The Best Gluten-Free, Dairy-Free Brownies
These brownies are rich, chocolatey, perfectly chewy, and happen to be both gluten-free and dairy-free. No one will know the difference, I promise!
Ingredients
3 cups granulated sugar *
1½ cups King Arthur 1:1 gluten-free all-purpose flour
1⅓ cups cocoa powder
1 cup powdered sugar
1 cup dark chocolate chips (I like Hu)
1½ teaspoons coarse sea salt
4 large eggs
1 cup extra-virgin olive oil **
4 tablespoons water
1 teaspoon vanilla extract
* Yes, it’s a lot of sugar…it’s a treat.
** Olive oil keeps these dairy-free and gives the brownies a rich, deep flavor.
Instructions
Preheat the oven to 325°F. Line a 10x10-inch baking dish with parchment paper and spray both the pan and paper with olive oil spray.
Mix the dry ingredients: In a medium bowl, whisk together the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
Mix the wet ingredients: In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
Combine: Add the dry ingredients to the wet and stir until just combined. (The batter will be thick, don’t worry!)
Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted comes out with just a few moist crumbs. (note: it’s better to take them out early than to leave them in for too long.)
Cool completely before slicing.
Storage Tips
Store in an airtight container at room temperature for up to 3 days.
These brownies freeze beautifully, just wrap well and pop them in the freezer for later!