I like my baked goods to work hard for me. They must be delicious (duh) but they must also be nutritious. My treats are usually comprised of healthy foods that just happen to also be a vehicle to get chocolate chips into my mouth [insert shrugging emoji girl here].
That’s what I usually do. Tonight, I let my hair down a little.
These brownies are still healthier than most, but definitely an indulgence. Sometimes it’s freezing out, and you’re watching Harry Potter home alone, and just really need a GOOD brownie. Ya know? These are that brownie.
Here’s a brownie looking like the heaven-sent beauty that it is.
Make them now, enjoy the lovely crinkly crust, and thank me later. Accio brownie!
Flourless Brownies
Ingredients:
- 90 mL coconut oil
- 170 grams bittersweet chocolate
- 2 eggs
- 100 grams coconut sugar
- 20 grams unsweetened cocoa powder
- 25 grams arrowroot powder
- Flaked salt for topping
- Bittersweet chocolate chips for topping
Method:
Standard beginning: preheat oven to 350 degrees F and line an 8-inch baking pan with parchment paper.
In a double boiler, or in the microwave, slowly melt together chocolate and coconut oil. In a separate bowl, whisk together the eggs and sugar until fully combined. Slowly pour in cooled chocolate mixture, then add cocoa and arrowroot powders. Mix with a rubber spatula until fully combined, then pour into lined pan. I sprinkled chocolate chips and flaked sea salt on top before baking, but nuts would be good too!
Bake for 25 minutes. Top should be crinkly and the middle set. Let cool for at least 10 minutes, then devour.
