Double Chocolate Gluten-Free Brownies

Holy fudgy! These are downright incredible. And they're gluten-free too. These uber moist, chocolate-studded gems literally melt in your mouth. Mind-blowing. Oh, and they're one-bowl-easy too.

Can you tell I was kind of speechless up there in the intro? I seriously didn't expect these to be so dang delicious. There are lots of recipes for gluten-free brownies, but most of them bake up dry and crumbly. Or flavorless. Or gritty. I decided to try oat flour this time - as opposed to brown rice flour, or chickpea flour, or a gluten-free baking mix. Not only did the oat flour work perfectly, it adds a subtle oat nuance, and a definitive wholesomeness you can't get from a baking mix.

These brownies can also be vegan if that's your jam. Simply replace the Greek yogurt with a vegan yogurt, such as one made with soy, almond, cashew, or coconut milk. For truly vegan brownies, you'll also need to substitute "flax eggs" for real eggs. To make flax eggs, combine 1 tablespoon flaxseed meal/ground raw flaxseeds and 2 1/2 tablespoons of water for EACH flax egg (you need 2 eggs for the brownies). Let the mixture sit for 5 minutes before using.

Double Chocolate Gluten-Free Brownies

1/2 cup Greek yogurt (for vegan brownies, use non-dairy yogurt; see note above)
1/2 cup coconut oil, melted and cooled slightly
2 large eggs (for vegan brownies, use "flax eggs"; see note above)
1 teaspoon gluten-free vanilla extract
3/4 cup packed light brown sugar
2/3 cup oat flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
Pinch of salt
1/2 cup semisweet chocolate chips

Preheat the oven to 325 degrees. Spray an 8-inch square baking pan with cooking spray. Line the pan with parchment paper or foil, allowing to paper/foil to hang up and over the sides (either 2 sides or 4 sides - this makes getting the brownies out of the pan a snap). Spray the paper/foil with cooking spray.
In a large bowl, whisk together the yogurt, oil, eggs, and vanilla. Whisk in the brown sugar.
Whisk in the oat flour, cocoa powder, baking powder, and salt. Fold in the chocolate chips.  Spoon the batter into the prepared pan and smooth the surface. If desired, sprinkle a few more chocolate chips over top.
Bake for 17 to 20 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool completely before removing the brownies from the pan (use the paper/foil to lift out the entire square).
Cut into 16 squares and serve.
Store leftovers in an airtight container - either at room temperature or in the refrigerator.