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1 cup of unsalted butter (room temperature)
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4oz semi sweet chocolate (chopped) or 1/2 cup of chocolate chips
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1 and 1/2 cups of coconut flour
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1/4 cup of unsweetened cocoa powder (sifted)
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1 heaping tbsp of dutch cocoa powder (sifted)
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1/4 tsp fine salt
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4 large eggs (beaten)
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1 and 1/2 cups of brown sugar
Serves: 20 squares
Prep Time: 15min
Cook Time: 35min
VEGETARIAN
GLUTEN
FREE
Preheat the oven to 350°F. Prepare a 9"x9" baking pan with parchment paper.
Prepare a double boiler with a glass bowl and a small pot. When water is simmering, add butter and chocolate and melt until smooth. Stir frequently.
While melting, measure out flour, cocoa, dutch cocoa and salt into a large bowl.
Remove double boiler bowl carefully from pot and allow to cool for a few minutes off heat. Add beaten egg, sugar and salt and stir combine.
Add the flour mixture to the melted chocolate in batches. Pour out into the baking dish and bake for 30-35 minutes or until a toothpick can be inserted and removed cleanly.
Allow brownies to completely cool in the pan on a cooling rack before cutting into 20 rectangles. Serve right away or save for up to 3 days in an air tight container in room temperature.
