Double the chocolate, double the yum. It’s easy to get lost in the dark, chewy bliss of these homemade brownies, made with two of the richest types of chocolate: organic cacao powder and a pure, bittersweet baking bar. Gluten-free almond meal and oat flour fill in for all-purpose to create a decadently dense dessert that everyone can enjoy. That is, of course, if you’re willing to share…
Gluten-Free Double-Chocolate Brownies
Ingredients
2 Tbsp. organic cocoa powder
2 Tbsp. almond meal
2/3 cup oat flour
¼ tsp. organic baking soda
¾ cup organic cane sugar
¼ tsp. sea salt
2 tsp. vanilla extract
2 large eggs
6 Tbsp. organic unsalted butter
6 oz.dark or bittersweet chocolate (or 1 cup chocolate chips)
Optional add-ins: chopped pecans or walnuts, chocolate chips, coconut shreds
Directions
- Preheat oven to 350 degrees F. Use butter to grease 8×8 baking pan.
- In a mixing bowl, combine cocoa powder, oat flour, almond meal, baking soda and sea salt; whisk together and set aside.
- In a double boiler (or bowl propped over a pot of simmering water), melt butter and chocolate, stirring until smooth.
- Remove butter/chocolate from heat and stir in sugar, mixing for 30 seconds. Stir in eggs for 20 seconds, then add vanilla.
- Combine dry and wet ingredients and stir to combine. Stir in add-ins, if using, then pour batter into baking pan, smoothing top with spatula.
- Bake brownies for 33 to 38 minutes. (Note: Edges will rise higher than center. Use toothpick inserted in center to test for doneness.)
- Let brownies cool completely before cutting and serving.