Everybody needs a brownie sometimes. Just a warm, luscious, chocolate-filled baked good to ease your heart and warm your soul.
When I’m not following health resolutions, I’ll make these brownies from Pastry Affair. They’re exceptional and, I think, the best I’ve ever made. Close second are the salted caramel and cacao nib ones, but they’re more like candies than brownies.
For your healthy, gluten-free, refined-sugar free brownie needs, I humbly present the small-batch brownie. Ready in less than an hour, and devoured in much less than that.
- 3 T. coconut oil
- 3 oz. +1 oz. chocolate chips (semi- or bittersweet, divided)
- 1 large eggs, room temperature
- 1/3 c. sucant or coconut sugar
- 1 t. vanilla extract
- ¼ c. unsweetened cocoa powder
- 2 t. cornstarch
- ¼ t. salt
- ganache for topping (optional)
Preheat oven to 350oF and grease two small baking dishes.
Melt together (in microwave or double-boiler) 3 oz. of chocolate and the coconut oil. Immediately add sucant and stir until melted.
In a separate bowl, beat together eggs and vanilla extract until smooth. Add melted chocolate mixture and mix until well combined. Mix in cocoa powder, cornstarch, and salt, until well combined and scraping down the sides of the Batter should be thick and smooth. Fold in remaining chocolate chips.
Pour batter baking dishes, bake for 15-20 minutes, until matte but still a bit wiggly. Remove from oven and let cool a bit. Top with ganache and cool completely. Devour.