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…
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dessert
Servings: 16squares
Author: Janice Croze
Ingredients
1cupdark chocolate chipsor milk chocolate chips
1/2cupcoconut oil
2tablespoonspeanut butter
2tablespoonscoffee liqueuroptional
1tablespoonbutterscotch or caramel syrupoptional
2eggs
1teaspoonvanilla
1/4cupalmond flour and
1/4cuptapioca flour or sweet rice flour or potato starch
1/8teaspoonxanthum gum
OR if not making gluten free use 1/2 cup wheat flour and skip xanthum gum
1/4teaspoonbaking soda
1/4teaspoonbaking powder
1/2teaspoonsalt
1teaspoonpowdered sugar for dusting
Instructions
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