Get the Recipe: Scoopable Brownies
These Scoopable Brownies feature a thick, cookie-like dough wrapped around a solid chocolate square. Once baked, they boast chewy edges and a warm, molten center. Every bite is rich, fudgy, and packed with deep cocoa flavor. Pure chocolate bliss!
Ingredients
- 2 sticks unsalted butter, room temperature
- 1 ½ cups coconut sugar, or light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 ¼ cups gluten free flour, see note
- ½ cup cocoa powder
- 1 tsp baking soda
- 6 squares of chocolate
Instructions
- First, preheat oven to 350 degrees Fahrenheit.
- In a stand mixer, beat the butter and coconut sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in the eggs and vanilla extract. Stir to combine.
- Mix in the flour, cocoa powder, and baking soda. Stir until a thick dough is formed.
- Scoop out balls of dough with a cookie scoop. Flatten each ball of dough and place a chocolate square in the center. Fold up the edges, fully enclosing each square of chocolate.
- Place each ball in a baking dish, slightly touching. Bake for 18 to 20 minutes, or until the brownie balls look set around the edges, but a little gooey in the center.
- Finally, allow them to cool for 10 minutes on the pan before serving!
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Both coconut sugar and light brown sugar work well.
- The brownie batter will be pretty thick, much thicker than traditional brownie batter. It resembles a cookie dough texture.
- You can use any chocolate squares. I love Hu Kitchen, but a simple Dove chocolate works well too.
- Store any leftovers in an airtight container for up to 3 days.
Calories: 295kcal, Carbohydrates: 36g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 144mg, Potassium: 70mg, Fiber: 4g, Sugar: 14g, Vitamin A: 510IU, Calcium: 28mg, Iron: 1mg