Moist, chewy brownies with a little kick of heat. Make your own cultured coconut “cream cheese” for a tangy frosting or substitute with regular coconut cream for a frosting with a little less zing.
Yields: 1 8×8” pan (about 9 brownies)
¼ c. filtered water
2 oz. 100% cacao paste/liquor, plus more for garnish
3 T. organic grade B maple syrup (or 1/3 c. Date Paste)
3 T. blackstrap molasses
¼ c. avocado oil
2 T. virgin coconut oil
¼ c. raw cacao powder
½ t. instant espresso powder
2 pastured eggs
2 pastured egg yolks
1 t. vanilla extract
2 T. ground cinnamon
½ t. ground cayenne pepper
½ t. sea salt
1/3 c. organic coconut flour
¼ c. mini chocolate chips (or chopped 100% cacao for less sweetness)
“Cream Cheese” Frosting
¼ c. organic coconut butter
2 t. raw honey (or ¼ c. Date Paste)
1 t. vanilla powder
½ c. Cultured Coconut “Cream Cheese”
Preheat oven to 350F.
Make the brownies: combine water, cacao paste, maple syrup, molasses, avocado oil, coconut oil, cacao powder, and instant espresso in a medium saucepan. Cook over medium heat and whisk until smooth.
In the bowl of a stand mixer, add eggs, egg yolks, vanilla extract, cinnamon, cayenne pepper, and sea salt and mix on high to combine. With the mixer on low, slowly drizzle in warm chocolate mixture. Move to medium speed for 1-2 minutes until smooth, scraping down the sides halfway through.
Add coconut flour and beat another 30-60 seconds, or until smooth. Remove the bowl and fold in the chocolate chips.
Pour into a greased 8×8” baking pan and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Make the frosting: in a clean bowl of a stand mixer fitted with the whisk attachment, combine coconut butter, honey, and vanilla powder. Mix on medium speed until smooth and fluffy. Add in “cream cheese” and beat on high 60 seconds. Frost cooled brownies and garnish with shaved 100% cacao, as desired.
Note: if making this with Date Paste for a sugar-free dessert, leave out the blackstrap molasses