The chocolate lovers in my house fully approve of this brownie. The intense chocolate flavor improves overnight making this recipe the perfect make a head dessert. Add an elegant touch by topping each square with a raspberry then drizzling chocolate over the brownies and on the plate.
- 3 T cassava flour (24 grams)
- 3 T coconut flour (24 grams)
- 2 T cocoa powder (12 grams)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2.5 T coconut oil (40 grams)
- 2.5 T ghee (40 grams)
- 1 cup semi sweet chocolate chips
- 1 tsp vanilla
- 2/3 cup honey (224 grams)
- 2 whole eggs or 2 duck eggs
- 1 egg yolk do not use if using duck eggs
- Melt ghee, coconut oil and chocolate chips together until chocolate chips are melted and smooth -stirring constantly so the chocolate doesn’t scorch. Alternatively, you can heat the fats and chocolate together for 1 minute in the microwave in a glass bowl then stir. Heat again for 15 to 20 seconds and stir again. Then let set for a few minutes to let the heat from the glass continue to melt the chocolate. If you are using my exact microwave you should end up with perfect results. 😉 Please watch your chocolate carefully!
- Mix all dry ingredients together in a large bowl… !Reminder! Your results will be more consistent if you weigh your ingredients. Alternative flours are very dense and pack down very easily!
- Whisk the eggs together in a separate bowl.
- Add honey and vanilla to the chocolate mixture and stir until smooth.
- Add chocolate mixture and eggs to dry ingredients. Stir by hand vigorously until the batter is smooth.
- Pour batter into a 9×9 greased and parchment lined baking pan. Bake at 350* for 25 to 30 minutes or until the edges are set. Don’t overbake.
You can use all ghee or all coconut oil but I prefer the flavor and texture produced by combining the two. I use Enjoy life chocolate chunks.