Y’all, these brownies were a labor of love. I tried a few variations because I was determined to get them right; one was basically a dense cake, the other tasted too much like coconut, and then I finally got to this perfect, fudgy, rich brownie recipe that will be my new go-to recipe. Of course, my husband was not too upset about testing a bunch of brownies this past week.
These brownies are a perfect, clean(ish) treat, and just in time for Valentine’s Day! They’re super easy to whip up, no mixer required! I used my favorite gluten free flour and allergen-free chocolate, so they’re a true crown pleaser.
How to make brownies without butter
When I was creating this recipe, I wanted to make sure it was something that my husband could eat; he’s lactose intolerant, so that meant no butter!
Initially, I tried making them with coconut oil because that is a pretty popular baking ingredient, but the coconut flavor was too strong. I ended up using avocado oil because it has a pretty neutral flavor, and I would argue that olive oil would be just as good – I use olive oil any time a box mix calls for vegetable oil and it always turns out great.
Gluten Free Brownies
- 1/2 cup gluten free flour
- 1/2 cup cocoa powder
- 1/4 tsp baking soda
- pinch sea salt
- 2 eggs
- 1/2 cup organic sugar (can substitute coconut sugar)
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate, melted
- 1/2 cup avocado oil, plus more for greasing the baking dish (can substitute olive oil)
- Preheat oven to 325ºF. Prepare an 8×8 baking dish with a long strip of parchment paper by laying the paper so that it covers the bottom and two sides of the dish, with a few inches hanging over the edge on both sides. Grease the bottom of the dish with a small amount avocado oil, and set aside.
- In a small bowl, add the flour, cocoa powder, baking soda, and salt, and whisk to combine.
- In a large bowl, add eggs and sugar, and whisk vigorously until light and foamy, about 1-2 minutes.
- Add the avocado oil and vanilla extract to the egg mixture and whisk until thoroughly combined.
- slowly pour the melted chocolate into the egg mixture while whisking constantly. it may look like the chocolate is firming up, but keep whisking until the mixture smooths out and all ingredients are well combined.
- Add the dry ingredients to the wet ingredients, and whisk carefully until fully incorporated.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25 minutes, until the center of the brownies are firm and set.
- Allow the brownies to cool in the baking dish for 15-20 minutes. Using the over-hanging pieces of parchment paper, gently pull the brownies out of the pan. Cut into 16 even squares, and enjoy!