Ingredients

The following ingredients have 4 Servings
  • 6 tablespoon (90 ml) coconut oil*
  • 6 oz. (170g) semisweet chocolate chips
  • 2 large eggs (room temperature)
  • 2/3 cup (130g) coconut sugar**
  • 2 teaspoons vanilla extract
  • 1/4 cup (20g) unsweetened cocoa powder
  • 3 tablespoon (24g) arrowroot powder***
  • 1/4 teaspoon salt

Instruction

  • Preheat oven to 350ºF (176ºC) and prepare an 8x8" (20x20cm) baking pan by lining it with a sheet of parchment paper or aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease if using foil and set aside.
  • Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
  • Using a handheld mixer or a stand mixer,**** beat together eggs, sugar, and vanilla extract until smooth, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt; mixing until fully combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
  • Pour batter into prepared pan, spreading it evenly with a spatula. Bake for 25-30 minutes, until center is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.