Big Carrot’s Organic Gluten-Free Brownie
10 oz. bittersweet chocolate
1 cup coconut oil
2 cups coconut sugar
1 cup ground almonds
½ cup coconut flour
½ tsp baking soda
4 eggs, beaten
2 tbsp vanilla extract
Preheat oven to 325 degrees.
In a saucepan, melt the bittersweet chocolate with the coconut oil. Let the mixture cool completely. Mix all the dry ingredients and add to the chocolate mixture. Beat eggs and vanilla until smooth and add while beating mixture on low medium speed for about 2 minutes.
Using a large spatula, spread the batter into a greased baking pan (13 x 9) until smooth.
Bake for 30-35 minutes.
Remove from oven and cool for 5 minutes before serving.
Recipe provided by the Big Carrot’s bakers!