A little over a year ago I posted my recipe for Perfect Brownies. At that point I’d tested the recipe 7 times, and I’ve made them a couple dozen times since. They are my go to easy and delicious dessert. Each time I shared the recipe I was met with the same question—”do you know how to make them gluten free.” To be honest, I didn’t. I hadn’t tested them that way, and I’m not much of a gluten free baker. But I was determined to figure it out—why not? So now, another at least 7 tests later, I’ve got a new recipe for you. Perfect GLUTEN FREE Brownies.
You guys. These are so good! They are just like the original, but gluten free. I think they might even be slightly chewier which is a +++ in my book! To sound like a total wacky food critic snob—they have a bounciness to them when you chew them. Does that make sense? The edges are perfectly chewy with a fudgey, stick to your teeth center.
No weird ingredients either! And no crazy complicated blend of flours. Just two. Oats and tapioca. I get my certified gluten free oats from Trader Joe’s, and of course there are many other brands as well. I just grind them up in my Vitamix, but you could buy oat flour if that’s easier for you. And of course, aquafaba. Wait, is that a weird ingredient? I guess it depends on you. I’d argue that aquafaba is way less weird than eggs.
These are truly perfect. Rich and chocolatey, with hints of cinnamon too! I’ve served these to my non vegan, non gluten free friends a few times and they’ve been a big hit! And of course my kids are obsessed!
Go ahead and make these and see what all the hype is about! These would be PERFECT for your 4th of July BBQs and potlucks! Whip up a batch and wow all of your friends—they will be thanking you for days to come! Make sure you take a pic and tag me on your fave social media! #frieddandelions
Perfect GLUTEN FREE Brownies
- 1/4 c coconut oil plus extra for greasing the pan
- 3 ounces ~1/2 c semi sweet chocolate chips (I like Enjoy Life)
- 1/2 c brown sugar
- 1/4 c maple syrup see note
- pinch of salt
- 1/2 c aquafaba (liquid from a can of black beans—your can will probably have closer to 2/3 or 3/4 c in the can—make sure you measure)
- 2 t vanilla
- 1/2 t cinnamon
- 2 t instant coffee
- 1/2 c rolled oats certified gluten free if necessary
- 1/2 c tapioca flour see note
- 4 1/2 ounces 3/4 c semi sweet chocolate chips
- Preheat your oven to 350 degrees. Grease an 8 inch baking pan* with extra coconut oil and set aside. I like to also line the pan in each direction with parchment paper for easy removal from the pan.
- Place the oats and the tapioca in a high speed blender and blend until they are a mostly-fine flour consistency. Set aside.
- In a medium sauce pan over medium-low heat, melt 3 ounces of chocolate chips and 1/4 c coconut oil.
- When melted, remove from heat. Add in brown sugar, maple syrup and pinch of salt and whisk together.
- Pour the aquafaba into the chocolate mix and whisk together.
- Add vanilla, cinnamon and instant coffee and whisk to incorporate.
- Add the flour mixture to the chocolate mixture and mix well. Fold in 4 1/2 ounces of chocolate chips.
- Pour the brownie batter into the prepared pan. Bake for 35 minutes. The brownies will be moist but set.
- Remove from oven and allow to cool completely before serving. These are quite soft after cooling, but firm up completely and are quite fudgey if you refrigerate them. I prefer them straight of the fridge!
- These taste delicious topped with my Coconilla Ice Cream! Enjoy!