I’m really not a big chocolate person. If I have sweet cravings, it’s for stuff like licorice or Sour Patch Kids—anything gummy and/or sour will do. But last week I had a rare, seriously strong, and very specific chocolate craving: brownies. I need brownies now.
The first batch I made was pretty good, but way too sweet and a little undercooked—okay, less sugar; bake longer. Then it took a little doing to figure out the right proportions of tapioca and coconut flour. All in all, it took me five tries to get it just right, but it was so worth the effort because this recipe is a total keeper.
These gluten-free brownies are the perfect balance of chewy and cakey, and with just half the amount of sugar than in a typical brownie recipe, just sweet enough. They are seriously SO GOOD. And the Salted Chocolate Cashew Cream I made to slather them with really takes ’em to eleven.
Hope you like this one!
Low-Sugar Gluten-Free Brownies
Prep time: 10 min | Cook time: 35-40 min | Ready in: 50 min
Makes 12-16 brownies
1/2 cup butter
1/2 cup bittersweet chocolate chips
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 cup tapioca flour
1/3 cup coconut flour
- Preheat oven to 350 degrees Farenheit.
- Line an 8×8″ baking dish with parchment paper, then coat with cooking spray.
- In a small saucepan over medium heat, melt chocolate and butter. Pour into large mixing bowl.
- Stir in sugar first, then eggs (one at a time), and vanilla.
- Stir in tapioca and coconut flours until fully mixed.
- Pour brownie batter into prepared baking dish and bake for 40 minutes. (For more fudgy brownies, reduce bake time by 5 to 7 minutes.)
- Remove from pan by the edges of the parchment paper, and allow to cool on a wire rack.
- Slice into squares and enjoy!
Want to get crazy? Top those brownies with Salted Chocolate Cashew Cream!
Just a heads up, you’ll need to keep the cashew cream refrigerated, but if you refrigerate the brownies they will get super fugdy. So if you want to avoid that, as opposed to icing the whole brownie pan before you slice them, do everything separate. Slice the brownies sans cashew cream, keeping them at room temp, and just pull the cashew cream out of the fridge and “ice” the brownies as needed.
These are insane. You will love them.
Question: almond or coconut flour? The ingredient list calls for almond flour but the directions say to mix coconut flour with tapioca flour.
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Oh, shoot!! Mistype on my part. Coconut flour. Thanks so much for calling that out!
Well now I’m really excited! Can’t do the nut flour. Thank you😁
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Yay!! And I would generally say that those two flours are pretty interchangeable…particularly in small amounts like in this recipe. Have fun, I think you’ll really like these! They’re pretty delicious!
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