Gluten-Free Brownies Recipe
These brownies are sweetened with dates and are so rich and decadent, especially with the dairy free ganache.
Servings 9
Ingredients
Ingredients for Brownies
- ½ cup gluten-free flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp espresso powder
- ½ tsp sea salt
- 1½ cup chocolate chips divided
- ¾ cup coconut oil liquefied
- 16 pitted dates
- 4 large eggs
- ½ cup chopped pecans optional
Dairy-free Chocolate Ganache
- ⅔ cup coconut cream
- 1 cup chocolate chips
- 1 tsp vanilla extract
Instructions
Gluten-Free Brownie
- Preheat oven to 350 °F.
- Line 8” square baking pan with parchment paper.
- In a medium-sized bowl, mix together flour, cocoa powder, espresso powder, and salt, set aside.
- In a small bowl add 1 cup chocolate chips and microwave until melted. (40 sec. intervals) Add liquid coconut oil. Mix and set aside.
- In a high speed blender, add pitted dates and eggs and blend until smooth and dates are broken down. Add melted chocolate/oil and vanilla. Blend until everything is smooth.
- Pour blended mixture into the bowl with dry ingredients and mix together.
- Stir in chopped pecans and remaining ½ cup chocolate chips. Spread batter evenly into the prepared pan.
- Bake for 30 minutes or until the toothpick inserted in the center comes out clean. Do not overbake!
- Remove from the oven and cool on a cooling rack.
- Mix up Ganache according to instructions above and spread evenly on top of slightly cooled brownies. Cut into 16, 2” squares.
Dairy Free Ganache
- Add chocolate chips to a small, heat-safe bowl.
- In a small saucepan, heat coconut cream.
- Pour hot coconut cream over the chocolate chips and let sit for about 5 minutes without stirring.
- Stir until the mixture is completely melted. Add Vanilla and stir until combined.
Notes
Helpful Tips
For evenly cut brownies, lift the brownies out of the pan, holding the parchment paper. Place on a cutting board and make 2” marks to ensure even cuts. Use a sharp knife to cut through (clean off knife in between cuts) Not all Coconut Creams are equal. Use a full-fat coconut cream (I have very good success with Trader Joe's brand and Organics brand) Not all gluten-free flours are alike. My all-time favorite is Bob’s Red Mill, 1-to-1 baking flour. Serving Suggestions
Store completely cooled, leftover brownies in an airtight container in the refrigerator for up to 1 week. Freezing
You can freeze the brownies by separating the individual pieces with parchment paper or waxed paper to keep them from sticking together. Place in an airtight container and freeze for up to 1 month. Thaw in the refrigerator before serving.
For evenly cut brownies, lift the brownies out of the pan, holding the parchment paper. Place on a cutting board and make 2” marks to ensure even cuts. Use a sharp knife to cut through (clean off knife in between cuts) Not all Coconut Creams are equal. Use a full-fat coconut cream (I have very good success with Trader Joe's brand and Organics brand) Not all gluten-free flours are alike. My all-time favorite is Bob’s Red Mill, 1-to-1 baking flour. Serving Suggestions
- For an elevated flavor and more decadent dessert, you can serve these brownies with a scoop of Vanilla Bean ice cream.
- Add additional chopped pecans on top of the ganache, if desired.
- Garnish with fresh berries and mint sprigs.
Store completely cooled, leftover brownies in an airtight container in the refrigerator for up to 1 week. Freezing
You can freeze the brownies by separating the individual pieces with parchment paper or waxed paper to keep them from sticking together. Place in an airtight container and freeze for up to 1 month. Thaw in the refrigerator before serving.
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