I have been making a pan of brownies every week for the past few months. That’s alot of chocolate…. but after several attempts, I have reached what I think is the perfect gluten free brownie (for me at least :P). These brownies are thick, dense, moist, slightly cakey with a little crumb. Seriously, I am one happy gal! I usually only eat brownies if they are loaded with nuts and chocolate chips, however this base recipe is perfect on it’s own. But once you add in some toasted pecans, it takes these brownies to a new level! These gluten and grain free brownies will be sure to please any chocolate lover!
I’m going to be honest with you… there are sometimes when I make something and I try to convince myself that it tastes just as good as it’s gluten filled counterpart- I don’t just publish anything on here, I am pretty serious about only posting recipes that I absolutely love. That’s why sometimes I may say something I have made, but don’t see a recipe up- at least not for awhile… that is because I like to tweak the recipes until I am fully satisfied. That is why it is also really important to me that you leave feedback after trying a recipe. You may have noticed, but my comments are turned off right now ( my site was getting overloaded with spam comments daily and moderating them became a full time job!) So hopefully we will get that taken care of soon and the comments will be turned on again. Feel free to post any feedback on my facebook site or to my email- glutenfreefix@gmail.com!
I love my other fudge brownie recipe, however, this one is a thicker cut brownie…. and still fudgy!
The Perfect Brownie
- 1/2 cup butter
- 4 oz unsweetened chocolate
- 1/4 cup coconut oil
- 3/4 cup honey
- 2 eggs
- 2 tablespoons cocoa powder
- 2 tablespoons coconut flour, packed
- 1/4 cup almond flour, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (opt)
- 3/4 cup chopped pecans (opt)
- Preheat oven to 325. Grease a 8×8 glass baking dish.
- Melt together the butter, chocolate and coconut oil.
- Whisk in the honey. Allow mixture to cool down before adding your eggs.
- Stir in your eggs.
- Add your flours, baking soda and salt. Whisk well to combine.
- Fold in your chocolate chips/nuts.
- Spread mixture evenly into greased baking dish.
- Bake for 25-35 minutes. (25 min for plain brownies, and up to 35 min for nut brownies)
- Allow to cool slightly before serving. They cut best when cold.
- for super thick cut brownies use 8×8
- thick brownies 9×9
- regular brownies 9×13
Hi Michelle,
These brownies were very good. This will be my go to recipe for brownies!
Also made your salmon pouches and creamy kale very recently. Excellent.
I hope you are alot better now.
I have been following the perfect health diet for my health issues – one can post any question to paul jaminet and he answers them! another really helpful and kind person like yourself!
big hugs and carry on with the fantastic blog. your recipes always work!
Hey Caroline,
I’m so glad you enjoy the brownies! I haven’t heard of the perfect health diet, I’ll be checking that out. Thanks for the info!
Many blessings,
Michelle
i made these last night and they were amazing! the title is entirely accurate – it really is the perfect brownie. as good as any “regular”, gluten-filled brownie i’ve ever had, and even better since i didn’t feel sick after eating it. while i love your recipe for the fudge brownie, this one is my favorite – it is really substantial, thick, but still soft and chewy. i even had one for breakfast :P
Thanks Jen! Brownies for breakfast= totally normal :P
~Michelle
Hi Michelle!
I’m blogging this week on our family blog some of our favorite SCD recipes, and I’m including a link to you and this brownie recipe. We haven’t made this one, but we will! Getting almond flour in Africa is SO expensive, but worth it for special occasions. Just fyi. Grace from Congo, Kim
Hey Kim,
Getting almond flour shipped to Africa must be costly… Have you tried making your own? It is tedious and tough to get a nice fine texture, but could be worth saving $. Thank you for linking me.
Many blessings
~Michelle
Made your gluten free brownies again … this time with the coconut flour. Doubled the recipe, and glad I did because I am pretty sure I will eat them all today or tomorrow. Delicious! Chris loved them, too, and so did Luke’s nanny:) You’re amazing!
I made these brownies for my kids and their friends for an after school treat and they LOVED them! Especially the teenagers ;) I am a huge chocolate fan and these hit the spot! Thank you, thank you!
Kristie,
You are very welcome! I’m so glad the teenagers approved, they can be tough :)
~Michelle
Hi Michelle,
Made these yesterday and my husband was raving about them! What a fantastic recipe. Thanks so much. Added a teaspoon of vanilla extract cos I love it and was super happy with the results!
Awesome recipe – really appreciate you sharing all of these!
Thanks,
Mallika
Could you substitute the almond and coconut flour with a gluten free flour mix? I don’t like to buy so many different flours all the time. It’s a lot to keep on hand and in the refrigerator, so I usually just use a flour mixture, like Pamelas or Namaste.
Thanks,
Charlotte