Mary Fran from Franny Cakes is hosting this month's Gluten Free Ratio Rally for brownies, so check back there for a full listing of all the brownie posts - I've also tried to include a complete list at the bottom of this post.

I'll admit, I really struggled with this month's rally. My initial goal was to create a chewy but not too fudgy dairy free brownie with macadamia nuts, coconut flakes, and orange zest. I tried and tried and ended up throwing out batch after batch. Perhaps my expectations were set too high with all the delicious boxed gluten free brownie mixes out there like King Arthur. So eventually I threw in the towel and went about recreating a family favorite recipe; Chocolate Brownie Pie. I would describe it as somewhere in between a brownie and a chocolate cake with a delicateness to it, but not at all like a cakey brownie - does that make sense? Anyway, I had much more success with chocolate brownie pie and the dairy free version actually tasted even better!

The ratio I ended up with was 3 parts sugar: 2 parts chocolate, flour, and eggs: 1 part non-dairy milk and coconut oil.

Chocolate Brownie Pie with Orange Zest

for the Gluten Free Ratio Rally

Ingredients

300 grams sugar
150 grams gluten free all purpose flour blend
3 eggs
75 grams almond milk
75 grams coconut oil
150 grams semisweet chocolate chips (I use Enjoy Life for a gluten, dairy, and soy free version and just melt them in a small pot on the stove)
1 tsp vanilla extract
1 tbsp orange zest (from about 1 medium orange)

Make

Preheat the oven to 350 degrees.

Line a pie dish with parchment paper.

In the bowl of a stand mixer (or a large bowl), mix together the sugar and flour.

In a small microwavable bowl or pyrex measuring cup, melt the coconut oil and set aside to cool.

In a small non-stick pot, melt the chocolate on low. Stir constantly and remove from heat immediatly after melting and allow to cool.

In a seperate bowl, whisk the eggs and then add to the stand mixer bowl and mix to combine.

Add the almond milk and coconut oil and mix until incorperated.

Add the melted chocolate and mix until incorperated.

Add the vanilla extract and orange zest and mix until incorperated.

Pour the batter into the lined pie dish and bake for about 45 minutes or until a fork inserted in the center comes out clean.

Allow to cool before enjoying with a topping of your choice - I prefer a scoop of goats milk vanilla ice cream or coconut milk vanilla ice cream.

Makes about 8 servings, sliced up like a pie.

How do you make brownies? From the box or from scratch?

Angela | Angela's Kitchen | Gluten & Dairy Free Cream Egg Brownies

Brooke | B & the Boy! | Triple Chocolate Brownies

Caitlin | {Gluten Free} Nom Nom Nom | Peppermint Brownie Bars

Caleigh | Gluten Free[k] | White Chocolate & Marshmallow Brownies

Caneel | Mama Me Gluten Free | Triple Chocolate Brownies

Charissa Luke | Zest Bakery | Slutty Gluten-Free Brownies

Claire | My Gluten Free Home | PB&J Brownie Whoopee Pies

Claire | This Gluten-Free Life | St. Patty's Day Marshmallow Swirl Brownies

Erin | The Sensitive Epicure | Mexican Cocoa Brownies with an Almond & Pepitas Crust

Gretchen | kumquat | salted carmel brownies

Heather | Discovering the Extraordinary | Nutmeg Blondies

Irvin | Eat the Love | Blueberry Citrus Marble Brownies

Jean | Gluten-Free Doctor Recipes | Blue Ribbon Brownies

Jenn | Jenn Cuisine | Grain Free Brownies with No-Bake Ricotta Cheesecake Cream

Jonathan | The Canary Files | Vegan Marbled Banana Walnut Brownies

Karen | Cooking Gluten Free! | GF Chewy Crackled Top Brownies with Raspberry Puree

Morri | Meals with Morri | Oaxacan Brownies & Mesquite Cacao Blondies

Mrs. R | Honey From Flint Rocks | Black Bean S'More Brownies & Fudgy Coconut Flour Brownies

Pete and Kelli | No Gluten, No Problem | Carmel Mexican Chocolate Mesquite Brownies

Rachel | The Crispy Cook | Co-Co Nut-Nut Blondies

Tara | A Baking Life | Mint Chocolate Flourless Brownies

TR | No One Likes Crumbley Cookies | Gluten Free Berry Fudge Brownies