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Flourless Cocoa Brownies

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Level: Easy

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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.

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