Cooking and Serving: 35 minutes | 9 brownies
Ingredients
3 tablespoons (42 g) virgin coconut oil | 2 ounces unsweetened chocolate, chopped | 3 (150 g) eggs, at room temperature
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 9 brownies
Ingredients
Handheld mixer
3 tablespoons (42 g) virgin coconut oil
2 ounces unsweetened chocolate, chopped
3 (150 g) eggs, at room temperature
½ cup (126 g) smooth unsweetened applesauce
1 teaspoon pure vanilla extract
½ cup (64 g) coconut flour
½ cup (40 g) unsweetened Dutch-processed cocoa powder
½ cup (115 g) coconut palm sugar
½ teaspoon xanthan gum
½ teaspoon kosher salt
3 tablespoons (45 g) dark chocolate dairy-free chips, (optional)
Instructions
Preheat your oven to 350°F. Line an 8-inch square baking dish with unbleached.
parchment paper and set it aside.
In a small, heat-safe bowl, place the coconut oil and unsweetened chocolate.
over a double boiler. Set aside to cool briefly.
In a large mixing bowl, place the eggs, applesauce, and vanilla, and beat.
with a handheld mixer until well-combined.
Add the melted oil and chocolate mixture, and beat again until well-combined.
Add the coconut flour, cocoa powder, sugar and salt, and mix to combine. The.
Add 2 tablespoons of the optional chocolate chips and mix until evenly.
Transfer the batter to the prepared baking dish and, using a small offset.
spatula or another spreader, smooth the batter into a single, even layer.
press gently to help them adhere to the batter.
Place in the center of the preheated oven and bake until mostly firm to the.
The brownies will rise in the oven and then fall as they cool. Do not.
Remove from the oven and allow to cool in the pan for 10 minutes before.