Preheat your oven to 325 F. Spray a 6-cup muffin tin with non-stick cooking spray.
Combine ¼ cup of chocolate chips and oil in a small microwave safe bowl. Cook on 50% power for 60-90 seconds until the chips are mostly melted. Stir to melt the remaining pieces. Set aside to cool.
½ Cup Allergen Free Semi-Sweet Chocolate Chips, 3 Tablespoons Oil
Add the gluten free flour, brown sugar, sugar, dutch process cocoa powder and salt to a large mixing bowl. Whisk together until well combined, making sure to break up any chunks in the sugar or cocoa.
½ Cup Gluten Free 1-to-1 Flour Blend, 6 Tablespoons Light Brown Sugar, 6 Tablespoons Sugar, 2 Tablespoons Dutch Process Cocoa Powder, ½ teaspoon Salt
Add the egg, vanilla, milk and melted chocolate to the dry ingredients. Fold together with a spatula until all of the dry ingredients are incorporated.
1 Egg, 1 teaspoon Vanilla, 1 Tablespoon Non Dairy Milk
Add the remaining chocolate chips to the brownie batter and fold together a few times to mix them in.
Divide the batter evenly between the 6 muffin cups. Set aside to rest for 10 minutes before baking.
Bake in the preheated oven for 28-30 minutes or until a toothpick inserted comes out with moist crumbs attached. Remove from the oven and cool in the pan until ready to eat.
Notes
STORAGE: Store leftover brownies in an airtight container at room temperature for up to 3 days.BAKING PAN: As an alternative, you can bake this recipe in a parchment lined 9x5 inch loaf pan. The baking time should be approximately the same.