The best part about this recipe is that it makes the perfect base to build on. Want to add nuts? Go for it. Add some fresh seasonal fruit? Why not. Switch up the icing or omit it altogether? You bet. Play around with this recipe and make it your own.
Ultimate Grain-Free Chocolate Brownies
Makes 14-18 brownies
7 tbs coconut flour
9 tbs grass-fed butter, melted
7 tbs cocoa (raw or roasted, but roasted gives deeper flavour)
5 tbs raw unpasteurized honey
5 tbs coconut palm sugar
1/2 tsp salt if using unsalted butter
1 tsp vanilla
1/2 -2/3 cup dark chocolate chips (soy-free)
Optional add ins:
1/2 cup chopped nuts
1/2 cup cherries or other seasonal fruit
1 tsp instant espresso powder (to deepen chocolate flavour)
Decadent Chocolate Icing
4 tbs grass-fed butter, softened
2/3 cup chocolate chips, melted
5 - 6 tbs cocoa
3 tbs raw unpasteurized honey
1 tbs vanilla whey protein - optional
Preheat oven to 350. Grease a 9x9 in glass dish with coconut oil or butter. (I use a pie dish, which works just as well) Mix together melted butter, sugar and honey in a medium bowl. Stir until combined. Add eggs and vanilla and stir until blended. Sift cocoa and coconut flour into bowl and mix until just combined. Add in chocolate chips and other optional items if using. Bake on middle rack for approximately 12-15 minutes or until middle is set. Let it cool.
To make the icing, combine room temperature butter with all other ingredients in a medium bowl. Whisk together until you reach a glossy finish.
Frost brownies and place in fridge to set.