Rich, fudgy and fully equipped with those gorgeous crackly tops, these grain-free brownies make a perfect dessert for parties or special occasions as they’re guaranteed to please. They’re a reader favorite and I had to include them in this book because of the countless rave reviews they received from everyone who’s made them as being the best gluten-free brownies they’ve ever had.
- Yield: 16 brownies
- 6 tbsp (89 ml) coconut oil
- 1 cup (180 g) semisweet chocolate chips (for dairy-free, use vegan chocolate chips)
- 2 large eggs, room temperature
- 0.66 cup (133 g) coconut palm sugar
- 2 tsp (10 ml) vanilla extract
- ¼ cup (20 g) unsweetened cocoa powder
- 3 tbsp (21 g) arrowroot powder
- ¼ tsp salt
- Preheat your oven to 350°F (177°C) and prepare an 8 x 8-inch (20.3 x 20.3-cm) baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil with oil or cooking spray and set aside.
- Add the coconut oil and chocolate chips to a small saucepan set over low heat. Stir until the oil and chocolate have melted before removing the pan from the heat and setting it aside to cool slightly.
- Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together the eggs, sugar and vanilla extract for about 2 minutes or until the mixture becomes smooth and pale. Add the melted chocolate mixture and mix until well combined. Reduce the speed to low and add the cocoa powder, arrowroot powder and salt, mixing until well combined and scraping down the sides of the bowl as necessary. The batter should be thick and smooth.
- Pour the batter into your prepared pan, spreading it evenly with a greased spatula. Bake for 25–30 minutes, until the center is set. Remove from the oven and let the brownies cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store your brownies in an airtight container at room temperature for up to 5 days.