After my last gluten free chocolate cake, all the comments I got from family and friends were literally, “they’re so good but…” I hate but’s. Anyways, “…but, we prefer brownie/fudge – like chocolate cakes.” FINE. In their defense, I do too, but you have to try out different recipes right?

Since that ‘but’ bothered me so much I decided to make some gluten free brownies (added plus; they’re also dairy free if you use the right chocolate). Given this, I just wanted to keep a few thoughts in everyone’s minds. While gluten free and dairy free might seem extremely healthy, these recipes do call for sugar. At the end of the day, sugar is sugar and that’s that. Yes, this recipe does use coconut sugar but the added benefits are minimal so it doesn’t really matter if you use regular or coconut sugar. Nonetheless, I still feel better about myself using coconut sugar, which makes me super guilty of falling into the whole coconut craze – whatever. As long as I’m happy right?

SO, I was extremely skeptical about the whole Gluten Free recipes thing and I kept thinking to myself how could these things possibly taste good. Little did I know, the small gluten free packaged brownies and cookies you get are definitely not what defines this food category. To my surprise, when these babies came outta the oven – oh my dear I kid you not – better than regular brownies. I am OBSESSED. They are so moist and delicious, it’s incredible. I really hope you all enjoy them too 🙂 If you do make them and post them to Insta, please tag me! I’d love to see people trying these out!! (Link to my insta on my Homepage).

Ingredients:

• 12 Tbsp (180 ml) Coconut Oil (unmelted)
• 12 oz (340g) 70% Dark Chocolate (the baking kind)*
• 4 eggs; preferably room temperature
• 1 1/3 Cup (260g) Coconut Sugar**
• 4 tsp Vanilla essence or extract
• 2/4 Cup (40g) Cocoa Powder (unsweetened is best)
• 6 Tbsp (48g) Arrowroot Powder***
• 2/4 Tsp salt

Preparation:

• Preheat your over to 350F or 170C.
• Grease a cake tin or just use a silicone one like I do (life saver).
• Melt the coconut oil and chocolate in a pan on low heat. Continuously stir so it doesn’t stick to the bottom.
• When the chocolate and oil has melted, set aside to cool.
• In a separate bowl, use a hand mixer to combine the eggs, coconut sugar, and vanilla essence.
• Once combined and light in color, add in your melted chocolate. Keep the mixer on high speed to avoid cooking the eggs.
• Then add in your cocoa powder, arrowroot powder, and salt. Mix well until combined.
• Place in your cake tin and bake for 25 – 30 minutes (until the center sets).
• Let the cake cool before you take it out of its tin.
• Enjoy!

Notes:

* You can use any type of chocolate you like to bake with. It can be semi-sweet chocolate chips for example; whatever you prefer.

**You can use regular granulated sugar instead

*** You can use the same amount of tapioca flour or sub in corn starch; you will need to check the conversions of corn starch to arrowroot