Gluten-Free Chocolate Chip Brownie Recipe

Hello ya’ll. We’re having quite a dreary day in Ohio. It’s a perfect curl up on the couch, and watch movies kind of day. Days like this, I also find myself in the kitchen looking for something to make or snack on since there isn’t much else I can do. I love baking so it’s a great time to try out a new recipe!

During the week, I do try to stay away from sweets and junk, so I like to treat myself on the weekend. This means ice cream, cookies, or cake will be making an appearance in my house at least once during Friday-Saturday.  I still try to eat healthy for the most part so that I don’t feel guilty when I do decide to indulge. They say 80/20, right?

While I’ve also been having some tummy issues, I’m working on removing some ingredients from my diet to see what may be causing it. Lately, I have been trying to eat less gluten to see if that is the root of the problem. It’s not as easy as I thought it would be, but I’m getting by. What I have noticed is, when it comes to snacking, some gluten-free treats just lack in flavor and texture. Dry, brittle, and bland would be a few words I could use to describe some gluten-free desserts I’ve tried in the past.

Luckily, this gluten-free chocolate chip brownie recipe is quite the opposite. They came out perfectly moist, full of chocolate flavor, and actually taste like a yummy brownie! I would happily bring these to a gathering and share with others. (or eat them all myself) My husband is a brownie fanatic and he even approved!

I hope you enjoy. Let me know what other gluten-free treats you’d like me to create.

Gluten-Free Chocolate Chip Brownie Recipe

3 TBSP butter

½ cup dark chocolate chips

1 cup sugar

¾ cup brown sugar

3 eggs

1 tsp vanilla

1 ½ cups almond flour

½ cup cocoa powder

1 tsp baking powder

½ tsp salt

1. Pre-heat oven to 350.
2. Grease or line a baking pan. (I use my 9×9 brownie/cake pan)
3. Melt butter and ¼ cup of the chocolate chips together. You can use a double boiler or microwave in 20 second increments and stir between to avoid burning the chocolate. (I just used the microwave method and it literally only took 40 seconds)
4. Let the butter/chocolate mixture cool for a few minutes.
5. While the butter/chocolate is cooling, in a separate bowl whisk to combine the almond flour, cocoa powder, baking powder, and salt. Set aside.
6. Once the butter/chocolate has cooled, you can mix in both types of sugar. Make sure to break up any clumps of sugar.
7. While continuing to stir, add the eggs and vanilla. Then slowly add the dry mixture a little at a time. The texture of the batter is thicker than what you may be used to, but its okay!
8. Pour the brownie batter into the lined or greased baking pan. Top with the remaining chocolate chips.
9. Bake for 35 minutes. Insert a knife or toothpick to check make sure they’re baked through. (Depending on your oven, you may need to bake for an additional 5-10 minutes)
10. Let cool completely in the pan. Once cooled, cut and serve.