FLOURLESS COCONUT BROWNIES
INGREDIENTS
1/4 cup + 2 tablespoons coconut oil or butter
6 oz chocolate chopped
2/3 cup sugar
2 large eggs room temperature
1/4 cup cocoa powder
3 tablespoons arrowroot powder
For the coconut layer
3 cups shredded coconut unsweetened
1 cup coconut oil melted
4 tablespoons maple syrup
INSTRUCTIONS
Preheat the oven to 180°C/350°F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a microwave safe bowl, add the coconut oil and chopped chocolate. Microwave in 30-second increments until the chocolate melts. Whisk into the coconut oil and let it cool slightly.
Whisk in the sugar until completely combined. Add in the eggs one at a time, then add in the cocoa powder and arrowroot powder. Whisk until a smooth batter remains.
Transfer the brownie batter into the lined pan and bake for 20-25 minutes, or until a skewer comes out clean.
Let the brownies cool in the pan completely.
In a small bowl, combine your coconut, coconut oil, and maple syrup. Spread over the brownies and refrigerate for 30 minutes, or until the coconut has set. Slice into pieces.