Description
Flourless Cocoa Brownies don’t mess around. They’re rich, know their purpose and fulfill with a satisfying quickness.
With a short list for ease in making, gather these few ingredients and in no time, your teeth will sink into a quasi healthy, uber chocolate-y, ultra sharable brownie.
Ingredients
- 6 Eggs (large)
- 1-½ cup Coconut Sugar
- ½ cups Plus 2 Tablespoons Coconut Oil, Microwave Until Just Melted, Then Cool Slightly
- 1-½ cup Unsweetened Cocoa Powder
- ¾ teaspoons Espresso Powder (optional)
- ¼ teaspoons Salt
- 3 teaspoons Pure Vanilla Extract
- ½ cups Chocolate Chips
- ½ teaspoons Sea Salt Flakes (optional)
Preparation
Preheat oven to 350ºF. Lightly butter an 8-inch square pan, then line with parchment paper. Set aside.
In a medium bowl, mix eggs, sugar, then coconut oil until combined. Stir in cocoa, espresso (if using), salt, and vanilla. Whisk until smooth. Stir in chocolate chips.
Use a spatula to transfer the batter into the prepared pan. Sprinkle the top with flaky sea salt.
Bake for 32–37 minutes or until a toothpick inserted in the center comes out with little batter or few crumbs. Ovens vary, so it’s best to begin checking around 30 minutes. Transfer to a wire rack and let cool completely in the pan.
Once cool, cut and fall deep in love!
Recipe adapted from Big Tree Farms.
Notes:
• Brownies can be covered in the pan and stored at room temperature.
• For fudgy brownies, bake less. For a caky brownie, bake longer.
• Orange extract would taste amazing, too!
• If you want to get fancy, use an electric mixer. Sift the cocoa powder. Chop, toast, and add nuts. Or add more chocolate chips or frosting to the top.
• To cleanly slice brownies, fill a glass with hot water. Set a paper or dishtowel to the side. Dip a chef’s knife into the water for a few seconds, carefully wipe, then cut. Dip knife and wipe again before each slice.
