Extra fondant brownies with coconut oil! This is by far the best gluten-free brownie recipe with a rich chocolate center that melts in your mouth. These easy brownies take little time to make and are a hit every time!
Preparation:
To cook:
Level: Easy
Serves: 16
Ingredients
- 1-¼ cup Dairy-free melted chocolate chunks (or regular chocolate chip chunks)
- 1 cup Coconut oil, melted
- 5 large eggs
- 2 cups coconut sugar
- 1 tbsp Vanilla
- 1 cup Gluten-free flour blend or mix
- ¼ cups Cocoa powder without sugar
- ½ teaspoon Salt
Preparation
Preheat the oven to 375ºF. Place a rack in the upper third of the oven. Line a 9 x 9 inch pan with parchment paper.
In a medium glass bowl, combine chocolate chunks and oil. Microwave for 1-2 minutes, stirring every 30 seconds, until beginning to melt. Stir to melt completely.
In a large bowl, using an electric mixer on high speed, beat eggs, sugar and vanilla until light in color and thick, about 10 minutes. On low speed, stir in the melted chocolate mixture. Slowly add flour, cocoa powder and salt until blended, scraping down sides and bottom of bowl as needed. Pour the batter into the prepared pan.
Bake until the edges are slightly cracked and a toothpick inserted in the center comes out with moist crumbs, about 25 minutes. Do not overcook.
Let cool for 10 minutes, then use the parchment paper to loosen the brownie from the pan. Let cool on wire rack for 2 hours before cutting.
Note: Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. To freeze, line aluminum foil with waxed paper. Wrap tightly, then transfer to a resealable plastic bag and freeze for up to 3 months.
