Easy Gluten-Free Chocolate Brownies – Dairy Free & Grain Free

Brownies are supposed to be fudgy, melt-in-your-mouth goodness and these gluten-free chocolate brownies do not disappoint. Chocolate is my weakness and comfort food around the homestead.

Gluten-Free Chocolate Brownies – A Real Crowd Pleaser

This is the recipe I turn to if I get unexpected company. It doesn’t taste gluten-free and even though our friends and family all know that we are a gluten-free family, they never turn down these fudgy dairy and gluten-free chocolate brownies.

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This recipe doesn’t use any fancy or complicated flour blends or hard-to-find ingredients. You can use your favorite baking chocolate instead of the chocolate that I recommended.

I fell in love with the versatility of the Callebaut No 811 Dark Belgian Chocolate a number of years ago when I was attempting to make Easter Chocolates for the first time.

It is what I use to make these brownies. The chocolate comes as callets that are slightly larger than chocolate chips. They are vegan, kosher, dairy, and gluten-free, and delicious. It also melts really easily and smoothly as it is often used to make truffles, chocolates, and confections.

Just one type of Flour?

These gluten-free chocolate brownies contain only one type of gluten-free flour. Instead of using a mix of other gluten-free flours, it contains only one flour, buckwheat. This is for simplicity’s sake and because buckwheat is considered a superfood.

Buckwheat is a pseudocereal that isn’t related to wheat and doesn’t contain any gluten. It is rich in vitamins and minerals, contains antioxidants, and is a popular health food ingredient for these reasons. It adds depth and complements the sweetness of the chocolate and the sugar.

If you are celiac, gluten-intolerant, or have a wheat allergy be sure to choose a brand that is certified to be gluten and wheat free and processed in a dedicated food processing facility to avoid a reaction or cross-contamination. I used the organic buckwheat flour from Yupik for this recipe.

Making Fudgy Gluten-Free Dairy-Free Brownies

To make these brownies, you will need:

• 4 oz dark baking chocolate
• 1/2 cup avocado oil
• 1 large egg
• 2 egg whites
• 3/4 cup cane sugar
• 3/4 cup buckwheat flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 tsp pure vanilla extract
• Optional: 1/2 cup hazelnuts, chopped and toasted

Before you start, preheat the oven to 350F or 175C and prepare an 8 x 8-inch baking dish by lining it with parchment paper or greasing it with fat or cooking spray.

In a double-broiler, melt chocolate over low heat, stirring it often to prevent it from burning. When it is melted, remove it from the burner and stir in the avocado oil until combined. Let cool.

Optional

While the chocolate is melting, chop and toast nuts in a dry frying pan stirring often to prevent them from burning. Set aside to cool.

Place the egg and egg whites in a mixing bowl and beat with an electric mixer until the eggs are frothy. Beat in the sugar until smooth.

Gradually beat in the melted chocolate and oil mixture until the batter is smooth and glossy.

In a separate bowl, combine the buckwheat, salt, and baking soda. Stir the dry ingredients into the chocolate batter to blend.

Gradually fold in the pure vanilla extract and the hazelnuts if using.

Pour the gluten-free chocolate brownies mixture into a prepared pan and smooth the top.

Bake in the preheated oven for 20-30 minutes or until the batter appears set. Don’t overbake. Let cool before slicing.

Want More Gluten-Free Recipes? Try One of These!

A Word About Substitutes

As a mom of many, I realize that there are many different dietary restrictions that often accompany gluten intolerance. I myself can’t tolerate dairy or many of the safe gluten-free alternatives. Before realizing this and going dairy and grain-free, I made these brownies with a few alternatives with great success.

You can substitute the avocado oil with melted butter or coconut oil. Instead of adding the oil after melting the chocolate, simply add the oil to the chocolate and melt them together. I don’t recommend using olive oil, it has a strong flavor and alters the taste of the brownies.

I have not tried using an egg substitute or a vegan alternative. If you try this, let me know what you tried. I would love to hear how it turns and give it a try.

As mentioned above, you can use your favorite baker’s chocolate, vegan chocolate chips (we like the Enjoy Life brand), or regular chocolate chips in this recipe. They are all interchangeable but will alter the taste ever so slightly.

Although I loosely followed a low-carb diet for over a year, I never thought of converting this Gluten-Free Chocolate Brownies recipe to a low-carb or keto one.

It might be worth trying using some Lily’s Chocolate chips and an alternative sweetener like the All-Purpose in the Raw Zero Calorie Sweetener. The buckwheat is the only carb left (if you omit the nuts) and accounts for 4g per piece if you cut the brownies into 16 slices.

You can also choose to omit or substitute the hazelnuts for chopped and toasted almonds, pecans, walnuts, or even macadamia nuts.

Whatever you do, just bake a batch of these gluten-free chocolate brownies and enjoy their yummy goodness. There is a printable version below and you can join me in baking along on YouTube.

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