Easy gluten free brownie recipe that's also dairy and refined sugar. Super fudgy, with a deep, dark chocolate flavor, these are sure to please!
Preheat oven to 350 degrees. Spray a 9x9 baking pan with cooking oil or coat with coconut oil. Set aside.
Combine flour, coconut sugar, and cocoa powder together in a large mixing bowl.
Roughly chop unsweetened chocolate bar. Set aside 1/3 of bar for later.
In a glass measuring cup or other microwavable mug, melt the other 2/3 of chocolate bar with coconut oil over medium low heat for 1-2 minutes, or until chocolate is melted. Stir mixture together and pour over flour.
Add salt and and vanilla to flour mixture and stir to combine.
Add eggs, one at a time, and stir just until combined. Don't overstir!
Sprinkle in the 1/3 chocolate bar you set aside previously and your chopped nuts. Mix to combine.
Pour into baking dish (batter will be very thick) and bake 18-20 minutes or until just set.
Remove from oven and allow to fully cool. Resist the temptation to break into these before completely cool! They're crumbly until cool.
Note: These can be frozen for up to 2 months. Cut into squares and wrap in parchment paper. Store in sealed container.