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Madison Area Gluten Intolerance Chapter

Can't Stop Eating Them Gluten Free Chocolate Double Fudge Brownies

5 ounces Enjoy Life Semi Sweet Mega Chunks
1/2 cup coconut oil
1 cup sugar
1/2 cup almond flour
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 eggs, beaten
1 tablespoon vanilla
1 cup Enjoy Life semi sweet mini chips

Optional:

1/2 cup chopped pecans or walnuts, if desired
Dark chocolate chips for the top, if desired

Preheat oven to 350° F. Line an 8x8-inch square baking pan with parchment paper.

Melt the chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)

In a mixing bowl, whisk together the sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy. Stir in 1 cup Enjoy mini chocolate chips.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula. Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350° F oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the parchment paper edges and lifting the brownies out as a whole.

Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart).

Yield: 16 servings.
* For chocolate-mint brownies, use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.