It is great that cocoa powder can replace a lot of the refined flour in brownies. Using the coconut oil instead of butter gives these brownies a silky smooth texture while adding the health benefits of lauric acid, potentially lowering our LDL cholesterol. Eaten fresh out of the oven, these are ooey-gooey amazing. If you let them sit overnight, the brownies become firmer. Thanks Karen...
1/2 cup gluten-free flour ( Bob's , Quinoa flour, oat flour or Trader Joe's gluten free)
1/4 cup unsweetened cocoa powder
1/2 t. sea salt
1/2 cup semisweet chocolate chips
3/4 cup unrefined coconut oil
3/4 - 1 cup coconut sugar
4 eggs
1 t. vanilla
1/2 cup semisweet chocolate chips (optional)
Preheat oven to 350 degrees. Grease 9 by 9 inch baking pan and line with parchment paper.
Combine flour, cocoa powder and salt in medium bowl and set aside.
In a double boiler, melt the 1/2 cup chocolate chips and coconut oil. Let cool slightly. Add sugar, eggs and vanilla, whisking until well combined. Whisk in the flour mixture. Fold in additional chocolate chips. Pour into the prepared pan. Bake until a toothpick inserted in the center of the brownies comes out clean, 20 to 25 minutes. This will yield a somewhat gooey brownie. Continue to bake for 5 to 10 minutes if you prefer a drier brownie.
Let the brownies cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days.
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