there is nothing better in life than a brownie. especially when you’re in week five of ten of spring quarter, it’s nice outside and you somehow always have an essay to write. i’m not kidding, i have at least one essay for everyone one of my classes this year, and one of those classes is a psych class. honestly, i don’t know what i was thinking.
regardless of what i was thinking when i registered last quarter, i know exactly what i think about these brownies. and i think they’re freaking amazing.
it’s not like i haven’t made good brownies before. my paleo brownies were delicious, but they were more like your traditional brownie. a little fudgey, a little chewy… i was craving something bolder and with a little more punch. enter the flourless brownie.
though this post is not sponsored (#iwish) i’d like to mention two brands that i used in order to make the experience what i wanted it to be. the chocolate i used is Equal Exchange, because i care about people, and the coffee i used was Chameleon Cold Brew, because i recently found it and i really enjoyed the bold flavor. (note: these don’t taste like coffee. the coffee only brings out the chocolate flavor.)
i’m not saying these brownies solved all my problems. yes, i still have an enormous amount to write about topics i don’t fully understand. and yes, i’m still both mentally and physically exhausted and can’t wait to be done with this quarter. but eating these made it better for a good 2 minutes, and i’ll take whatever i can get.
peace, love and cold brew,
- 6 tablespoons grass fed butter
- 8 ounces dark chocolate, chopped or in chips (i used Equal Exchange)
- ¾ cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup cold coffee (i used Chameleon Cold Brew)
- 1 tablespoon cocoa powder
- ¼ cup arrowroot starch
- ¼ cup chocolate chips
preheat the oven to 350º F.
in a large metal bowl, add the chocolate and the butter, then melt in a bain marie until smooth.
add in the coconut sugar, stir until combined, then add in the eggs one at a time.
next add the vanilla, coffee and cocoa powder and stir until incorporated.
fold in the arrowroot starch and chocolate chips, then pour the batter into a lined 8 by 8 square pan and bake for 28-30 minutes.
let cool completely before serving, because they will fall apart when hot.