Gluten-free Dairy-free Soy-free Mexican Chocolate Brownie Recipe

Happy Valentines Day from the Book of Yum!

I have a confession to make. I don’t really like brownies. I know that this is shocking, because I love (dark) chocolate and have something of a chocolate addiction that I’m trying to break. But the thing is, I like chocolate. Dark, rich, unadulterated chocolate. The bread-y cake-y chocolate thing is not really my favorite. In fact, unless it is a rich flourless chocolate cake or ganache…. I don’t even like chocolate cake. But the DH loves brownies. He loves cake-y, bread-y, sweet chocolate brownies. In all our years of being married (we will celebrate our 10th this June) I don’t think I have ever made him gluten-free brownies from scratch. I have deigned to mix up the odd batch of gluten-free brownie from a mix, but that’s it. He has never complained, but when he recently whipped up his own batch of gluten-free brownies from the Bette Crocker mix, I felt a little twinge. Why hadn’t I ever made him a good gluten-free brownie from scratch? I bake everything else from scratch, so why not that too, for a DH that has been so supportive of his gluten-free and vegetarian wife’s diet? So I resolved to remedy this error, and soon. Valentine’s Day was the perfect occasion to show my love with a little baking.

What is something your significant other likes to eat that you don’t particularly care for?

Last weekend I took Toddler Yum to Michael’s craft store to pick up supplies for making some homemade valentines for her daycare classmates. I picked up two heart cookie cutters, along with some fun stamps (including an alphabet set for stamping her name), heart ribbon, and more. I’d already bought little notepads with Valentine’s Day messages from Target, and had some scrapbook sheets at home that I planned to use as the base for the Valentines. On Sunday Toddler Yum and I got up early and spent the morning assembling valentines. We used the large heart cookie cutter as a stencil and I cut the thick scrapbook paper into large hearts. Then we taped notepads on the front of the heart and I set Toddler Yum loose with stamps, colored pencils, and crayons to decorate the back. We stamped her name on each one, and I finished the valentine with a little heart bow on the front. Toddler Yum takes her valentines to school tomorrow and can’t wait to give her favorite teachers and friends their cards!

This little craft project left me with these wonderful heart cookie cutters. I used them this morning to make Toddler Yum some gluten-free toast hearts topped with honey-almond butter spread. Then this afternoon after I made a batch of a gluten-free, dairy-free, and soy-free mexican chocolate brownies, I decided to use the small heart cookie cutter to cut out heart brownies. They were beautiful, and it was so much easier than rolling out cookie dough and cutting out the raw cookie shapes. Toddler Yum was so excited to see me make brownies that she opened her eyes wide and made an “oh my goodness” face with her mouth, clutching her little fists up in the air. “Two thumbs up” she said, pointing her index fingers at the sky. The DH gave these cake brownies a big thumbs up too, and so did my dairy-free mother and visiting father. “These are so much better than the mix brownies,” she said. As for me, I liked my last minute addition of cinnamon that was inspired by spicy mexican chocolate. I almost added chili powder too, but decided that the cinnamon was wild and crazy enough for our household. The DH also appreciated the zesty cinnamon in his brownie. He wasn’t quite ready to say they were better than a box mix, but he said they were “very yummy.” Being a Libra, he doesn’t like to pick favorites.

One extra cool thing about this recipe is that it is truly 100% soy-free, even to the point of being free of soy-lecithin. Unsweetened chocolate or baking chocolate is often quite pure, and doesn’t contain emulsifiers like soy lecithin. Woo hoo! I could even serve this to my profoundly soy-sensitive friend! (Oops, guess my secret plan is out since she reads my blog!)

I hope you enjoy my gluten-free brownie recipe. It was fun and easy to make, and I managed to make a rich and decadent dessert reasonably healthy, with no refined starches and limited amounts of processed sugar. Happy Valentines Day from all of us at the Book of Yum!

More Gluten-free Valentine’s Day Dessert Recipes:
Easy and Allergen-free Chocolate Mousse
Gluten-free Flourless Chocolate Cake and Cardamon Rose Pistachio Ice Cream
Gluten-free Dairy-free Chocolate Cherry Cake with Betty Crocker mix
Gluten-free Dairy-free Cheesecake Pops Recipe
Gluten-free Raw-foods Dairy-free Cheesecake Recipe with Honey Lavender
Gluten-free Triple Chocolate Chip Cookies
Elana’s Pantry Valentines Day Recipe Roundup
Gluten-free Brownie Valentine Cake Pop Recipe
Allergy-friendly Chocolate Fondue
Chocolate Covered Coconut Cookie Dough Recipe (raw vegan, nut-free, grain-free)
Healthy Valentine’s Day Treats for Toddlers:
Gluten-free, Sugar-free Banana Coconut Cookies

This recipe was entered in Slightly Indulgent Tuesday with Simply Sugar and Gluten-free.

Gluten-free Mexican Chocolate Cake Brownie Recipe
1/2 cup grapeseed oil
3 ounces unsweetened chocolate
1/2 cup organic white sugar
1/2 cup date sugar, coconut sugar, or more organic white sugar
2 eggs
1 teaspoon vanilla
1/3 cup sorghum or rice flour
1/3 cup almond flour (finely ground, like honeyville)
1/4 teaspoon baking soda
1/4 to 1/2 teaspoon ground cinnamon
Line 8*8 cake pan with parchment paper in the bottom and grease sides and bottom with a little palm shortening. Preheat oven to 350F.

Put unsweetened chocolate and grapeseed oil in a microwavable bowl or double boiler. Melt in microwave on medium power for around two minutes, checking at the one minute mark and stirring if needed. Or, if you prefer, you can melt the chocolate and oil in a double boiler bowl over boiling or simmering water until you can stir it into a creamy liquid.

Pour chocolate oil mixture into a medium bowl and add your sugar and vanilla. Let cool while you combine your dry ingredients (flours, baking soda and cinnamon) in another medium bowl. When chocolate-sugar mixture cools, you can add two eggs and whisk to combine. Stir dry ingredients and add your melted chocolate and egg mixture.

Bake in parchment paper lined pan on 350 for 30 minutes.

Let cool in pan. If you want to make heart brownies, take a heart cookie cutter and cut out heart shapes. The parchment paper lining makes this really easy. You can remove each heart with the cookie cutter and place them on a decorative plate. There will be leftover brownie scraps that I’m sure will go uneaten. NOT! Perfect for chef snacking or treating the kid or other family members with while you save the heart brownies for your valentine.

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14 Responses to “Gluten-free Dairy-free Soy-free Mexican Chocolate Brownie Recipe”

  1. Beautiful brownies! They look perfect. And, I love the Valentine message, “You lift me up.” What a wonderful sentiment. Off to vote again. Go, Sea, go! =) Happy “HEART” day!

  2. This looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package:

  3. [...] chocolate, double walnut, double heart cookies from Gluten Free Easily Mexican chocolate brownies from The Book of Yum Chocolate souffle from Celiacs in the House How to choose gluten-free [...]

  4. These look really great. Love me some almond flour in brownies, as well as cinnamon!

  5. This post is sweet in every way, Sea! Love it! I’ll take one of your brownies. :-) I know without a doubt that it’s better than the boxed mix!


  6. Do these taste like original brownies? I am very picky about retaining the flavor of chocolate-based foods and am having a very difficult time finding recipes for such that are gluten-free.

  7. Three people that tried and liked the brownies were people that ordinarily eat gluten (mom, dad, DH). If you want extra chocolate kick and aren’t watching your sugar/calories, you could also add chocolate chips for a double chocolate taste.

    Mariposa, the gluten-free bakery in Oakland, California, have excellent fudgy brownies that would please anybody. They are my favorite brownie that is pre-made, and way better than the mixes.


  8. Yes please. I would love one. Or two. Or more:).

  9. Hi Melissa, Thank you and Happy belated heart day to you too!

    Hi Matt, Thanks for the invitation!

    Hi Alta, Yes, I’ve been on an almond flour kick. I blame/ credit Kim of Cook it Allergy Free for inspiring me with her flour combos. I love the extra protein and nutrition a little bit of almond flour adds to a recipe. :)

    Hi Shirley! I wish I could send a brownie to all of my favorite gluten-free girls! *hugs* and happy valentines day.


  10. Hi Ellen! I would love to share some with you. Just come by and I’ll have some waiting. Wouldn’t that be fun? :)


  11. Oh how I love Mexican chocolate!

    Kudos to you for making your sweetheart a food you don’t normally love. (There are a few things I don’t like that my husband loves, and I just don’t make those, but maybe I’ll try to reinvent them like you)

  12. [...] [...]

  13. Blog finally read, and YUM!!! :) I will toss some cinnamon into dinner in honor of these (it will work) since I can’t put in on the chocolate I already ate…. lol

  14. bookmarking this recipe! it looks delicious!

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