You guys. You guys! I am so so so excited about these brownies.
I’m not even exaggerating saying I was tearing up when I tasted the first one out of the pan. The first bite crackled as it hit my tongue and then dissolved into a dense, chewy, moist, fudgy bite of perfect brownie.
But why all the dramatic tearing up, you ask?
Here it is: I struggle with restrictive-diet foods. I hate making something that is only “ok”, or even “good, for being gluten free”. I currently don’t have anyone in my immediate family on restrictive diets, but I have so many friends and loved ones who are. And it breaks my heart to only have half-way things to offer them.
Food matters to me.
Beyond nutrition and basic needs, food is important. Food cements our memories and our experiences, infusing them with an unforgettable taste and aroma that have the power to bring up the face of our beloved grandma with just a bite of her famous cookie recipe. Or a memory of the day we gave birth to our firstborn, because we ate spicy thai food that morning.
However your experience looks… food matters.
And even when I can’t serve the people I care about my favorite treats, I want to serve you something great. Something memory making. Something that makes you forget that there is any other option of that type of treat. A just-as-good treat, if not better that the memory you have, instead of a good-enough treat that just barely reaches the edge of a craving.
So, I’ll stop talking and give you what you want now. If you can’t eat gluten or dairy, I hope you enjoy these. And if you can, I hope you can enjoy the feeling of having a great recipe to bless your gluten-free or dairy-free friends with.
I love you, friends! Enjoy!
- 2/3 cup extra-virgin coconut oil, melted
- 3/4 dutch-processed unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup boiling water
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 2 large eggs
- 1 1/3 cups gluten-free all-purpose flour mix*
- 1 1/2 cups dairy-free chocolate chips
Preheat the oven to 350F. Grease a 9x13" glass baking dish with coconut oil, lay a piece of parchment paper down and then grease that.
In a large bowl, whisk together the cocoa powder and baking soda. Whisk in half of the melted coconut oil until smooth, then whisk in the hot water until smooth and thick.
Whisk in the sugar, vanilla, salt & eggs until smooth, then the remaining coconut oil.
*When you measure the flour mix, please stir it up well before scooping, or use a spoon to spoon it into your measuring cups so it's not overpacked. I use Namaste Perfect All-Purpose Gluten-Free Flour Blend because I love it and it's readily available at Costco and Amazon.
Sprinkle the flour over the top of the batter in the bowl and then 1 cup of the chocolate chips on top of that. Use a fork or spatula to gently mix in the flour, just until the flour is mixed in.
Spread the batter into the prepared pan, sprinkle evenly with the remaining 1/2 cup chocolate chips and bake for 30-40 minutes.
(Start checking them at 30 minutes, and then every few minutes until they are just set and the brownies start to pull away from the edges of the pan. Don't overbake these. They will finish off baking in the pan as they cool on the counter!)
Let cool completely before cutting for prettiest results (if you can wait that long!).
Oh, and Costco chocolate chips (Kirkland Signature Brand) are naturally Dairy-Free! YAY!