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- Dish type
- Chocolate traybakes
These are not too sweet, and really tasty with a moist texture. What's even better is they're gluten-free, dairy-free, nut-free, egg-free and use natural sweeteners and the darkest chocolate you can find!
128 people made this
IngredientsMakes: 12 brownies
- 75g unsweetened cocoa powder
- 75g buckwheat flour
- 75g brown rice flour
- 1 teaspoon gluten-free baking powder
- 1 teaspoon xanthan gum (Dove's Farm makes it)
- 1/4 teaspoon sea salt
- 200g 70% cocoa dark vegan chocolate chips
- 225g agave syrup
- 2 teaspoons pure vanilla extract
- 150g (about 2 small) mashed bananas
- 150g unsweetened applesauce
- 150g chopped pitted dates
- For topping
- 100g 70% cocoa dark vegan chocolate chips
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat oven to 180 degrees C / Gas mark 4. Lightly grease a 20cm square cake tin.
- Sift together the cocoa powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer (or use a mixing bowl and an electric beater).
- Gently heat the chocolate chips and agave syrup, until just melted. Stir in vanilla.
- Pour this mixture into the dry ingredients and mix gently until well combined
- Mix together mashed banana and apple sauce. Fold in this mixture into the chocolate batter. Fold in chopped dates.
- Spoon mixture into cake tin and spread evenly. Bake for 20 minutes and then sprinkle the extra chocolate chips over the top. Place back in the oven for another 15-20 minutes. The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.
Reviews & ratingsAverage global rating:(6)
Reviews in English (5)
Very tasty and rich but dense and chewy. I will make them again but I'd like to find a way to lighten the brownies up a bit?-25 Mar 2012
How is this sugar free? Agave syrup is a highly refined sugar syrup and dates are full of sugar, natural but still sugar.-16 Jan 2017
why cant we add egg?? im gluten free but i can eat eggs!!-07 Mar 2016
Double Chocolate Swirl Brownies (GF)
Why have one type of gluten free brownies when you can have a two for one DELICIOUS hybrid brownie?? My gluten free double chocolate swirl brownies are utterly delicious and no one will know they are gluten free. They really are that good!
This gluten free brownie bake can be made in advance and they keep well for a few days, stored in an airtight container. If you are making in advance, keep them in the tray and slice just before serving. This helps ensure they stay extra moist and chocolately.
You’ll find the full recipe below with lots of helpful step-by-step pictures. Plus I have recently created a tutorial video over on my new YouTube channel, which is posted here below. Hopefully this will make it extra easy for you to bake these brownies at home, even if you are not a confident baker.
Wild Recipe: Double Chocolate Brownies… with Sweet Potato?
These real food and Wild-Approved brownies will make you the hero at the next company picnic and tailgate party alike.
Bring a batch to your dad for Father’s Day (you can mention the sweet potato he accidentally ate after he polishes off 2 – 3 of them).
That’s right, sneaky lil’ sweet potatoes are hiding in these brownies!
I know what you’re thinking… “Why in the world would you put potatoes in brownies?”
Because these tasty tubers are the superstar of starches, boasting a high amount of Vitamin A, plus potassium, Vitamin C and Vitamin B6.
Sweet potatoes are a filling and slow-burning carb great for filling up, boosting prostate health, as well as nourishing glowing skin and a healthy gut.
Plus, they make the brownies moist and rich, just like brownies should be.
From our kitchen to yours, we hope you like them!
If you’re looking for more Wild dessert recipes, check out the Fat-Burning Tribe to access our entire library. We even have cupcakes. (Mmm, cupcakes.)
Share your Double Chocolate Sweet Potato Brownie pics with us on Facebook, Instagram, Twitter and in the comments below. (C’mon, make us drool!)
Gluten free Chocolate Brownie Recipe – Frequently Asked Questions
Can I make this recipe gluten free?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products. Double check your sprinkles to make sure they’re gf too.
Can I make your gluten free chocolate brownies recipe dairy free?
Yes, you certainly can! I actually originally made these brownies dairy free to begin with – here’s how I did it.
First of all, use dairy free chocolate and chocolate chips, if optionally using. I prefer to use a dark chocolate that’s naturally dairy-free (no ‘may contain) over specifically dairy-free chocolate.
Lastly, instead of butter, use a dairy-free baking block, like Stork hard margarine. Or, any kind of hard dairy-free alternative to butter. That’s it!
Can I make your gluten free chocolate brownies recipe vegan?
You can certainly give it a try! Follow the advice above to make these brownies dairy-free, then all you’re left to contend with are the eggs.
Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.
- 3 tablespoons of aquafaba – water from a can of chickpeas. Keep the chickpeas for a future dinner!
- Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
Is your gluten free chocolate brownies recipe nut free?
Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use just to be safe.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
You can never be too careful so always read the labels on everything first.
Is your gluten free chocolate brownies recipe low FODMAP?
If you use lactose-free chocolate, then yes! That’s the only change you need to make – then it would be suitable for the elimination phase of the diet.
Can I make your gluten free chocolate brownies in a food processor or standing mixer?
I’d recommend avoiding a food processor to make this as it’s not great for whisking and a little overkill for this recipe.
A standing mixer with the whisk attachment is great for whisking the eggs and sugar until pale, but I prefer to use an electric hand whisk, personally.
Otherwise, the rest of this recipe mostly involves a lot of folding in, so electric appliances aren’t really required.
Can I make your gluten free chocolate brownies without any kind of electric mixer/appliance at all?
This recipe is an awesome one to make by hand because I only use an electric mixer for whisking air into the eggs and sugar.
So when it comes to whisking air in the eggs and sugar by hand, make sure you give it lots of welly. I make the rest of the entire recipe with a simple silicone spatula.
Do I need any special equipment to make your gluten free chocolate brownies recipe?
As I mentioned, you can easily make this entire recipe by hand, so you certainly don’t need any crazy appliances or anything like that.
What you will need however is a 9″ square baking tin – here’s the one I use. Apart from that, you’ll just need a little baking paper too!
Can I make this recipe without xanthan gum?
There’s actually no xanthan gum in any of my brownie recipes.
You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking – in cakes and biscuits, it helps to replace gluten by binding the texture together.
Fortunately, that doesn’t apply here as my brownies are always so gooey and fudgy – they hold themselves together!
Do I need weighing scales to make your gluten free chocolate brownies?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any recipe is alter the quantities by mistake or on purpose.
(unless you know what you’re doing of course)
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
Can I make your gluten free chocolate brownies without sugar?
I can understand the need to reduce sugar in our foods, but sugar is integral to the structure of this bake. As there’s so little sugar in dark chocolate and no other sources of sugar in the recipe, that makes sugar play a very important role.
It not only adds sweetness to the brownie, but it also helps to achieve the lovely, crisp exterior on the outside of the brownie. So yeah, remove the sugar at your own risk!
Can I use other sugar apart from golden sugar in this recipe?
You can definitely use caster sugar instead of golden sugar in this recipe – I often do when I’ve run out of golden!
But I wouldn’t recommend using any brown sugars. Also, please don’t try and use syrups to replace the sugar as they will make the mixture too wet and it’ll never cook properly!
What chocolate should I use for the brownies?
I’d recommend using half dark chocolate and half milk chocolate. It’s always good to use at least half dark chocolate – it has less sugar and a higher cocoa content which makes these brownies super fudgy.
Milk and white chocolate are higher in sugar and milk, which can drastically affect the texture of your finished brownies.
How long can I keep your gluten free chocolate brownies for?
In an airtight container, they should last up to 7 days. When they start getting a little dry, they’re probably past their best.
Can I freeze my gluten free chocolate brownies?
Yep! You can freeze them for up to 2-3 months without a problem – just make sure you put it in an airtight plastic container. It’s probably a good idea to slice it all first so you can defrost a slice at a time.
A single slice should take around 4-5 hours to thaw at room temperature.
Can I print your gluten free chocolate brownies brownies recipe?
Of course! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)
This double chocolate brownies recipe is the perfect comfort dessert to bake during these crazy times.
I’ve actually put together my own baking bucket list of items I want to make while we’re in this self imposed home isolation to avoid socializing with others.
So far I’ve made my banana bread, chocolate chip cookies, chocolate chip bread and there are goodies I’m recipe testing too that I’ll share with you soon.
These brownies are adapted from the Easiest Brownie Recipe I found. I reduced the sugar, changed the oil for melted butter and swapped the flour for coconut flour to create easy, chocolate brownies that are still as decadent and chocolatey as the original.
Gluten Free Chocolate Brownies Recipe
- 150g/5.3 ounces Unsalted Butter
- 1/2 Cup Sugar or Stevia
- 1/4 Cup Coconut Flour
- 1/2 Cup Cocoa Powder
- Pinch of Salt
- 2 Eggs
- 2 Tablespoons Water
- 1/2 Cup Chocolate Chips
- Preheat the oven to 180C/350F and line a square baking tin with well greased baking paper.
- Melt the butter and then pour it into a large bowl.
- Add the sugar or stevia, coconut flour, cocoa powder and salt to the melted butter and stir to combine.
- Whisk in the eggs and water until you have a smooth brownie batter.
- Stir through most of the chocolate chips, saving a handful back.
- Move the brownie batter to the prepared baking tray and top with the remaining handful of chocolate chips.
- Place into the preheated oven for 25 to 30 minutes or until done.
- Remove from the oven, allow to cool, cut into brownies and enjoy.
Recipe Video Tutorial
Here’s the video where you can watch the easy brownies being prepared, step by step. Hit play below or click here to watch on YouTube.
Gluten Free Double Chocolate Brownie
What’s better than a moist and rich fudgy brownie with real chocolate chips? One that’s gluten free.
Start with: 1/3 cup water, 1/3 cup vegetable oil, 1 egg
Just three easy steps
- // Heat oven to 325°F. Lightly grease an 8x8x2-inch pan baking pan.
- // Stir together water, oil, egg and brownie mix until moistened. Spoon batter into pan and spread evenly.
- // Bake 48-52 minutes.* For glass pan, add 5 minutes to bake time. Makes 16 servings.
*Do not over bake. Freshly-baked brownies appear underbaked but cool to doneness. Cool completely in pan before cutting. Store in a tightly covered container.
High Altitude (over 5,000 feet): Prepare as directed, adding 1/3 cup cornstarch.
Serving Size: 3 Tbsp mix mix (35g) (amount for 2-inch brownie)
Servings Per Container: about 16
|Amount Per Serving||Mix||As Prepared*|
|Calories from Fat||30||70|
|% Daily Value***|
Sugar, brown rice flour (rice flour, stabilized rice bran with germ), semi-sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin [emulsifier], vanilla extract), cocoa (processed with alkali), soybean oil. Less than 2% of: salt, baking soda, natural flavor.
Double Chocolate Paleo Brownies Recipe
These Paleo brownies are just fudgy enough to be considered brownies but are fluffy enough to make you wonder if they really are Paleo. Plus, the secret ingredient of avocado really helps them to be extra moist, dense and healthy - but you'll never know it's in there!
Alright, I held off as long as I could. I needed a little bit of detoxing after the holiday baking fest, and I have eaten more than my fair share of salads and vegetables as of late, and honestly if feels great to get into some better eating habits over the past couple of weeks&hellipbut sure enough my cravings for baked goods and chocolate came roaring back (as I knew they would).
Which is fine. I completely believe that a healthy treat every once in a while is key to successful long-term weight loss, healthy lifestyle, and a healthy relationship with food&hellipso I got to work and came up with these beauties.
I was inspired to come up with a nut-free brownie by my darling sister-in-law. She came to visit over Christmas, and I made all sorts of my delicious baked goods for all of our company to enjoy unfortunately, she is allergic to nuts. Pretty much everything I made had nuts in it. That is when I realized I needed to come up with a delicious nut-free treat &ndash challenge accepted!
Wow! I am so glad I did because these brownies are so dang yummy. They are not super fudgy, but they are still really good with a slightly fluffy texture (don&rsquot worry, this is not chocolate cake &ndash I believe there is a firm distinction between brownies and chocolate cake and these still qualify as brownies).
These also contain a secret hidden ingredient that makes them extra healthy and strangely delicious &ndash Avocado! I have never baked with avocado, but I think I will try it more often. It adds some moistness and density to the brownies, and I promise, you won&rsquot even taste the avocado. Trust me, I am not going to waste my time with brownies that taste like avocado, even though I LOVE avocado :).
These are also gluten-free, grain-free, dairy-free, and Clean Eating. As always &ndash my kind of brownie! I also think you'll love maple syrup as the sweetener. It has a deep, rich flavor and since it's natural sugar, my body can handle it so much better than almost any other sweetener.
I would love to know if you try these and what you think of them. Please comment below and let me know what you think!
As a special Valentine’s Day or date night dessert treat, I cut out these homemade gluten free brownies with heart shaped cookie cutters of various sizes.
(You can snack on any leftover pieces! Or crumble the bits over dairy free ice cream or yogurt.)
This is totally optional, but it does make these fudgy brownies super special!
Recipe: Double chocolate brownies
This gluten-free recipe for chocolate brownies ensures you can have the best of both worlds — a delicious dessert without the gluten.
So worth waiting for! I am confident that these are the best brownies you will ever taste. The black bean flour is the secret-agent ingredient that keeps the brownies moist instead of crumbly. My mom, a.k.a. &ldquothe brownie maker in chief,&rdquo approves! If you want to make a double batch of these, invest in two 8 × 8-inch baking pans. The brownies don&rsquot always bake well in the center if you double the batch and bake it in a 13 × 9-inch pan.
- Nonstick cooking spray
- 6 tablespoons salted butter, cut into 4 pieces
- 4 ounces gluten-free bittersweet chocolate, finely chopped, or 3/4 cup gluten-free bittersweet chocolate chips
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup unsweetened applesauce
- 2 large eggs, at room temperature, lightly beaten
- 1 teaspoon gluten-free vanilla extract
- 3/4 cup sweet white rice flour
- 1/4 cup potato starch
- 1/4 cup black bean flour
- 1/4 cup gluten-free unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 cup gluten-free milk chocolate chunks
1 Preheat the oven to 325°F. Coat an 8-inch square baking dish with nonstick spray.
2 In a medium saucepan set over low heat, combine the butter and bittersweet chocolate. Warm, stirring often, until melted, about 2 minutes. Remove from the heat and stir in the sugar and salt. Add the applesauce, eggs, and vanilla, and stir until well blended. Sprinkle the white rice fl our, potato starch, black bean flour, cocoa powder, baking powder, and xanthan gum over the mixture and stir until just blended. Stir in the chocolate chunks.
3 Pour the batter into the prepared baking dish and spread it out evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, 25 to 30 minutes.
4 Transfer the pan to a wire rack and let the brownies cool completely. Then cut into 2-inch squares and serve.
BUY THIS BOOK
Excerpted from Deliciously G-Free by Elisabeth Hasselbeck. Copyright © 2012 by Elisabeth Hasselbeck. Excerpted by permission of Ballantine Books, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Flourless double chocolate brownies
This recipe is not for the faint of heart, and I apologize in advance for any inappropriate noises, salivary gland excretions, and/or heart palpitations that it may cause. Consider yourselves warned.
This is a recipe for my fellow chocolate addicts.
For the thin and crackly top lovers (brownie fans… you know what I’m talking about)…
For the soft, rich, fudgy, melt-in-your-mouth interior enthusiasts…
This is a recipe for those who happily find themselves in the kitchen at 7:30 AM on a Wednesday morning with melted chocolate smeared all over their forehead (true story)…
And for those who always grab another slice just to “make sure it’s good” (also a true story)…
This is a recipe for soft and fudgy Flourless Double Chocolate Brownies one that doesn’t involve beans, avocado, dates, or any other alternative ingredients. Nothing but pure old-fashioned chocolatey goodness in these bad boys.
Chocolate is easily one of my favourite things in life. That’s why, when Hershey’s Canada reached out and asked me if I wanted to be part of their #ChipitsHoliday campaign, I did small happy dance and said heck.to.the.YES. I mean, I’ve been using Chipits as my go-to chocolate chip for pretty much as long as I’ve been baking. In fact, I’m 99.9% sure that they were the chocolate chips I used in the very first cookies I baked on my own when I was around 10 years old, and I always, always have a bag or two in my pantry for when the baking bug hits… which it has been a lot given the time of the year.
So let’s talk about the latest holiday treats to come out of my kitchen, shall we?
Oh, and I’m sorry for bombarding you with so.many.pictures, but I was going through all my shots and literally could.not.decide which ones to pick, so I gave up trying and found a way to make it work. I hope. You forgive me, right? Right.
Okay, so… these brownies. These brownies. You’ve seen the thin crackly tops. You’ve seen the dense, fudgy, melt-in-your-mouth interior. And you know that they’re loaded with chocolate. The batter is made up of both melted chocolate and cocoa powder –that’s it! Welllllll, that and some coconut oil, coconut sugar, and a few spoonfuls of arrowroot powder to help keep things moist, but there’s no flour, no beans, and no other substitutions that you might find in flourless brownies — just a whole lot of chocolatey goodness that’s perfect for holiday parties, special get-togethers, or relaxing evenings spent at home.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!