Ingredients

The following ingredients have 4 Servings
  • 8 ounces unsweetened chocolate, (roughly chopped)
  • 8 ounces unsalted butter, (cut into chunks)
  • 5 large eggs
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons instant espresso powder
  • 3 cups granulated sugar
  • 1 cup coconut flour
  • 2 cups semisweet chocolate chips or chunks

Instruction

  • Set the oven and prepare the pan. Preheat the oven to 375°F, and adjust a rack to the center. Line a 9 x 13 x 2-inch baking pan with parchment paper. You may need a little bit of butter underneath to make it stick and keep it from moving.
  • Melt the chocolate and butter. Melt the chocolate and butter together in a heavy-bottomed saucepan over low heat, stirring occasionally. Remove from the heat, and set aside to cool to room temperature.
  • Finish the batter. In a large bowl, use an electric mixer to beat the eggs with the vanilla, salt, espresso, and sugar at high speed for 10 minutes. Then on low speed add the cooled chocolate mixture and beat only until mixed. Finally, add the coconut flour and beat only until mixed. Now use a spoon or rubber spatula to fold in the chocolate chips or chunks.
  • Bake. Pour the batter into the prepared pan. Use a small flat-bottomed spatula to smooth the top, and place in the preheated 375°F oven. Bake until the batter is set, and a thin crust has formed on the top surface, about 35 minutes. You can stick a wooden skewer in the center to see if it's done -- when it is, it should come out fairly clean.
  • Cool, slice and serve. Remove the brownies from the oven and let them cool for at least 3 hours. Ideally they should be refrigerated overnight for easier slicing. Cut the brownies into 48 evenly-sized pieces. Serve!