Dark Chocolate Brownies – Gluten Free


Every now and again, this girl needs some chocolate. It’s like a warm blanket on a cold day; pair it with a cup of coffee…it’s almost as good as a beach vacation.

Both sides of our family has a few members who struggle with gluten, so I’m always looking for new ways to bring either a dessert or main course of which everyone can enjoy. Let’s face it: it’s not fun to stare at others stuffing their faces with food you wish you could eat. But I also think it’s worse yet to bite into an item that’s been made within your dietary restriction that tastes awful. Cardboard brownie anyone? But it’s gluten free…!

These brownies: they’re deep, dark and quite frankly I even found them a little sexy. Partly because they’re made with organic, million dollar butter. {okay it’s not a million dollars, but for a $10 price tag on a pound of butter, anything in which I use it better be coined as sexy!}

In lieu of flour, I ground up quick oats and was really happy with the result. The brownies weren’t gritty or tasteless- and you’d be hard-pressed to know they’re not made with flour. Bake these for your friends or family. Share them with your bright eyed toddler or grandparent over coffee. They’re pure love in a pan and the best moments in life are those sometimes shared together over brownies.


  • 1 cup of organic, grass fed butter, salted and at room temp (I used Kerry gold)
  • 1 cup dark chocolate cocoa powder
  • 1 3/4 cup sugar
  • 1 1/3 cup instant oats, ground using a food processor or bullet
  • 1 tbsp baking powder
  • 1 tbsp pure vanilla extract
  • 2 eggs
  • 6 oz dark chocolate chips (I used Enjoy Life brand)


  1. Pre-heat oven to 350 and grease a 9×9 glass pan. Set aside.
  2. Measure out 1 1/3 cups of quick oats and process in your food processor or magic bullet until it resembles a fine powder.
  3. In your Kitchen-Aid mixer fitted with the paddle attachment, cream together the butter, cocoa powder and sugar until smooth, about 2 minutes.
  4. Add the eggs and vanilla extract and blend until incorporated.
  5. Finally, add the oats and baking powder and chocolate chips and stir together until incorporated. Do not overmix.
  6. Spread the batter into the greased 9×9″ pan and bake for 35-45 minutes depending on your oven. Bake until a toothpick comes out of the center clean.
  7. Let cool, cut and enjoy!




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