OK, so let’s just get this out of the way right off the bat. These are NOT low-calorie.
BUT if you are looking for a yummy gooey treat, than you can make these and feel good about the ingredients in them. Nothing refined, nothing white except a little sea salt. I am really picky about brownies, I am not a cakey brownie fan. I want mine thick, fudgy and ooey gooey – these deliver on all that.
Whole, perfectly chocolaty, rich, and ridiculously good. Now that your mouth is watering here is the recipe:
1 1/3 cups semi sweet Ghirardelli choc chips ( plus another 2/3 cups for adding in before baking- you can use semi sweet or a different for this like – milk, dark, or white to change it up a bit)
5 T organic butter
2 organic eggs
3/4 cups organic coconut cane sugar
1 t natural vanilla extract ( I use Spice Island Brand it’s a little priceir than your run of the mill but it is pure vanilla without alcohol)
1/4 t sea salt
3 T unsweetened baking cocoa (I use Ghiradelli)
1/3 cup whole wheat pastry flour
Coconut oil (just for greasing the pan)
Grease a 8×8 pyrex dish with coconut oil and preheat oven to 350. Cut butter into cubes, melt it and the choc chips together in a double broiler ( a metal bowl set over a boiling pot of water. Make sure the bottom of the bowl isn’t touching the water, just getting the steam – once water is at a steady boil underneath your bowl, turn heat off and just stir mixture until creamy- set aside.
In a separate bowl wisk your coconut sugar and eggs together until they are a smooth texture with no clumps and the mixture flows off of your wisk in a steady stream- it will be brown. Then wisk in vanilla, salt, and cocoa. Next sift in your flour (you can just use a small hand strainer) and then gently fold in the flour until totally combined. (Don’t mix it too much- just fold it gently, this will keep your brownies from getting hard). Once it is totally combined fold in your 2/3 cup of chips. Pour into greased pan and Bake at 350 for 20 -25 minutes.