|Three Bowls to create Brownie Bliss|
|moist and dense with a crackle top|
8 oz / 227 grams coconut oil or palm shortening
5.86 oz / 167 grams dutched cocoa powder
4 tsp vanilla
9.42 oz / 267 grams light brown sugar
9.42 oz / 267 grams sugar
5.88 oz / 187 grams of Gluten-Free All-Purpose flour
2/3 tsp kosher sea salt
Preheat oven to 325 degrees. Line a 9x9 pan with parchment paper.
In a small bowl whisk together the flour and salt until no lumps remain.
In a medium bowl heat the coconut oil until just melted. Immediately whisk in cocoa powder until smooth. Let cool. Don’t give into the visual temptation to lick the whisk…straight fat & cocoa will be an unpleasant junior high Home Economics flashback.
In the largest bowl, while the cocoa mixture cools, whisk eggs together and add in sugars. Then whisk in the vanilla. Stir in cooled cocoa mixture. Now the whisk is perfect to swipe a dab from…sticky with sweet, intense chocolaty goodness.
Fold flour and sea salt into wet mixture until just mixed…hand mixing these is the easiest route to not to over-mixing and ending up with rubbery, tough brownies. The dough is thick. It won’t spread while baking, so push it into the pan corners and level all over with the mixing spatula.
Bake 40-45 minutes or until a crust forms and toothpick comes out mostly clean. Completely clean will be an over baked brick.
Cool in pan for 10 minutes. Then it is safe to lift the parchment out of the pan and divvy up warm brownie bliss.