Not going to lie. I am not the biggest brownie fan, however when a good soft brownie comes my way than I am not going to turn it down! This recipe was an instant success and my hubby immediately approved, before I got a chance to even say it was gluten free.So bonus points. Running With Spoons created this recipe, but as always I had to make some twerks and see if the recipe actually worked. I can say that for once, a great recipe that seems complicated is actually easy and works. More importantly, who doesn’t want a apgreat brownie?
- 6 Tbsp (90 ml) coconut oil
- 6 oz. (170g) pure chocolate (not milk chocolate)
- 2 large eggs, room temperature
- 1/2 cup coconut sugar ( I changed this from the original recipe )
- 2 tsp vanilla extract
- 1/4 cup (20 g) unsweetened cocoa powder
- 3 Tbsp (24 g) arrowroot powder (this one is a must, no substitutes)
- Pinch of salt
- Nuts (optional and amount is up to your tastes)
Over heat in a pan, mix coconut oil and chocolate. Once melted and smooth, set aside and off the heat. In a bowl, mix together eggs, coconut sugar and vanilla extract. I would suggest using an electric mixer as the mixture will be thick, but a wooden spoon could work if you have the energy. Once mixed and smooth, add in cocoa powder, arrowroot powder and salt. Once all combined, pour in melted chocolate mixture. Mix until well combined and smooth. Stir in nuts if desired. Transfer mixture into a greased baking pan (8×8) then put in pre-warmed oven at 350F/180C for 20-30 minutes (depends on your oven). Do not over cook or they get dry. Take them out of oven and let them cool for 15 minutes. Cut into squares. Depending on how you like the size of your brownies, you can get 9 or about 16 brownies.
A quick note on arrowroot powder. It was my first time cooking with this and for those of you new to the arrowroot world, it really will thicken the badder. This is normal 🙂
The brownies are freezable and go excellent with milk or a cup of tea.