Blog Recipe Of The Week

Gluten Free Chocolate Brownies

Free from gluten, grains, refined sugar and dairy, this delicious healthy brownie recipe from Domestic Gothess is a perfect option if you enjoy experimenting in the kitchen or are simply keeping up with the healthy lifestyle. Not only do they taste good but they also guarantee a guilt-free nutrition intake at each and every bite. Made using delicious substitutes for traditional baking ingredients such as coconut flour and oil, honey, cocoa powder, protein-packed nuts and some rich dark chocolate, this recipe is incredibly delicious and even more incredibly easy to make! Nothing beats a delicious, guilt-free, zero-fuss recipe like this – you, your friends and family are guaranteed to fall in love with it. So get your baking equipment out and make this delicious brownie recipe that is sure to satisfy your sweet cravings and leave no guilt behind.


200g chopped dairy-free dark chocolate

100g roughly chopped nuts of your choice

95g coconut oil

70g coconut flour

40g melted dark chocolate for drizzling

30g cocoa powder

150ml honey

3 large eggs

1 tsp vanilla extract

1/4 tsp salt

1/4 tsp baking powder


Preheat oven to 180c. Grease a square tin and line with a strip of baking paper leaving some of it overhanging on either side so you can easily lift off the brownie once it’s cooked. Place your chocolate and coconut oil in a heatproof bowl and microwave stirring every 10 seconds until melted and smooth, or place over a pan with gently simmering water if you prefer. Once the chocolate has melted, set the bowl aside and leave it to cool.

Put your cocoa powder, coconut flour, baking powder and salt into a large bowl and whisk in order to remove any unwanted lumps. Once that is done, whisk in your honey, vanilla extract and melted chocolate mixture and whisk until everything is blended together and smooth. Once the mixture is smooth, add your eggs on one at a time and whisk until each egg has beaten. Once everything is mixed, add your chopped nuts and whisk until the mixture becomes thick and fudgy.

Pour your batter into the prepared tin and smooth it evenly. Bake for 25-30 minutes and check the temperature by placing a toothpick to the centre and if it comes out with moist crumbs and the brownie feels firm – it’s ready!

Leave your brownie to cool in the tin on a wire rack until completely cold, then lift the brownie out of the tin using the overhanging pieces of baking paper. Peel the baking paper off and use a sharp knife to cut into squares. Dust with a little cocoa powder and drizzle over some of your melted chocolate and enjoy!

The brownies will remain fresh in an airtight container for up to a week.

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