Fudgy gluten free brownies

These brownies are moist, FUDGY, and have a hint of coconut. They are very dense, so you only need a small piece to enjoy! I usually make a whole tray and freeze half for when I have a sweet tooth.

Ingredients

See note 1

• 2 tbsp Nutella

• 1/3 cup of milk chocolate and/or white chocolate chunks (or whatever chocolate you want)

• 200ml coconut oil, melted

• 1 cup packed light brown sugar

• 1 cup granulated sugar

• 3 eggs, plus 1 egg yolk

• 1 tsp vanilla extract

• 1 cup gluten free flour (see note 2)

• 1 cup unsweetened cocoa powder

• ½ tsp salt

• ½ tsp baking soda

• ¼ cup unsweetened shredded coconut (optional)

Directions

1. Preheat oven to 180C/350F or 200C/400F for fan ovens. Grease baking tray and add some flour to line the baking tray.

2. Melt coconut oil, chocolate chunks, and Nutella together in a microwave safe bowl covered, for 30 seconds. You don’t want the coconut oil to start popping in the microwave.

3. Mix together until the chocolate combines with the coconut oil.

4. Let cool slightly, then add granulated sugar, brown sugar, eggs and yolk, and vanilla. After, add the flour, cocoa powder, coconut (optional), salt, and baking soda and mix until just combined. Pour the batter into the baking tray and bake for 25-30 minutes or until the brownies are set and no crumbs are attached when inserting a knife. For storage, see note 3.

5. Serve with vanilla bean ice cream ;)

-- Notes --

• Note 1: This recipe makes 12 servings. The brownies are very dense so for 2 people half a batch is more than enough.

• Note 2: You can substitute with ¾ cup all-purpose flour.

• Note 3: You can freeze these brownies if you have too much! Wrap the brownies tightly in aluminum and place in a heavy-duty freezer bag. They can actually last up to 6 months in the freezer! To reheat, let thaw at room temperature (2-3 hours) and heat up in the microwave.

© Fat gabs original recipe.