My husband has been gluten and dairy free for, oh, I don’t know, almost 3 years now? It’s been a struggle, to say the least. I love wheat as much as the next girl. And cheese… don’t get me started on cheese. But my husband has made the choice to eliminate them. He thinks it helps his arthritis. Maybe it helps, maybe it doesn’t – there’s no way to know for sure – but either way, he’ll pick off the tiniest bread crumb that accidentally “contaminates” his food. A breadcrumb. *DEEP breaths*
We’re in a happy and loving marriage, I promise! But it’s an issue that we argue about a lot. Me: “A single breadcrumb isn’t going to hurt you.” Him: “I’m not eating the breadcrumb!” *sigh* I might be a little bitter on this topic.
He was pretty excited that I offered to make him gluten free and dairy free brownies. Well, I guess chocolate chips aren’t really dairy free, but he’s okay with that. Crumbs on his food, not okay. But the milk in chocolate, that’s okay. (Grrr…) Anyway, I sent him texts with pictures of the brownies when he was at work and he was waiting all day long to come home and try them.
I’ve tried a few gluten free recipes, and they tend to have scary ingredients. Or at least, they’re scary to people who aren’t gluten free. All those different gluten free flours… it makes my head spin a bit. And if you don’t combine them properly whatever you’re making ends up tasting like cardboard. (I assure you, this recipe does NOT taste like cardboard).
So I was pretty excited to find out that you can make flourless brownies using simple ingredients. Ingredients that you probably have at home already. Or at least, if you don’t have them at home, you can get them all at a regular grocery store.
Flourless Brownies Recipe
The full printable recipe is at the end of this post, but here’s what you’ll need:
- Chocolate Chips
- Coconut Oil
- Corn Starch
Corn starch! Who would have thought you could make flourless brownies using corn starch!? And they turn out beautifully!
The brownie batter is decadent, chocolaty and delicious! Mmmmm… melted chocolate…
Pour the batter into a greased 8″ x 8″ pan.
Then cook them until a toothpick comes out clean.
Now this is going to be painful, but it’s important. You need to let the brownies cool in the pan for at least 20 minutes before you cut them. If you don’t, you’ll have messy crumbly skin on the top, and an overly gooey bottom that sticks to your knife and makes the top crumble even more. Trust me on this.
These are good. Like really good. I had brownies for lunch the day I made these. Probably not the healthiest choice, but sooooooo worth it! With a glass of milk… yum!
They’re rich and decadent and surprisingly satisfying. They disappeared in less than 24 hours.
They’re a bit more gooey and almost fudgy than traditional brownies. But I have NO PROBLEM with a soft gooey texture. Holy cow. Deliciousness!
- 2 cups of semi sweet chocolate chips (12 oz bag)
- ⅓ cup coconut oil
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ cup cocoa powder
- ½ tsp salt
- 3 eggs
- 1 tsp vanilla extract
- Preheat the oven to 350F.
- Combine the cornstarch, cocoa powder and salt. Set aside.
- In a medium saucepan over low heat, melt together the chocolate chips and coconut oil, stirring frequently.
- When they are completely melted, add the sugar and stir until combined.
- Remove from heat and set aside for at least 2 minutes.
- In a small measuring cup combine the 3 eggs and the vanilla extract, whisk well to beat the eggs. Add to the melted chocolate mixture and mix well.
- Add the dry ingredients and stir until combined.
- Pour into a greased 8" x 8" pan.
- Bake for 35 to 40 minutes or until a toothpick comes out clean (or almost clean).
- Let the flourless brownies cool at least 20 minutes before cutting them with a wet knife.
I ended up eating most of these flourless brownies by myself. The chocolate addict in me couldn’t resist! My husband ate a few, but after all that, he decided he likes his fancy bakery bought brownies better. haha I bet they have all those scary gluten free flours in them.
I LOVED these brownies. I will happily eat the pan all by myself next time (but I have no doubt he’ll sneak a few brownies when I’m not looking!). The texture is slightly different than a regular brownie – a bit more moist and fudgey and a bit less cake like, which I think is why he likes the bakery ones better. But these are definitely worth it. They are gooey, and decadent, and entirely satisfying!
If you’re looking for more delicious gluten free treats, check out our recipe for No-Bake Monster Cookie Energy Bites. These are soooooooo good and surprisingly filling. Chocolate and peanut butter… Mmmmm…