Rich Dark Chocolate Brownies – Gluten and Casein Free

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Rich Dark Chocolate Brownies - Gluten and Casein Free recipe by Barefeet In The Kitchen

Chewy, cakey, fudgy and packed with chocolate, these brownies are so good; you wouldn’t guess in a taste test that there isn’t a drop of butter in them. We devoured the whole pan in less than 24 hours. I expected to work on the recipe a few different times, but clearly, this recipe is already a keeper.

If you are not in need of a Gluten Free or Casein Free brownie recipe, I highly recommend these Dark Chocolate Whole Wheat Brownies. How do you slice your brownies? Did you know that you can slice them with a pizza cutter? It works to create perfectly clean cuts.

Rich Dark Chocolate Brownies - Gluten and Casein Free recipe by Barefeet In The Kitchen
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Rich Dark Chocolate Brownies – Gluten and Casein Free

Recipe adapted from and with thanks to The Gluten Free Goddess
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Servings: 12 -16 servings

Ingredients 

  • 6 ounces dark or semi-sweet chocolate chips approximately 1 cup
  • 1/2 cup coconut oil
  • 3/4 cup light brown sugar
  • 1/2 cup almond meal store bought or homemade
  • 1/2 cup sorghum flour
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1 tablespoon vanilla
  • Topping: 2-3 tablespoons chocolate chips 1/2 cup pecans, chopped

Instructions

  • Preheat the oven to 350 degrees.  Line a square baking pan with parchment paper. 8", 9" or 10" pans will all work fine. I used a 10" square pan, but a smaller one will simply make the brownies a bit thicker.
  • Melt the chocolate and the coconut oil in a glass bowl in the microwave. This should take a couple minutes at medium power. Stop and stir it after a minute and then every 30 seconds until the chocolate has almost completely melted. Stir until it is smooth.
  • Combine the brown sugar, almond meal, sorghum flour, salt and baking soda in a mixing bowl. Stir to combine and then add the eggs and vanilla. Beat with mixer until combined. Pour in the melted chocolate and beat again until the batter thickens and becomes smooth and shiny. The batter will be very runny initially, but it will thicken after a few minutes.
  • Pour the mixture into the parchment lined pan. Smooth across the pan and top with nuts and extra chocolate chips if desired. Bake on the middle rack of the oven for 30-35 minutes. The top will crack when the brownies are done. Let the brownies cool completely in the pan and then chill in the refrigerator for at least an hour before slicing. (You can serve them without chilling them first, but they will be very soft, warm and gooey. Not necessarily a bad thing!)
  • When you are ready to slice them, lift by the edges of the parchment paper and remove the brownies to a cutting board. The brownies will keep in an airtight container at room temperature for several days, if they last that long. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Kim says

    I LOVE these brownies. I love them hot out of the oven, cold, lukewarm, a few days old, etc. They are so good and keep so well. I’ve made this recipe at least a dozen times and get compliments on it every time, you would never know they are GF. I’ve followed the recipe exactly and i’ve also subbed different types of GF flour- they’ve been good every time. I particularly like a mix of almond, brown rice, and garbanzo bean flour (no sorghum). Thank you for this wonderful recipe!

  2. Rebecca says

    Help! My brownies keep falling. They rise quickly and collapse. First time I mixed with electric beaters. Second I folded everything. Slight improvement with folding everything together but still turned out poorly

    • Mary Younkin says

      Hi Rebecca, the brownies will work better when stirred by hand. Without being in your kitchen with you, it’s hard to say what might be happening. Did you change any ingredients by any chance?

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