These dark chocolate, gluten-free brownies are fudgy, rich in chocolate flavor, and just sweet enough. Garnish them just out of the oven with dark chocolate for a thin layer of chocolate frosting.
- 2 large eggs
- 1/2 cup melted coconut oil
- 3/4 cup coconut sugar or other granulated sweetener such as sucanat
- 1 tsp. vanilla extract
- 3/4 tsp. coarse sea salt (or 1/2 tsp. fine-grained sea salt)
- 1/2 cup cocoa powder
- 1/2 cup gluten-free sourdough starter
- 1/3 cup tapioca flour
- 3.5 oz bittersweet (70% or darker) chocolate bar (optional)
- Prepare an 8x8 inch glass baking dish by lining it with parchment paper. Alternatively, generously butter and flour the baking pan using tapioca flour.
- In a medium bowl, beat the eggs, coconut oil, and coconut sugar together for 2-3 minutes until well combined and slightly aerated. Add all of the other ingredients and whisk well to combine.
- Pour batter into prepared pan and set aside until oven is preheated.
- Preheat oven to 325 degrees F and wait 20 minutes before placing the brownies onto the middle rack of the oven. Bake for 25 minutes or until just set in the middle but still soft when a cake tester is inserted into the center.
- Remove brownies from oven. If utilizing chocolate bar, break the bar up into its individual squares and distribute evenly across the top of the hot brownies. Let the chocolate sit for five minutes then use a spatula to spread it evenly over the brownies.
- Allow the brownies to cool for at least another five minutes before removing them from pan. Use the edges of the parchment paper to lift them out of the pan and onto a cooling rack. If parchment paper was not used, allow brownies to cool in the pan for at least 30 minutes before slicing and serving.
Serve as-is or with ice cream or freshly whipped cream.