Incredients:
- 1 cup coconut sugar
- 2 eggs (room temperature)
- 1/2 cup butter or coconut oil
- 1 cup dark chocolate chips
- 2 tablespoons cocoa powder
- 1/3 cup cassava flour
- 1 teaspoon vanilla extract
- A pinch of sea salt (optional)
Instructions:
- 1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment
paper.
- 2. Melt the butter in a microwave-safe bowl, then stir in the chocolate chips until
smooth and fully melted. Set it aside.
- 3. In a stand mixer or using a hand whisk, beat the eggs and coconut sugar for about 2
minutes until frothy.
- 4. Pour the melted chocolate mixture into the bowl and mix until combined.
- 5. Add the cocoa powder, cassava flour, and vanilla extract, stirring until just
incorporated.
- 6. Transfer the batter to the prepared baking pan, spreading it evenly.
- 7. Bake for 15 minutes, then carefully remove the pan and tap it on the counter 2-3
times to release air bubbles.
- 8. Return to the oven and bake for another 10-12 minutes, or until a toothpick inserted
in the center comes out clean.
- 9. Let the brownies cool completely before slicing. Sprinkle with sea salt if desired.
Storage Tips:
- Keep brownies in an airtight container at room temperature for up to 3 days or
refrigerate for up to 4 days.
- They also freeze well—store them in a sealed container for longer shelf life.
Pro Tips for Perfect Brownies:
- Use high-quality chocolate for the best flavor.
- Ensure the chocolate and butter are fully melted and smooth before mixing.
- Beating the eggs and sugar until frothy helps create a light yet fudgy texture.
- Gently tapping the pan mid-bake helps prevent air pockets for an even finish.
