Gluten Free Dark Chocolate Brownies
They're fudgy, chewy, and delicious. Be sure the chocolate isn’t too hot when you add the eggs or they will cook. - Jenny Jones
- 3 ounce bar 70% bittersweet dark chocolate
- 1/3 cup vegetable oil (I use avocado oil)
- 3/4 cup sugar
- 1 cup (5 ounces) Bob's Red Mill 1 to1 gluten free baking flour
- 1/4 cup unsweetened cocoa powder (Dutch process is best)
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup toasted walnuts/pecans + 1/4 cup chocolate chips (optional)
- Preheat oven to 350° F.
- In a saucepan on very low heat, melt chocolate with oil, stirring a few times.
- Stir in sugar until it dissolves (30 seconds) and remove from heat to cool down.
- Line an 8 x 8-inch baking pan with parchment paper.
- Sift flour, cocoa, and salt onto wax paper or into a bowl. Set aside.
- To the saucepan, stir in eggs and vanilla. Stir as little as possible.
- Stir in flour/cocoa mixture followed by nuts and chocolate chips. Mixture will be thick.
- Spread evenly into pan and bake for 20 minutes – no more.
Note: You can replace the oil with 5 Tablespoons (2 1/2 ounces of butter) and melt it with the chocolate.
Really enjoying recipes tried so far and have questions about gluten-free chocolate brownies as compared to its regular cousin:
(1) The gluten-free version, uses 1/3rd cup oil, as opposed to the ap flour recipe requiring 1/4the cup – why the the difference?
(2) Do I get same results when tweaking recipe to be sugar free – by using stevia or monk fruit sweetener which are both diabetic friendly?
In addition, any reason you don’t give nutritional info – calories, etc.?
Jenny, just wanted to say all your recipes I have tried turned out beautiful.
Keep giving us new recipes. All the best for the holiday season.
I am so impressed with your work and your site! You remind me so much of a very wonderful woman I learned so much from in reading your comments, I felt like I was listening to her again. I have not ever made bread but am a great baker of cakes and yeastless breads, all other treats too. After seeing your bread recipe I am ready to battle the fear of bread making! So much so I will be heading to the store today for ingredients.
I cannot thank you enough for being exactly who you are! Its an honor to participate with your site because your directness, honesty and great advice is so refreshing. I doubt this is needed, but always stay true to who you are, because you are amazing!
I just couldn’t pass up the chance to note this, in a world where those most wonderful traits are so hard to find. Your integrity is simply excellent!
Thank you Jenny
PS: I am a girl Joey ??
Thank you for your very kind words. ❤️
Where is the video? I love watching your videos 😀
LMAO. I wanted a video to. Even if I wasn’t gonna make it her videos are fun to binge watch.
I grew up in a very Jewish home and now I live in the south. I was wondering since you are Polish did your mom ever make chocolate babka with crumb topping? Would be great to see you do this on youtube. Thank, Francine