Dense and Fudgy Brownies
- .5 cup .5 cup .5 cup Coconut Oil, Organic, or butter, melted and slightly cooled
- 10 oz 10 oz 10 oz Dark Chocolate, chopped
- 0.75 cup 0.75 cup 0.75 cup Cocoa Powder, Organic
- 2 whole 2 whole 2 whole Eggs
- 6 Tbsp 6 Tbsp 6 Tbsp Maple Syrup, Pure
- 0.75 tsp 0.75 tsp 0.75 tsp Pure Vanilla Extract
- 6 Tbsp 6 Tbsp 6 Tbsp Stevia, Granulated
- 0.5 tsp 0.5 tsp 0.5 tsp Salt
- 0.5 tsp 0.5 tsp 0.5 tsp Espresso Powder, (optional)
- 0.125 tsp 0.125 tsp 0.125 tsp Baking Soda
- Preheat the oven to 350F. Lightly grease an 8x8 baking pan and set aside.
- In a large, heatproof bowl, melt the oil/butter and chocolate in the microwave (in 30 second increments, stirring in between). If you prefer, you can create a double boiler on the stovetop. Stir constantly and remove from heat just when the mixture becomes smooth.
- As soon as the oil and chocolate are completely melted, stir in the cocoa powder. Continue to stir until the mixture cools slightly (you should be able to comfortable hold your finger in it for 30 seconds). Then stir in the eggs.
- Once the eggs are incorporated, stir in the maple syrup and vanilla.
- In a small bowl, whisk together the stevia/monk fruit, salt, espresso powder and baking soda. Then add the dry mixture to the wet and stir to combine.
- Pour the batter into the prepared baking dish. Bake for 40-50 minutes, until the batter is no longer gelatinous (if you shake the pan, it won't wiggle), and the top loses its sheen.
- Cool completely before cutting and serving.
You can substitute butter for coconut oil. Except for the chocolate and oil, make sure all of the ingredients (e.g. eggs, maple syrup, etc) are at room temperature when incorporating them into the batter. These brownies are easiest to cut when chilled in the fridge for a couple of hours. For best results, bring the brownies back to room temperature (after cutting) before serving.
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