Ingredients:
1 cup unsweetened dark chocolate wafers
5 tablespoons organic coconut oil
2 eggs, room temperature
1 tablespoon vanilla bean paste
1 tablespoon blackstrap molasses
1 cup organic coconut sugar
1/4 cup cassava flour
1/4 teaspoon pink Himalayan salt
2 tablespoons extra brute cocoa powder
1 tablespoon espresso powder
Instructions:
Melt chocolate wafers and coconut oil over a double boiler until just melted.
In a large mixing bowl, combine dry ingredients.
Whisk eggs, molasses and vanilla separately in a small bowl and slowly add to chocolate and coconut oil mixture.
Whisk in dry ingredients to form a smooth chocolate batter.
Pour batter in an 8×8 parchment lined dish; cover tightly with foil.
Bake at 350 degrees Fahrenheit for about 20 minutes. Uncover and rotate, checking for doneness to your preference of texture. For fudgy brownies, bake an additional 7 -10 minutes until edges are crisp and center is still soft. For cakelike brownies, cook for an additional 10-15 minutes until the tops are brown and crackly.
Allow to fully cool before cutting.
Recipe source: Barbara Zuluaga