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Chewy Chocolate Gluten Free Brownies

    Coconut oil creates a chewy texture with a subtle coconut flavor that perfectly complements rich chocolate flavor.

    Gluten Free Chewy Chocolate Brownies with Walnuts and Coconut Oil - The Lemon Bowl

    Whenever I crave something sweet, you can rest assured that chocolate will be involved. About once a month, I crave chocolate brownies or the perfect chocolate chip cookie. (If I’m baking lemon bars or hermit bars, likely I’m trying to get on the good side of my mommy or husband.)

    Recently I hosted a Bob’s Red Mill Gluten Free Giveaway and got to sample over 10 of their most popular GF products. My favorite so far? Their Gluten Free Brownie Mix. This is not a sponsored post, I simply can’t get over the deep chocolate flavor and perfect chewy texture. And of course now that I’ve jumped on the coconut oil bandwagon, I take any opportunity I can get to swap out butter with coconut oil.

    Why the coconut oil love? Here’s the deal: yes, coconut oil contains saturated fat but not all saturated fats are created equal. Coconut oil contains lauric acid, a medium chain fatty acid which has been shown to provide a whole host of health benefits including boosting heart health, promoting weight loss and supporting your immune system.

    You’re welcome.

    Gluten Free Chewy Chocolate Brownies with Walnuts and Coconut Oil - The Lemon Bowl

    Chewy Chocolate Gluten Free Brownies

    5 stars average
    Coconut oil creates a chewy texture with a subtle coconut flavor that perfectly complements rich chocolate flavor.
    PREP: 5 mins
    COOK: 25 mins
    TOTAL: 30 mins
    Servings: 16

    Ingredients
     

    Instructions
     

    • Pre-heat oven to 350 degrees and spray a 13×9 baking dish with non-stick spray.
    • In a large bowl, add the brownie mix, egg, warm water, coconut oil and vanilla. Beat on medium speed for 2 minutes using a stand or handheld mixer. (You could also just use a whisk and work your arm muscles!)
    • Stir in coffee grinds and chopped walnuts then pour into baking dish.
    • Bake for 20-25 minutes or until toothpick comes out clean.
    • Let cool completely before slicing into 16 pieces.

    Notes

    This recipe is gluten free and dairy free. To make vegan simply replace the egg with a flax or chia “egg”: mix 1 tablespoon flax meal or chia with 3 tablespoons water and let stand 5-10 minutes until gel forms.

    Nutrition

    Calories: 227kcalCarbohydrates: 23.5gProtein: 2.4gFat: 12.3gSaturated Fat: 9.2gPolyunsaturated Fat: 3.1gCholesterol: 11mgSodium: 158mgFiber: 1.8gSugar: 14.7g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    55 Comments

    1. I wish this brownie mix came sugar free as I can’t have sugar in my diet. This way I could add xylitol or honey or stevia.

    2. I’ve used that Udis mix before. It’s so yummy and I made mine almost the exact same way, except I processed my own coconut flakes to make my own “butter”. If I ever made it again, I would follow yours and just use melted coconut oil instead to make it easier. I love Udis products so much.

    3. Liz,
      I very much appreciate all of your extensive research on the post-consumption-of-coconut-oil-brownie-guilt syndrome.

      Your willingness to go above and beyond for your readers is striking.

      Thanks for a tasty-looking recipe!

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