The BEST Dark Chocolate Brownies | Gluten Free & Dairy Free
Crispy top, fudge-y center, super moist and extra chocolatey - this is hands-down the BEST gluten free and dairy free brownie you'll ever make. I wanted to make something simple, wholesome and delicious, and this dark chocolate brownie fit the bill. It's packed with pantry staples and simple ingredients, making it my go-to better-than-boxed-mix brownie recipe.
Ingredients
Wet ingredients
- 3/4 cup olive oil
- ¼ cup chopped dark chocolate melted
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup coconut sugar
- 1/3 cup brown sugar lightly packed
Dry ingredients
- 1 cup almond flour 110g
- 1/2 cup oats 50g, blended into oat flour
- ¼ cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350F.
- In a small bowl or measuring cup, melt 1/4 cup of dark chocolate until smooth. I do this in the microwave using 30 second increments and stirring each time.
- Add the olive oil to the melted chocolate and stir until well combined.
- In a large bowl, whisk together the eggs, vanilla extract, coconut sugar and brown sugar. Add in the olive oil+dark chocolate mix and whisk until well combined. Set aside
- Use a small blender to blend your oats in to oat flour (if they aren't already).
- In another bowl, whisk together the almond flour, oat flour, cocoa powder, baking soda and salt.
- Gradually add the dry ingredients in with the wet, mixing well until no dry flour remains.
- Add in the cup of chocolate chips and fold it into the batter.
- In a parchment lined 8x8 baking sheet, add the batter and smooth it out evenly.
- Bake the brownies at 350F for 25-30 minutes. When the brownies are out of the oven, give the baking sheet a few smacks on the counter to help the brownies collapse (this will help them become dense and fudgey).
- Let the brownies cool for 15 minutes before slicing and serving!