Decadent Brownies
These brownies are rich! They do contain a fair amount of coconut sugar so it is a recipe to save for special occasions. However, they are grain free if you substitute the cornstarch with tapioca or arrowroot flour. They also make a sheet pan size so they are perfect to bring to events. Top them with ganache for a bakery looking dessert. See the recipe page for a basic ganache recipe.
Equipment
- 1 Food Processor (8 cup or larger)
- 1 Sheet Pan (10x14inch) (or use a larger pan but fold the parchment paper up to measurements)
Ingredients
Wet Ingredients
- 10 ounces dark chocolate chips (1 ¾ cups)
- 3 sticks butter, softened (not melted!)
- 6 eggs
Dry Ingredients
- 1½ cups coconut sugar
- ⅓ cup + 3 Tbsp. cocoa powder
- 3 Tbsp. cornstarch (or tapioca flour or arrowroot flour)
Instructions
Preparation
- Preheat oven to 375℉.
- Line a sheet pan with parchment paper.
Directions
- Place the softened butter and chocolate chips in the food processor. Pulse until butter is smooth. Chips will still be chunky.
- Add eggs one at a time, pulsing between each addition.
- Gradually add coconut sugar through tube with processor running. Stop and scrape sides and bottom. Pulse again.
- Add cocoa powder and cornstarch. Blend until dry ingredients are mixed in. Batter will still be lumpy.
- Add the thick batter to the middle of the parchment paper and spread evenly.
Baking
- Bake for 20 minutes. Start checking for the brownies to be firm in the middle. The top of the brownies should be slightly raised and bubbly looking.
- Cool in the pan. They will set. If desired, you should be able to lift the parchment paper from the pan.
- Top with ganache. Place in the refrigerator to set before cutting.
Tried this recipe?Let us know how it was!