1/3 cup *fair trade dark chocolate chips (plus extra for sprinkling on top)
1/4 cup unsweetened *fair trade cocoa powder
3 large eggs
3/4 cup Rapadura (or sucanat)
2 tsp pure vanilla extract
Preheat oven to 350 degrees. Very lightly grease an 8x8-inch baking dish with coconut oil. In a small bowl, mix together the almond flour, baking powder and salt; set aside.
Cut the butter into chunks. Then, place the butter chunks into a small saucepan and melt over medium heat. Add 1/3 cup of chocolate chips and the cocoa powder. Stir until the chocolate chips begin soften. Then, remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
In a large bowl, add the eggs, rapadura and vanilla. Whisk together until well combined. Then, slowly whisk in the cooled chocolate-butter mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
Next, slowly add the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain. Pour the batter into the prepared baking dish and sprinkle about a scant 1/4 cup of chocolate chips evenly across the top of the batter. Then, use a spreader to gently press the chocolate chips into the batter and smooth out the top. (Doing this, instead of mixing the chocolate chips directly into the batter, keeps them from sinking to the bottom of the pan.)
Bake for approximately 26-30 minutes until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the baking dish before slicing and serving. For an extra special treat, top with a scoop of homemade vanilla ice cream. YUM! (Recipe inspired by The Wannabe Chef.)
To make Brownie Bites: Lightly grease 24-cup mini-muffin tin with coconut oil. Follow all directions above, except preheat to 325 degrees. Use a spoon to add brownie batter to mini-muffin cups until 2/3 full. Bake for approximately 15 minutes. Allow brownie bites to cool in pan about 5 minutes. Then, gently slide a knife around each brownie bite and gently remove while they're still warm. For easier clean-up, immediately place muffin tin in hot soapy water. Re-grease and fill clean muffin tin with remaining batter and bake as directed. Makes approximately 2 1/2 dozen brownie bites.
For information about why I only purchase fair trade chocolate and other products, click here.
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