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Learning how to make homemade brownies is simple with this easy recipe. Not only are they chewy and delicious, they are gluten free and healthy too. I know, healthy and homemade brownies don’t normally fit in the same sentence. But trust me, this easy recipe for homemade brownies is moist, fudgy, chewy and delicious.
Making homemade brownies from scratch is not as hard as you may think. I’m with you, I like simple and easy recipes and this recipe is just that!
Just mix all the dry ingredients together, except chocolate chips and nuts, all the wet ingredients together, combine and then pour into baking pan – simple. Don’t make it hard – it’s not I assure you.
This will be the best healthy homemade gluten free chocolate brownies ever!
Easy To Make Homemade Brownies
Tools needed
Ingredients
Dry – Mix all in One bowl
- 3/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/4 cup Cacao or Cocoa
- 1/2 cup Fresh Coconut, Shredded
- 1/2 tsp Baking Powder
- 1 tsp Xanthum Gum (this makes almond flour coconut flour stick together for chewy brownies)
- 1/2 cup Chocolate Chips ( I use Ghiradelli 60% Cacao)
- 1/2 cup Nuts ( I use walnuts)
Hold out chocolate chips and nuts. Don’t add to dry mixture.
Wet – Mix in separate bowl
- 1 cup melted butter (I use Kerrygold)
- 1/2 cup Stevia
- 2 eggs
- 1/2 cup Almond Milk
- 1.5 tsp Vanilla extract
It does not matter what order you put these ingredients into the bowls. Mix them separately, wet and dry. Now, slowly and then add all into one bowl, stirring well as you blend.
Now once all the above ingredients are mixed together in a single bowl, add 1/2 cup chocolate chips and 1/2 cup nuts and stir.
Line an 8 x 8 inch baking pan with parchment paper and bake at 350°F for 30 -45 minutes. This makes clean up a snap. Just rinse the pan off and put it in the dish drainer. No washing! I love it!!! Remember, I like easy.
What makes brownies fudgy?
I told you these easy brownies would be fudgy and moist. What does this is the using a higher fat to flour ratio. The amount of butter, almond milk and liquid the the 1 cup total almond/coconut flour will make these brownies moist, fudgy and delicious.
You’ll be naming this easy brownie recipe the ultimate fudgy moist brownie recipe! Since they are more chewy and a less cakey brownie. Just the way we like them.
How Do You Know When Fudgy Brownies are Done?
Since we all like fudgy brownies, to tell if they are done is when the center in no longer wet looking and they have not began to “pull away” from the side of the pan. If they begin to pull away, they are actually “drying out” – take them out of the oven.
I also use a tooth pick, stick it into the center of the pan, if it comes out dry – brownies are done. My granny taught me this trick when I was young. It has stuck with me my whole life.
By the way, did you know that gluten free homemade brownies freeze really well? So why not make a lot ahead and keep them in the freezer. Grab of copy of my quick start guide to freezing foods to learn how you can best freeze them of long term storage.
More Sweet Recipes You’ll Love
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- Southern Peach Cobbler
- Banana Crumb Cake with Black Walnuts
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- 8 Amazing Homemade Recipes For Pumpkin Ice Cream
Easy Homemade Brownies (Gluten Free)
Perfect chocolaty, fudgy, chewy moist brownies that are gluten free and delicious. So easy to make and healthy.
Ingredients
- DRY INGREDIENTS:
- 3/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/4 cup Cacao or Cocoa
- 1/2 cup Fresh Coconut, Shredded (optional)
- 1/2 tsp Baking Powder
- 1 tsp Xanthum Gum
- 1/2 cup Chocolate Chips
- 1/2 cup Nuts
- WET INGREDIENTS:
- 1 cup melted butter
- 1/2 cup Stevia
- 2 eggs
- 1/2 cup Almond Milk
- 1.5 tsp Vanilla extract
Instructions
- Preheat oven to 350°F.
- Mix all the dry ingredients together, EXCEPT chocolate chips and nuts in a mixing bowl.
- Mix all wet ingredients together in a separate bowl. Order does not matter.
- Once all the above ingredients are mixed, combine the 2 bowls together in a single bowl, add 1/2 cup chocolate chips and 1/2 cup nuts and mix well. Will be thick.
- Line an 8 x 8 inch baking pan with parchment paper and bake at 350°F for 30 - 45 minutes. This makes clean up a snap.
Notes
When you combine the two bowls, mix together slowly in increments. Brownie mix will be thick. This helps them to be chewy and moist.
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Dianne Hadorn is the owner of Hidden Springs Homestead, nestled in the hills of East Tennessee. A Master Gardener and lifelong homesteader, she teaches families how to grow real food, preserve it with confidence, and depend less on the grocery store. Through her practical, down-to-earth approach, Dianne has become a trusted source for beginners who want to build a sustainable lifestyle and fill their pantries with food they’ve grown themselves.
Do you think I could use honey or maple syrup instead of stevia? If so would you adjust any dry ratios? Thanks!
Hi Lauren,
Sure, you can do this! I’m terrible with substitutions, but I use honey and maple syrup in various recipes. The standard substitution is 1 tsp of stevia equals to 1/4 cup of honey, and I’m not sure about maple syrup. So I’d recommend playing with the recipe to see what your family prefers.
Regarding dry ingredients, if the batter seems runny, I’s suggest adding more coconut flour in small increments. Stir well to see how it thickens. You want it relatively thick, so it bakes well.
I just made 3 batches of these over the weekend for a fall bonfire and hayride we just hosted. They were a huge hit.
Awesome thanks!