½ cup semi-sweet chocolate chips (use dairy-free if needed)
¾ cup coconut oil
1 egg, large
2 egg yolks
1 ½ tsp vanilla extract
1 cup coconut sugar
½ cup erythritol or cane sugar
½ tsp sea salt
1 ¾ cup gluten-free flour (I use Bob’s Red Mill 1-to-1)
½ tsp xanthan gum (omit if your gluten-free flour blend contains it)
1.5 cups semi-sweet chocolate chips (use dairy-free if needed)
Just like the boxed brownies, you don’t want to overmix this brownie batter or it won’t be as fudgy. I recommend mixing this by hand with a spoon.
Preheat your oven to 350 degrees and grease a 9×13” baking dish with coconut oil.
In a large mixing bowl, whisk together the hot water and cocoa powder until there are no more lumps. Stir in the ½ cup chocolate chips and coconut oil until the coconut oil is melted. Gently whisk in the egg and 2 egg yolks along with the vanilla extract. Mix in the coconut sugar and cane sugar/erythritol. Lastly gently mix in the sea salt and gluten-free flour until no lumps remain. Stir in 1 ½ cups chocolate chips.
Pour into your prepared baking dish, scraping the bowl. Bake for 26-32 minutes or until the middle is set and a fork inserted comes out mostly clean (you will probably have a little bit of residue on the fork because of the melted chocolate chips. This is fine.) Do NOT overbake these brownies or you’ll lose the fudgy texture. They’ll still taste good but will be cake-like and not quite as good.
Remove from the oven and cool. Cut into squares and enjoy.