Kitchener Naturopath shares recipe for Fudgy Gluten-Free Dark Chocolate Brownies

Fudgy Gluten-Free Dark Chocolate Brownies


12 oz/340g good-quality gluten-free dark chocolate (Green & Black’s Organic Dark 70% Chocolate Bar) chopped, divided
½ cup/125 ml coconut oil or unsalted butter
4 eggs
½ cup/125 ml Redpath Granulated White Sugar
½ cup/125 ml Bob’s Red Mill Organic Coconut Flour
1 tsp/5 ml gluten-free vanilla (Nielsen-Massey Pure Vanilla Extract)

1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper.

2. In heatproof bowl over simmering water, melt 10 oz of the chocolate with oil and ½ cup water, stirring occasionally, until smooth. Let cool slightly.

3. Meanwhile, in large bowl, whisk together eggs and sugar. Whisk in flour and vanilla. Whisk in chocolate mixture. Stir in remaining chocolate. Scrape onto baking sheet; bake for 35 to 40 minutes or until cake tester comes out clean. Let cool completely on rack before cutting.

If you want more “Valentine” in your brownies, bake ingredients in heart-shaped ramekins or use

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