A while ago now, one of my friends made me taste the most amazing brownies ever! They were so chocolaty and fudgy! I was dreaming of them for a while and then she told me they were actually brownies made with the recipe on the Fry’s Cocoa container.
I wanted to taste those amazing brownies again! I decided to adapt the recipe and make it gluten-free and a little healthier, while maintaining the delicious dark chocolate taste and the yummy fudginess. After a few tries, mission accomplished! Below is the result of my successful attempt at recreating the best brownies ever – and they are even better since there is no gluten to make me sick.
So here it is: the gluten-free version of the Fry’s Cocoa Brownies. They are so moist and just taste like a bar of 70% dark chocolate. I added some dark chocolate chunks in the batter and on top just because there is never enough chocolate! When it is warm, it makes them extra fudgy and oh so delicious. You won’t be able to resist eating a second piece!
- ½ cup brown rice flour
- ¼ cup tapioca flour
- 1 teaspoon xantham gum
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup coconut oil
- 1 cup cocoa powder
- 1½ cup coconut sugar
- 4 eggs
- 1½ teaspoon vanilla extract
- ¾ dark chocolate, roughly chopped
- In a small mixing bowl, combine brown rice flour, tapioca flour, xantham gum, baking powder and salt.
- In a large heat proof container, melt coconut oil for about 30 seconds in the microwave.
- Stir in cocoa powder, coconut sugar, eggs and vanilla extract. Mix well.
- Incorporate dry ingredients and mix thoroughly.
- Fold in about ½ cup dark chocolate.
- Spread the brownie mixture into a greased 9x9 square baking dish.
- Top with the rest of the dark chocolate.
- Bake at 350 degrees F for 30 minutes.
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