2tablespoonsBob's Red Mill Egg Replacermixed with 4 tablespoon water
½teaspoonvanilla extract
⅔cup (98g)gluten free flour blend
½cup (42g)unsweetened cocoa powder
¼teaspoonbaking soda
¼teaspoonfine sea salt
1cup (170g)semisweet chocolate chips
Instructions
Preheat the oven to 350°F. Line an 8" square baking pan with parchment paper. Set aside.
In a large bowl, stir together the sugar, coconut oil, prepared egg replacer, and vanilla extract.
1 cup (200g) granulated sugar, ½ cup (120ml) coconut oil, 2 tablespoons Bob's Red Mill Egg Replacer, ½ teaspoon vanilla extract
Fold in the flour, cocoa powder, baking soda, and salt until combined, then fold in the chocolate chips.
⅔ cup (98g) gluten free flour blend, ½ cup (42g) unsweetened cocoa powder, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt, 1 cup (170g) semisweet chocolate chips
Transfer the batter to the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs. Allow the brownies to cool in the pan for 15 minutes, then remove with parchment paper and transfer to a wire cooling rack to cool completely before slicing.
Notes
You want to use refined coconut oil. Coconut oil is solid and will need to be melted to liquid form. This recipe calls for ½ cup liquid coconut oil.
My favorite way to melt coconut oil is to fill a large bowl with hot water and place the entire jar in the water. Make sure the jar is tightly closed.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
The brownies need to cool completely before slicing. You can speed this up by chilling in the refrigerator for about an hour.