The next favorite thing is also decadent and delicious, and yet again so simple. These are the chewiest brownies I’ve ever had, and there’s way less guilt around eating them. I use mine as brownie bites, but you can leave them larger if you don’t need mini versions. I used 1/2 semi-sweet and 1/2 bitter sweet chocolate chips to keep that dark chocolate flavor shining through. Feel free to do whatever version you’d like! You can make these gluten free, paleo, or just plain ol’ brownies too.
- 6 Tbsp coconut oil
- 6 oz. Chipits semisweet chocolate chips
- 2 large eggs
- 2/3 cup coconut sugar
- 2 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3 Tbsp arrowroot powder
- 1/4 tsp salt
- Preheat oven to 350F and prepare an 8×8 baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal.
- Grease the foil and set aside, I used coconut oil spray.
- Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until melted, and removing from heat and set aside to cool slightly.
- Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, 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 well 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 greased 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.