cookie dough ball in the centre and wrap the brownie around the ball, and roll around in your palm gently to help it all get coated and keep a ball shape. Place on the new prepared baking sheet. Repeat until all cookie dough balls are covered.
Place bake in the freezer for 10-15 minutes.
Put the 500g milk chocolate in a heat proof bowl and microwave in 30 second intervals to melt, stirring in between each interval, until melted and smooth.
Put a long sheet of parchment paper on your work top and place a wire cooling rack of the top.
Take your cookie dough brownie bombs out of the freezer. Dip the bottom into the chocolate and place on the wire rack, then spoon chocolate over the top and use the spoon to smooth it around the sides of the ball, until all covered in chocolate. Repeat with all balls. Sprinkle chocolate chips or sprinkles over the top.
Transfer back to the baking sheet and place in the fridge or freezer until chocolate is set.

Via giraffescanbake.com

 

36. [1,379 Shares] – Ultimate Low-Fat, Gluten-Free, Vegan Black Bean Brownies

curejoy.com

 

Make a healthy dessert, try out this vegan black bean brownies recipe. These brownies are low fat and gluten free!

Ingredients

1 can of unsalted black beans (540 ml)
1/4 cup vegan margarine (I used vegan margarine or you could use coconut oil)
1/2 cup almond milk (I used chocolate, but it doesn’t matter what kind)
1 cup sugar
1 tbsp chia seeds (not necessary, but I just added them)
40 g cocoa powder (1/4 cup + 1 tbsp)
60 g carob powder (about 1/2 cup)
1 tsp baking powder
•Optional: Carob chips or vegan chocolate chips. I also sprinkled some vegan-friendly powdered sugar on top of these later.

*This recipe makes about 42 mini brownies or 14 larger ones.

Instructions

Blend the beans until smooth.
Add in butter and sugar.
Add the milk and dry ingredients to the batter.
Bake at 350° F for about 20 minutes or until ready (depends on how long you bake them, but usually these take a little longer to cook on the inside.)

Via curejoy.com

 

37. [1,347 Shares] – Easy Gluten Free Brownie Recipe (egg free, nut free)

thehumbledhomemaker.com

 

This gluten free brownie recipe is so easy, frugal and never fails. The ingredients are all staples and it takes just a couple minutes to whip them up.

Ingredients
1 cup sugar
½ cup oil
½ cup + 2 tablespoons milk
1 teaspoon vanilla
1 ¼ cup white rice flour
¼ cup cornstarch
½ cup cocoa powder
¼ teaspoon baking soda
1 teaspoon psyllium husk powder

Instructions
Combine milk, oil, vanilla and sugar and let sit for at least 5 minutes to dissolve the sugar.
Add the rest of the ingredients and mix well to combine.
Pour into a greased 8×8 pan. Spread out the batter with a wet spatula.
Bake at 350 degrees for 28-30 minutes.

Via thehumbledhomemaker.com

 

38. [1,317 Shares] – Gluten Free Coffee Brownies with Espresso Frosting {dairy free}

flippindelicious.com

 

Gluten Free Coffee Brownies with dairy free espresso frosting make the perfect pick-me-up treat!

INGREDIENTS
1 recipe gluten free dark chocolate brownie batter or gluten free fudgy brownie batter (or your favorite gluten free brownie mix for an 8×8 inch pan)
1 tablespoon finely ground coffee
For the Espresso Frosting
¼ cup vegan butter (or dairy butter if you can tolerate)
1¾ cup powdered sugar
2 Tablespoons cocoa powder
1½ Tablespoons espresso, cooled
chocolate sprinkles!

INSTRUCTIONS

Prepare the brownie batter according to recipe directions, stirring in 1 tablespoon of finely ground coffee with the dry ingredients. Bake as directed, cool and frost. And then add sprinkles according to your heart’s desire.
For the Espresso Frosting
With electric beaters or in a stand mixer whip the butter until light and fluffy (2-3 minutes.)
Add 1 cup of powdered sugar, the cocoa powder, and the espresso. Beat until combined and then add the remaining powdered sugar ¼ cup at a time until you reach the desired frosting consistency. Whip for another 2-3 minutes.

Via flippindelicious.com

 

39. [1,304 Shares] – Frozen Chocolate Truffle Brownie Bars (vegan, gluten free)

thereciperebel.com

 

These Frozen Chocolate Truffle Brownie Bars are the perfect summer treat for chocolate lovers! They are rich and creamy and you’d never know they are vegan, gluten free and dairy free.

INGREDIENTS

Brownies
3 tablespoons ground flax
7.5 tablespoons boiling water
1½ cups gluten-free quick cooking oats
1 cup canola oil
¾ cup unsweetened almond milk
¼ cup strong brewed coffee
1 cup brown sugar
1 teaspoon vanilla extract
6 tablespoons cocoa powder
½ teaspoon baking powder
1//4 teaspoon salt
Topping
2 500ml tubs Chocolate Truffle Frozen Dessert from So Delicious, softened
Fresh berries if desired

INSTRUCTIONS

Brownies
Preheat oven to 350 degrees F and line an 8×8″ pan with tin foil and grease lightly with canola oil.
In a small bowl, whisk together ground flax and boiling water until smooth. Set aside for at least 10 minutes.
Add oats to a blender (or food processor) and process until ground into a powder (this will take just a couple minutes.) Pour into a medium bowl and set aside.
To the blender, add canola oil, almond milk, coffee, brown sugar, vanilla and flax mixture. Blend until smooth.
Add ground oats, cocoa powder, baking powder and salt and blend until smooth, stopping to scrape down sides once in between. Pour into prepared pan and bake for 24-26 minutes, until a toothpick comes out with moist crumbs and center looks set. Set aside to cool completely.
Topping:
Spread softened Chocolate Truffle Frozen Dessert evenly over top of cooled brownies (you’ll likely want to let it sit at room temperature for 20-40 minutes beforehand, depending on how cold your freezer is). Place in the freezer until firm, at least 2-4 hours. Garnish with fresh berries if desired.

Via thereciperebel.com

 

40. [1,115 Shares] – Raw Brownie Ice Cream Explosion [Vegan, Gluten-Free]

onegreenplanet.org

 

This delicious dessert is composed of a raw, creamy brownie base layer, a thick rich banana ice cream, smooth coconut whipped cream, chocolate sauce.

INGREDIENTS

FOR THE BROWNIE BASE:
1 cup dates, pitted
1/2 cup oats
2 tablespoons water
1 tablespoon cacao powder
1 tablespoon maple syrup
FOR THE ICE CREAM:
1 cup cashews, soaked 2 hours
1 1/2 bananas, frozen
4 tablespoons almond milk
2 tablespoon water
1 tablespoon vanilla
1 teaspoon coconut oil
FOR THE COCONUT WHIPPED CREAM:
1 13.55-ounce can full-fat coconut milk, refrigerated upside down overnight.
FOR THE CHOCOLATE SAUCE:
3 tablespoons coconut oil, melted
2 tablespoons cacao powder
1 tablespoon maple syrup

PREPARATION
TO MAKE THE BROWNIE BASE:
Read all recipe instructions prior to beginning.
In your food processor, blend together all ingredients until a creamy dough is formed. Press into a 6×10-inch pan or two 3×5-inch pans.
TO MAKE THE ICE CREAM:
Blend together all ingredients. Pour mixture over brownie base and place in the freezer. Stir ice cream occasionally until it becomes stiff. (about 1-2 hours) Remove from freezer and start adding your toppings.
TO MAKE THE COCONUT WHIPPED CREAM:
Take a can of coconut milk and place in the refrigerator upside down. Let it chill completely.
Remove your can of coconut milk and open from the bottom. Pour out the liquid and use it in a smoothie. Then you’re left with the whipped cream. Scoop that out onto the top of your ice cream.
TO MAKE THE CHOCOLATE SAUCE:
Combine ingredients together and drizzle over the top of your whipped topping.
TO SERVE:
Serve ice cream on top of the brownie, top with coconut cream, and add any additional toppings, such as peanut butter.

Via onegreenplanet.org

 

41. [1,090 Shares] – Fudgy Red Velvet Brownies [Vegan, Gluten-Free]

onegreenplanet.org

 

These red velvet brownies are rich and chocolatey, with a subtle hint of vanilla. They get their gorgeous color, not from food coloring, but from beets. Not only this, the beets also add to their richness!

INGREDIENTS
1/2 cup cacao butter
2/3 cup coconut sugar
3.5 ounces dark chocolate
2 medium-sized beets
9 tablespoons of aquafaba (liquid from a can of chickpeas)
Generous 3/4 cup plain gluten-free flour
2 teaspoons of baking powder
1 teaspoon of vanilla extract

PREPARATION
Pre heat the oven to 350°F and line your tray.
Peel the beets and cut into large pieces, then place them in a saucepan, cover it with water, and boil for 15 minutes over medium heat until soft. Once the beets have softened, drain off any excess liquid and then blend for several minutes until a smooth puree has formed.
Meanwhile, whisk the aquafaba (by hand or using a mixer) for approximately 10 minutes until it fluffs up and forms stiff peaks. Set to one side.
Melt the cacao butter and dark chocolate in a pan over a low heat and then stir in the coconut sugar and vanilla. Add in the beet purée along with the flour and baking powder. Stir well. Carefully pour in the aquafaba and fold in gently with a wooden spoon, ensuring not to knock too much air out of the batter.
Place the mixture into your lined tray and bake for 20 minutes until slightly crisp and well-risen all over.
Allow to cool and enjoy on its own, or smothered in additional dark chocolate.

Via onegreenplanet.org

 

42. [1,081 Shares] – Black Bean Brownies

glutenfreeonashoestring.com

 

Black bean brownies are a special kind of flourless gluten free brownie, and this amazing recipe doesn’t taste at ALL like beans. Really!

INGREDIENTS

1 15-ounce can black beans, drained and rinsed well

2 eggs (100 g, weighed out of shell) at room temperature

1/4 cup (56 g) neutral oil (like grapeseed, canola or vegetable)

2 teaspoons pure vanilla extract

2 tablespoons strong brewed coffee (can use decaf)

3/4 cup (60 g) unsweetened cocoa powder (natural or Dutch-processed, your choice)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup (164 g) packed light brown sugar

3 ounces semi-sweet or dark chocolate chips (optional)

DIRECTIONS

Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper. Grease the paper with cooking oil spray, and set the pan aside.

In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla and coffee, and blend or process until smooth. In a large bowl, place the cocoa powder, baking soda, salt and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar. Create a well in the center of the cocoa powder mixture and add the pureed bean mixture. Mix until well-combined. Add about half of the (optional) chocolate chips to the batter and mix to combine. The mixture will be thickly pourable.

Pour the mixture into the prepared baking pan and spread into an even layer. Sprinkle the remaining (optional) chocolate chips even on top of the batter, and press down gently to help the chips adhere.

Place the baking pan in the center of the preheated oven and bake until the top springs back when pressed gently with a finger (about 25 minutes). Remove the pan from the oven, place it on a wire rack (still in the pan) and allow to cool until no longer hot to the touch. Remove from the pan and slice into squares with a sharp knife. For cleaner slicing, cover and chill the bars in the pan for 30 minutes before removing from the pan and slicing.

Via glutenfreeonashoestring.com

 

43. [424 Shares] – Top Deck No Bake Brownies – Gluten-Free

lovingitvegan.com

 

Gorgeous top deck brownies. No-bake dark chocolate brownies topped with white frosting. A fabulous blend of flavors in this vegan and gluten-free dessert.

INGREDIENTS

For the Dark Chocolate Brownie:
1.25 cups (156g) Macadamia Nuts
1.25 cups (125g) Walnuts
1 cup (125g) Pitted Dates (loosely packed)
½ cup (42g) Cocoa Powder

For the White Vanilla Frosting:
2 cups (250g) Powdered (Confectioners) Sugar
2 Tbsp Vegan Butter
2 Tbsp Soy Milk (or other non-dairy milk)
1 tsp Vanilla Extract

METHOD

Add the macadamia nuts, walnuts, pitted dates and cocoa to the food processor and process. You need to process it past the point where it’s crumbly, until it becomes sticky and starts to clump together.
Smooth down into an 8×8 inch square dish.
In the meantime, add powdered sugar, vegan butter, soy milk and vanilla to a mixing bowl and whisk with an electric mixer until smooth and creamy.
Spoon this over the top of the brownies and smooth out with a spatula.
Cover the dish and place into the refrigerator to set.
Slice into squares and serve.
Store covered in the refrigerator where it will keep perfectly for a few days.

Via lovingitvegan.com

 

44. [392 Shares] – Recipe: Gluten-free chocolate raspberry brownie from Hamilton’s Cinnamon Cafe

stuff.co.nz

 

Cinnamon’s gluten-free chocolate raspberry brownie.

Ingredients

300g canola oil, or butter
300g Whittaker’s 72 per cent Dark Chocolate
6 eggs
2 cups caster sugar
2 tsp vanilla essence
1½ cups gluten-free flour (or plain flour)
½ cup cocoa
1 cup raspberries
½ cup Whittaker’s 72 per cent Dark Chocolate, chopped

Method

Place the oil and first measure of chocolate in a microwave bowl and gently heat until the chocolate is melted, stirring occasionally.

Beat eggs, sugar and vanilla essence together until pale and creamy. Combine with the chocolate mix.

Sieve together the flour and cocoa and add to creamy chocolate mix. Mix together well, pour into a lined, shallow baking tin, approximately 25cm x 30cm. Sprinkle raspberries and chopped chocolate on top. Bake at 190C for 30-40 minutes.

Via stuff.co.nz

 

45. [380 Shares] – Gluten Free Brownies Recipe

leitesculinaria.com

 

These gluten free brownies are remarkably easy and fudgy and, in all seriousness, taste like the real deal (even though they’re flourless). For a more intensely chocolate brownie experience, opt for dark chocolate, ranging from 70 to 85%, depending on just how dark you fancy things. If you’re embracing a paleo lifestyle, you’ll want to pay close attention to the chocolate’s sugar content.

INGREDIENTS
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) kosher salt
1/4 cup (38 grams) tapioca starch or tapioca flour
1/4 cup (30 grams) cassava flour (or substitute tapioca starch or flour)
1 pound (454 grams) chocolate, chopped (semisweet or dark up to 85%, depending on desired sweetness)
6 tablespoons (3 ounces or 85 grams) unsalted butter, plus more for the pan
4 large eggs
2 teaspoons (8 ml) vanilla extract
1 cup coconut sugar
Cocoa powder or confectioners sugar, for dusting (optional)

DIRECTIONS
1. Preheat the oven to 350°F (177°C).
2. Line a 13-by-9 inch (33-by-22 cm) baking pan with parchment paper, leaving a couple inches paper overhang on all sides.
3. In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour (or tapioca starch or flour).
4. Place a medium heatproof bowl on top of a pot of simmering water, making sure the bottom of the bowl does not touch the simmering water. Add the chocolate and butter to the bowl and wait patiently while they melt, stirring often, until it is completely smooth. Carefully remove the bowl from atop the simmering pot of water and let the mixture cool slightly.
5. In a large bowl with a stand or hand mixer on medium speed, beat the eggs, vanilla, and sugar until the mixture begins to turn to a pale tan and thickens, 4 to 6 minutes. Add the flour mixture, switch to a spoon, and beat just until incorporated. Pour the melted chocolate and butter into the mixture while stirring. Mix until everything is completely incorporated and smooth.
6. Scrape the batter into your prepared baking pan and bake for about 25 minutes, until the top looks dry, shiny, and cracked. Let it cool completely before cutting into 2-inch (5-cm) squares. If desired, dust with cocoa powder or gluten-free confectioners’ sugar.

Via leitesculinaria.com

 

46. [243 Shares] – Gluten-Free Coconut Flour Brownies Recipe

foodnetwork.com

 

Ingredients
2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil
1 1/2 cups coconut flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine salt
4 ounces semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, slightly beaten

Directions
Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
Whisk together the coconut flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the coconut flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

Via foodnetwork.com

 

47. [204 Shares] – Gluten-Free Brownie Cake Recipe

cookingontheweekends.com

 

Ingredients
¾ cup unsalted butter, cut into large chunks
2¾ cups semisweet chocolate chips, divided
1 tablespoon pure vanilla extract
1 cup gluten-free all purpose flour (I used Trader Joe’s brand)
1½ teaspoons baking powder
1½ teaspoons coarse sea salt, divided
3 large eggs
1 cup granulated sugar
½ cup sour cream

Instructions

Preheat the oven to 350 degrees F, and line a square (8 X 8-inch) baking pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.)
Add the butter, 1 cup of the chocolate chips, and the vanilla to a small saucepan, and place it over low heat. Once all of the butter has melted, mix everything together and set it aside, off of the stove, to cool to room temperature.
In a large mixing bowl, combine the glute-free flour with the baking powder and 1 teaspoon of the salt. Set aside.
In medium-sized mixing bowl, combine the eggs with the sugar and using an electric mixer, whisk until it’s thick and pale yellow, about 3 minutes on high. (You can also use a hand whisk — just with a little more muscle.)
Add about half of the cooled chocolate mixture to the eggs and sugar and mix to blend. Then add the rest, and mix again.
Mix in the sour cream, and then add this to the larger bowl with the dry ingredients. Mix until you no longer see dry areas and then fold in 1 more cup of the chocolate chips.
Pour this into the prepared baking pan and then evenly sprinkle the top surface with the remaining ½ teaspoon of salt and the remaining ¾ cup of chocolate chips.Gluten Free Brownie Cake Recipe — You won’t believe this brownie cake is gluten-free — it’s rich, chocolaty, and the almost fluffy texture is out of this world!
Place in the preheated 350 degree F oven until the center no longer jiggles when you move the pan, about 40 minutes. (You can test for doneness by sticking a wooden skewer in the center of the cake — it should come out clean when it’s done.)
Let he cake cool to room temperature in the pan and then you can gently pull it out by holding onto the parchment paper.
Cut into 25 even squares and serve.

Via cookingontheweekends.com

 

48. [170 Shares] – Recipe: The Best Vegan Brownies (Gluten Free!)

southerninlaw.com

 

The Best Vegan Brownie Recipe that is also gluten free and much healthier too! Healthy, gluten free, nut free, egg free, low fat, dairy free, vegan, refined sugar free and a clean eating recipe. With crunchy chewy tops and fudgy centres studded with gooey chocolate chips, this recipe is a must make!

Ingredients

3/4 cup (90g) gluten free plain flour
1/3 cup (40g) unsweetened cocoa powder
1/2 tsp baking powder
1 tbsp ground flax mixed with 3 tbsp water
1/3 cup (80g) coconut oil or butter for non-vegan
1/4 cup (60g) unsweetened applesauce
1/3 cup + 1 tbsp (75g) to 1/2 cup (100g) coconut sugar
1/4 cup chocolate chips/chunks (optional – and make sure they’re vegan if needed)

Method

Preheat your oven to 180C/355F
Grease and line a small square baking tin (we used a 7×7″ tin, however, you can use an 8×8″ tin and have thinner brownies – alternatively double the recipe for thicker brownies)
Mix your plain flour, cocoa powder and baking powder and set aside.
Mix your ground flax and water in a small bowl and set aside.
In a saucepan (or microwave safe bowl), melt your coconut oil and mix with your applesauce and coconut sugar.
Pour your flax mixture into your coconut oil mixture and pour all of your wet ingredients into your dry ingredients.
Stir until just combined, adding your chocolate chips/chunks and mixing them through the batter.
Place your brownie batter into your prepared tin (it will be thick) and spread it out evenly with a spoon or spatula.
Bake your brownies for 15-25 minutes, or until a skewer inserted into the middle removes clean.
Allow to cool before slicing and enjoying. These brownies will keep in an airtight container at room temperature for ~3 days or in the fridge for 4-5 days, however, we think they’re best on the day they’re baked as their tops are chewy and delicious!

Via southerninlaw.com

 

49. [142 Shares] – Healthy Dessert Recipe – Gluten Free Pistachio Brownies

amagicalmess.com

 

Ingredients

1 15.5 oz can green lima beans (baby butter beans also work), rinsed and well drained
1 large egg
2/3 cup pistachios (edible portion only, ground into a fine meal)
1/4 cup unsalted butter, softened
1/4 cup avocado
1/4 cup pistachio pudding mix (NOT sugar free)
1/6 cup sugar (odd measurement I know, just fill your 1/3 cup half way)
1/4 tsp baking powder
1/4 tsp salt
1 1/4 tsp pistachio flavor (MOST IMPORTANT INGREDIENT!)
1/2 tsp vanilla extract
1/2 square Baker’s white chocolate
1/2 cup chopped pistachios
nonstick spray

Method

Preheat oven to 350°F.
Spray 8×8 pan with nonstick spray.
Open can of beans. Rinse and strain.
Put beans in Blender and process until smooth.
Add egg to blender.
Put approximately 3/4 cup shelled pistachios in food processor and grind to make 2/3 cup fine meal.

Add remaining ingredients to blender and blend until evenly combined.
Pour into greased pan using spatula to scrape sides of blender.
Bake at 350°F for 25-35 minutes or until toothpick inserted comes out clean.
Let cool in pan for 10 minutes.
Healthy Dessert Recipe – Gluten Free Pistachio Brownies

Cut 4 even columns and 5 even rows to create 20 servings.
Chop pistachios and white chocolate to desired size and sprinkle over sliced brownies as a garnish.
Serve when fully cooled to room temperature for best flavor.

Via amagicalmess.com

 

50. [116 Shares] – Vegan Gluten Free Brownies Recipe

allrecipes.com

 

Here’s a brownie recipe for those who want their chocolatey treat without the egg or gluten.

Ingredients
1 h 5 m servings 211 cals
3 tablespoons chia seed meal
1/2 cup water
1 tablespoon water
1 cup raw sugar
1/2 cup agave nectar
3 tablespoons vegan margarine
1 teaspoon gluten-free vanilla extract
3/4 cup brown rice flour
1/2 cup almond meal
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cocoa powder

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish.
Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes. Blend raw sugar and agave into chia seed mixture with high speed blender. Add vegan margarine and vanilla extract; blend.
Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl. Stir cocoa powder into the flour mixture. Add chia meal mixture and stir until combined; pour into prepared baking dish.
Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.

Via allrecipes.com

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