Gluten Free Brownies
1 cup gluten free flour blend
3/4 cup cocoa powder, sifted
1/4 teaspoon salt
3/4 cup + 2 tablespoons unsalted butter or coconut oil, melted
1 1/2 cups granulated sugaror coconut sugar
1 tablespoon vanilla extract
3 large eggs, room temperature
3/4 cup semi-sweet chocolate chips (use dairy-free chocolate chips, if necessary)
Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup chocolate chips.
Pour the batter into the prepared pan and sprinkle additional chocolate chips on top, if desired.
Bake for 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.