Thick and Fudgy Gluten Free and Dairy Free Brownies
Thick and fudgy browneis are easy to make and sweetened with coconut sugar. Made gluten free and dairy free.
Servings: 16 people
Equipment
- whisk
- rubber spatula
Ingredients
- ½ cup gluten free baking flour all purpose
- ⅓ cup unsweetened cocoa powder
- 1 cup coconut sugar
- ½ cup + 2 tbsp dairy free butter or coconut oil measured as a solid
- 9 oz dark chocolate chips dairy free
- 3 eggs large
- 1 tsp vanilla extract
- ⅛ tsp sea salt
Instructions
- Preheat oven to 350 F and prepare a 8x8 inch pan with non-stick spray and parchment paper for easy removal.
- In a large heat proof bowl, add the butter, vanilla, coconut sugar and chocolate chips. Cook in the microwave on high until melted.
- Stop to stir every 30-40 seconds until smooth. Once smooth and melted, add the eggs in one at a time and beat using a whisk until incorporated.
- In another bowl, stir together the cocoa powder, gluten free baking flour and salt. Fold the dry ingredients into the wet ingredients until no dry spots remain.
- Transfer the batter to the prepared pan and bake for 20-25 minutes. You want to remove the brownies just before they are done for the ultimate fudgy brownie.
- Let cool completely before cutting into bars and serving.
Notes
These brownies taste best after they have set for at least an hour once you remove them from the oven. I like to chill them for an additional hour for the ultimate fudge factor!