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• Step 1

  When ready to cook, set the grill temperature to 350℉ and preheat, lid closed for 15 minutes.

• Step 2

  Grease a 9 x 9 inch baking pan and line with parchment paper.

• Step 3

  Combine the flour, cocoa powder, and salt in a medium bowl. Set aside.

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  • 1/2 Cup Gluten-Free or All-Purpose Flour

  • 1/4 Cup Cocoa Powder, unsweetened, alkalized

  • 1/2 Teaspoon sea salt

• Step 4

  In a double boiler or microwave, melt the chopped chocolate and coconut oil. Let cool slightly.

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  • 4 Ounce Semisweet Chocolate, coarsely chopped

  • 3/4 Cup Coconut Oil, unrefined

• Step 5

  Add the sugar, eggs, and vanilla. Whisk until well combined.

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  • 1 Cup Cane Sugar, raw

  • 4 Whole eggs

  • 1 Teaspoon vanilla extract

• Step 6

  Whisk in the flour mixture and fold in the chocolate chips. Pour into the prepared pan.

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  • 4 Ounce Semisweet Chocolate Chips

• Step 7

  Place on the grill and bake until a toothpick inserted in the center of the brownies comes out clean, about 20 to 25 minutes. This will yield a somewhat gooey brownie. Continue to bake for 5 to 10 minutes if you prefer a drier brownie.

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  350 ˚F / 177 ˚C

• Step 8

  Let the brownies cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days. Enjoy!