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Fudgey Almond Flour Brownies | Tim Hortons Gluten Free Dairy Free Copycat

You 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.


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Original 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 RECIPE ⬇️


Half Batch (loaf pan):

- 1/4 cup coconut oil melted

- 1 egg

- 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 (8x8 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


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!


Follow along as we make them: https://youtu.be/2yhXhTDTf8g



🚨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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