Ingredients

The following ingredients have 4 Servings
  • 2 large eggs (room temperature)
  • 3/4 cup granulated sugar
  • 1 2/3 cup semi sweet chocolate chips, divided (I used Guittard)
  • 3/4 cup oil (I used avocado, any neutral oil like refined coconut works)
  • 2 tsp vanilla extract
  • 2 tbsp milk (I used almond)
  • 1/2 cup + 2 tbsp GF all purpose baking flour
  • 2 tbsp cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. 
  • Add 1 cup worth of the chocolate chips to a microwave safe bowl and microwave at 30-45 second intervals, stirring between each until completely melted.
  • Meanwhile, whisk together the eggs, sugar, vanilla, milk and oil. Whisk in the melted chocolate
  • Add in the dry ingredients (flour, cocoa, salt and baking powder) and mix until a batter forms. Fold in the remaining 2/3 cup of chocolate chips.
  • Transfer to an 8x8 baking dish lined with parchment paper and spread the batter evenly. 
  • Bake for 32-38 minutes or until a toothpick comes out somewhat clean and the tops are nice and shiny/crinkly. I do 35 minutes in my oven, but all ovens are different. Bake for longer for a less fudgy center and vice versa.
  • Let cool completely, then slice into 16 even squares. They slice much more neatly if you pop them in the fridge for about 20 minutes before slicing!