Super Rich & Fudgy Gluten Free Brownies
- Cook Time: 25 mins
- Total Time: 25 mins
- Yield: 9-16 brownies
Ingredients
- 8-oz. unsweetened chocolate, chopped, melted, and cooled slightly
- 1/2 cup avocado oil (melted coconut oil should work, too)
- 1/4 cup nut butter
- 3/4 cup liquid sweetener (maple syrup, honey, agave, etc.)
- 1 cold egg**
- 1 tsp. pure vanilla extract
- 3/4 cup Namaste Gluten Free Organic Perfect Blend Flour (or your favorite cup-for-cup GF flour)
- pinch salt
- 1 cup mix-ins (chocolate chips/chunks, nuts, candies, etc.), optional
Instructions
- Preheat the oven to 350 degrees F. Grease an 8×8 baking pan with oil (I used coconut oil).
- Mix melted chocolate, avocado oil, nut butter, liquid sweetener, egg, and vanilla together until combined.
- Add flour, salt, and your mix-ins. Mix until the flour is well-incorporated.
- Pour batter into your prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool completely, then stick the pan in the fridge to cool completely.*** Enjoy from the fridge.
Notes
*These brownies are super super rich and bitter-sweet. We loved them like this. If you’re more akin to sweeter brownies, I’d suggest using semi-sweet chocolate here instead of the unsweetened! Or, use the unsweetened chocolate, and add a few stevia drops.
**TO MAKE VEGAN: Leave out the egg, and increase the flour to 1 cup. Coming out of the oven, they may be a little crumbly. So definitely throw them into the fridge. When they’re cold, they taste just like fudge. It’s crazy.
***Seriously, guys. These brownies are so much better cold. If they’re warm, they’re a bit crumbly. I didn’t mind, but my taste tester didn’t enjoy them as much. We both think that they’re the bomb[dot]com coming straight from the fridge.