Rich Dark Chocolate Brownies – Gluten and Casein Free
Recipe adapted from and with thanks to The Gluten Free Goddess
Servings: 12 -16 servings
- 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
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!