Dark Chocolate Brownies
Author: The Allergy Free Family
- 1/2 cup coconut oil
- 1/2 cup honey
- 3/4 cup cacao powder (can sub for cocoa)
- 1/2 tsp celtic sea salt
- 1 tbs pure vanilla
- 13.5 oz canned organic coconut milk (using cream only – roughly 1 cup of cream*)
- 2 large eggs
- 1/2 cup almond flour
- 1 tbs coconut flour
- 1 tsp baking soda
In a pot on stove on low heat: gently melt the coconut oil, honey, salt and cacao powder stirring until melted and smooth. Next, adding to the same pot, start whisking in coconut cream and vanilla until chocolate mixture is smooth again.
Next, reserve 1/2 cup of chocolate mixture and set aside. With remaining batter, add eggs beating until blended, then add almond flour, coconut flour and baking soda. Mix until batter is smooth and blended. Pour into a greased 8×8 glass baking dish. Bake on 350 for 20 minutes or until toothpick comes out mostly clean in middle.
Let brownies cool on counter, then frost with remaining chocolate sauce. If you serve immediately the frosting will still be wet/sticky. If you let brownies sit overnight the sauce will set. You can also put them in the refrigerator to set up quickly. Can enjoy either way!
*Put can in refrigerator overnight or in freezer until cream rises to top. Our favorite brand is Native Forest Organic Coconut Milk which has a mild coconut flavor. You can purchase from Whole Foods, Sprouts or Amazon.