Apr 30, 2020

Fudgy, Chewy, Gluten Free Dark Chocolate Brownies

Fudgy Chewy Gluten Free BrowniesI like these brownies just as much as my regular and very popular chocolate brownies. I was surprised how well gluten free flour works in brownies, both my lemon brownies and these dark chocolate ones. I think it makes them even more fudgy and chewy. The only gluten free flour I could find was Bob’s Red Mill 1 to 1 gluten free baking flour and it works really well. I’m hoping if someone makes this recipe with a different gluten free flour, they will report back on the result.

I make them with avocado oil but you can also used melted butter. Surprisingly, I prefer the ones made with oil and saw no improvement in flavor using butter. That may be because there is so much rich chocolate flavor in these decadent brownies. I use a whole 3-ounce dark chocolate bar and Dutch process cocoa, which is very rich and dark. I also use dark chocolate chips so that would make them triple chocolate brownies that just happen to be gluten free. Click here for the recipe – Jenny Jones

4 Comments on "Fudgy, Chewy, Gluten Free Dark Chocolate Brownies"

  1. MAry Ellen byrne

    Jenny I loved the chocolate cake. Do you think I can substitute applesauce for all or some of the vegetable oil in the recipe?
    Thank you.

  2. Muffie

    I have a family with a myriad of food issues. I can cook my way around almost anything.

    If you need to avoid butter from cows, I use buffalo butter whenever I can get it, especially for baking. It has a much cleaner taste and I prefer it for everything.

    I use goat butter a lot but it turns to oil so it’s not great for baking. For those of us who care allergic to cow dairy it is a good solution.

    I do use crisco where appropriate and I am now learning all the coconut alternatives.

    I also use goat and sheep yogurt. You have to taste everything. Because dairy is always local, you will have to buy all the plain and vanilla variations to figure out what works. I have found some that are very close to sour cream and almost equal to fat content. I have also added coconut cream to get the fat content up where I needed it.

    Hope that helps.

  3. Ed Smith

    I want to thank You for the cabbage rolls .
    I had never made them before . You made it look pretty simple . So I tried it .they turned out great . I shared them with others where I live and they loved them .
    God bless you , and thanks again .

  4. Tabitha

    Thanks for the new recipe Jenny!!! We are on the East Coast, since this pandemic, we can not get our hands on any whole wheat pastry flour, how about you? ❤️ U and your recipes & blog!!!!! God bless & stay safe!!!

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