Gluten-Free, Dairy-Free Brownies

These Gluten-Free, Dairy-Free Brownies are the most incredibly moist brownies you will ever have. A slightly crispy crust and an exquisite center that melts in your mouth with the very first bite.

It's that wonderful time of year again!  Time to stuff our faces with all the foods 🙂  So, why not stuff it with the best gluten-free dairy-free brownies out there?  We all know this is when you will eat the most calories out of the entire year.  It's just a known fact that you are bound to eat more on holidays and party days than you would normally eat. 

They say Americans eat 3,000 to 4,500 calories on Thanksgiving day.  If you can cut any corners on saving calories my advice is to go light on the dessert. Incoming these amazing healthy brownies!  These egg free brownies are moist and satisfying, intensely chocolaty, and have a chunky, crunchy texture. Super easy to make, as well! If you enjoy these then you will also enjoy my Butterscotch Pumpkin Muffins , Pumpkin Oat Mini Muffins , or my Almond Cookies are out of this world!

Why are these brownies considered healthy

First of all, can I just tell you how insanely delicious these brownies are?  They are extremely moist and are made with cacao nibs.  The antioxidants found in the cacao nibs are probably the most common source of benefits.  Cacao beans, especially when eaten raw, are some of the most rich high-antioxidant foods there is. 

You can thank the phytonutrients available in cacao nibs, which help to absorb the free radicals that cause damage to the body.  The % of cacao in chocolate tells you the amount of cocoa (both solids and fat) in the chocolate.  As the percentage increases, it can range from 10 all the way to 100 percent, and the amount of sugar decreases.

I think I ate about 5 of these the minute they were ready to be eaten 🙂  Even Eric (my hubby) who is hesitant to eat my healthy foods, tried a bite and said, "Mmmm these aren't bad!"

 Ingredients to make this yummy dessert

You will need the following ingredients to make these quick brownies!

• cacao nibs - cacao nibs don't melt which gives these brownies the crunch you want. Cacao nibs add a touch of sweetness without adding more sugar than is already used.
• coconut oil - I use coconut oil in place of butter when I bake. It tastes a bit lighter and has a touch of coconut.
• unsweetened almond milk - I replace regular cow's milk for almond milk to keep these brownies dairy free. You can also try oat milk or another nut milk, if preferred.
• kosher salt - this fine grain is great for baking because it disperses quickly into ingredients and enhances the flavors of your other ingredients and doesn't leave a salty taste.
• granulated sugar - this sugar doesn't cake together and is most commonly used in baking. Granulated sugar is naturally gluten and dairy free!
• banana, mashed - I swapped out the eggs for a 1 banana to make this a dairy free treat
• almond flour - almond flour is my favorite type of flour to bake with. Almond flour is lower in carbs and more nutrient dense than wheat and coconut flour. It also extends the shelf life of your baked goods.
• chopped walnuts - walnuts in brownies is something my mother always did when were growing up so I decided to follow suit 😉

How to make these chewy brownies

• Preheat oven to 350 degrees farenheit and line a 7 x 11 inch pan with parchment paper. Make sure the paper hangs over the sides.
• In a small pot add cacao nibs, chocolate morsels, coconut oil, and milk. Bring to a boil and stir until chocolate is half melted. This may take a couple minutes because it takes a bit for the nibs to soften up. About 15 to 20 minutes. Just keep an eye on the pot to not let the chocolate burn on the bottom of the pot.
• Remove from heat and whisk in salt and sugar. Let cool 5 minutes.

• Then whisk in the banana and flour. Fold in the walnuts and pour mixture into prepared baking pan. Can sprinkle with more walnuts if desired.
• Bake for 45 minutes. Remove from oven and let cool completely. Then, remove from pan and cut into squares to serve.

Substitutions for the ingredients

I know not everyone likes cacao nibs, or almond flour, coconut oil, or any of the other above. So here are some swaps you can make if you aren't a fan of what I chose.

Cacao nibs - I like using nibs because they give an added crunch to your brownies, but I know they have a little bit of a bitter taste to them. You can completely omit them or try roasted cocoa beans, crumbled or you can use equal amount of chocolate chips and have more chips in your batter.

Coconut oil - coconut oil has a little taste of coconut in it, surprise surprise 😉 If you don't enjoy the taste of coconut you can use grape seed oil, extra virgin olive oil, or even macadamia nut oil.

Unsweetened almond milk - this is to keep your brownies dairy-free. If you don't care about keeping them dairy-free then you can use regular cows milk, coconut milk, or it you want to continue the dairy-free route then you can also use any other nut milk you enjoy.

Banana - this was another swap that was made to have dairy-free, as well. ½ a banana can be switched with an egg. They are a one-to-one ratio. I used a whole banana in place of 2 eggs.

Almond flour - swap out this flour for another of your preference. I recommend trying coconut flour or whole wheat flour.

How to store these chewy brownies

First, you need to make sure these are completely cooled before cutting into them. Once you cut them up into squares put them in an airtight container. Store them in your fridge for up to 3 days or put them in the freezer for up to 3 months.

If you want to serve this for Thanksgiving or Christmas dessert and you decide to freeze them to save yourself some time, then take them out of the freezer the day before. Then, once it's feeding time place them on your favorite holiday dish and watch them disappear 😉

Tips and FAQ's

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If you give this dessert a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!