MOIST CHOCOLATE BROWNIES
MOIST CHOCOLATE BROWNIES
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Cool Time: 20 minutes
Ready In: 50 minutes
Accommodates: PHASE 1
Our family loves this recipe. These sweet little treats are so moist and chocolatey, two must-have criteria for a tasty brownie.
INGREDIENTS
Brownies:
Frosting:
DIRECTIONS
*Be sure your coconut oil is barely melted and not hot. Combining hot oil with the eggs will scramble the eggs.
Prep Time: 10 minutes
Cook Time: 20 minutes
Cool Time: 20 minutes
Ready In: 50 minutes
Accommodates: PHASE 1
Our family loves this recipe. These sweet little treats are so moist and chocolatey, two must-have criteria for a tasty brownie.
INGREDIENTS
Brownies:
- 4 eggs
- 1/2 cup honey
- 1/3 cup coconut oil, melted but not hot*
- 1/2 cup coconut flour
- 1/3 cup cacao
- Dash of salt
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1/3 cup chopped walnuts (optional)
Frosting:
- 1/2 cup almond butter (or nut butter of choice)
- 1/2 cup raw honey
- 1/3 cup cacao
- 1/2 Tbsp almond milk
- Dash of salt
DIRECTIONS
- Preheat your oven for 350 degrees, grease an 8 x 8 pan with coconut oil.
- In a medium-size glass bowl using an electric mixer, mix the eggs until blended. Add in the honey and mix until combined. Next, slowly add in the melted coconut oil and continue mixing. Now, add in the cacao, coconut flour and salt. Mix until thoroughly combined. Add the baking soda and vinegar and mix until just incorporated throughout. Do not over-mix at this point. Lastly, fold in the chopped walnuts.
- Pour all ingredients into the prepared pan and bake in the preheated oven for 20 minutes or until a knife inserted into the middle comes out clean.
- Meanwhile, make the frosting by combining all frosting ingredients in a medium-size glass bowl using your electric mixer. Mix until smooth.
- Allow the brownies to cool for 20 minutes before frosting.
*Be sure your coconut oil is barely melted and not hot. Combining hot oil with the eggs will scramble the eggs.