Print Recipe

Perfect GLUTEN FREE Brownies

Perfect Brownies gone GLUTEN FREE! No weird ingredients—just delicious chewy, fudgey, chocolate brownies! Just PERFECT!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Servings: 16
Author: Sarah De la Cruz

Ingredients

  • 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

Instructions

  • 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!

Notes

I have not tested these with other starches like arrowroot or corn starch. Feel free to experiment, but know that they may not turn out as described if you make changes to the recipe.
I have tested these with other sweeteners and did not get the same results. Do not swap out the maple syrup or the brown sugar if you would like the same results as pictured.