Gluten-Free Double Chocolate Brownies Recipe

Portland is very lucky to be hosting the first ever Gluten-Free Bloggers Retreat. To add to all the excitement, our amazing Pastry Chef Dori Oliver is sharing another gluten-free recipe with everyone. 

Gluten-Free Double Chocolate Brownies
Yield: 8
Description: Gluten-free and dairy-free chocolate brownies
Author/Source: Recipe by Ground Breaker

Chocolate chips are frequently made on shared equipment with gluten. Check to make sure your chips are certified gluten-free.

Photo by Darren Black

Photo by Darren Black


  • 9 oz. evaporated cane sugar
  • 4.5 oz. dark chocolate chips  
  • 2.5 oz. coconut oil
  • 3 large eggs
  • 2.5  oz. Bob’s Red Mill Gluten-Free 1-1 Baking Flour
  • .75 oz. non-alkalized coco powder
  • 1/2 teaspoon salt


  1. Position a medium-sized mixing bowl over a pot of simmering water so as to create a double-boiler. Add sugar, chocolate chips, and coconut oil. Stir occasionally until the chips are melted. Remove from heat.
  2. Add the eggs to the melted chocolate mixture. Use a whisk to incorporate the eggs. Scrape down the bowl.

  3. Add the flour, coco powder, and salt. Use a wooden spoon or rubber spatula to fold in the dry ingredients.

  4. Lightly coat 8 muffin molds with non-stick spray; alternately, use a 9x9 inch glass baking dish. Divide the batter evenly between the molds, or add to the pan.

  5. Cooking.

  6. Preheat the oven to 350 degrees F. Bake until a toothpick inserted into the center comes out clean. About 25- 35 minutes.

  7. Cool completely before removing from molds or pan.