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Thursday, January 24, 2019

Gluten-Free Double Chocolate Brownies (with Keto-option!)

Hey guys!

Hard to believe we are almost at the end of the week. I just made a joke with my family telling them that if they gain weight this week it's not my fault.. and that's because I have been baking these bad boys ALL week long. They've had to endure devouring brownies.. I know, tough job, huh? My 5-year-old certainly doesn't seem to have any complaints!

It was much trial and error testing these recipes out, but I am finally confident I have them perfect for you all. These brownies don't require any beans, avoados, or sweet potatoes to make them nice and fudgey. Beware, if you aren't a fudgey brownie lover, these probably are not for you.
(Be sure to see the notes and my keto options below!)

Notes :

**Do not overmix. Blend the brownie mix until smooth and not any more. Over mixing may cause the brownies to crack and split during baking.

**If you're making the keto option, don't be surprised if the brownies don't look exactly the same. Different sweetners yield different results.. however, they're all still delicious!

**For more cakey brownies, feel free to add 1/2 teaspoon aluminum free baking powder to your mix. This MAY cause the brownies to rise and split just a bit, but I promise you they'll go down and even out once you remove them from the oven.

**Feel free to use all butter or all coconut oil. This may change the texture slightly. Be aware, the all coconut oil ones will taste very coconut-y... which some people love!

**If you aren't using baking powder, you may notice your brownies sinking in a bit in the center. This is normal. They will still be delicious.

Gluten-Free Double Chocolate Brownies:
(Paleo, Keto-option)


  • 12 ounces semi-sweet or dark chocolate chips (use a sugar-free brand for keto)
  • 1/4 cup butter (or coconut oil for dairy-free)
  • 1/2 cup coconut oil 
  • 6 tablespoons arrowroot powder
  • 1/2 cup cocoa powder
  • 1/2 cup coconut sugar (use powdered sugar-free sweetener for keto)
  • 4 eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon aluminum-free baking powder (optional for more cakey brownies)

(Prepare an 8x8" pan by lining with aluminum foil and greasing with coconut oil. Preheat oven to 350°)

1. In a medium sauce-pan over low heat, melt chocolate chips, coconut oil, and butter and mix until very smooth. It is important you do this very slow so that the chocolate doesn't burn.
2. Set aside chocolate and coconut to cool slightly.
3. In a stand mixer or using a hand-held mixer with a mixing bowl, whisk eggs, coconut sugar or keto-sweetener, and vanilla until well-combined. 
4. In a separate bowl, mix arrowroot powder, cocoa powder, salt, and optional baking powder. You can sift these together if you'd like.
5. Add the melted chocolate and oil slowly to the egg mixture. Beat until mixture is smooth.
6. Add the dry ingredients, 1/4 cup at a time. Mix until batter is smooth and shiny.
7. Pour batter into prepared baking pan and bake for 20-25 minutes or until center is set.

*For more homestyle recipes, tips, and tricks in the kitchen, visit our friends at Village Bakery!*


  1. Looks amazing! I can't wait to try these. Quick question.. can I sub almond flour or coconut flour ?

    1. Hi! I'm not too sure. I would imagine the texture may change entirely.. but if you do, please let me know how it goes!