Flourless cocoa brownies don’t bother. They are rich, know their purpose, and acquit themselves with satisfactory speed.
With a short list to make preparation easy, put together these few ingredients and in no time your teeth will be sinking into a near-healthy, ultra-chocolatey, ultra-shareable brownie.
Preparation:
To cook:
Level: Easy
Serves: 9
Ingredients
- 6 Eggs (large)
- 1-½ cup coconut sugar
- ½ cups Plus 2 tbsp coconut oil, microwave until melted, then cool slightly
- 1-½ cup Cocoa powder without sugar
- ¾ teaspoons Espresso powder (optional)
- ¼ teaspoons Salt
- 3 teaspoons pure vanilla extract
- ½ cups Chocolate chips
- ½ teaspoon Sea salt flakes (optional)
Preparation
Preheat the oven to 350ºF. Lightly butter an 8-inch square pan, then line it with parchment paper. Put aside.
In a medium bowl, mix eggs, sugar, then coconut oil until well blended. Stir in cocoa, espresso (if using), salt and vanilla. Whisk until smooth. Add the chocolate chips.
Use a spatula to transfer the batter into the prepared pan. Sprinkle the top with flaky sea salt.
Bake for 32 to 37 minutes or until a toothpick inserted in the center comes out with a little batter or a few crumbs. Ovens vary, so it’s best to start checking around 30 minutes. Transfer to a wire rack and let cool completely in the pan.
Once cooled, cut and fall deeply in love!
Recipe adapted from Big Tree Farms.
Remarks:
• Brownies can be covered in pan and stored at room temperature.
• For fudgy brownies, bake less. For a chewy brownie, bake longer.
• Orange extract would also taste amazing!
• If you want a little fancy, use an electric mixer. Sift the cocoa powder. Chop, toast and add the nuts. Or add more chocolate chips or frosting on top.
• To cleanly slice brownies, fill a glass with hot water. Place a paper or towel on the side. Dip a chef’s knife in water for a few seconds, wipe thoroughly, then cut. Dip the knife and wipe again before each slice.
