Dairy And Gluten Free Brownies – Culinary Chase
At the end of a long week, nothing lifts my spirits quite like a plate of warm, fudgy brownies. They’re my go-to comfort food. Picture it: a cozy evening, perhaps a movie playing in the background, and there I am with a brownie in one hand and a scoop of vanilla bean ice cream in the other. And if I’m feeling a little fancy, I might even add some fresh raspberries for that sweet-tart contrast. It’s a simple pleasure that never fails to delight.
Today, I’m excited to share my recipe for dairy and gluten-free brownies. These aren’t your typical brownies. They’re genuinely rich and moist, satisfying all the cravings while maintaining healthier components. If you think a gluten-free brownie can’t hold its own against the traditional version, I’m here to change your mind.
What are dairy and gluten-free brownies?
Dairy and gluten-free brownies are decadent treats that use gluten-free flour instead of traditional wheat flour and replace dairy products with either plant-based options or simply omit them altogether. This makes them suitable for those with gluten intolerance or dairy allergies, ensuring everyone can enjoy a rich dessert. When done right, they still pack that indulgent mouthfeel and chocolaty goodness we all love.
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Why This Recipe Works?
This recipe stands out because of its thoughtful combination of high-quality ingredients. Using a well-balanced mixture of gluten-free flour and cocoa powder ensures that these brownies have depth in flavor and texture. The melted butter or coconut oil adds moisture, making sure they are soft and fudgy rather than dry and crumbly. Plus, a handful of chocolate chips integrated into the batter and sprinkled on top provides that extra bit of gooey goodness.
Ingredients You’ll Need To Make These Dairy and Gluten-Free Brownies
Here’s what you’ll need to whip up these delightful brownies:
– 1 cup gluten-free flour (consider options like almond flour or a store-bought blend for variety)
– 3/4 cup Dutch-process cocoa powder (sift it if lumpy for a smoother texture)
– 1/4 teaspoon salt
– 3/4 cup + 2 tablespoons melted refined coconut oil (for a dairy-free twist, or use melted unsalted butter if you prefer)
– 1 1/2 cups granulated sugar (you can also use raw or coconut sugar)
– 1 tablespoon vanilla extract
– 3 large eggs (approximately 50 grams each, at room temperature)
– 3/4 cup semi-sweet chocolate chips (or chopped dairy-free chocolate)
– 1/4 cup mini chocolate chips (optional for that sprinkle of indulgence on top)
– 1/2 teaspoon instant espresso powder (to boost the chocolate flavor, optional)
How to Make Dairy and Gluten-Free Brownies?
Making these brownies is straightforward and practically foolproof. Let’s dive into the step-by-step instructions.
Step-by-step Directions
Step 1: Prepare Your Baking Pan
Preheat your oven to 350 °F (175 °C). Grab an 8″×8″ baking pan and line it with parchment paper. Leaving some overhang will help you lift the brownies out later. Greasing the pan lightly before adding the parchment can help it stick.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, combine 1 cup of gluten-free flour, 3/4 cup of sifted cocoa powder, and 1/4 teaspoon of salt. Whisk them together until uniformly mixed, and set this bowl aside.
Step 3: Combine the Wet Ingredients
In a separate large mixing bowl, blend 3/4 cup plus 2 tablespoons of melted coconut oil with 1 1/2 cups of granulated sugar and 1 tablespoon of vanilla extract. This is your chance to add in that optional 1/2 teaspoon of instant espresso powder here for an extra chocolatey punch. Stir until everything is well combined.
Step 4: Add the Eggs
Crack in three large eggs, one at a time, into the wet mixture. Stir gently after each addition until just combined. The batter should look smooth and glossy.
Step 5: Mix the Dry and Wet Ingredients
Now, take your bowl of dry ingredients and add it to the wet mixture. Stir just until you see that there are no more streaks of flour. Be careful not to overmix—this is key to keeping the brownies fudgy and light.
Step 6: Fold in Chocolate Chips
Fold 3/4 cup of semi-sweet chocolate chips into the brownie batter. This will give wonderful pockets of chocolate goodness.
Step 7: Transfer to Baking Pan
Pour your rich batter into the prepared baking pan, spreading it evenly. If you’re feeling generous, sprinkle the remaining 1/4 cup of chocolate chips on top.
Step 8: Bake the Brownies
Place the pan in the preheated oven and let them bake for about 20-25 minutes. You’ll want to check for a thin crust forming on top and a slight jiggle in the center. A toothpick inserted into the sides should come out with a few moist crumbs but not raw batter.
Step 9: Cool and Store
Once baking is complete, remove the brownies from the oven and let them cool completely in the pan. Once cooled, carefully lift them out using the parchment paper and cut them into squares. Store brownies at room temperature for up to four days, or chill them in the fridge for a fudgier texture.
Tips
– Oven Calibration: Because oven temperatures can vary, check your brownies a few minutes before the suggested baking time.
– Flavor Boost: Consider adding a splash of almond extract for a different flavor profile.
– Gluten-Free Flour Tips: If using a gluten-free blend, ensure it contains xanthan gum for better structure.
– Chocolate Options: Don’t hesitate to mix in white chocolate chips or nuts for an extra crunch.
– Serving Tip: For a fancy touch, serve these brownies warm with a scoop of dairy-free ice cream and a sprinkle of sea salt.
How to Store The Leftovers?
To keep your brownies fresh, store them in an airtight container at room temperature for up to four days. If you want to extend their life, wrap them in plastic wrap and refrigerate them. They’ll also freeze well for up to three months; just make sure to cut them into squares first and place parchment paper between layers to avoid sticking.
Nutrition Information
Each brownie contains around 190 calories, packed with a balance of carbohydrates and a moderate amount of sugar. They provide a decent source of energy, especially if you’re looking for a quick pick-me-up or post-workout snack. With no gluten and no dairy, they fit within multiple dietary needs without sacrificing flavor.
What are some recommended side dishes for dairy and gluten-free brownies?
– Fresh Fruit Salad: A refreshing mix of your favorite seasonal fruits adds a bright contrast.
– Coconut Whipped Cream: This dairy-free delight complements the intensity of the brownies beautifully.
– Chocolate Sauce Drizzle: A little extra chocolate never hurt anyone!
– Coffee or Espresso: These beverages enhance the chocolate flavor, creating a perfect pair.
– Mint Chocolate Chip Ice Cream: The cool mint flavor adds a delightful twist when paired with the brownies.
If the items are not available in your pantry, what are some substitute options for the ingredients?
– Gluten-Free Flour: Use almond flour or a 1:1 gluten-free baking mix if you’re out of gluten-free flour.
– Coconut Oil: Melted vegetable oil or margarine can replace coconut oil if needed.
– Granulated Sugar: Honey or maple syrup can serve as a liquid sweetener alternative (reduce other liquids in the recipe slightly).
– Vanilla Extract: You can substitute with almond extract for a different, but still delicious, flavor twist.
– Chocolate Chips: If out of chocolate chips, chop up a bar of your favorite dairy-free chocolate.
Dairy and Gluten-Free Brownies
Equipment
- : 8″×8″ baking pan
- Mixing bowls
- Measuring cups
- Parchment paper
Ingredients
- – 1 cup gluten-free flour consider options like almond flour or a store-bought blend for variety
- – 3/4 cup Dutch-process cocoa powder sift it if lumpy for a smoother texture
- – 1/4 teaspoon salt
- – 3/4 cup + 2 tablespoons melted refined coconut oil for a dairy-free twist, or use melted unsalted butter if you prefer
- – 1 1/2 cups granulated sugar you can also use raw or coconut sugar
- – 1 tablespoon vanilla extract
- – 3 large eggs approximately 50 grams each, at room temperature
- – 3/4 cup semi-sweet chocolate chips or chopped dairy-free chocolate
- – 1/4 cup mini chocolate chips optional for that sprinkle of indulgence on top
- – 1/2 teaspoon instant espresso powder to boost the chocolate flavor, optional
Instructions
Step 1: Prepare Your Baking Pan
- Preheat your oven to 350 °F (175 °C). Grab an 8″×8″ baking pan and line it with parchment paper. Leaving some overhang will help you lift the brownies out later. Greasing the pan lightly before adding the parchment can help it stick.
Step 2: Mix the Dry Ingredients
- In a medium mixing bowl, combine 1 cup of gluten-free flour, 3/4 cup of sifted cocoa powder, and 1/4 teaspoon of salt. Whisk them together until uniformly mixed, and set this bowl aside.
Step 3: Combine the Wet Ingredients
- In a separate large mixing bowl, blend 3/4 cup plus 2 tablespoons of melted coconut oil with 1 1/2 cups of granulated sugar and 1 tablespoon of vanilla extract. This is your chance to add in that optional 1/2 teaspoon of instant espresso powder here for an extra chocolatey punch. Stir until everything is well combined.
Step 4: Add the Eggs
- Crack in three large eggs, one at a time, into the wet mixture. Stir gently after each addition until just combined. The batter should look smooth and glossy.
Step 5: Mix the Dry and Wet Ingredients
- Now, take your bowl of dry ingredients and add it to the wet mixture. Stir just until you see that there are no more streaks of flour. Be careful not to overmix—this is key to keeping the brownies fudgy and light.
Step 6: Fold in Chocolate Chips
- Fold 3/4 cup of semi-sweet chocolate chips into the brownie batter. This will give wonderful pockets of chocolate goodness.
Step 7: Transfer to Baking Pan
- Pour your rich batter into the prepared baking pan, spreading it evenly. If you’re feeling generous, sprinkle the remaining 1/4 cup of chocolate chips on top.
Step 8: Bake the Brownies
- Place the pan in the preheated oven and let them bake for about 20-25 minutes. You’ll want to check for a thin crust forming on top and a slight jiggle in the center. A toothpick inserted into the sides should come out with a few moist crumbs but not raw batter.
Step 9: Cool and Store
- Once baking is complete, remove the brownies from the oven and let them cool completely in the pan. Once cooled, carefully lift them out using the parchment paper and cut them into squares. Store brownies at room temperature for up to four days, or chill them in the fridge for a fudgier texture.
Notes
Nutrition
FAQs
1. Can I make these brownies healthier?
Certainly! You can substitute half of the sugar with applesauce or mashed banana and add some chopped nuts for extra nutrition.
2. Do these brownies really taste as good as traditional ones?
Absolutely! I’ve personally tested this recipe multiple times and can assure you that they’re just as delicious, if not better.
3. Can I freeze these brownies?
Yes, they freeze beautifully. Just wrap them well, and they’ll last for about three months in the freezer.
4. What should I serve with these brownies at a party?
Try serving them with some fresh berries or a scoop of dairy-free ice cream to please all guests.
5. What’s the best way to get the brownies out of the pan?
Using the parchment paper overhang to lift them out once they’re cooled makes it easy. A sharp knife will help with cutting them into perfect squares.
Conclusion
Incorporating healthier ingredients doesn’t mean sacrificing taste—a point made clear with these scrumptious dairy and gluten-free brownies. By using thoughtful substitutions, you create a dessert that everyone can enjoy. Whether it’s a family gathering, barbecue, or just a cozy night at home, these brownies will make an appearance. I can’t wait for you to give them a try! Happy baking!