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Gluten free dairy free brownies

Get the Recipe: Gluten Free Dairy Free Brownies

These gluten free dairy free brownies are gooey, fudge like and chocolaty. They have crisp chewy edges and a soft gooey center. These Paleo brownies are made without gluten or dairy, but they are even better than boxed brownies.
5 from 5 votes



  • First, preheat oven to 350 degrees Fahrenheit. Line 8 inch by 8 inch baking pan with parchment paper.
  • In a stand mixer or large mixing bowl, mix coconut sugar and eggs for 2 minutes on high, until light and frothy.
  • In a microwave safe bowl, melt coconut oil. Then, stir in 1 cup chocolate chips. Mix until smooth and creamy. If needed, microwave the whole bowl for another 10 seconds to get chocolate fully melted.
  • Then, add melted chocolate mixture to stand mixer. Mix until combined.
  • Stir in cocoa powder, tapioca flour, and vanilla extract.
  • Optional but highly recommended: fold in an additional ¼ cup chocolate chips to the batter.
  • Pour batter into lined baking pan.
  • Bake for 15 minutes. Remove pan from oven and bang on countertop 2 to 3 times to release any air bubbles.
  • Return pan to oven. Bake for 10 to 12 minutes or until a toothpick inserted comes out clean.
  • Finally, cool brownies completely before slicing and serving.


  • Use coconut sugar for Paleo.  White granulated sugar works as well.
  • Tapioca flour can be replaced with cornstarch or arrowroot powder.
  • Brownie batter will be just slightly thicker than traditional boxed brownie mix.
  • To bang pan on countertop after initial baking time, wear oven mitts.  Lightly drop pan onto countertop, about 2 inches in depth.  This releases any air bubbles.
  • My brownies were done after 25 minutes total.  Check doneness by inserting toothpick into middle of brownies.  If it comes out clean, they are done.
  • These brownies are gooey!  Allow them to cool before digging into!
  • My favorite dairy free chocolate chips are Enjoy Life dark chocolate chips.
  • These brownies do not taste like coconut.  If you're concerned about that, I suggest using refined coconut oil which is neutral tasting.
Calories: 178kcal, Carbohydrates: 19g, Protein: 2g, Fat: 12g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 28mg, Potassium: 18mg, Fiber: 1g, Sugar: 13g, Vitamin A: 30IU, Calcium: 22mg, Iron: 1mg