Rich Coconut Flour Chocolate Brownies
3/4 cup coconut oil
3/4 cup raw cacao powder
1 3/4 cups coconut sugar
4 free-range eggs
1/3 cup coconut flour
1/4 teaspoon Celtic sea salt
1 tablespoon vanilla extract
1 cup walnuts, roughly chopped
200 gms very dark (90%-95%) chocolate (1/2 for melting into the mixture and 1/2 chopped into the chips)
- Melt coconut oil. Note: the idea is to melt the oil, not cook it.
- Remove oil mixture from heat and allow to cool sufficiently to safely add the chocolate without burning it.
- Add 100 grams of chocolate to the melted coconut oil and make sure that it is completely melted.
- Mix the sifted raw cacao powder into the coconut oil/chocolate mixture, ensuring the mixture is smooth. Set aside.
- In a separate bowl, mix together eggs, sugar,
- Add the cooled, melted coconut oil/cacao powder/chocolate mixture to the egg and sugar.
- Add the sifted coconut flour, salt, vanilla extract, Mix well.
- Add the 100 grams of chopped chocolate and the walnuts. Mix through.
- Prepare a 20.3 cm x 20.3 cm (8 inch x 8 inch) baking pan with parchment paper, or grease well.
- Spoon the batter into the prepared baking pan and spread evenly.
- Bake at 175 degrees C for 15 minutes.
- Allow brownies to cool and before cutting into squares. If the brownies are still molten from the oven, then it’s difficult to cut them..
- Continue to allow to cool, then enjoy!
- Store in the refrigerator. Can be frozen.
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