25+ Irresistible Sunday Gluten-Free Brownie Recipes for Your Day

Sundays are made for relaxation, unwinding, and, of course, indulging in a little extra sweetness.

If you’re someone who follows a gluten-free diet, finding the perfect dessert to satisfy your cravings can be a challenge.

But fear not! We’ve rounded up an impressive collection of over 25 gluten-free brownie recipes that are perfect for your Sunday baking.

Whether you’re craving classic, fudgy chocolate brownies, nutty variations, or unique flavor combinations like orange zest or caramel pecan, this collection has something for everyone.

Each recipe is designed to deliver the rich, satisfying texture and taste you expect from a top-notch brownie—all without any gluten.

From the first bite of a decadent, gooey chocolate brownie to the crunch of a nutty or coconut-infused version, these recipes will have you looking forward to your next baking adventure.

We’ve included options that are both simple and sophisticated, so you can choose the recipe that best suits your mood or occasion.

Let’s dive into these gluten-free treats that will make your Sunday feel extra special and indulgent!

25+ Irresistible Sunday Gluten-Free Brownie Recipes for Your Day

With 25+ gluten-free brownie recipes to choose from, you’ll never run out of options for a delightful Sunday treat.

Whether you’re baking for yourself, family, or friends, these recipes promise to deliver on flavor, texture, and the joy that only a homemade brownie can bring.

So, preheat your oven, gather your favorite ingredients, and let the sweet, chocolatey aroma fill your kitchen as you bake these delicious gluten-free brownies.

Enjoy every bite, savor the moment, and make Sundays even sweeter with these irresistible treats!

Rich Flourless Chocolate Brownies

These flourless brownies are a decadent treat that boasts an intense chocolate flavor and a perfectly fudgy texture. Made with simple, wholesome ingredients, they are naturally gluten-free and sure to impress even the most discerning chocolate lovers.

Ingredients:

• 1/2 cup (120g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (50g) unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup (90g) dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper for easy removal.
2. Melt the butter in a microwave-safe bowl or on the stove until smooth and slightly warm. Stir in the sugar, mixing until well combined.
3. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
4. In a separate bowl, whisk together the cocoa powder, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the dark chocolate chips if using.
6. Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

These flourless brownies are rich and intensely chocolatey with a velvety texture that’s hard to beat. The combination of melted chocolate and cocoa powder creates a deep flavor profile that pairs well with a glass of milk or a scoop of vanilla ice cream.

Almond Flour Brownies with Walnuts

These almond flour brownies are not only gluten-free but also bring a delightful nutty flavor with every bite. The addition of walnuts adds a pleasant crunch and makes them perfect for satisfying any craving for a hearty, nut-filled dessert.

Ingredients:

• 1/2 cup (120g) unsalted butter, melted
• 1 cup (200g) coconut sugar or granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (50g) almond flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (60g) chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
2. In a large mixing bowl, whisk the melted butter and sugar together until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
3. In a separate bowl, combine the cocoa powder, almond flour, baking powder, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
6. Let the brownies cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely. Cut into squares and enjoy!

These almond flour brownies are moist with a delicate crumb that holds up beautifully thanks to the almond flour. The subtle nutty flavor complements the chocolate, and the added walnuts create a satisfying contrast in texture.

Dark Chocolate Chip and Raspberry Brownies

A twist on the classic brownie, this version pairs the richness of dark chocolate with the tart sweetness of fresh raspberries. Perfect for a Sunday treat, these brownies are gluten-free and bring together the best of fruity and chocolaty flavors.

Ingredients:

• 1/2 cup (120g) coconut oil or unsalted butter
• 1 cup (200g) dark brown sugar or brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (60g) gluten-free all-purpose flour blend
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (90g) dark chocolate chips
• 1/2 cup (70g) fresh raspberries

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper for easy removal.
2. In a medium saucepan, melt the coconut oil over low heat. Stir in the brown sugar and remove from heat. Let it cool slightly before adding the eggs one at a time and mixing well. Stir in the vanilla extract.
3. In a separate bowl, sift together the cocoa powder, gluten-free flour blend, baking powder, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the dark chocolate chips and fresh raspberries gently.
5. Pour the batter into the prepared pan, spreading it evenly. Bake for 22-27 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool in the pan for 10 minutes before transferring to a wire rack. Allow to cool completely before cutting into squares.

These dark chocolate chip and raspberry brownies are rich yet balanced with a slight tartness that cuts through the sweetness. The combination of juicy raspberries and melted chocolate is a harmonious blend that takes classic brownies to the next level.

Coconut Flour Brownies with Chocolate Swirl

These brownies use coconut flour to create a tender, slightly chewy texture with a hint of coconut flavor. The rich chocolate swirl on top adds a touch of elegance and extra decadence, making these brownies perfect for a special treat.

Ingredients:

• 1/2 cup (120g) unsalted butter or coconut oil, melted
• 1 cup (200g) coconut sugar or granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup (30g) unsweetened cocoa powder
• 1/3 cup (40g) coconut flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup (60g) dark chocolate chips
• 2 tablespoons (30g) melted dark chocolate for the swirl (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line with parchment paper.
2. In a large bowl, combine the melted butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
3. Sift together the cocoa powder, coconut flour, baking powder, and salt in a separate bowl.
4. Gradually add the dry mixture to the wet mixture, mixing until combined. Stir in the dark chocolate chips.
5. Pour the batter into the prepared pan, spreading evenly with a spatula. Drizzle the melted dark chocolate on top and use a toothpick to swirl it through the batter to create a marbled effect.
6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Let cool in the pan for 15 minutes before transferring to a wire rack. Cool completely before cutting into squares.

These coconut flour brownies offer a unique texture with a delicate flavor that is elevated by the chocolate swirl. The marbled design is as beautiful as it is delicious, making them a standout addition to any dessert spread.

Peanut Butter Swirl Brownies

For peanut butter lovers, this gluten-free brownie recipe is a must-try. The rich peanut butter swirl adds a creamy, nutty contrast to the dense chocolate base, making each bite perfectly balanced.

Ingredients:

• 1/2 cup (120g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (60g) gluten-free all-purpose flour blend
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (90g) dark chocolate chips
• 1/3 cup (80g) creamy peanut butter, slightly warmed for easy swirling

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
2. In a large bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
3. In a separate bowl, whisk together the cocoa powder, gluten-free flour blend, baking powder, and salt.
4. Gradually fold the dry ingredients into the wet mixture until combined. Stir in the dark chocolate chips.
5. Pour the batter into the prepared pan and spread it evenly. Drop spoonfuls of the peanut butter over the top and use a knife or skewer to create a swirl pattern.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs.
7. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before cutting into squares.

These peanut butter swirl brownies are a delightful combination of rich chocolate and nutty peanut butter. The marbled effect makes them visually appealing, while the creamy peanut butter adds a touch of indulgence that’s hard to resist.

Espresso Brownies with Dark Chocolate Chunks

For coffee and chocolate enthusiasts, these gluten-free espresso brownies are a perfect combination of bold flavors. The addition of espresso powder enhances the chocolate, creating a deep and rich taste profile that is irresistible.

Ingredients:

• 1/2 cup (120g) unsalted butter or coconut oil, melted
• 1 cup (200g) dark brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup (30g) unsweetened cocoa powder
• 1/3 cup (40g) gluten-free all-purpose flour blend
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon instant espresso powder
• 1/2 cup (90g) dark chocolate chunks or chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
2. In a bowl, mix the melted butter and dark brown sugar until combined. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
3. In another bowl, whisk together the cocoa powder, gluten-free flour blend, baking powder, salt, and instant espresso powder.
4. Gradually combine the dry ingredients with the wet ingredients, mixing until smooth. Fold in the dark chocolate chunks.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Allow to cool in the pan for 10-15 minutes, then transfer to a wire rack and let cool completely before cutting.

The espresso in these brownies enhances the natural bitterness of the dark chocolate, creating a complex and satisfying flavor. With chunks of dark chocolate throughout, every bite is a rich, velvety experience. These brownies are perfect for serving alongside a cup of coffee or as a stand-alone dessert.

Salted Caramel Brownies

These salted caramel brownies are an indulgent twist on the classic dessert. With a rich chocolate base and a gooey salted caramel layer, every bite is a perfect balance of sweet and salty.

Ingredients:

• 1/2 cup (120g) unsalted butter, melted
• 1 cup (200g) brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (60g) gluten-free all-purpose flour blend
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (90g) dark chocolate chips
• 1/2 cup (120g) caramel sauce, homemade or store-bought
• 1/2 teaspoon sea salt for sprinkling

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper for easy removal.
2. In a mixing bowl, combine the melted butter and brown sugar. Mix until smooth and add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the cocoa powder, gluten-free flour blend, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dark chocolate chips.
5. Pour half of the batter into the prepared pan and spread evenly. Drizzle half of the caramel sauce over the batter and use a knife or skewer to create a marble effect. Add the remaining batter on top and repeat the marbling process with the rest of the caramel.
6. Sprinkle the sea salt evenly over the top of the brownies.
7. Bake for 22-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

The salted caramel layer brings an irresistible depth of flavor to these brownies, making them perfect for any occasion that calls for a sweet treat with a hint of sophistication. The combination of rich chocolate and buttery caramel with a touch of sea salt is truly indulgent.

Zucchini Brownies

These gluten-free zucchini brownies are a great way to sneak in some extra vegetables without compromising on taste. Moist and rich, with a subtle hint of chocolate, they are perfect for a healthier dessert option that doesn’t skimp on flavor.

Ingredients:

• 1/2 cup (120g) coconut oil or unsalted butter, melted
• 1 cup (200g) coconut sugar or brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (60g) gluten-free all-purpose flour blend
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (130g) finely grated zucchini, excess moisture squeezed out
• 1/2 cup (90g) dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
2. In a large mixing bowl, combine the melted coconut oil and sugar. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
3. In a separate bowl, sift together the cocoa powder, gluten-free flour blend, baking powder, and salt.
4. Gradually add the dry mixture to the wet ingredients, mixing until combined. Gently fold in the grated zucchini and dark chocolate chips.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice into squares and serve.

These zucchini brownies are surprisingly moist and rich, with the zucchini adding a subtle texture and a touch of natural sweetness. They are a perfect way to enjoy a treat that feels indulgent while providing a hidden boost of nutrients.

Double Chocolate Avocado Brownies

These double chocolate avocado brownies are a gluten-free and healthier alternative to traditional brownies. The avocado adds a creamy texture and boosts the richness without altering the flavor, making these brownies both moist and satisfying.

Ingredients:

• 1/2 cup (120g) unsalted butter or coconut oil, melted
• 1 cup (200g) brown sugar or coconut sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup (30g) unsweetened cocoa powder
• 1/3 cup (40g) gluten-free all-purpose flour blend
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120g) ripe avocado, mashed until smooth
• 1/2 cup (90g) dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
2. In a large bowl, combine the melted butter and sugar. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
3. Mix in the mashed avocado until fully incorporated.
4. In a separate bowl, sift together the cocoa powder, gluten-free flour blend, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in the dark chocolate chips.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the brownies cool in the pan for 15 minutes before transferring to a wire rack. Cool completely before cutting into squares.

The avocado in these brownies creates a dense and ultra-moist texture, while adding healthy fats for a guilt-free indulgence. The double dose of chocolate makes them rich, decadent, and perfect for satisfying your sweet tooth.

Peanut Butter Swirl Brownies

These gluten-free peanut butter swirl brownies are perfect for anyone who loves the combination of chocolate and peanut butter. With a fudgy base and a swirl of creamy peanut butter throughout, they offer a delightful mix of textures and flavors in every bite.

Ingredients:

• 1/2 cup (120g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (60g) gluten-free all-purpose flour blend
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120g) creamy peanut butter, slightly melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
2. In a mixing bowl, whisk together the melted butter and sugar. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
3. In a separate bowl, sift together the cocoa powder, gluten-free flour blend, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Pour the batter into the prepared pan and spread evenly. Dot spoonfuls of peanut butter on top and use a skewer or knife to swirl it through the batter.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve.

These peanut butter swirl brownies have a rich, moist texture and a sweet, nutty flavor that pairs perfectly with the chocolate base. They are a decadent treat that will satisfy any dessert lover’s craving.

Mint Chocolate Brownies

These gluten-free mint chocolate brownies are a refreshing take on the classic dessert. With the addition of mint extract and chocolate chips, these brownies deliver a cool, sweet flavor that complements the rich chocolate base perfectly.

Ingredients:

• 1/2 cup (120g) unsalted butter, melted
• 1 cup (200g) brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (60g) gluten-free all-purpose flour blend
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (90g) dark chocolate chips
• 1/4 cup (30g) mini chocolate chips for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
2. In a bowl, combine the melted butter and brown sugar. Mix until smooth, then add the eggs one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts.
3. In a separate bowl, sift together the cocoa powder, gluten-free flour blend, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the dark chocolate chips.
5. Pour the batter into the prepared pan and spread it evenly. Sprinkle the mini chocolate chips on top.
6. Bake for 22-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice into squares and serve.

These mint chocolate brownies are rich and satisfying with just the right amount of minty freshness. The addition of mini chocolate chips on top adds a touch of texture and extra sweetness.

Raspberry Almond Brownies

These gluten-free raspberry almond brownies are perfect for those who love the combination of chocolate, fruit, and nuts. The juicy raspberries add a burst of tangy flavor, while the almonds bring a subtle crunch that elevates the texture.

Ingredients:

• 1/2 cup (120g) unsalted butter, melted
• 1 cup (200g) brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (60g) gluten-free all-purpose flour blend
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (90g) dark chocolate chips
• 1/2 cup (60g) fresh raspberries
• 1/4 cup (30g) sliced almonds

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
2. In a bowl, mix the melted butter and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the cocoa powder, gluten-free flour blend, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dark chocolate chips.
5. Pour the batter into the prepared pan and spread evenly. Gently fold the raspberries into the batter and sprinkle the sliced almonds on top.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.

The combination of raspberries and almonds in these brownies adds a layer of tartness and crunch that perfectly complements the chocolatey base. They’re perfect for a special treat or a dessert that stands out from the ordinary.

Caramel Pecan Brownies

These gluten-free caramel pecan brownies are an indulgent treat with layers of rich chocolate, gooey caramel, and crunchy pecans. The combination of flavors makes them irresistible and perfect for any dessert lover.

Ingredients:

• 1/2 cup (120g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (60g) gluten-free all-purpose flour blend
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (90g) dark chocolate chips
• 1/2 cup (120g) caramel sauce
• 1/2 cup (60g) chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
2. In a bowl, mix the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, sift together the cocoa powder, gluten-free flour blend, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the dark chocolate chips.
5. Pour half of the brownie batter into the prepared pan and spread evenly. Drizzle half of the caramel sauce over the batter and sprinkle half of the chopped pecans. Pour the remaining brownie batter over the top and gently spread it. Drizzle the remaining caramel sauce and sprinkle the pecans evenly on top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Allow the brownies to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve.

These caramel pecan brownies have an incredible combination of chewy, nutty, and sweet flavors. The caramel sauce adds a luxurious touch that makes each bite unforgettable.

Orange Zest Brownies

These gluten-free orange zest brownies add a refreshing citrus twist to the classic chocolate brownie. The hint of orange complements the rich cocoa flavor, creating a unique and bright dessert experience.

Ingredients:

• 1/2 cup (120g) unsalted butter, melted
• 1 cup (200g) brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (from 1 large orange)
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (60g) gluten-free all-purpose flour blend
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (90g) dark chocolate chips
• Optional: powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
2. In a mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
3. In a separate bowl, sift the cocoa powder, gluten-free flour blend, baking powder, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Add the dark chocolate chips and gently fold them into the batter.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Let cool in the pan for 15 minutes before transferring to a wire rack. Once cooled, dust with powdered sugar if desired and cut into squares.

These orange zest brownies are perfect for those who appreciate a touch of citrus in their chocolate treats. The hint of orange elevates the brownies with an aromatic, bright flavor that complements the rich chocolate.

Chocolate Coconut Brownies

These gluten-free chocolate coconut brownies are packed with deep chocolate flavor and topped with a coconut layer that adds chewiness and a hint of sweetness. They’re an irresistible treat for coconut lovers.

Ingredients:

• 1/2 cup (120g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (60g) gluten-free all-purpose flour blend
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (90g) dark chocolate chips
• 1/2 cup (45g) shredded unsweetened coconut
• 2 tablespoons (30g) sweetened condensed milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
2. In a bowl, whisk the melted butter and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, sift together the cocoa powder, gluten-free flour blend, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the dark chocolate chips.
5. Pour the batter into the prepared pan and spread evenly.
6. In a small bowl, mix the shredded coconut with the sweetened condensed milk. Spread the coconut mixture evenly over the brownie batter.
7. Bake for 22-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool in the pan for 15 minutes before transferring to a wire rack. Slice into squares and serve.

These chocolate coconut brownies provide a satisfying blend of textures and flavors. The fudgy chocolate base pairs perfectly with the chewy, slightly sweet coconut topping, making for a decadent, unforgettable treat.

Note: More recipes​ are coming soon!