"Erewhon" Style Brownies
Dabbling in baking is intimidating enough - I've challenged myself to make the impossible, a Gluten Free, Dairy Free and Refined Sugar Free Brownie.
Ingredients:
Coconut Oil - 8 Tablespoons
Coconut Sugar - 1 Cup
Cocoa Powder - 1/4 Cup
Cacao Powder - 1/4 Cup
GF Flour - 1/2 Cup
3 Eggs
Guittard Dark Chocolate Chips Made with Coconut Sugar - One 9 oz. Bag
Sea Salt - 1 Teaspoon
Maple Syrup - 1/2 Tablespoon
Almond Milk - 1/3 Cup
Directions
Preheat oven to 350 Degrees Farehenheit and grease a 8x8 baking dish with coconut oil.
Take out your 3 eggs to bring to room temperature. Set them aside.
In a bowl, add all of your dry ingredients, whisk together until it’s all evenly mixed.
In a microwave safe bowl, add 3/4 of the chocolate chips and 8 tablespoons of coconut oil. Place in the microwave and heat in 30 second increments, stir and repeat until it becomes smoothe and like a thick sauce like consistency.
In a new bowl, crack your eggs and beat until smoothe, place in the chocolate sauce and maple syrup. Stir until smoothe.
Combine the wet ingredients and the dry ingredients. Add in your Almond Milk to smoothe out the consistency. Keep stirring until a batter like consistency.
Pour the batter into the baking dish, sprink the rest of the remaining chocolate chips on top.
Place in the oven for 25-28 minutes.
Cool for about 15 minutes and enjoy!