This is another family favourite. My big sister, one of my baking mentors serves these often for dessert along with coconut ice cream and raspberries. These are super dense and fudgy, you're non gluten free guests will never know they're gluten and egg free! You can use the chocolate of your choice in these, dark, bittersweet, white etc... I have even been known to drizzle a little melted chocolate chips over these(melt about 1/2 cup chocolate chips with 1 1/2 tsp coconut oil and drizzle). These will keep in airtight container for 3-4 days, or you can freeze them. If you are allergic to nuts, just leave them out. Otherwise just substitute the nut of your choice in these.
Preheat oven to 350 F. Over very low heat, in a small saucepan, melt the coconut oil. Add the sugar, vanilla and egg/egg replacer.
Over a medium sized bowl, sift the dry ingredients. Whisk until well incorporated.
Pour the oil and sugar mixture over the dry ingredients. Using an electric mixer, mix the ingredients together for about 2 minutes on medium speed until they are well combined.
The mixture should clump together into big clumps and have an oily sheen to it. Add the chocolate chips and nuts and mix for another 30 seconds or so to combine. The mixture will be quite thick.
Grease a 8 x 8 square glass baking dish with coconut oil and line with parchment paper. Using a spatula, take the mixture and press it into the baking pan, making sure it is level.
Bake in the centre of preheated oven for 23 to 28 minutes until it is a bit crispy around the edges. Insert a toothpick & it should come clean. You should see a few cracks on the top of the brownies as well. Allow the brownies to cool in the pan for at least 60 minutes as they will be very delicate. Remove and cut into squares and store in an airtight container for up to 4 days or freeze.
Ingredients
Directions
Preheat oven to 350 F. Over very low heat, in a small saucepan, melt the coconut oil. Add the sugar, vanilla and egg/egg replacer.
Over a medium sized bowl, sift the dry ingredients. Whisk until well incorporated.
Pour the oil and sugar mixture over the dry ingredients. Using an electric mixer, mix the ingredients together for about 2 minutes on medium speed until they are well combined.
The mixture should clump together into big clumps and have an oily sheen to it. Add the chocolate chips and nuts and mix for another 30 seconds or so to combine. The mixture will be quite thick.
Grease a 8 x 8 square glass baking dish with coconut oil and line with parchment paper. Using a spatula, take the mixture and press it into the baking pan, making sure it is level.
Bake in the centre of preheated oven for 23 to 28 minutes until it is a bit crispy around the edges. Insert a toothpick & it should come clean. You should see a few cracks on the top of the brownies as well. Allow the brownies to cool in the pan for at least 60 minutes as they will be very delicate. Remove and cut into squares and store in an airtight container for up to 4 days or freeze.