I am a chocolate lover at heart. So of course, I adore my decadent chocolate fudge cake. But deep down, I’ve always been more of a brownie girl. Which is what inspired me to develop the most rich and creamy gluten and dairy free brownies that my chocolate-loving heart could desire.
I can’t take full credit for all the gooey chocolaty goodness – I start with a delicious dark chocolate gluten-free brownie mix by Bob’s Red Mill® as a base. I have tweaked the package recipe it to make it my own, replacing butter with coconut oil for better health, flavor and to make it dairy free! I have also added two of my favorite sweeteners – molasses and real maple syrup – both of which help deepen the flavor to create a wonderfully dynamic taste sensation!
And because the only thing better than chocolate is more chocolate, I added my favorite dairy-free chocolate coconut milk ice cream set off by a piping hot cup of locally roasted decaf coffee, with coconut milk used as creamer. What a perfectly satisfying trio!
While this recipe is an absolute prize winner in texture and flavor, it is completely gluten, dairy, peanut and soy free, making it a versatile option when serving family or guests who have allergy concerns.
- 1 package Bob’s Red Mill® Gluten Free Brownie Mix (may substitute another gluten-free, dairy-free brownie mix)
- 1 large egg
- 3/4 cup coconut oil
- 2 teaspoons gluten-free vanilla extract
- 1 tablespoon molasses
- 1 tablespoon real maple syrup
- 3/4 cup warm water (approximately 110 degrees)
- 3/4 cup coconut flakes (optional)
- 1/3 cup gluten-free chocolate chips (optional)
- 1/3 cup chopped walnuts (optional)
- Preheat oven to 350°. Grease a 9x13 with 1 teaspoon of coconut oil.
- Place Bob’s Red Mill® Gluten Free Brownie Mix in a large mixing bowl and beat in softened coconut oil, egg, gluten free vanilla, molasses, maple syrup and water with electric mixer on medium speed until just combined.
- Stir in any optional ingredients desired.
- Spread the batter in the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool thoroughly, cut, serve and salivate! Makes 16 to 20 brownies.
- Unless your home is warmer than 76°, you will need to soften the coconut oil, which can be done by microwaving for a few seconds, sitting near a warmed stove, or placing a glass measuring cup with coconut oil inside a pie pan filled with warm water.
- You can use ¼ cup applesauce, ¼ cup blended silken tofu or egg alternative of choice as an egg replacement.