light 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.

SUPER MOIST CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM FROSTING

Get ready to savor the decadence of these Super Moist Chocolate Cupcakes. Packed with rich chocolate flavor and incredibly tender, they’re simply irresistible. Topped with a cloud of fluffy Vanilla Buttercream Frosting, these cupcakes are a true baking masterpiece.

INGREDIENTS

For the Cupcakes

  • ½ cup white sugar
  • ½ cup brown sugar
  • ¾ cup + 2 tbsp all-purpose flour
  • ¼ cup + 2 tbsp cocoa powder
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup canola oil
  • 1 tsp vanilla extract
  • ½ cup boiling water

For the Vanilla Buttercream Frosting

  • ⅓ cup softened butter
  • 3 ½ cups powdered sugar
  • 2 tsp vanilla extract
  • ¼ cup milk

Equipment

  • Muffin tin
  • Cupcake liners
  • Hand mixer or stand mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • Wire rack

INSTRUCTIONS

Making the Cupcakes

  • Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • Sift the dry ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This helps to remove any lumps and ensures a smooth batter.
  • Mix wet ingredients: Add the white sugar, brown sugar, egg, milk, canola oil, and vanilla extract to the sifted dry ingredients. Using a hand mixer (or stand mixer), beat the ingredients together on medium speed until smooth and well-combined.
  • Add the boiling water: Scrape down the sides of the bowl and carefully pour in the boiling water. Mix until just combined. The batter will be very thin—don’t worry, this is normal and contributes to the cupcakes’ moisture.
  • Fill the cupcake liners: Pour the batter into a measuring cup for easy and clean pouring. Carefully pour the batter into the cupcake liners, filling each about 2/3 full.
  • Bake the cupcakes: Place the muffin tin in the oven and bake for 20-22 minutes. Use a toothpick to check doneness—insert it into the center of a cupcake, and if it comes out clean, the cupcakes are ready.
  • Cool completely: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.

Making the Vanilla Buttercream Frosting

  • Beat the butter: In a medium bowl, beat the softened butter with a hand mixer on medium speed until it’s creamy and light in texture.
  • Add powdered sugar and liquids: Gradually add the powdered sugar, one cup at a time, mixing until well incorporated. Add the vanilla extract and milk, continuing to beat until the frosting is smooth, fluffy, and spreadable. Adjust the consistency with more milk if needed.
  • Add color (optional): If you want to add color to your frosting, stir in a few drops of food coloring and mix until you reach your desired shade.

Frosting the Cupcakes

  • Once the cupcakes are completely cooled, frost them generously with the vanilla buttercream frosting using a spatula or piping bag.
  • Decorate (optional): Add sprinkles, edible glitter, or other fun decorations to enhance the look of the cupcakes.

Enjoy your super moist chocolate cupcakes with vanilla buttercream frosting—perfect for any occasion!