These delicious, dark chocolate brownies, made with coconut oil and coconut sugar, taste so decadent you will wonder why you ever needed butter and sugar in a brownie…
The other night I had a craving…
So instead, to satisfy my cravings, I grabbed a small bowl, a couple handfuls of leftover dark chocolate chips that I had used for my Dark Chocolate Chip Christmas Cookies, and small spoonfuls of coconut oil and peanut butter, along with a splash of Kahlua.
I put it all in the microwave and melted for about 15 seconds. Then, I stirred up my sweet mixture and began to lick the spoon.
And then I started to think.
I wonder how this would taste as a brownie…
While I didn’t need to make this brownie gluten free — and you definitely can use wheat flour in your version — I decided to opt for a gluten free brownie. I wanted to make this brownie as guilt free as possible.
Also, since these brownies were not intended for my kids, (my children are not fans of dark chocolate,) I didn’t need to worry about making them very sweet.
I prefer the bittersweet of dark chocolate and wasn’t in the mood for a super sweet brownie. So, I kept the sweetness to a minimum, adding only a bit of coconut sugar and some Hershey’s Butterscotch Syrup that I had in my cupboard.
Of course, when you make your brownies, you can use whatever sugar or sweetener you prefer. And if you or your kids aren’t fans of dark chocolate, feel free to substitute milk chocolate chips or just increase the cocoa powder and skip the chocolate chips.
The great thing about brownies is that you can customize and experiment and your creations will probably turn out fabulously. So have fun and tailor according to your mood and cravings.
- 1 cup dark chocolate chips (or milk chocolate chips)
- ½ cup coconut oil
- 2 tablespoons peanut butter
- 2 tablespoons coffee liqueur (optional)
- 1 tablespoon butterscotch or caramel syrup (optional)
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup almond flour and
- ¼ cup tapioca flour or sweet rice flour or potato starch
- ⅛ teaspoon xanthum gum
- OR if not making gluten free use ½ cup wheat flour and skip xanthum gum
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon powdered sugar for dusting
- Preheat oven to 350*F
- In medium, microwave safe, mixing bowl, add chocolate chips, coconut oil and peanut butter
- Microwave for 20-30 seconds
- Remove and stir to continue melting chips
- If necessary, return to microwave for another 10-20 seconds
- Stir until mixture is all melted and well combined
- While chocolate mixture is cooling, use another mixing bowl to whisk together dry ingredients and set aside
- To the chocolate mixture, add in coffee liqueur and syrup (if using), vanilla and eggs
- Beat gently by hand until well combined
- Fold dry ingredients into wet ingredients
- Pour into an 8x8 inch baking pan lined with parchment paper
- Bake at 350*F for 30 minutes - do not over bake
- Allow to cool and dust with powdered sugar if desired