Ingredients
2 large eggs (room temperature)
¾ cup granulated sugar
1 ⅔ cups semi-sweet chocolate chips (divided)
¾ cup neutral oil (such as avocado or refined coconut oil)
2 teaspoons vanilla extract
2 tablespoons milk (dairy or non-dairy, room temperature)
½ cup + 2 tablespoons gluten-free all-purpose flour (with xanthan gum)
2 tablespoons cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Melt 1 cup of the chocolate chips using a microwave in 30–45 second intervals, stirring between each, until smooth.
- In a large bowl, whisk together the eggs, sugar, vanilla extract, milk, and oil until well combined.
- Stir in the melted chocolate until the mixture is smooth and glossy.
- Add the gluten-free flour, cocoa powder, salt, and baking powder. Mix until just combined.
- Fold in the remaining chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–38 minutes, or until the top is set and a toothpick inserted comes out slightly moist.
- Allow the brownies to cool completely before slicing into squares. For cleaner cuts, chill briefly before slicing.
Notes
- Using granulated sugar helps create a shiny, crackly top. Substitutions may affect texture.
- Do not overbake if you want a fudgy center. The brownies will continue to set as they cool.
- You can substitute the gluten-free flour with regular flour if gluten is not a concern.
- Melt chocolate carefully to avoid burning—stir frequently.
- For neater slices, refrigerate the brownies for about 20 minutes before cutting.