Dark Chocolate Cake Brownies
These Dark Chocolate Cake Brownies have a light crumb texture and a rich chocolate flavor. Most people would be surprised that they are gluten-free.
Servings: 12
Calories: 252kcal
Ingredients
- ½ cup palm shortening plus more for greasing the pan
- 3 ounces unsweetened chocolate
- 5 large eggs
- ¾ cup honey
- ⅓ cup coconut flour sifted
- ¼ cup cocoa powder
- 1 tsp pure vanilla extract
- ¾ tsp baking soda
- Pinch of sea salt
- ¼ cup dairy-free chocolate chips
Instructions
- Preheat the oven to 325 degrees.
- Lightly grease a 9-by-13-inch baking pan with palm shortening.
- Place the shortening and chocolate in a small bowl over a pot of simmering water and whisk until melted and smooth. Be careful not boil. Set aside.
- Place the eggs and honey in the bowl of a stand mixer and beat on medium. Add the coconut flour, cocoa powder, vanilla, baking soda, and salt. Beat on low until incorporated, then on high until smooth.
- Add the melted chocolate mixture and beat on medium until batter thickens, about 15 seconds. Stir in the chocolate chips by hand.
- Pour the batter evenly into the prepared pan, smoothing the top with the back of a spoon.
- Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes.
Video
Notes
Recipe reprinted with permission from Against All Grain by Danielle Walker.
Nutrition
Calories: 252kcal | Carbohydrates: 27g | Protein: 5g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 107mg | Fiber: 2g | Sugar: 19g
