Fudgy Gluten Free Dairy Free Brownies
These fudgy brownies are so easy to make and they're vegan!
Ingredients
- 1 cup (200g) granulated sugar
- ½ cup (120ml) coconut oil melted
- 2 eggs*
- ½ teaspoon vanilla extract
- ⅔ cup (98g) gluten free flour (I use Bob's Red Mill 1 to 1)
- ½ cup (42g) unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup (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, eggs or egg replacer, and vanilla extract.1 cup (200g) granulated sugar, ½ cup (120ml) coconut oil, 2 eggs*, 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, 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
- To make these brownies eggless, I recommend Bob's Red Mill egg replacer. You will need to mix 2 tablespoons of the egg replacer with 4 tablespoons of water.
- 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.
- The brownies need to cool completely before slicing. You can speed this up by chilling in the refrigerator for about an hour.
Nutrition
Calories: 277kcal