A fudgy brownie with a rich cocoa base and creamy white chocolate chip glaze, perfect for your next holiday gathering.

By Grace Barker

Servings: 8–12
Prep Time: 10 minutes
Cook Time: 25 minutes
Gluten-free, Dairy-free

Appliances: 

• Mixing bowl or stand mixer 
• Measuring cups and spoons
• 8×8-inch baking dish
• Spatula
• Parchment paper
• Butter knife 

For the wet ingredients:

• 3 eggs
• 6 tablespoons avocado oil
• ¾ cup coconut sugar 

For the dry ingredients:

• 1/3 cup cacao powder
• 1 1/4 cups 1:1 gluten-free baking flour
• ½ cup dark chocolate chips (72% recommended) 

For the topping: 

• ½ cup white chocolate chips
• ½ teaspoon flaky sea salt 

Instructions: 

• Preheat the oven: Set the oven to 350°F and line a baking pan with parchment paper.
• Mix the wet ingredients: In a medium bowl, whisk together the eggs, avocado oil, and coconut sugar until combined. • Combine the dry ingredients: In a separate bowl, stir together the cacao powder and baking flour. Add the dry ingredients to the wet mixture, stirring until fully combined. Fold in the dark chocolate chips.
• Bake the brownies: Pour the batter into the prepared pan and smooth the top. Bake for 22 to 26 minutes, or until cooked through (use a toothpick to check the center; if it comes out clean, they’re ready).
• Add the topping: While the brownies are still warm, sprinkle the white chocolate chips and flaky sea salt evenly over the top. Let the chocolate melt slightly, then gently spread with a knife.
• Serve: Allow the brownies to cool completely before slicing into squares. 

Enjoy! Pro tip: These brownies will store well in an airtight container in the fridge for up to 5 days.