Gluten-Free Double-Chocolate Brownies

Frontier Natural Products Co-Op logo

by | Updated: December 3rd, 2016 | Read time: 1 minute

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

Gluten-Free Double-Chocolate Brownies


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


  1. Preheat oven to 350 degrees F. Use butter to grease 8×8 baking pan.
  2. In a mixing bowl, combine cocoa powder, oat flour, almond meal, baking soda and sea salt; whisk together and set aside.
  3. In a double boiler (or bowl propped over a pot of simmering water), melt butter and chocolate, stirring until smooth.
  4. Remove butter/chocolate from heat and stir in sugar, mixing for 30 seconds. Stir in eggs for 20 seconds, then add vanilla.
  5. 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.
  6. Bake brownies for 33 to 38 minutes. (Note: Edges will rise higher than center. Use toothpick inserted in center to test for doneness.)
  7. Let brownies cool completely before cutting and serving.