Steps

• Step 1

  Heat the Traeger with the lid closed to temperature to 350°F; this will take about15 minutes. Grease a 9-inch square baking pan with nonstick spray and line with parchment paper.

  350 ˚F / 177 ˚C

  Ingredients

  • As Needed Nonstick cooking spray, for greasing

• Step 2

  In a medium bowl, whisk the flour, cocoa powder, and salt.

  Ingredients

  • 1/4 Cup unsweetened alkalized cocoa powder

  • 1/2 Cup gluten-free all-purpose flour, such as Bob's Red Mill

  • 1/2 Tablespoon sea salt

• Step 3

  In a large heatproof bowl, combine the chopped chocolate and coconut oil. Melt the chocolate over a pot of simmering water or in the microwave. Stir until smooth. Let cool slightly

  Ingredients

  • 4 Ounce semisweet chocolate, coarsely chopped

  • 3/4 Cup unrefined coconut oil

• Step 4

  Add the sugar, eggs, and vanilla to the melted chocolate and whisk well to combine. Whisk in the dry ingredients until incorporated, then fold in the chocolate chips, if using. Pour the batter into the prepared baking pan.

  Ingredients

  • 1 Cup raw cane sugar

  • 4 Large eggs

  • 1 Teaspoon vanilla extract

  • 4 Ounce semisweet chocolate chips (optional)

• Step 5

  Place the pan on the grill grates. Close the grill lid and bake until a toothpick inserted into the center of the brownies comes out clean, 20 to 25 minutes. The brownies will be somewhat gooey. If you prefer dried, cook for an additional 5 to 10 minutes.

  00:20

• Step 6

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