Seriously. The title says it all. I’ve made so many different brownie recipes and these are, by far, the best ones I’ve ever made. So good, in fact, that my non-allergy sister, brother-in-law, and husband DEVOURED them and requested more. We polished this entire pan off in less than 24 hour and I’m not embarrassed by that one bit.
Give this recipe a try and remember the key is to let them cool completely. The other important part is to use both chocolate chips and chocolate chunks. YES, it will be totally fine if you don’t. The chocolate chunks are what make them so gooey you want to swan dive face first into the entire pan so I’m not telling you how to live your life, but just do it!
I KNOW. It sucks. It’s difficult. But you HAVE to. The chocolate needs to cool and firm up a bit otherwise you’re eating a runny mess of chocolate. I’m sure it would be delicious, but it’s not going to hold together like a brownie should.
I’m just going to jump right into the recipe!
MAKE SURE you share this recipe with a friend who doesn’t eat gluten or dairy. They will thank you profusely and they just may make you a pan in appreciation! Let me know what you think 🙂
And of course – give me a follow on Facebook and Instagram – you’re support means the world to me!
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