Outrageously Fudgy Double Chocolate Brownies – Gluten and Dairy Free

Rich, fudgy, absolute BEST brownie I have ever had! GF and DF or not! I have healthy recipes for GF brownies, and they are pretty good, but if you are not trying to make a healthy brownie, make these. Coconut oil adds a gorgeous crackly top. If you use refined coconut oil, there will be no coconut flavor at all. If you use unrefined, there will be a slight undertone of coconut, which, personally I think is delicious. I sold treats at a small farmers market two times and everyone loved these! I also sold Almond Joy Cookie Bars and two recipes with gluten (bleh! Some people are prejudiced against gluten free). Highly, highly recommend these brownies! Slightly crisp top with a gooey brownie, thank you for this recipe, ‘Running with Spoons’. (Liked it so much I posted it without changing it much at all!)


Serves: One nine by thirteen pan of brownies, you can make a half recipe in an eight inch square pan as well.
Prep Time: 15 minutes


12 tablespoons Coconut oil (refined or unrefined)
12 ounces DF chocolate chips (I used Guittard)
4 each Large eggs brought to room temperature (to speed this up, you can put them in a bowl of warm water)
1 1/3 cup White sugar (You could probably sub coconut sugar or brown sugar – never said these are healthy J)
4 ½ teaspoons Vanilla extract
½ cup Cocoa powder (Dutch processed or natural, I used natural)
6 tablespoons Corn starch
½ teaspoon Salt


Step 1:    Preheat the oven to 350 degrees. Line a nine by thirteen baking pan with foil or parchment, leaving at least one inch of overhang on all sides. Grease it and set it aside.
Step 2:    In a medium sized microwave safe bowl, place the coconut oil and chocolate chips.
Step 3:    Microwave on HIGH for one minute; stir, and continue microwaving at twenty second intervals, stirring in between, until fully melted and smooth. Set aside to cool for a moment.
Step 4:    In the bowl of a stand mixer, beat the eggs just a little.
Step 5:    Add the sugar and vanilla extract; beat for about two minutes, on medium speed, or until thick and fluffy, almost like a meringue, but not as stiff.
Step 6:    Add the coconut oil and chocolate mixture. Beat until thick and pudding-like.
Step 7:    Reduce the speed to low and add the cocoa powder, corn starch, and salt. Mix until well combined.
Step 8:    Pour batter into prepared pan and bake in the preheated oven. Bake it for 20 – 25 minutes, until the top is crackly and the center is set. Remove from the oven and slice when fully cool. Enjoy! Brownies last on the counter for about two days, after that I have either sold them or they have been eaten. 🙂



2 Comments Add yours

  1. Annika says:



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