Chocolate Fudge Brownies
Gluten-Free
Yield: 24 bars
Ingredients:
- 1 cup butter
- 2 cups whole cane sugar
- 8 1/4 ounces bittersweet chocolate
- 2+ tablespoons brown rice syrup
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cup coconut flour
- 4 tablespoons unsweetened cocoa
- 1 teaspoon baking powder
- 1/4 cup heavy cream
Directions:
Preheat oven to 350 degrees. Grease and dust an 11 x 8-inch pan with coconut oil and cocoa powder.
Place butter, sugar, chocolate, and brown rice syrup in a medium-sized pot and melt on low heat, stirring until everything is well blended and smooth. Sift in the cocoa powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together until frothy with an electric mixer. Next, on low speed, mix in cooled chocolate mixture and sugar. Alternatively, add in the flour, heavy cream, and baking powder, beating mixture after each addition.
Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top is crisp and the edges begin to pull away from the pan. (The insides of the brownies will be dense and soft to the touch.) Cool the brownies in the pan on a wire rack until cool. Dump the baked brownies out of the pan and cut into bars and serve. Frost with chocolate or vanilla frosting, if desired. Enjoy!!
