One-Bowl Double Chocolate Brownies (Gluten-Free, Dairy-Free, Naturally Sweetened) | Real Food Whole Life

One-Bowl Double Chocolate Brownies (Gluten-Free, Dairy-Free, Naturally Sweetened)

Image of One-Bowl Double Chocolate Brownies (Gluten-Free, Dairy-Free, Naturally Sweetened)

Super decadent and made only with the good stuff, One-Bowl Double Chocolate Brownies are simple to make and so, so delicious. They also happen to be gluten-free, dairy-free, and naturally sweetened!

Can I just tell you why I stopped making brownies? It’s the batter. I just want to eat it. Like, I want to eat it all. Given my little ahem problem, I figured it would be better to stop making brownies entirely. 

But then of course my favorite chocolate-obsessed four year old requested brownies and so I knew it was time to update the recipe and bring it to the blog. I made a bunch of swaps and upgrades to the traditional brownie recipe, like using oat flour, which is just finely ground oats, and adding apple sauce and maple syrup to sweeten naturally.

The result of these swaps is a rich, thick batter that is delicious but isn’t nearly as tempting raw as other versions. Problem solved. Per Elle’s request, we topped these brownies with a sprinkling of dark chocolate chips, though you can substitute walnuts if you want a completely refined sugar-free version.

After quite a few failed attempts I finally came up with a result that is cakey, decadent, chocolatey, and sweet but not overly sweet. Elle tested them and declared them “blog worthy,” though she specifically requested that first I post a recipe for chocolate chips. As in, a photo of just a bag of chocolate chips and instructions to eat said chocolate chips. That’s it. No recipe. No brownies. Just the chocolate chips.

I’m afraid I have failed her on that request, but I have fulfilled the overall brownie request, so I think we’re good. This recipe makes about 12 brownies, depending on how you slice them. They’ll last a few days covered, or wrap individual squares in parchment paper to freeze for later. The prep is simple and can be done in just one bowl, so there’s really not much stopping you from whipping up a batch right this minute. Just don’t eat all the batter. Now, let’s make some brownies!


RECIPE ADAPTATIONS


1 | Swap walnuts for chocolate chips to make this recipe completely refined sugar free.

2 | I’ve tested this recipe with almond flour in place of oat flour and they came out well, if not a bit gooey. So, if you’re looking for a grain-free, gluten-free option, give that substitution a try. Consider adding a few extra minutes to the cooking time and allow to cool completely before slicing.


THIS RECIPE IS


Dairy-Free, Gluten-Free, Naturally Sweetened, Nut-Free, and Vegetarian


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Image of One-Bowl Double Chocolate Brownies (Gluten-Free, Dairy-Free, Naturally Sweetened)

One-Bowl Double Chocolate Brownies (Gluten-Free, Dairy-Free, Naturally Sweetened)

  • Yield: Approximately 12 servings 1x


Description

Super decadent and made only with the good stuff, One-Bowl Double Chocolate Brownies are simple to make and so, so delicious. They also happen to be gluten-free, dairy-free, and naturally sweetened!


Scale

Ingredients

⅓ cup melted coconut oil, plus more for greasing the pan

⅓ cup pure maple syrup

¼ cup apple sauce

1 teaspoon pure vanilla extract

2 large eggs

⅓ cup cocoa powder

½ teaspoon baking powder

¼ teaspoon kosher salt

⅔ cup oat flour*

⅓ cup dark chocolate chips**


Instructions

  1. Preheat the oven to 350F.
  2. Grease an 8×8 pan with coconut oil.
  3. In a large bowl, whisk together the melted coconut oil, maple syrup, apple sauce, vanilla extract, and eggs. Add the cocoa powder, baking powder, salt, and oat flour, whisking again until all the ingredients are well combined.
  4. Pour the batter into the greased pan. Sprinkle the top with the chocolate chips.
  5. Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center.

Notes

*Make your own oat flour by placing whole, rolled oats in a blender and blend until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep the recipe gluten-free. Use oats that are labeled gluten-free if that’s important to you.

**Most chocolate chips include dairy. Be sure to use dairy-free if that’s important to you. I like Enjoy Life brand.

Swap walnuts for chocolate chips to make this recipe completely refined sugar free.

I’ve tested this recipe with almond flour in place of oat flour and they came out well, if not a bit gooey. So, if you’re looking for a grain-free, gluten-free option, give that substitution a try. Consider adding a few extra minutes to the cooking time and allow to cool completely before slicing.

 

19 comments to " One-Bowl Double Chocolate Brownies (Gluten-Free, Dairy-Free, Naturally Sweetened) "

  • Auralee

    Hi Robyn! Do you think I could use almond flour instead?

    • Robyn Downs

      Auralee, I do! Let us know how they turn out. 🙂

    • Robyn Downs

      Auralee, I just tested this recipe with almond flour. I baked them for 25 minutes and they were pretty gooey in the center, but still tasted delish!

  • Luiza

    Is it 2/3 or 2 cups of oat flour? Just want to double check since it says 2/3 in the recipe, but below it says to blend 2 cups of oats to make the oat flour!

  • Cole

    I have a food sensitivity to coconut. What would you suggest to replace coconut oil or flour in recipes.

    • Robyn Downs

      Cole, if you tolerate dairy I would recommend replacing the melted coconut oil in this recipe with melted butter. If you don’t do dairy then any mild flavored oil will work.

  • Shannon Klement

    I’m glad I read the comments because I’m using almond flour too…I’ll try 25 minutes since my oven cooks extra hot and see where I’m at. I can’t wait to try these!

    • Robyn Downs

      Oh good–I hope you find a time that works Shannon! When I make these with almond flour the like to refrigerate them. They’re almost like fudge that way. Yum! Hope you enjoy. 🙂

  • stacy

    Robyn! You saved me from myself. Week 4 of B3ALLIN and girl…I needed some chocolate. Layla and I made these last night and were thrilled with the results. (I doubled the salt) because that’s how I roll and topped with with toasted pecans before baking to keep them refined sugar free. What a delicious treat to have after dinner last night! Thank you-Stacy

    • Robyn Downs

      Stacy, yay, I’m so glad you and Layla enjoyed! Love the idea of extra salt. Elle would definitely like your version!

  • Suzanne

    I followed this recipe exactly and really enjoyed these brownies!

  • Jen

    I have a silly question. The melted coconut oil, is that amount after melted or measure that amount out and then melt ?

    • Robyn Downs

      Not silly at all–it’s the amount in liquid from. So eyeball the amount at solid, melt, and add or takeaway from there. Hope you enjoy!

  • Shannon Lloyd

    My goodness, try the recipe with half almond flour and half Krusteaz gluten free flour, perfect consistency!

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