Tired of chocolate yet after Valentine’s Day? Good, me neither! Don’t worry, these only have 1/4 cup of coconut sugar and some wholesome ingredients to make you feel even better when indulging. You’re sweet enough, after-all.
I’ve been running myself a little ragged these days. A bit too stressed and out lately so this past weekend was R&R time. For Valentine’s Day, my Valentine and I stayed in and cooked and these brownies were the perfect dessert. I hope your V-day was lovely and I hope you treated yourself! <3
These brownies have a nice flakey top and a fudgey center – just the way I like it! Pair them with some homemade hemp milk for a perfect combo. Mmmm.
Line an 8×6 brownie or glass dish with parchment paper and pre-heat the oven to 325f degrees.
Make your dry mixture and set aside so it’s ready. It should consist of: cacao powder, almond meal, arrowroot/corn starch and salt. Set aside.
Melt chocolate and coconut oil together over low heat on a double-boiler or for a quicker option, use the microwave (30 seconds at a time, remove and stirring in between until ready). Set aside so it can cool down a bit.
Beat the coconut sugar, eggs and vanilla extract using a mixer.
Next, add in the warm melted chocolate (if it’s too hot it could scramble your eggs). Keep mixing until it has a velvet-y texture.
Now add in the dry mix slowly while still mixing the batter. If you see the batter is too thick and won’t pour and you only used two eggs, you may need a third OR your kitchen is cold and your coconut oil with chocolate has clumped up – no fear, just add the bowl into a hot water bath and keep mixing until smoother (can you tell it’s freezing over here?! I’ve been through this.)
Pour the batter into the lined baking dish and bake for 25 minutes. Pop the brownie out the oven once you stick a fork through the center and it comes out clean. Cut the brownies 4×4 if you can to make 16 pieces. These keep well at room temperature in tupperware.