Gluten-Free Fudgy Brownies

Name: Gluten-Free Fudgy Brownies
Ingredients: 1/3 cup NOW© Foods Coconut Oil (plus additional for greasing ); 3 large eggs; 3/4 cup NOW© Organic Coconut Sugar; 1/4 cup maple syrup; 1/2 cup oat flour (use NOW© Foods Organic Rolled Oats ); 2 tablespoons NOW© Foods Organic Cocoa Powder; 2 tablespoons cooled coffee, cold brew, or water; 1 teaspoon vanilla extract; 1 1/2 cups dairy-free chocolate chips, divided

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These Gluten-Free Brownies are fudgy and so chocolately, you would never know they’re made without regular flour! They’re made with less than ten ingredients that you probably already have in your pantry. Be sure to make extra, these brownies will be a crowd-pleasing dessert that everyone will love.

Brownies are one of my favorite easy desserts, and I prefer them with rich dark chocolate for that intense chocolate flavor. I’ve found that making a delicious brownie gluten-free that is still fudgy, moist and doesn’t crumble when you pick it up has been difficult to find. That’s why this recipe is tried and true to create the best gluten-free brownie using oat flour – you will never know that it has no gluten.

I knew this brownie recipe would use pantry staples so I’ve partnered with one of my favorite brands Now© Foods to develop this recipe. Their Organic Virgin Coconut Oil, Organic Coconut Sugar, Organic Rolled Oats, and Organic Cocoa Powder are perfect for this recipe.

If you want to order from Now© Foods, use my discount code, RUNNINGONVEGGIES for 20% off your order!

Now brownies are something I come back to recreate time and time again. I wanted to focus on the best classic brownie recipe that’s gluten-free for this recipe. I also love my dark chocolate sweet potato brownies and black bean brownies.

Making a dessert with no gluten is one of the most challenging recipes to develop. But don’t fret, I’ve figured out the best ratios and flour to make this work with this recipe as well as so many others. My gluten-free peach crisp and almond flour peanut butter cookies are also dairy-free as well and full of rich flavors.

Why You’ll Love this Recipe

Gluten-Free. Rolled oats are used here, be sure they are gluten-free on the label. The oats are ground into flour using a food processor or high speed blender.
Ten Ingredient Dessert. This recipe is so easy to whip up and simple to make for any gathering or party.
Pantry Staples Recipe. These brownies use ingredients that you already have in your pantry, no complicated ingredients here!
Dairy-Free and Vegan Brownies. This dessert is dairy-free but if you want to make it vegan, easily swap out the eggs for a flaxseed egg.

Ingredients

I always make sure my pantry is stocked with the Now© Foods ingredients to make these brownies at anytime. They’re a popular request in my family. Dairy-free dark chocolate chips are a key ingredient to make the rich chocolate batter as well as the secret ingredient of coffee which enhances the cocoa flavor.

Now© Foods Organic Virgin Coconut Oil: the fat in this recipe that keeps these moist and fudgy.
Now© Foods Organic Coconut Sugar: adds a nice base of sweetness with great caramel flavor that compliments the dark chocolate so nicely.
Now© Foods Organic Rolled Oats: they key ingredient to making these gluten-free. Be sure the oats say they are gluten-free on the packaging. To make oat flour at home, just blend the oats in a food processor or blender until finely ground.
Now© Foods Organic Cocoa Powder: in addition to the chocolate chips, cocoa powder adds even more decadence to the batter.
Large eggs: the eggs play two key roles in this recipe, they keep the brownies fudgy but also when whipped with the coconut sugar make the brownies light in texture so they melt in your mouth.
Maple syrup: adds additional sweetness to the batter with more notes of caramel as well as vanilla.
Cooled coffee: this is the secret ingredient or the chef’s tip. Adding coffee to a batter with chocolate and cocoa powder intensifies the chocolate flavor making the dessert even more indulgent.
Vanilla extract: always essential to add that delicious vanilla sweetness to the chocolate base.
Dairy-free dark chocolate chips: the most favorite ingredient of all! Use semi-sweet dairy free chocolate chips if you prefer a brownie that isn’t the intense flavor of dark chocolate. I melt the chocolate down for the base of the batter and also stir some chocolate chips in so there’s fudgy goodness in each bite.

How to Make Gluten-Free Brownies

No complicated equipment is needed to make this dessert. I like to use my hand mixer (INSERT LINK) to whip the batter together but you can also whisk everything together by hand. I also prefer melting the chocolate using a double boiler method, but the microwave also works well too.

Preheat the oven to 350ºF. Grease a 9×9-inch baking pan with coconut oil and line with parchment paper. Set aside.
In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, add the eggs and coconut sugar. Whip on medium-high speed for three minutes until the mixture doubles in size and becomes light and fluffy.
Add the maple syrup, oat flour, cocoa powder, coffee and vanilla extract and gently stir to combine.
Fill a medium saucepan with 1-inch of water and place over low heat until simmering. Place a heatproof bowl on top and add 1 ¼ cup chocolate chips with the coconut oil (this is a double boiler).
Allow the chocolate and coconut oil to melt and stir until combined and smooth. You can also do this in the microwave, heating at 30-second intervals until ingredients and melted and combined.
Pour a little bit of the chocolate mixture into the egg base and stir quickly to temper the egg mixture so the eggs don’t curdle and cook. After tempering with a little bit of the chocolate mixture, pour the remaining melted chocolate mixture into the egg mixture and gently fold to combine.
Add the remaining ¼ cup chocolate chips and fold gently to combine.
Pour the batter into the prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely in the pan on a wire rack. Slice and serve.
Tip: To make homemade oat flour, pulse the rolled oats in a food processor or high-speed blender until finely ground and the consistency of flour.

Specific ingredient amounts and more instructions are located in the recipe card below.

Tips and Variations

Use your favorite chocolate. I recommend dairy-free chocolate here. I love using dark chocolate but you can also use semi-sweet for a brownie that is a little less intense on the cocoa flavor.
Make it vegan. Swap the eggs for a flaxseed egg, this adds some fiber as well.
Assemble the batter by hand. You can use a stand mixer with the whisk attachment, hand mixer or whisk the batter by hand.
Swap the flour. This recipe also works with other gluten-free flours like almond flour.

Storage

These gluten-free fudgy brownies can be stores at room temperature in an airtight container for up to four days. You can also freeze the brownies, if you want to make them ahead of time just make sure they thaw before serving.

Frequently Asked Questions

What is a gluten free flour substitute for brownies?

I use oat flour in this recipe but you can also use almond flour or cup for cup gluten-free flour blend.

Is cocoa powder gluten free?

Yes, it is a gluten-free ingredient and is essential to making the chocolatey base of these brownies.

What are some delicious gluten-free mix-ins for brownies?

Try adding different nuts or even dried fruit like cranberries.

How do I make my gluten-free brownies less dense?

Pick a flour that is light in texture, oat flour is my preference for this recipe. Whipping the eggs with the coconut sugar until doubled in size when making the batter is an essential step to making these brownies light and fudgy.

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