Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Say hi to your new favorite brownie recipe! These gluten free brownies are the perfect balance of soft and fudgy, and just the right amount of sweet. They are incredibly easy to make, too!
These brownies are based off the cosmic brownies on my site, minus the chocolate ganache and sprinkles! I wanted to have a separate recipe for when you are just craving a simple, classic, nostalgic brownie bite. These are just like the old school classic brownies I loved growing up! Blake could not believe these were gluten free!
They also happen to be grain free, and can be made refined sugar free depending on the chocolate chips you use. They can be made dairy free, too. Personally I love making these with butter, but they can be made with coconut oil if needed!
The texture and taste of these brownies are just so spot on. I love them so much!! I honestly could make these weekly and never get sick of them.
Every time I make brownies I forget how much I love them! I’ve tried using gluten free brownie mixes in the past, and always feel they come short. They’re either too dry or the taste is off. I want them to taste like the real deal!! These do the trick, 1000%!
These brownies are so perfect with a glass of oat milk, a scoop of ice cream, or some homemadevegan caramel sauce. You really can’t go wrong!
If you love the old school, classic brownies you are absolutely going to love this gluten free version! They’re so easy to make and so so perfect. I can’t wait to hear what you guys think!
The best gluten free and grain free chocolate brownies!
1 cup chocolate chips
1/3 cup unsalted butter (sub coconut oil for dairy free)
2 eggs, room temp
1/2 cup + 1 tbsp coconut sugar
2 tsp vanilla extract
1/4 cup cocoa powder
3 tbsp tapioca starch
1/2 tsp sea salt
Powdered sugar for topping
Preheat oven to 350°F and line an 8×8 inch baking dish with parchment paper. (Note, using a pan bigger than this will result in overcooked brownies).
In a small saucepan over medium heat, melt the chocolate chips and the butter. Stir frequently to avoid burning. Remove from heat once completely melted and smooth. Set aside.
In a large bowl, whisk the egg with the coconut sugar and vanilla. Add the cocoa powder, tapioca starch, sea salt, and melted butter and chocolate chip mixture and stir until a smooth batter is formed.
Pour batter into your lined baking dish. Bake for 25 minutes. Allow to cool for at least 10 minutes, then lift by the parchment paper to continue cooling on a cooling rack. When brownies are completely cool, dust with powdered sugar and slice. Store leftovers in an airtight container for up to 4 days.