Let me cut to the chase. I’d like to draw your attention to the fact that “gluten & dairy free” is in parentheses in the title, because these brownies stand alone. They’re awesome. Fudgy, moist, and DELICIOUS. They just…happen to rely on almond flour for structure, and kick butter-substitutes to the curb (we don’t need no stinkin’ margarine!) And you don’t even need a mixer.
Best of all, they pack the one-two punch of having BOTH cocoa and straight-up chocolate. I kind of don’t want to say any more about these, I just want you to make them. Bask in the glory of their deliciousness, and then make all your gluten and/or dairy free friends jump for joy.
Adapted from Scientifically Sweet
MAKES ~16 Brownies
2 cups powdered sugar (300g)
2/3 cup unsweetened cocoa powder (56g)
200g almond flour (about 2 cups)
1/2 teaspoon salt
2 large eggs & 1 large egg white, room temperature
2 tablespoons water
1 teaspoon vanilla extract
6oz high quality non-dairy* chocolate chips or chopped chocolate (about 1 cup), plus more for sprinkling on top
8x8 square pan
Tin foil & baking spray
*Check the ingredients - I was surprised to recently learn that Ghirardelli Bittersweet Chocolate Chips contain milk fat!
Preheat your oven to 350F, line your 8x8 pan with foil, and then spray the bottom and sides lightly with baking spray.
Sift 2c powdered sugar and 2/3c cocoa into a large mixing bowl.
Add 200g almond flour and 1/2tsp salt and whisk thoroughly to combine.
In a separate bowl, whisk 2 eggs and 1 egg white, 2TB water and 1tsp vanilla until combined.
Make a well in the center of your dry ingredients and pour in the egg mixture; whisk together until smooth. It might take a while to look like the mixture is actually coming together, but that’s okay! You’ll mix for a while and nothing will be happening, and all of a sudden you’ll start to see hints of moisture and togetherness. Ah, togetherness.
Mix in 1 cup of chocolate chips or chopped chocolate.
Pour the batter into your pan, smoothing the top even, and sprinkling some extra chocolate evenly across the top.
Bake until a crust forms on top and a tester in the middle comes out with a few moist bits, but not covered in wet batter - about 25-30 minutes.
For neater slices, cool completely & then chill for at least 2 hours before cutting.
Brownies will keep uncut & frozen, wrapped twice in aluminum foil or plastic wrap, for approximately 3 months.