These Gluten-Free Double Chocolate Brownies are super soft, moist, and tasty. A perfect dessert you just might have been craving!
These brownies are not as naughty as they look but still hit that sweet spot as the original brownies do. They are made out of low sugar chocolate chips and natural cacao powder. It's super easy to make, a bit healthier, and will satisfy that sweet tooth, no doubt about it!
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📋 Recipe Ingredients
Gluten-Free Double Chocolate Brownies Ingredients
- Gluten-Free all-purpose baking flour
- Organic coconut flour
- Cacao powder
- Baking powder
- Baking soda
- Reynold's Real Sea Salt
- Eggs (I used home eggs)
- Organic Dates
- Coconut Oil
- Pure vanilla extract
- Semi-sweet baking chips
🔪 Recipe Instructions
How to Make Gluten-Free Double Chocolate Brownies
First things first, start this recipe by soaking the dates. Place dates into a small bowl, pour hot water until all the dates are submerged, and let it soak for 10 to 15 minutes. While the dates are soaking, measure out, and prepare the rest of the ingredients. Drain dates and grind them in a food processor until pureed. Set aside until ready for use.
Preheat conventional oven to 325 F (163 C). Measure out all the dry ingredients, sift, and whisk them until all combined. Set aside until ready for use.
Next, in a mixer bowl, add eggs, pureed (room temperature) dates, coconut oil, and vanilla extract. Beat on high for 5 minutes or so.
Finally, add dry ingredients in 2 additions, mix well until combined. Then mix in a cup of chocolate chips.
⏲️ Baking Time
Pour the brownie batter into a coconut oil greased, lined with parchment paper square baking sheet. Bake in preheated oven for 35 to 40 minutes or until an inserted toothpick comes out clean.
Remove from the oven and let brownies cool in the pan for 10 minutes before transferring onto a cooling rack.
How to Make Brownies Chocolate Ganache
While brownies are cooling down to room temperature prepare the chocolate ganache.
Melt 1 tbsp. of coconut oil with ½ cup of chocolate chips. Cool and drizzle over brownies.
Slice into equal squares and enjoy while the brownies are warm!
🍽 How to Plate Brownies
Brownies reheat well. Heat them in the oven or a toaster oven for a few minutes. Serve with coconut ice cream and homemade strawberry sauce.
If you make this Gluten-Free Double Chocolate Brownies Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #thefarmgirlblog. I’d love to see your creations!
📖 Printable Card
These Gluten-Free Double Chocolate Brownies are super soft, moist, and tasty. A perfect dessert you just might have been craving for!
- ½ cup – Gluten-Free all-purpose baking flour
- ½ cup – organic coconut flour
- ½ cup – cacao powder (or cocoa powder)
- ½ tsp. – baking powder
- ½ tsp. – baking soda
- ¼ tsp. – Reynold’s Real Sea Salt
- 3 large – eggs (I used home eggs)
- 12 oz. – organic dates
- 1 cup – melted virgin coconut oil
- 1 tsp. – pure vanilla extract
- 12 oz. - Semi-sweet baking chips
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First things first, start this recipe by soaking the dates. Place dates into a small bowl, pour hot water until all the dates are submerged and let it soak for 10 to 15 minutes. While the dates are soaking, measure out and prepare the rest of the ingredients. Drain dates and grind them in a food processor until pureed. Set aside until ready for use.
-
Preheat conventional oven to 325 F (163 C). Measure out all the dry ingredients, sift and whisk them until all combined. Set aside until ready for use.
-
Next, in a mixer bowl, add eggs, pureed (room temperature) dates, coconut oil, and vanilla extract. Beat on high for 5 minutes or so.
-
Finally, add dry ingredients in 2 additions, mix well until combined. Then mix in a cup of chocolate chips.
-
Pour the brownie batter into a coconut oil greased, lined with parchment paper square baking sheet. Bake in preheated oven for 35 to 40 minutes or until an inserted toothpick comes out clean.
-
Remove from the oven and let brownies cool in the pan for 10 minutes before transferring onto a cooling rack.
-
While brownies are cooling down to room temperature prepare the chocolate ganache.
-
Melt 1 tbsp. of coconut oil with ½ cup of chocolate chips. Cool and drizzle over brownies.
-
Slice into equal squares and enjoy while the brownies are warm!
-
Brownies reheat well. Heat them in the oven or a toaster oven for a few minutes. Serve with coconut ice cream and homemade strawberry sauce.
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