The Best Gluten-Free Chocolate Brownies
Recipe type: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 10-15 squares
  • 140 grams (5 ounces) high quality 60-70% dark chocolate
  • ½ cup coconut oil
  • 1 cup light brown sugar (not packed)
  • ½ cup almond meal
  • ¼ cup sorghum flour
  • ½ tsp himalayan pink salt
  • ¼ tsp baking soda
  • 2 eggs, beaten
  • 1 Tbsp vanilla extract
  1. Preheat the oven to 180ºC (356ºF). Line an 8"x8" square baking pan with parchment paper.
  2. Melt the dark chocolate and coconut oil in a bowl (i use glass) over a saucepan on low-medium heat, stirring gently.
  3. In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, himalayan salt and baking soda.
  4. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate-coconut oil mixture.
  5. Beat on low-medium speed for two minutes, until the batter thickens and becomes smooth and glossy.
  6. Spread the brownie batter evenly into the prepared baking pan.
  7. Bake for 32 to 35 minutes, or until the brownies are set and cracks have started to appear on top.
  8. Remove brownies from the pan and cool on a wire rack.
  9. Once the brownies have cooled down completely, cut them into squares.
  10. Serve & Enjoy!
Brownies can be kept in an air-tight container, refrigerated or in the pantry, for up to 6 days.
Recipe by Wholesome Patisserie at