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!
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
One-Bowl Double Chocolate Brownies (Gluten-Free, Dairy-Free, Naturally Sweetened)
- 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**
- Preheat the oven to 350F.
- Grease an 8×8 pan with coconut oil.
- 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.
- Pour the batter into the greased pan. Sprinkle the top with the chocolate chips.
- Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center.