Gluten-Free Chocolate Brownie
Hawker • Singapore
How to Make Gluten-Free Chocolate Brownie (Traditional & Healthy Version)
Gluten-Free Chocolate Brownie is a delightful fusion dessert that has found a welcome home in Singapore’s vibrant food scene. Inspired by the diverse offerings at local kopitiams and modern hawker centres, this brownie captures the rich, decadent flavor Singaporeans love, while embracing a health-conscious twist suited for today’s dietary needs. The recipe uses locally available ingredients like gula melaka (palm sugar) for depth and almond flour for a tender, gluten-free crumb, reflecting the innovative spirit of Singaporean cuisine. In Singapore, fusion desserts like this Gluten-Free Chocolate Brownie have become increasingly popular, thanks to our multicultural influences and the growing demand for inclusive options. Whether enjoyed as a midday treat at a bustling kopitiam or packed into a lunchbox for a sweet yet nutritious finish, this brownie brings together tradition and modern health trends. Its rich chocolatey taste, balanced sweetness, and moist texture make it a crowd-pleaser for all ages.
Ingredients(for 1 square (about 70g), suitable as a lunch dessert in Singapore)
- 2/3 cup Almond flour (locally available at supermarkets)
- 1/4 cup Unsweetened cocoa powder (for rich chocolate flavor)
- 1/4 cup Gula melaka (palm sugar) (finely grated)
- 1/2 tsp Baking powder
- 1/8 tsp Sea salt (just a pinch)
- 2 large Eggs (room temperature)
- 2 tbsp Coconut oil (melted)
- 1 tsp Vanilla extract (optional but recommended) - optional
- 1/4 cup Chopped dark chocolate (70% or higher, dairy-free if needed)
- 2 tbsp Chopped walnuts (optional, adds crunch) - optional
Instructions
- 1
Preheat your oven to 175°C (350°F) and line a small square baking tin (about 12x12cm) with baking paper.
5 minutes
Use clips to keep baking paper in place for clean edges.
- 2
In a large bowl, whisk together almond flour, cocoa powder, baking powder, sea salt, and gula melaka until well combined.
3 minutes
Sift cocoa powder to avoid lumps for a smoother batter.
- 3
In a separate bowl, beat eggs until slightly frothy. Add melted coconut oil and vanilla extract, mixing well.
3 minutes
Ensure coconut oil is not too hot to avoid cooking the eggs.
- 4
Pour wet ingredients into the dry mixture. Stir gently until just combined. Fold in chopped dark chocolate and walnuts if using.
4 minutes
Do not overmix to keep brownies fudgy.
Why This Dish is Healthy
By using almond flour and coconut oil, this recipe reduces empty calories and increases nutrient density. Gula melaka offers a lower glycemic alternative to refined sugar, and dark chocolate provides beneficial flavonoids. The absence of gluten and dairy makes this brownie easier to digest, while protein from eggs supports muscle maintenance. This makes it a smart, health-conscious dessert for Singaporeans seeking balance.
This Gluten-Free Chocolate Brownie is high in healthy fats from almond flour and coconut oil, which support brain and heart health. It provides protein from eggs and nuts, and is lower in refined sugar thanks to the use of natural gula melaka. Almond flour offers vitamin E and magnesium, while cocoa is rich in antioxidants. With no gluten, it's suitable for those with gluten intolerance and is naturally lower in carbohydrates compared to traditional brownies.
Pro Tips
- 💡Tip 1: Use high-quality cocoa powder for a richer flavor.
- 💡Tip 2: Let brownies cool completely before slicing to maintain shape.
- 💡Tip 3: Sprinkle a pinch of sea salt on top for flavor contrast.
Storage & Serving
Store brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze for up to 1 month and thaw at room temperature before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 300.0 kcal |
