Double Chocolate Cacao Brownie
These flourless brownies are delicious and super simple to make. I did upgrade some ingredient choices to boost nutrient content (health nerdy I know!). Use what you have on hand for ingredients or upgrade like I did.
6 Tbsp (90 ml) coconut oil
6 oz. (170g) 70% dark chocolate made with cane sugar
2 large eggs, room temperature
2/3 cup (130 g) unrefined coconut sugar
2 tsp organic vanilla extract
1/4 cup (20 g) raw cacao powder
3 Tbsp (24 g) arrowroot powder or corn starch
1/4 tsp salt
Preheat oven to 350F and prepare an 8x8 (20x20cm) baking pan by lining it with a sheet of aluminum foil or line with parchment paper (the easiest clean up option).
Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cacao powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until center is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.
Recipe Credit - Running With Spoons