SERVES 16
Ingredients
• 2 ounces cacao nibs, chopped
• 2 tablespoons coconut oil
• ¾ cup coconut flour
• ⅓ cup cacao powder
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 cup palm sugar
• 2 tablespoons coconut milk
• 2 large eggs
• 2 teaspoons vanilla extract
• Coconut oil for greasing foil
Preparation
1. Adjust oven rack to the middle position and preheat oven to 350°F. Make foil sling for eight-inch square baking pan by folding two long sheets of aluminum foil so that each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil.
2. Microwave cacao nibs and coconut oil together in covered bowl, stirring occasionally, until melted and smooth (1 to 3 minutes). Transfer to large bowl and cool slightly. In a separate bowl, whisk flour, cacao powder, baking powder, and salt together.
3. Whisk palm sugar, coconut milk, eggs, and vanilla into melted cacao nibs. Fold in flour mixture until just incorporated. Scrape batter into prepared pan and smooth top.
4. Bake brownies until a toothpick inserted in center comes out with few moist crumbs attached (20 to 25 minutes), rotating pan halfway through baking. Let brownies cool completely in pan on wire rack, about two hours. Remove brownies from pan using foil sling, cut into sixteen squares, and serve.
