Easy and Delicious Gluten-free Chocolate Brownies Recipe
Imagine sinking your teeth into fudgy, rich, and delicious brownies that are not only gluten-free but also dairy-free. I’ve got exciting news for you! Break out the mixing bowls because I’ve got a recipe that will blow your mind!
As a nutritionist and food blogger, my job is to explore healthy organic and allergen-friendly recipes. For many people with celiac disease or gluten sensitivities, finding a delicious and moist brownie can be a daunting task. Fortunately, these gluten-free chocolate brownies are easy to make with simple ingredients that take minutes to assemble.
I have always been passionate about balancing deliciousness with healthy eating habits. And this recipe does just that. It is the perfect dessert or snack to share with friends and family members, whether you are gluten-sensitive or not.
Intrigued? Let me walk you through why you’re going to love this recipe.
Why You’ll Love This Recipe
This gluten-free chocolate brownie recipe will make your taste buds dance in delight. There are so many reasons why you’ll love it, let me tell you a few. First off, who doesn’t love brownies? These fudgy squares of goodness are the ultimate crowd-pleaser. And with a hint of cinnamon added to the mix, these brownies take on an irresistible Mexican twist.
Now let’s get into the details: this recipe is packed with ingredients that not only make for delicious treats but also promote good health. Instead of using all-purpose flour, which is loaded with gluten, we use almond flour and rice flour as our base. This ensures that these brownies are 100% gluten-free, perfect for those who have celiac disease or gluten intolerance.
What about dairy-free? No worries! Our recipe calls for plain yogurt instead of butter and coconut oil instead of regular oil. Plus, we use dairy-free chocolate chips to add that rich chocolatey flavor to the mix.
But wait, there’s more! We’ve included flax seed meal to add extra fiber and omega-3 fatty acids to this sweet treat. And to sweeten things up, we use honey and stevia powder instead of refined sugar.
So not only are these brownies gluten-free and dairy-free, they’re also chock-full of healthy ingredients that won’t leave you feeling guilty after indulging in a few pieces (or more).
Finally, this recipe is versatile – you can easily swap out ingredients or add your own flare to it. Whether you want to add some nuts or replace the cinnamon with cayenne pepper for a little kick, the possibilities are endless.
Overall, these Mexican chocolate brownies are simply divine; fudgy, rich with warm nuances of cinnamon and just the right amount of sweetness. You’re going to want to double the batch because they’ll go fast!
Ingredient List
To make these gluten-free chocolate brownies, you’ll need:
- 1 box (16 oz) Betty Crocker Gluten Free Brownie mix
- 1/2 cup organic coconut oil
- 3 eggs
- 3 cups cinnamon Chex cereal, crushed into fine crumbs (you can use a food processor for this step)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
For the Mexican chocolate flavor:
– 1/4 cup cocoa powder
– 1 teaspoon cinnamon
– 1/4 teaspoon cayenne pepper
For the sweetener:
– 1/2 cup honey
– 3 tablespoons stevia powder
Optional add-ins:
– 1/2 cup dairy-free chocolate chips
– 3 tablespoons water
Substitutions:
You can also use almond flour or rice flour instead of gluten-free flour. And if you don’t have cinnamon Chex cereal in hand, you can use other gluten-free cereal or gluten-free graham crackers instead. If you’re vegan or dairy-free, you can try Danielle Walker’s fudgy brownies recipe on The Defined Dish or King Arthur’s vegan brownie mix. Lastly, for those who are allergic to nuts, you may use almond butter or sunflower seed butter instead of coconut oil, and use cocoa butter or carob powder instead of cocoa powder.
The Recipe How-To
Now it’s time to whip up a batch of these delicious gluten-free chocolate brownies with cinnamon. They are fudgy, rich, and oh-so-chocolatey that they will be hard to resist. Don’t worry; the instructions are easy to follow, so let’s get started!
Preheat the Oven and Prep
Firstly, preheat your oven to 350°F (180°C) and get out an 8-inch square baking pan. Lightly grease it with coconut oil.
Make the Dry Mixture
On a large mixing bowl, whisk together 1 cup of gluten-free flour, ¾ cup of unsweetened cocoa powder, one teaspoon of cinnamon, a pinch of salt, 1/4 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
Mix the Wet Ingredients
On another microwavable bowl, combine 1/2 cup of melted coconut oil, two eggs (or one mashed banana if you’re vegan), one tablespoon of vanilla extract, and 1/2 cup of honey or maple syrup. Whisk them thoroughly until they are fully incorporated.
Combine the Dry and Wet Mixtures
Pour the wet ingredients over the dry mixture gradually while continuing to whisk. Keep mixing until you obtain smooth batter without any lumps.
Add More Flavors
To add more depth to your brownies’ flavor, sprinkle a teaspoon (or more if you love them spicy!) of cinnamon-cayenne mixture onto the batter before swirling them in with a toothpick.
Bake and Serve
Pour your batter into your previously greased pan and bake for 20-25 minutes. Insert a toothpick in the center after this time has elapsed – if it comes out smeared with batter, return it to the oven for five-minute increments until cooked through. When done, let it cool for a few minutes before slicing and serving.
Enjoy these fudgy gluten-free chocolate brownies with cinnamon! Yum.
Substitutions and Variations
If you’re looking to switch it up, there are a variety of easy substitutions and variations you can make with this gluten-free chocolate brownie recipe. Here are some suggestions for different tastes and preferences:
– Ingredient swaps: Don’t have almond flour on hand? You can substitute rice flour instead. For a vegan option, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg). Instead of honey, use maple syrup or agave nectar.
– Cinnamon variations: Want to spice things up even more? Try adding a pinch of cayenne pepper along with the cinnamon. Or replace the cinnamon with a Mexican chocolate spice blend for an authentic twist.
– Chocolate options: While this recipe calls for chocolate chips, you can also use chopped baking chocolate or cocoa powder. For a nutty addition, mix in some chopped pecans or almonds.
– Sweetness levels: If you prefer your brownies less sweet, cut back on the amount of stevia powder or honey used. Or if you’d like them sweeter, add a little more honey or stevia powder.
Remember, experimenting with substitutions and variations is part of the fun of cooking. Don’t be afraid to get creative and make this gluten-free chocolate brownie recipe your own!
Serving and Pairing
There’s nothing quite like a warm gluten-free chocolate brownie straight out of the oven. But what about serving and pairing these delicious treats? Let me tell you, there are endless possibilities!
First, let’s talk about the basics. These brownies are fudgy and moist with a rich chocolate flavor and a hint of cinnamon. They pair perfectly with a cold glass of almond milk or a hot cup of coffee or tea. But that’s just scratching the surface.
For an elevated serving option, I recommend topping each brownie with a dollop of vanilla yogurt and a sprinkle of cinnamon. The tartness of the yogurt contrasts beautifully with the bold chocolate flavor while the cinnamon adds warmth and depth.
If you’re feeling particularly decadent, serve your brownies with a scoop of dairy-free ice cream on top. Coconut or almond milk ice cream works particularly well with these flavors.
For an extra kick, try adding a pinch of cayenne pepper to the recipe. This small addition gives the brownies a Mexican chocolate twist that pairs perfectly with espresso or hot cocoa.
Feeling fancy? Serve your brownies alongside a charcuterie board, pairing them with fresh berries, salty nuts, and dark chocolate chunks.
No matter how you choose to serve them, these gluten-free chocolate brownies are sure to be a crowd-pleaser.
Make-Ahead, Storing and Reheating
These gluten-free chocolate brownies with cinnamon are not only a delicious treat but also convenient to make ahead of time. They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If you want to savor their freshness for longer, they can also be frozen for up to 3 months.
To freeze, wrap the brownies tightly with plastic wrap and then add another layer of foil. When you’re ready to enjoy them again, simply thaw them overnight in the refrigerator or on the counter. You can also reheat them by placing them in the microwave for a few seconds or by warming them up in the oven at 350°F for about 5-10 minutes.
However, I must warn you that reheating the cinnamon-infused gluten-free chocolate brownies may amplify the distinct aroma and flavors of this dish that may cause hunger and sweet cravings, so be prepared! And if you are sensitive to cinnamon or prefer a milder taste in your treats, you can decrease the amount of spice accordingly.
Now you know how to make-ahead and store this delicious gluten-free chocolate brownie recipe infused with cinnamon! Perfect for satisfying those sweet cravings whenever they strike!
Tips for Perfect Results
To ensure that the gluten-free chocolate brownies turn out perfect, there are a few essential tips to keep in mind. First, make sure to measure all ingredients accurately. Even a tiny mistake can throw off the texture and flavor of the brownies.
Next, ensure that all the ingredients are at room temperature before beginning baking. Cold ingredients can cause the coconut oil to harden, affecting the overall consistency of the batter.
When mixing the dry ingredients, whisk them together thoroughly to prevent clumps and ensure even distribution. Add the wet ingredients to the bowl of dry ingredients before incorporating anything else for better mixing.
To get beautiful cracked tops on gluten-free chocolate brownies, remove them from the oven about five minutes before they are done baking. This will allow them to settle and crack as they cool.
If you opt to substitute any of the ingredients in this recipe, keep in mind that it may change your final results’ outcome. So, read through recipe instructions carefully and make adjustments where necessary.
Lastly, consider investing in an oven thermometer if you’re feeling unsure about your oven’s accuracy. With this simple tool, you can tell when your oven is perfectly hot for baking delicious gluten-free chocolate brownies.
Bottom Line
In conclusion, these Gluten-Free Chocolate Brownies with Cinnamon are the perfect option for anyone who wants to enjoy a rich and fudgy dessert without having to worry about gluten or dairy. With simple yet delicious ingredients like cocoa powder, coconut oil, and cinnamon chex cereal, these brownies are easy to make and are sure to please even the pickiest of eaters.
Whether you’re looking for a dessert to satisfy your sweet tooth or just want to try out a new recipe, these gluten-free chocolate brownies should definitely be on your must-try list. So why not give them a go and see for yourself how delicious they truly are? Trust me, you won’t regret it.
Gluten Free Chocolate Brownies (With Cinnamon) Recipe
Ingredients
- 3/4 cup flax seed meal
- 1/4 cup chia powder (ground chia seeds)
- 1/2 cup gluten-free flour (sorghum, brown rice, etc)
- 2 tablespoons coconut flour
- 4 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder (gluten free)
- 1 teaspoon stevia powder (concentrate)
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 4 eggs, beaten
- 1 cup vegetable glycerin or 3/4 cup honey
- 1/4 cup melted coconut oil
- 1/2 cup plain yogurt
- 1 teaspoon vanilla
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350° and grease a 9 x 13 baking pan.
- In a medium bowl, combine the dry ingredients (through salt).
- In a large bowl, combine the eggs, glycerin, oil, yogurt and vanilla; mix dry ingredients into wet until combined well.
- Pour into baking pan and bake, uncovered, 25-30 minutes, or until springy when touched in the center, or a toothpick inserted in center comes out clean; remove to wire rack to cool for about 5 minutes.
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