Ingredients
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160 g of Chocolate black 70%
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160 g of Coconut oil
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240 g of Coconut flower sugar
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2 Egg(s)
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80 g of All-purpose gluten-free flour
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30 g of Cocoa powder
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1/3 tbsp. of Salt
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1 sachet of Vanilla sugar
Directions
These brownies are a hit! They’re so sweet, caramel-flavored, and chewy, just like a chocolate bar but gluten- and chemical-free (I wish I could say healthy, too, but sweets can’t be healthy, so eat wisely!).
These brownies have a thin and shiny crust with little cracks on it which looks just stunning!
The recipe uses an all-purpose gluten-free flour mix, you can find the recipe here.
Reminder: brownies always test better on the next day!
The recipe’s for 20×20 cm baking pan.
Today's visits: 1.
Steps
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1
Done
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Preheat the oven to 160 degrees. |
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2
Done
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Melt the chocolate and coconut oil in the microwave, in a water bath, or in a saucepan over low heat. Stir until smooth and let cool down a bit. |
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3
Done
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Beat the eggs with sugar and vanilla sugar until creamy. |
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4
Done
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Carefully beat in the chocolate. |
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5
Done
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Transfer the batter to the baking pan covered with parchment paper. Sprinkle the top with coarse sea salt, if you like. Bake for 30 min. Take out and leave on the countertop for 1 hour. Once completely cooled, fudgy brownies are done! |
