I am constantly on a quest for perfect brownies. It’s not a bad life. To me, perfect brownie means fudgy and dense on the inside, and bit crispy on top. No fluffy, cakey brownies for me, thank you very much!
My Plantain Brownies fit that bill quite well, but I developed this recipe in case folks don’t want to use plantains or an insane amount of chocolate chips. These do contain eggs, but can be made nut-free and/or coconut free as desired.
These are super-fudgy, thick, dense, and delicious. I’ll definitely be making them again!
- 1/2 cup coconut oil, lard, or butter (lard or butter for coconut-free)
- 1/2 cup nut butter (coconut butter or seed butter for nut-free, any nut or seed butter for coconut-free)
- 1 cup Dutch-process cocoa powder
- 2 eggs
- 3/4 cup maple syrup or honey
- 2 tablespoons cassava flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Preheat the oven to 350° F and grease an 8" by 8" glass baking dish.
- In a small saucepan, combine the coconut oil or butter, nut butter, and cocoa powder. Melt over medium heat, stirring.
- Remove from heat and set aside.
- In a large mixing bowl, combine the eggs and maple syrup or honey.
- Using a hand mixer, beat on highest speed for 10 minutes (no less - this creates the shiny top on the brownies).
- Beat in the coconut oil/cocoa mixture.
- Add the cassava flour, salt, and baking soda. Beat well.
- Transfer to baking dish.
- Bake for 25-30 minutes.