Since becoming gluten and dairy free, after my diagnosis with Hashimoto’s, I haven’t had very many splurges. A friend of mine recently asked me what I eat for treats with my dietary restrictions.  This.  I eat this.  Oh my goodness, the most yummy treat in the world, brownies.

I’m not the first one to write a similar recipe but I’ve made a few modifications that I think give it the perfect texture and you don’t miss the gluten or refined sugar at all 🙂 I don’t splurge often, but sometimes we NEED a gooey, chewy, brownie in our life.  Topped with a little coarse sea salt and you have the perfect dessert (oooorrr midday snack in my case :-)).

Flour, for this recipe I found that I like the texture when using gluten-free all-purpose flour which is a blend of brown rice flour, rice flour, tapioca starch, sorghum flour, cornstarch, potato starch and xanthan gum.  But really any gluten free flour would do. I personally do not like the taste and texture of almond or coconut flour, even in baking.  The all-purpose flour may not be the “cleanest” choice but for occasional treats, I keep it on hand.

Sugar, I’m very sure that any sugar would work in this recipe. I used coconut sugar which is very similar to brown sugar.  I love the texture and flavor or coconut sugar and feel it works well in most recipes.

Ingredients:

5 tablespoon organic coconut oil

2/3 cup dairy free chocolate chips

2/3 cup coconut sugar (can sub white, brown, or maple sugar)

2 organic brown eggs

1 tsp vanilla extract or a tad more 🙂

2/3 cup  gluten free flour.  I choose the Great Value Gluten Free All-Purpose Flour (see note above).

2 Tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp coarse sea salt

Preheat over to 350 degrees and prepare 8×8 baking dish. Boil water in sauce pan for double broiler in order to melt oil and chocolate.  Combine chocolate chips and coconut oil in a glass bowl and slowly melt over boiling water.  Set aside to cool.

Beat together sugar and eggs until smooth and creamy.  Whisk in cooled melted chocolate and combine.

Add dry ingredient to another bowl. Once mixed, slow add to sugar/egg/chocolate mixture.  Once combined, pour batter into greased 8×8 baking sheet.  Top with more chocolate chips and a sprinkle of coarse sea salt.

Bake for 22-25 minutes.  Allow to cool slightly before cutting.  I find a plastic knife cuts brownies well without crumbling the sides.

Enjoy slightly warm 🙂

 

Let me know what you think!