Brownies. Who doesn’t love them?
Since starting this blog our household has had to switch from a glutenous, dairy laden household to a gluten free, dairy free household.
Some of our old favorites have gone by the wayside (sadly), but others have found their way back into our hearts (and bellies) – one such favorite is homemade brownies!!
I came across this recipe by MakeMineCadburys and gave it a try (with a few modifications) and they came out delicious.
Chewy, rich and chocolaty goodness…you’d never know they were dairy/gluten free.
Bonus – they are super simple to prepare.
Here’s what you’ll need and the how to;
1/2 cup coconut oil*
1/2 cup cocoa
1 tsp. vanilla
1/2 cup gluten free flour
1/4 tsp. salt
*if you use triple filtered coconut oil, you will not taste coconut – if you use a ‘regular’ coconut oil, the brownies will have a coconut flavor – but hey, coconut and chocolate go very well together – I tried it both ways and both were equally delicious – but see what works for your taste buds…)
Preheat oven to 350 degrees.
Line an 8 X 8 X 2 pan with parchment paper.
Parchment paper side note – I did not grease pan or the parchment paper before adding batter. I cut a piece slightly larger than the pan, let some ‘hang over sides’ then held in place with clothes pins. Once batter was complete, I poured it in and then spread evenly with rubber spatula, removing pins before placing in oven of course. Oh, and if you think the paper is hanging over just a bit too much, then trim it down – leaving enough to allow you to lift brownies out of pan once baked…
What to do next;
Melt coconut oil over low heat. Once melted, remove from heat. Add cocoa, then sugar, mix.
Then add eggs, one at time.
Stir in vanilla, salt, then flour.
Do not overmix.
Pour into prepared pan. Bake about 20-30 minutes or until tester comes out clean…
Let cool slightly in pan. Lift out and turn over (gently – not to break) onto a cooling rack. Carefully remove parchment paper. Let fully cool before slicing…if you can wait that long. (: