Gluten Free Brownies with the best fudgy texture and less than 10 ingredients. Every bite is perfectly soft and gooey plus each brownie has it's own chocolate cup stuffed inside!
Ingredients
- 4 large eggs
- 2 tsp vanilla extract
- 1 ½ cups coconut sugar
- 2 3oz bars 70% dark chocolate bars (I used Theo Chocolate)
- ½ cup coconut oil melted + cooled
- ¼ cup + 2 tbsp unsweetened cocoa powder
- 1 tsp salt
- ¼ cup coconut flour
- 12 individual Coffee & Cream Cups If you don’t have, sub a layer of chocolate bar!
Instructions
- Preheat oven to 350F and line an 8” x 8” pan with parchment paper.
- In a large mixing bowl, whisk together eggs, vanilla extract, and coconut sugar until combined. Set aside.
- In a microwave safe bowl, melt the 2 bars of 70% dark chocolate with ½ cup coconut oil (in 30 second intervals until melted, ~90 seconds). Whisk together until smooth.
- To melted chocolate, stir in unsweetened cocoa powder and salt. Stir to combine.
- To the bowl of whisked eggs + coconut sugar, gently fold in the melted chocolate mixture and stir until just combined. Add coconut flour and stir again until just combined. Don't overmix!
- Add half of batter to the parchment-lined 8” x 8” pan and spread in an even layer. Top with x12 Coffee & Cream Cups and spread remaining batter into a smooth layer with a spatula on top of cups.
- Move to the oven and bake at 350F for 27-30 minutes. Let cool completely before cutting into 9 slices. Best served at room temperature. Enjoy!
Notes
Loved using Theo Chocolate Coffee & Cream Cups, but you can use whatever type of chocolate cup or chocolate bar you prefer.
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