This brownie is so perfect in so many ways. Flourless. So fudgy and delicious. Underlying flavor of espresso/mocha. Ugh so so rich. And of course the chocolate frosting (optional really) but magnificent none-the-less. Do yourself a massive favor and make these brownies.
- 6 tbs coconut oil*
- 3/4 cup coconut sugar
- 6 oz. dark chocolate, chopped
- 2 eggs, room temp.
- 1 tsp vanilla extract
- 1 tbs cacao powder
- 3 tbs tapioca starch**
- 2 tsp espresso powder
- 1/4 tsp salt
- 3 tbs unsalted butter
- 2 tbs cacao powder
- 1 cup powdered sugar, sifted
- 1.5 tbs milk of choice
- 1/2 tsp vanilla extract
Preheat oven to 350 F. Line an 8×8″ brownie pan with parchment paper.
In a medium pot, melt the butter on low heat, then stir in the sugar. Add to it the chopped chocolate and stir until smooth. Remove from heat and beat mixture with an electric hand mixer for 2 minutes. Add the eggs, vanilla and mix to incorporate. Add the cacao, tapioca, expresso powder and salt and beat with mixer for 2 more minutes. Transfer batter to pan and bake for 22-25 minutes or until center is set. Do not over bake. Allow to cool in pan for 45 minutes prior to removing, frosting, sprinkling and slicing. Brownie must be completely cooled prior to frosting.
For the FROSTING: In a small saucepan, on low heat, melt butter and cacao powder, stirring constantly until smooth. Place powdered sugar in a medium bowl. Add to it the butter/cacao mixture, milk and vanilla. Mix all together until smooth, frosting consistency occurs.
*You can substitute in unsalted butter for the coconut oil.
**You can substitute in cornstarch for the tapioca starch.
Recipe adapted from David Lebowitz