Notes: For the gluten-free flour, use as follows: ½ cup (60g)
millet flour, 2 tablespoons (15g)
brown rice flour, 2 tablespoons (15g)
tapioca flour, and ½ teaspoon
xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured
like this.
Regular whole wheat flour,
whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour.
Oat flour (gluten-free, if necessary!) may be substituted as well, but be extremely careful when measuring it!
I don’t recommend using Dutched or special dark cocoa powder. The brownies already taste very rich and dark chocolaty without it!
Brown sugar or granulated sugar may be substituted for the coconut sugar, but the brownies will no longer be clean eating friendly.
{gluten-free, clean eating, low fat, low calorie}