ティムホートンズ ブラウニー デュペ GF/DF

ティムホートンズ ブラウニー デュペ GF/DF

We got asked to take the Tim Horton’s Brownie Copycat recipe and convert it to gluten-free and dairy-free. So I made a bunch of test batches (some that failed epicly, lol), but this one turned out so fudge & killer!! OMG I’m obsessed. PLUS, it’s made without refined oils, and can easily be made without refined sugars (or even low-carb keto if you use a sugar-free sweetener & s.f. choc chips!). We made these with a 50:50 mix of allulose and coconut sugar.

Original Copycat Recipe:
– 1/2 cup butter, melted
– 2 eggs
– 1 cup sugar
– 1/3 cup cocoa powder
– 2 tsp vanilla
– 1/2 cup flour

⬇️ OUR GF/DF CONVERTED COPYCAT RECIPE ⬇️

Half Batch (loaf pan):
– 1/4 cup coconut oil melted
– 1 egg (sorry, I did try egg-free but they were a disaster and need more work…)
– 1/2 cup sweetener of choice*
– 2 tbsp + 2tsp cocoa powder
– 1 tsp vanilla
– 1/8 tsp sea salt
– 1/4 cup almond flour or oat flour (or combo)**
– optional: add 1/4c choc chips or chopped nuts***

Full Batch (8×8 pan):
– 1/2 cup coconut oil melted
– 2 egg
– 1 cup sweetener of choice*
– 1/3 cup cocoa powder
– 2 tsp vanilla
– 1/4 tsp sea salt
– 1/2 cup almond flour or oat flour (or combo)**
– optional: add 1/2c choc chips or chopped nuts***

NOTES:
*we did half coconut sugar & half allulose
**we tested 100% almond flour, 50/50 almond/oat, and 100% oat flour and they all worked well.
***we added walnuts, but choc chips is the Tim Horton’s way

Instructions:
1. Preheat your oven to 350°F. Line an 8×8 pan or loaf pan (depending on batch size) with parchment paper.
2. In a mixing bowl, whisk together the melted coconut oil, sweetener* and egg(s).
3. Add the flour, cocoa, salt and vanilla (and mixins*** if adding) and stir until combined
4. Transfer your batter into prepared pan.
5. Bake for 20-25 minutes. (Less if you like gooey/fudgey)
6. Let brownies cool, then slice & enjoy!

🚨If you like cakier brownies, you can add the baking powder – we tested the above half-recipe batch size with 1/8 tsp baking powder

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