If there’s such a thing as a guilt-free yet sinful brownie, this would be it. It’s gooey. It’s chewy. It’s decadent. It’s chocolately. It’s amazing! I call it Brownie 2.0—because the first one I posted isn’t as good as this one. This recipe is by a new idol of mine (Michelle of glutenfreefix.com). She called it “The Perfect Brownie” and well, just look at the picture!
This gluten-free brownie is BEST eaten after at least 2 hours of cooling. If you eat it fresh out of the oven, it will just fall apart on you. The next day is even better. After refrigeration, leave the brownie out for about 15 minutes and enjoy with a scoop of vanilla ice cream of eat it by itself.
- 1/2 cup butter
- 4 oz unsweetened chocolate
- 1/4 cup coconut oil
- 3/4 cup agave nectar
- 2 eggs
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons coconut flour, packed
- 1/4 cup almond flour or almond meal, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (opt)
- 3/4 cup chopped pecans (opt)
- Preheat oven to 325˚F. Grease a 8×8 glass baking dish.
- In a pot or a double boiler, melt the butter, chocolate and coconut oil together.
- Whisk in the agave nectar. Transfer mixture into a bowl. Allow mixture to cool down before adding your eggs.
- Stir in your eggs.
- Add your flours, baking soda and salt. Whisk well to combine.
- Fold in your chocolate chips/nuts.
- Spread mixture evenly into greased baking dish.
- Bake for 25-35 minutes. (25 min for plain brownies, and up to 35 min for nut brownies)
- Allow to cool for 2 hours (or longer) in the refrigerator before serving. They cut best when cold. The next day is even better. After refrigeration, leave the brownie out for about 15 minutes and enjoy with a scoop of vanilla ice cream of eat it by itself.