It’s almost my daughter’s 9th birthday (I know right?!) and this year we decided to have a banana split bar for her birthday party. So we are making many components to the bar on top of bananas and fresh strawberries. We are serving up homemade ice cream, homemade chocolate sauce, homemade caramel corn, fresh whipped cream, and homemade gluten free double chocolate brownies. I know I have not blogged in a while…but even I couldn’t believe I didn’t have a good go-to gluten free brownie recipe on my blog (the horror!). So what did I do but of course experiment with a few recipes and adjust and experiment again until I finally landed upon the BEST one out there! YES!
The other great thing about this recipe is that you can sub any gluten free mix you love OR you can even sub in Einkorn flour which I personally can also tolerate well. Both ways works beautifully! I personally love it with the Young Living Gluten Free Pancake and Waffle mix because it is such a wonderful blend to work with.
I doubled the recipe to make 16 dense and thick double chocolate brownies in a large rectangular Pyrex baking dish, but I am going to put the recipe down here for 8 brownies in a typical 8 X 8 brownie pan. You can double it for a crowd!
Homemade Gluten Free Double Chocolate Brownie Recipe
- 2 cups coconut sugar
- 1 cup Gluten Free Pancake and Waffle Mix or Einkorn Flour
- 2/3 cup cacao powder
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 6 large pastured eggs
- 1 cup raw virgin coconut oil, melted
- 1 Tbsp vanilla extract
- 1 cup mini chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Mix together the coconut sugar, the cacao powder, the flour, baking powder, and salt in one bowl.
Blend together the eggs, melted coconut oil (or you can use melted butter if you aren’t dairy free), and vanilla extract in another bowl.
The mix the wet ingredients in with the dry ingredients until well combined. Then fold in the chocolate chips. Pour the mixture into an 8 X 8 brownie pan that has been sprinkled with a bit of water and flour on the bottom to keep them from sticking.
Bake for 13-15 minutes or until you can stick in a toothpick and it comes out clean.
For flair sprinkle with powdered sugar!
Happy Birthday my sweet Ella!