dark chocolate brown color

THE PERFECT GLUTEN FREE BROWNIES

The Ultimate Gluten-Free Brownies – These almond flour brownies are exactly what I’ve been craving. They’re perfectly fudgy, rich, and packed with chocolatey goodness, all while being gluten-free, grain-free, and dairy-free! (Paleo-friendly)

INGREDIENTS

  • 2/3 cup semi-sweet or dark chocolate chips (dairy-free if needed)
  • 5 tablespoons coconut oil (can substitute with butter, avocado oil, or vegan butter)
  • 2/3 cup coconut sugar (can substitute with white or brown sugar)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup finely ground blanched almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2/3 cup additional chocolate chips or chopped chocolate (can substitute with nuts)
  • Optional: flaky sea salt to sprinkle on top (like Maldon)

INSTRUCTIONS

  • Preheat Oven & Prep The Pan: Preheat the oven to 350°F. Line an 8×8 square metal pan with parchment paper or spray it with nonstick spray.
  • Melt Chocolate: In a small saucepan, melt the chocolate and coconut oil together over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
  • Beat Eggs & Sugar: In a large bowl, whisk together the sugar and eggs for 2-3 minutes, until the mixture becomes slightly lighter in color. It should pass the “ribbon test,” meaning when you lift the whisk, the mixture should stream down in smooth ribbons. The mixture should not feel gritty between your fingers. Don’t rush this step, or your brownies won’t develop that glossy, crackly top!
  • Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
  • Combine Wet & Dry Mixtures: Pour the melted chocolate mixture into the egg mixture, stirring until smooth. Add the vanilla and stir to combine. Gradually fold in the dry ingredients until just mixed.
  • Add Mix-Ins: Gently fold in the additional chocolate chips or nuts, reserving a few to sprinkle on top.
  • Bake: Pour the batter into the prepared pan and smooth the surface. Sprinkle the reserved chocolate chips on top. Bake at 350°F for 20-24 minutes, or until the edges are set and the center is slightly underdone. The center will firm up as it cools. A toothpick inserted into the center should come out with a few moist crumbs.
  • Garnish & Cool: If desired, sprinkle with coarse sea salt. Allow the brownies to cool on a wire rack before slicing (for cleaner slices, chill them first).
  • Storage Tips: Store leftover brownies in an airtight container at room temperature for 1-2 days, in the fridge for 3-4 days, or in the freezer for up to 2 months.

NOTES

  • For a Paleo version, use Paleo-approved baking powder and dairy-free chocolate chips.
  • Cocoa Powder: Natural cocoa powder (like Hershey’s or Ghirardelli) is typically used, but Dutch Process cocoa powder will give the brownies a darker, richer look.
  • Don’t Over-Bake: The secret to fudgy brownies is to remove them when the center is just about set. They will firm up as they cool and won’t be too dry or crispy.
  • Use a Metal Pan: For best results, bake these brownies in a metal pan. The brownies will bake more evenly and have a shinier crust. Glass or ceramic pans may increase the baking time and result in uneven baking.
  • Sugar: While brown sugar or white sugar gives the brownies a glossy top, coconut sugar is a great alternative if you prefer to avoid refined sugar.

HOW TO MAKE CHOCOLATE CHIP COOKIES FROM SCRATCH

Who needs a tutorial to make chocolate chip cookies? We just wanted a reason to bake up our favorite cookies and share them with you! Everyone has their own way of making them, so maybe you’ll discover a new tip or trick along the way. How do you like to make yours?

Ingredients:

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar (light or dark, though dark is preferred for a richer flavor)
  • 1/2 cup (1 stick) salted butter, very soft
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon table salt
  • 1 teaspoon baking soda
  • 2 1/4 cups all-purpose flour
  • 2 cups semi-sweet chocolate chips

Equipment:

  • Large bowl
  • Mixing spoon
  • Measuring cups & spoons
  • Baking sheet
  • Cooling racks

Instructions:

  • Preheat your oven to 375°F (190°C). Prepare the baking sheet by spraying it with nonstick spray or lining it with parchment paper or a silicone baking mat.
  • In a large bowl, mix together the granulated sugar and brown sugar, breaking up any lumps in the brown sugar. Dark brown sugar gives a deeper caramel flavor, but light brown sugar works just as well for a sweeter taste.
  • Add the softened butter in small globs to the sugar mixture. Stir well to incorporate the butter into the sugars.
  • Add the eggs, one at a time. Crack them directly into the bowl and lightly beat them with your spoon before mixing them in with the butter-sugar mixture.
  • Stir in the vanilla extract, salt, and baking soda. Mix until the batter is uniform in color and texture. You can also combine the salt and baking soda with the flour ahead of time in a separate bowl, but it’s not necessary.
  • Gradually add the flour all at once. Stir as little as possible to avoid overworking the dough. Once there’s no visible flour left, stop mixing.
  • Add the chocolate chips and gently fold them into the dough until evenly distributed.
  • Scoop the dough onto the prepared baking sheet, spacing the dough balls about 2 inches apart. A tablespoon of dough works well and gives you roughly ping pong-sized balls. Feel free to make them larger or smaller, depending on your preference.
  • Bake the cookies for 9-11 minutes, or until they’re puffed up, set around the edges, and firm to the touch. They’ll flatten out as they cool.
  • Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack to cool completely.

    Repeat the process with the remaining dough, and enjoy your delicious homemade chocolate chip cookies!