Quick Gluten-Free Brownies

Guys have never understood the yearning women have for chocolate.  We don’t just crave it.  There are sometimes that we MUST have chocolate.  The gravitational pull that we feel to this sweet wonder cannot fully be explained, but once that craving hits we must satisfy it.  Today I give you a simple brownie recipe that I tried courtesy of the Gluten Free Goddess.  These brownies can be served warm if you don’t mind them gooey and falling apart or you can chill them for an hour before cutting.  If the craving hits you sometimes there is no time for letting things cool down.


5 oz semi sweet chocolate chips or high quality 70% cocoa dark chocolate plus another 2 T for sprinkling on the top if desired)

1/2 c coconut oil

1 c light brown sugar (not packed)

3/4 c gluten-free flour (I used Bob’s Red Mill)

1/2 tsp fine salt

1/4 tsp baking soda

2 eggs lightly beaten

1 T vanilla

Preheat oven to 350F.  Line an 8X8 baking pan with aluminum foil and spray the foil with nonstick cooking spray.  Melt your chocolate and coconut  oil in a saucepan over low heat stirring gently.  In a separate bowl whisk brown sugar, flour, salt and baking soda.  Make a well in the middle of the dry ingredients and add the beaten eggs and vanilla and melted chocolate.  Beat on low-medium for two minutes.  The batter should thicken and become smooth and glossy.  Spread batter in pan and top with chocolate chips (pressing them in slightly).  Bake for 30-35 minutes or until set.  The top will crack.

These totally rock!


One response

  1. Pingback: Brownie Pie | Beautiful Disasters

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