When ready to proceed, preheat the oven the 350F and line a square baking pan (8×8 or 9×9) with parchment paper or cooking spray.

Returning to the cooled brown butter, add the brown sugar, vanilla, and eggs to the bowl. Stir well to incorporate the sugar and eggs with the butter.

Add the flour and salt and stir until very smooth. The batter will be caramel colored and should be glossy. Stir in the chocolate chips and transfer to the baking dish.

Bake the blondies for 25-30 minutes until the edges start to pull away from the edges and the center is barely set. We are going for gooey here.

Remove from the oven and let the blondies cool completely in the pan. Cut into small squares, serve, congratulate yourself, decide whether or not you feel like sharing. Enjoy!

Notes:
• You can brown the butter slightly longer in advance and let it cool completely for a more “chocolate chips inside a blondie” effect. Making the batter while the butter is still warm melts some of the chocolate chips, resulting in a swirled effect, which I love. Both methods are delicious!

• I use salted butter when making this recipe. If you have unsalted butter, add a few more pinches of salt to the batter. It’s needed to balance the sweetness of the sugar and chocolate chips.

• Recipe from Food52.

Remove saucepan from the stove and stir in the vanilla, almond flour, coconut flour, and shredded coconut. Press firmly into a 9×9 or 8×8 casserole dish lined with parchment paper, ensuring the crust is an even thickness all the way around. Refrigerate until firm, about 30 minutes.

For the filling:
Add all filling ingredients to a large bowl. Using a hand mixer, beat until fluffy, about 5 minutes. Spread the filling over the crust and refrigerate until firm, at least 1 hour.

After an hour, remove the dish from the fridge and very gently score the surface of the filling using a fork.

For the top layer:
Melt the unsweetened chocolate and butter in a small saucepan over medium-low heat on the stove, stirring constantly so the chocolate doesn’t burn. Add the vanilla and stir for about 1 minute.

Pour the melted chocolate over the filling and spread evenly across the pan. Refrigerate until set, at least 2 hours.

Add melted butter to a large mixing bowl and sift in cocoa powder whilst mixing. Continue to mix whilst adding sugar, salt and vanilla extract.

Continue to mix whilst adding eggs and honey.

Mash 2 of the bananas—you want them to be a little lumpy to add texture to the brownies. Add these to the mixture and combine.

Continue to mix whilst sifting in flour. Carefully fold this in, making sure the mixture is completely smooth.

Pour the mixture into your lined baking pan and gently flatten the top with the back of a wooden spoon. Cut the remaining banana lengthwise into strips, and lay on top of the brownie mixture.

Bake for 45 minutes.

Whisk cashew butter, coconut oil, eggs, coconut sugar, vanilla extract, and baking soda until combined. Add coconut flour, sea salt, cinnamon, and 3-4 ounces of chocolate chunks. Stir until well incorporated and no clumps remain. The dough should be sticky, but not wet, and moldable, but not dry.

Transfer the dough to the baking pan and top with the remaining chocolate chunks. Bake for 20–22 minutes, or until edges are a slightly dark golden brown and the center is still just soft to the touch.

Remove pan from oven and cool bars completely before slicing into them. This takes about an hour total. If you used parchment paper, carefully pull the sides up and out of the pan and then slice the bars into 16 even squares. If you greased the dish with coconut oil, carefully cut the bars in the baking dish and remove them one by one.

Serve immediately, and store leftovers in an airtight container at room temperature for 5 days, or in the fridge for up to 2 weeks. Enjoy!

In a medium glass bowl, combine chocolate chunks and oil. Microwave for 1 to 2 minutes, stirring every 30 seconds, just until starting to melt. Stir to completely melt.

In a large bowl, with an electric mixer on high speed, beat eggs, sugar and vanilla until light in color and thick, about 10 minutes. On low speed, beat in the melted chocolate mixture. Slowly add flour, cocoa powder and salt just until blended, scraping down the sides and bottom of the bowl as needed. Pour the batter into the prepared pan.

Bake until edges are slightly cracked and a toothpick inserted in the center comes out with moist crumbs, about 25 minutes. Do not over-bake.

Let cool for 10 minutes, then use the parchment paper to lift the brownie from the baking pan. Cool on a wire rack for 2 hours before cutting.

Note: Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. To freeze, line aluminum foil with wax paper. Wrap tightly, then transfer to a resealable plastic bag and freeze for up to 3 months.

Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Press firmly into the bottom and partway up the sides of the prepared baking dish.

Bake in preheated oven for 10–12 minutes, or until crust is just starting to change color. Set aside to cool completely.

For the pumpkin filling:
Place the water in a small saucepan. Sprinkle the gelatin on top. Set aside for 10 minutes.

Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and beat again until smooth.

Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves. Pour into the pumpkin mixture and beat well.

In a separate mixing bowl, beat whipping cream until stiff peaks form. Gently fold into the pumpkin mixture in 3 even additions. Be careful not to deflate the whipped cream too much.

Cover with plastic wrap and place in the fridge while you make the topping.

For the cream cheese whipped cream topping:
In a mixing bowl, beat cream cheese and powdered sugar together until smooth. Gradually add whipping cream. Beat until stiff peaks form.

Spread over the pumpkin filling with an offset spatula. Cover with plastic wrap and chill the bars in the refrigerator until they are set, about 4–6 hours. Just before serving, sprinkle with the toasted pecans. Serve chilled.

Combine coconut cream, raw cacao powder, chocolate chips, Swerve, coconut oil, vanilla extract and salt in a saucepan. Heat over medium-high, stirring continuously until melted and smooth. Set aside.

Peel and pit the avocados and place in a high speed blender or food processor. Blend or process until very smooth. Add the melted chocolate mixture and blend again until completely combined and smooth.

Transfer the mixture into the lined baking pan. Sprinkle with walnuts (optional) and place in the freezer for about 4 hours.

Remove from freezer. Pick the fudge up out of the baking pan using the parchment paper and place on a cutting board. Cut into 16 even squares and serve immediately!

In a large mixing bowl, combine oats, cinnamon, baking powder and salt.

In a separate bowl, mash bananas. Add maple syrup, oil and vanilla extract, mix well. Mix dry ingredients with wet ingredients until well combined. Fold in grated carrot.

Pour into 8 x 8 square baking tin lined with baking paper. Bake for 15–17 minutes.

Leave to cool for another 20 minutes before slicing into squares.

In a blender or food processor, pulse black beans, turbinado sugar, and almond butter until smooth. Add eggs, vanilla extract, baking powder, and sea salt pulse again just until eggs are beaten into the batter. Transfer to a large mixing bowl. Set aside.

Melt 2 ounces of the dark chocolate in the microwave or a double-boiler and let it cool slightly. Stir this into the black bean mixture along with the cacao powder and coconut flour until smooth. The batter will thicken as the melted chocolate begins to solidify with the addition of other ingredients, and that is okay.

Roughly chop 2 ounces of the dark chocolate and stir this into the batter. Transfer this batter to the prepared baking dish and spread into an even layer. Bake for 20–22 minutes, or until a toothpick poked into the center comes out mostly clean. Remove the dish from the oven and cool completely before cutting. This could take anywhere from 2–3 hours to overnight, if needed. They will be difficult to cut into if you try to do it while they are still even slightly warm.

When they’ve cooled, slice into 9 squares for larger portions, or 12 squares for smaller ones. Melt the white chocolate (or whatever you prefer) with coconut oil until smooth. Drizzle this over the corners of each brownie, or in any pattern you like. Let the chocolate set and then serve immediately.

Store leftovers in an airtight container at room temperature for up to 1 week. Enjoy!

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.