Grain-Free Chocolate Brownies are one of those things I cook as a form of baking therapy.
My love of baking all started with cooking brownies from scratch. When I was about 12 years old, my mom let me experiment in the kitchen with one of her cookbooks, which I still use.
My favorite thing to make was brownies. Melting the chocolate into the butter, slowly adding all the ingredients together forming a decadent batter was just mind-blowing to me. It was so much better than pouring flour from a box into a bowl and adding oil…bleck!
Over the years I began to come up with my own brownie recipe, which became a huge hit with friends and family.
Unfortunately, I made it all with conventional white flour and once I was diagnosed with Celiac my conventional brownie days were over. However, I LOVE BROWNIES and I wasn’t gonna let a little white flour stand in my way.
After a few rounds of experimenting with flours I came up with a grain-free chocolate brownie recipe I really loved and most importantly it received my daughters seal of approval.
She likes them so much that she suggested I entered them in the local county fairs baking competition. Well, I did and took first place in the 2013 OC Fair “Special Diet – Brownies & Bars” category, kinda cool for my first contest ever.
Please, keep in mind; should you choose to switch ingredients or modify amounts you are changing the recipe. I tried using vegan butter and the texture changed considerably.
Ok, go bake!
- 1-1/8 c. tapioca flour
- ¼ c. coconut flour
- ½ tsp sea salt, fine
- ¼ tsp baking powder
- 1-1/2 c. Dark Chocolate, chopped (up to 70% Dark Chocolate)
- 1 c grass-fed butter
- 1 c coconut sugar
- 1 tsp vanilla extract
- 5 eggs
- Pre-heat oven to 350•F and grease an 8" square pan
- In a medium bowl, blend tapioca starch, coconut flour, sea salt and baking powder, set aside
- In large a double boiler, melt the butter (or coconut oil) and dark chocolate
- Remove from heat and stir in the sugar and vanilla extract, blend well
- Add eggs one at a time, blending thoroughly
- Fold in flour mixture ¼ c. at a time, stirring removing any lumps
- Pour batter into greased baking pan and bake 25-30 minutes and allow to cool for an additional 20 before digging in