We have all made brownies from a box.

It’s quick and easy.

But there is just no comparison for a chocolate brownie made from scratch. It’s delicious and decadent, nothing processed… just REAL food.

Gluten-free boxed brownies are even worse. I’ve tried several and was usually disappointed so I decided to make my own. It’s so rich I only needed one or two to satisfy my sweet craving.

The bonus is that this brownie recipe will take you no longer than ten minutes to whip up.

If you cut this recipe in half you will still have plenty of brownies to enjoy for a few days:)

Gluten-Free Brownie Recipe

Ingredients
1/2 cup of coconut oil, (melted)
8 ounces chocolate, semi sweet or dark
3 organic free-range eggs
1 tsp pure vanilla extract
1 cup of coconut sugar
1/2 cup of coconut flour
2 tbs cocoa powder
1/4 tsp sea salt
a dash of cayenne pepper – optional
* Cut this recipe in half and it will still be enough for days!

Recipe
Preheat oven to 350 F.
Melt your coconut oil. Remove from heat and add in the sugar and chocolate, stirring until smooth.
Whisk in the eggs one at a time until well incorporated.
Add in the vanilla extract.
In a separate bowl; whisk the coconut flour, salt, cocoa powder, and cayenne pepper.
Stir the dry ingredients in the chocolate mixture until just combined.
Pour your batter into your pan lined with parchment paper.
Bake at 350 F for 25 mins.

Remove from oven and let your gluten-free brownies cool to room temp before slicing.

Pour a cold glass of almond milk and give your brownie a dip before biting into the gooey goodness:)

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