Andrea wanted a less sweet grain free brownie. It is slightly crumbly and a little dry, but goes wonderfully with ice cream or whipped cream.
If you want it sweeter, replace part or all of the unsweetened chocolate with semi sweet baking chocolate.
Ingredients
- 6 tbls coconut oil
- 6 oz unsweetened baking chocolate
- 2 large eggs
- 1 cup coconut sugar or granulated sugar
- 2 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3 tbls cornstarch or arrowroot powder
- 1/4 tsp salt
Servings: people
Instructions
- Preheat oven to 350F and prepare an 8x8 baking pan by lining it with parchment paper leaving a few inches of overhang on the sides to allow for easy removal. Grease the parchment and set aside.
- Melt coconut oil and baking chocolate in a small saucepan set over low heat.
- Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
- Using a handheld mixer with a whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes.
- Add melted chocolate mixture and mix until well combined.
- Reduce speed to low and add cocoa powder, corn starch, and salt. Mix until well combined. Batter should be thick and smooth.
- Pour batter into prepared pan, spreading it evenly with a greased spatula.
- Bake for 25-30 minutes, until center is set.
- Remove from oven and let cool in pan for 15 minutes. Cut into squares and serve warm.
Recipe Notes
Recipe adapted from Running with Spoons
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