Chocolate Brownies GF/DF


  • 5 ounces 70% dark chocolate
  • 1/2 cup coconut oil
  • 1 cup plus 2 tablespoons coconut sugar/xylitol
  • 1/2 cup almond meal
  • 1/4 cup brown rice flour
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 2 organic free-range eggs, beaten
  • 1 tsp vanilla extract


  • 1/2 cup chopped pecans or walnuts
  • dark chocolate chips for the top, if desired


Preheat the oven to 350 degrees F.  Line an 8×8-inch square baking pan with greaseproof paper.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring.

In a mixing bowl whisk together the sugar, almond meal, brown rice flour, fine sea salt and baking soda.  Make a well in the centre and add the beaten eggs, vanilla extract and melted dark chocolate mixture.  Beat on low-medium for two minutes, until the batter begins to come together.  At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan.

Sprinkle dark chocolate or raw cocoa nibs if using.

Bake in the centre of a preheated 350 degree F oven for 32 to 35 minutes, or until the brownies are set.  The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and peel off the paper.

When cool cut into squares.

Yield: 12-16 servings

Dairy Free, Gluten Free, Recipes