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
Pin Print Review
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16


  • 6 ounces dark or semi-sweet chocolate chips approximately 1 cup
  • ½ cup coconut oil
  • ¾ cup light brown sugar
  • ½ cup almond meal store bought or homemade
  • ½ cup sorghum flour
  • ½ teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • 2 eggs
  • 1 tablespoon vanilla
  • Topping: 2-3 tablespoons chocolate chips ½ cup pecans, chopped


  • Preheat the oven to 350°F.  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!


Calories: 201kcal · Carbohydrates: 20g · Protein: 2g · Fat: 13g · Saturated Fat: 8g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 2g · Trans Fat: 0.01g · Cholesterol: 21mg · Sodium: 102mg · Potassium: 94mg · Fiber: 1g · Sugar: 14g · Vitamin A: 35IU · Calcium: 26mg · Iron: 1mg
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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. Tricia @ saving room for dessert says

    Oh my … it's amazing how quickly a beautiful post like this can get my heart jumping for joy. These chocolate brownies are a thing of beauty. The photos are magnificent! Thanks also for the pizza cutter tip. You make me want to bake these up just to try it!

    • Mary says

      I haven't tried it myself, but I think it would work fine. If you do try it, let me know how it turns out!

    • Donna says

      I replaced it with salted butter (and removed the salt from the recipe). Also used 1/3 cup honey and no brown sugar. Came out great!

    • Mary says

      Not to my knowledge, but I haven't made them at high altitude to test that. If you make them, let me know how they turn out. Enjoy!

  2. Anonymous says

    I have made this recipe over a dozen times now and it is the absolute best! I use a cup of almond meal and a very dark Lindt cooking chocolate. I get black brownies the are absolutely amazing! I have also found that i needed to bake them at a lower temperature as the chocolate got burnt otherwise. My only brownie recipe now!

  3. Anonymous says

    Do you think I could use coconut flour instead of sorghum flour? Coconut flour is very moisture absorbent so maybe a 3/4 almond to 1/4 coconut ratio?

    • Mary says

      It will probably hold together that way, although removing all of the grain will definitely result in a more dense and fudge-like brownie. I'd be sure to let them cool COMPLETELY before trying to slice them (maybe even chill them overnight). I've made grain free bars in the past and slicing them cold was the best option! If you decide to play with the recipe, let me know how they turn out!

  4. Anonymous says

    After all that and you are using brown sugar? Brown sugar is white sugar with molasses. Try an alternative sweetener and I bet these will be amazing.

    • Mary says

      I'm sure the brownies would work great with an alternative sweetener. If you try that, let me know what you think!

  5. Anonymous says

    I added all of the pulp that I had after making almond milk; only used one egg and added another 1/2 cup of flour (all-purpose). They were yum…cake like brownies, not gooey…which is how I prefer. Main reason was to use the almond paste up. This was an excellent option!
    ~ Linda

  6. Anonymous says

    I make these all the time. Switch out the almond meal with cashew meal, brown rice flour instead of sorghum flour and use butter instead of coconut oil…..but other than those few changes (LOL)….I really love the texture of these brownies. Could eat them all day – oh, and sometimes I do!

    • Mary says

      The all-purpose flour blend is likely heavy enough to substitute for the sorghum flour, however, I haven't tried it myself. If you have oat flour or brown rice flour, those would be the closest substitutions. I hope that helps!