Recipes

Ingredients

• 140g high quality organic dark chocolate
• 1/2 cup Flannerys Own Certified Organic Coconut Oil
• 1 cup plus 2 tablespoons organic light brown sugar
• 1/2 cup almond meal
• 1/4 cup brown rice flour
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 2 organic free-range eggs, beaten
• 2 teaspoons vanilla extract

• Optional:
• 1/2 cup chopped pecans or walnuts, to taste
• Dark chocolate chips for the top, if desired

Preparation

• Preheat the oven to 180 degrees Celsius and cover an 8x8-inch square baking pan with foil and lightly oil the bottom of the pan.
• Over low heat, melt the organic dark chocolate and coconut oil in a saucepan, gently stirring. Alternatively melt in a microwave safe container and stir together to combine.
• In a mixing bowl mix together the brown sugar, almond meal, brown rice flour, fine sea salt and baking soda. Make a hole in the center of the mixture and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth, creamy and glossy.
• If you have chosen to add some nuts, stir in the nuts by hand and your batter is now ready. Next spread the batter into the prepared baking pan and even out the batter with a silicone spatula.
• Sprinkle the top with some dark chocolate chips and press them gently into the batter so half of them are showing.
• Place your batter in the center of a preheated 180 degrees C oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake, make sure to not overcook as they will turn out crumbly and dry.
• Cool on a wire rack and chill for an hour before cutting.
• You can also serve them warm and gooey if you don't mind them falling apart.