Dark Chocolate Gluten Free Brownies

  Brownies are basically the only dessert that everyone in my entire family agrees on {but there's a debate on  if they should have nuts or not} so I tend to try and post a lot of different brownie recipes. I'd actually bookmarked this recipe a few months ago and  figured that since I am hosting a giveaway for coconut oil it would the perfect time to make and share this recipe. 

  These brownies have a rich chocolate base and the coconut oil gives them a light coconut[y]-vanilla tone that gets a little stronger as the brownies age. I used Tropical Traditions Virgin Coconut Oil which has a milder flavor compared to other brands that I have tried. The ingredients for these brownies can be mixed together and ready for the oven in about 5 minutes which is another reason to love this recipe.

Plus, they taste really really good :)

If you wanted to make these Christmas-themed brownies you could add a little mint extract or chocolate mint candies into the batter. 

And you can warm up a piece, top it with ice cream {dairy free for me} & have yourself a brownie sundae. 

I plan on posting a few DIY recipes using the coconut oil {like peppermint body scrub} soon along with some recipes that are more holiday themed soon. I want to make a few "Gifts in  jars" items to give to friends and family this holiday like cherry white chocolate cookies & a loaded blondie recipe because who wouldn't love getting a personalized dessert jar where all they have to do is mix the contents in a bowl with some eggs and end up enjoying a warm, delicious dessert. 

I know I personally would enjoy a homemade gift better than getting a gift I may never use unless that gift were a new camera lens, really good quality yarn, or a lot of yankee candles because I would accept those in a heartbeat. 

P.S. Click here to enter in a giveaway to win a free 32 oz jar of Tropical Traditions Virgin Coconut Oil!

Dark Chocolate Gluten Free Brownies

Adapted: Gluten Free Goddess

5 ounces good quality 60-70% cocoa dark chocolate
1/2 cup coconut oil, at room temp so it's softer
1 cup light brown sugar, loosely packed
1/2 cup almond meal/flour
1/4 cup sorghum flour or brown rice flour*
1/2 tsp salt
1/4 tsp baking soda
2 large eggs, room temperature
1 tbsp bourbon vanilla

Extras: Optional
1/2 cup chopped nuts
shredded coconut
dark or bittersweet chocolate chips for topping


>Notes:
*I used brown rice flour instead of sorghum flour because it's what I could find.
**If you wanted to make these brownies extra rich and chocolatey you could add in 1/4-1/3 cup cocoa powder or chocolate chips into the batter, but they are delicious without it.
-Next time I might lower the sugar content a bit {and/or sub in coconut palm sugar}and maybe add in some shredded coconut.


1. Preheat the oven to 350F. Line a 8x8 square pan with parchment paper or grease with coconut oil.
2. Melt the chocolate and coconut oil in a saucepan over low heat or in the microwave until the chocolate is melted. Set aside to cool slightly.
3. In a mixing bowl, whisk together the brown sugar, almond meal, sorghum flour (or substitute), salt,and baking soda until combined. Slowly add in the eggs, vanilla extract, and the cooled chocolate mixture and stir until mixed. The batter will look to thin at first, but it will thicken slightly when stirred. Add in the nuts, if using.
4. Pour the batter into the prepared pan before topping with chocolate chips. Bake for 30-35 minutes, or until the brownies are set. The top may crack which is normal.
5. Cool completely on a wire rack. You can chill the brownies in the fridge for 1 hour before serving or eat at room temperature, though they may fall apart a bit.