I have made countless brownie recipes over the years, and this is what I have long been trying for: dense, dark chocolate that satisfies. The brownies are thick, and fudgy but not under baked. It’s like getting that perfect mix of cake and fudge together. They slice up easily and taste even more amazing when chilled.
The bonus is this recipe is easy to make. No hard to find ingredients. In fact, you might have everything you need on hand.
Gluten Free Brownies
- 6 Tbsp melted unrefined coconut oil
- 6 ounces semisweet chocolate chips*
- 2 large eggs, room temperature
- 2/3 cup brown sugar, packed
- ¼ cup unsweetened cocoa powder
- 3 Tbsp corn starch or arrowroot powder
- ¼ tsp fine sea salt
Preheat oven to 350°. Lightly oil an 8×8 baking dish with extra coconut oil, then place parchment paper into it.
Add coconut oil and chocolate chips into a small heavy saucepan, melt over low until melted, stirring often. Set aside.
Add the brown sugar, eggs and salt into a stand mixer bowl, beat until smooth.
Slowly add in the chocolate mixture with beater going, until mixed.
Add in cocoa powder and corn starch, mix in.
Scrape into the prepare dish. Mixture will be thick, spread out evenly.
Bake for 30 minutes or until the brownies look done.
Let cool on a rack, enjoy once cooled. Store leftovers in the refrigerator.
*If avoiding dairy, use allergen friendly chocolate chips.