Chocolate Chunk Brownies

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Chocolate Chunk Brownies

Is there anything more comforting than brownies oozing with chocolate chunks? Brownies have become one of my go-to desserts when I don’t have time to get fancy. Everyone loves them, they are easy to make, and hard to mess up.

I’ve been tweaking this recipe for some time – but finally feel ready to share it with you. Adding the chocolate chunks instead of regular chips really takes them to a whole new decadent level.


Try these grain-free chocolate chunk brownies next time you’re in need for a quick dessert that pleases!

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Chocolate Chunk Brownie (Gluten-free/Grain-free)
For a non-dairy version, use melted coconut oil or palm shortening.

1/2 cup organic butter (1 stick)
2 eggs
1 teaspoon vanilla extract or vanilla powder
2/3 cup coconut palm sugar – where to buy coconut palm sugar
1/3 cup cacao powder – where to buy cacao powder
1/3 cup blanched almond flour – where to buy blanched almond meal flour
1/3 cup tapioca flour – where to buy tapioca flour
2/3 cup chocolate chunks – where to buy chocolate chunks

1. Preheat oven to 350F. Line an 8″inch square baking pan with parchment paper.
2. Mix the melted butter, eggs, vanilla extract, and palm sugar until smooth.
2. Add cacao powder, almond flour, and tapioca starch and stir until no lumps remain. Mix in chocolate chunks and pour batter into prepared pan.
3. Bake for 25 minutes. If you prefer a more cake-like texture (not as fudgy) bake for 5 minutes more.


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Check out more recipes with this month’s “Kosher Connection” comfort food theme:

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