Gluten-Free Brownies are a delicious variation of the classic brownie, specifically designed for those who follow a gluten-free diet. Gluten is a protein found in wheat, barley, rye, and their derivatives, and it can cause adverse reactions in individuals with gluten-related disorders such as celiac disease or gluten sensitivity. Gluten-free baking has become increasingly popular, leading to the creation of a wide variety of gluten-free desserts, including brownies.

The history of gluten-free brownies is closely intertwined with the rise in awareness and diagnosis of celiac disease and gluten intolerance. Before the prevalence of gluten-free diets, individuals with these conditions often had limited dessert options. As awareness grew and the demand for gluten-free products increased, bakers and food manufacturers started experimenting with alternative flours and ingredients to create gluten-free versions of traditional baked goods, including brownies.

Today, gluten-free brownies are widely enjoyed not only by individuals with gluten sensitivities but also by people looking to explore new and diverse dessert options. The use of almond flour and cocoa powder in this recipe not only provides a gluten-free alternative but also adds a delightful nutty flavor and rich chocolatey taste to the brownies.

INGREDIENTS

• 23 oz almond flour
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 6 oz dark chocolate, coarsely chopped
• 1 cup (4 oz) coconut oil
• 1 cup coconut sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C). Line an 8×8″ baking pan with parchment paper and lightly grease it to prevent sticking.
2. In a medium bowl, whisk together the almond flour, salt, and cocoa powder. These dry ingredients will form the base of the brownies and provide structure and texture.
3. In a large glass bowl, combine the coarsely chopped dark chocolate and coconut oil. Microwave the mixture in 30-second intervals, stirring each time until the chocolate and coconut oil are completely melted and smooth. The coconut oil adds moisture and richness to the brownies.
4. Add the coconut sugar to the melted chocolate and coconut oil mixture. Whisk until the ingredients are completely combined. The coconut sugar serves as a natural sweetener, giving the brownies their desired sweetness.
5. Add the eggs to the chocolate mixture and whisk until they are fully incorporated. The eggs act as binders, holding the brownies together, and contribute to their fudgy texture.
6. Stir in the vanilla extract, which enhances the chocolate flavor and adds a pleasant aroma to the brownies.
7. Sprinkle the almond flour mixture over the chocolate mixture. Using a rubber spatula, gently fold the flour mixture into the chocolate until just a bit of the flour mixture is still visible. Be careful not to overmix, as this may lead to dense brownies.
8. Fold in the dark chocolate chips, adding extra bursts of chocolate throughout the brownies.
9. Pour the batter into the prepared baking pan, spreading it evenly.
10. Bake the brownies in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out with moist crumbs attached. Be cautious not to overbake, as gluten-free baked goods can dry out quickly.
11. Allow the brownies to cool completely in the pan before slicing and serving.

Enjoy these delectable Gluten-Free Brownies, a delightful treat suitable for those with gluten sensitivities or anyone looking to indulge in a rich and nutty chocolate dessert!