Recently Viewed

• 1  cup  butter
• 2  cup  brown sugar
• 8.25  ounce  bittersweet chocolate
• 2  tablespoon  brown rice syrup
• 4  each  eggs
• 2  teaspoon  vanilla extract
• 1.5  cup  coconut flour
• 4  tablespoon  unsweetened cocoa powder
• 1  teaspoon  baking powder
• 1/4  cup  heavy cream

Place butter, sugar, chocolate and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended and smooth. Sift in the cocoa powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture and sugar. Next, add in the flour, heavy cream, baking powder, beating mixture after each addition.

Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top of the brownies is crisp and the edges begin to pull away from the pan. (The inside of the brownies will be dense and soft to the touch.) Cool the brownies in the pan on a wire rack until cool. Dump the brownies out of the pan and cut into bars and serve. Frost with chocolate or vanilla frosting if desired. Enjoy!