These three brownie and blondie recipes, in my opinion, are some of the best gluten-free recipes ever created. So pull out your baking pan and put on your apron! It’s baking day!
Chocolate Almond Butter Brownies
These brownies are rich and gooey with a crispy top. You’d never know they were flourless!
Serves 8
Prep time: 15 minutes
Cook time: 20–25 minutes
Ingredients
- 1 cup almond butter
- 3/4 cup raw organic honey
- 1 large egg
- 2 tbsp coconut oil, melted (extra for greasing pan)
- 1 tbsp pure vanilla extract
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup walnuts, chopped (optional)
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Grease an 8-inch baking pan with coconut oil or line with parchment paper and set aside.
- In a large bowl, blend the almond butter, honey, egg, melted coconut oil and vanilla extract by hand, until well combined.
- In a separate bowl, whisk together the cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and blend well by hand.
- Fold in the chopped walnuts and chocolate chips. Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20 to 25 minutes, until a crust has formed on top. Allow the brownies to cool completely before cutting. Cut into 16 squares.
Peanut Butter Chocolate Chip Blondies
Similar to the almond butter brownies, peanut butter gives these blondies a rich and chewy texture. The chocolate chips add to the decadence of this delicious treat.
Serves 8
Prep time: 15 minutes
Cook time: 20–25 minutes
Ingredients
- 1 cup all-natural peanut butter, unsweetened and preferably organic
- 1/3 cup raw organic honey
- 1 large egg
- 1 tbsp pure vanilla extract
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Grease an 8-inch baking pan with coconut oil or line with parchment paper and set aside.
- In a large bowl, blend the peanut butter, honey, egg, vanilla, baking soda and salt by hand until well combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 20 to 25 minutes, until the top is a light golden brown. Allow the blondies to cool completely before cutting. Cut into 16 squares.
Coconut Flour Brownies with Espresso
These brownies are denser than the flourless versions, but they’re also rich and moist! The addition of espresso powder really elevates the flavor.
Serves 8
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
1/2 cup coconut flour- 1/2 cup cocoa powder
- 1 tsp finely ground espresso powder
- 1/8 tsp sea salt
- 3/4 cup raw organic honey
- 1/2 cup, plus 2 tbsp coconut oil, melted
- 3 eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Grease an 8-inch glass baking pan with coconut oil or line with parchment paper and set aside.
- In a large bowl, whisk together the coconut flour, cocoa powder, espresso powder and salt.
- In a separate bowl, combine the honey, coconut oil, eggs and vanilla until well combined.
- Add the dry ingredients to the wet ingredients, mix well, and fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely before cutting. Cut into 16 squares.
Store your brownies and blondies at room temperature or in the fridge for a few days. Just make sure you keep them covered in an airtight container.
Enjoy!
-Katherine Marko
Katherine Marko is a freelance writer, author and blog creator. Her areas of expertise include food, health, style, beauty, business and nutrition. Marko holds a Bachelor of Arts in English, a diploma in photography, graphic design and marketing, and certification in esthetics.
