One of Lua’s favorite chocolatey treats are brownies. Before I was gluten and dairy-free I had been on a hunt for the perfect brownie. Now, when you bring up the topic of brownies we all have our own version of the perfect brownie. With or without frosting? Shall we add nuts? Caky, fudgy, or chewy? You all have to ask yourselves these questions, it may change by the day, but in general, my favorite type of brownies are the fudgy, not too sweet, and have that crispy top thing going on. I love the crispy top and had not found a recipe that fit my three basic requirements.

When in doubt, I often consult with Martha, Stewart that is! I absolutely love Martha and all of her trusty advice. Her website offers loads of brownie recipes, many of which I had tried. But until now, have found my version of “The Perfect Brownie.” And to top it off, they just so happen to be gluten-free, using cornstarch instead of flour. The original recipe uses butter, but the coconut oil was a fabulous substitute.

Below is the recipe from Marthastewart.com (with the exception of the coconut oil). I ended up adding 1/4 more cornstarch and 1/4 cup more cocoa powder because the melted chocolate and coconut oil was still rather runny after adding the sugar.

They still came out amazing. I would stick to this recipe below, unless you find that your batter is too runny after adding the sugar also.

Ingredients
12 ounces semi-sweet chocolate chips
6 tablespoons coconut oil
3/4 cup sugar
1 teaspoon vanilla
3 eggs, room temperature
1/4 cup cocoa powder
1/3 cup cornstarch
1/2 teaspoon fine salt
1/2 teaspoon cinnamon
1 tablespoon course sea salt

Instructions
Preheat oven 350 degrees F. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Then butter parchment paper again.

First melt together the chocolate chips and coconut oil using a bain marie or double boiler over very low heat. While chocolate is melting, whisk together dry ingredients and set aside. Once chocolate and oil are melted carefully remove from heat onto a heatproof surface and stir in sugar and vanilla. Then add one egg at a time until fully combined. Add dry ingredients and carefully stir until well combined. Pour into prepared pan, smooth the top, sprinkle course sea salt and bake for 35 minutes. Remove from oven and let cool completely. Then using overhang, remove from pan and cut into 16 pieces.