Gluten-Free and Dairy-Free Brownie
A fudgy, deeply chocolatey brownie made without gluten and without dairy, so everyone gets a slice. Almond flour stands in for wheat, coconut oil keeps it soft, and dark chocolate does the rest. Simple, generous, and ready in about 45 minutes.
🛒 Ingredients
10 servings
- 2/3 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1 pinch of salt
- 2 eggs
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 90 ml coconut oil
- 100 g gluten-free, dairy-free dark chocolate
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Directions
- 1
In a bowl, mix the cocoa powder, almond flour, and salt. Set aside.
- 2
In a stand mixer, beat the eggs with the sugar until pale and fluffy.
- 3
Add the vanilla extract, the reserved dry mixture, and the coconut oil.
- 4
Mix well until the batter is smooth and homogeneous.
- 5
Fold in the chopped gluten-free, dairy-free dark chocolate.
- 6
Grease a baking pan with coconut oil, line it with parchment paper, and grease the paper too.
- 7
Pour in the batter and bake in a preheated oven at 180 °C (350 °F) for about 35 minutes.
💡 Chef's Tip
Pull the brownie out while the center still jiggles slightly; it keeps cooking as it cools and stays fudgy. Let it cool completely in the pan before slicing for clean squares.
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