Chocolate, Chocolate Chip Brownies
Easy to make and fun to eat, here is a deeply dark chocolatey brownie speckled with dark chocolate chips. Serve it warm out of the oven, and for all festive occasions. And, if you have any leftovers, it gets better every day.
Author: The Organic Gourmet, Leslie Cerier; Photography by Tracey Eller
Recipe type: Dessert, Snack
Serves: 6-8 servings
- ¼ cup + 1 tablespoon melted organic extra-virgin coconut oil
- 2 organic eggs (preferably pastured)
- ¾ cup water
- ¾ cup organic maple syrup
- 1 teaspoon organic vanilla extract
- ¾ cup brown or ivory teff flour
- ½ cup organic cocoa or cacao powder
- ⅓ cup organic brown rice flour
- ¼ cup organic coconut flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¾ cup organic dark chocolate chips
- Preheat the oven to 350ºF.
- Melt the coconut oil in a small fry pan.
- Lightly oil a 9-inch round or 8”x8” square baking pan with 1 tablespoon virgin coconut oil.
- Set aside the rest of the melted coconut oil to cool, while you combine all the other wet ingredients.
- Whisk the eggs in a large bowl. Add and stir in the water, maple syrup, and vanilla to the eggs. Then add and stir in the coconut oil.
- Add the teff flour, cocoa, brown rice flour, coconut flour, ½ cup chocolate chips, baking powder, sea salt, and stir until thoroughly combined.
- Pour the batter into the prepared cake pan, scraping the bowl to get every last speck of chocolaty goodness. Decorate the top with the remaining ¼ cup chocolate chips.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for at least 30 minutes before slicing and eating-if you can wait that long!