Triple Chocolate Brownie Squares

13 April 2014



I don't want to sound presumptuous and say that these are the best brownies ever.....
But they definitely are the best brownies ever.

This is the only brownie recipe you'll ever need. Trust me on that one. 

I know I've gone overboard with the desserts lately, and I'm toeing the line of what's Paleo and Paleo-ish, but I promise I will be posting recipes with vegetables and meat soon. Promise. But for now, you're kind of stuck with chocolate. Sorry about that.




Passover (a holiday during which Jews refrain from consuming grains, bread, flour, yeast, and corn) is known for its kind of boring food. As the days go on, there's only so much matzah pizza, matzah s'mores, and matzah brei that you can eat. So I usually stick with dessert. It's a safe bet and I never tire of it.

I wanted to title the recipe "6 Ingredient Brownies" but I concluded that not only was it not nearly glamorous enough, but it couldn't properly convey how much chocolate was in this recipe. Seriously, guys. It's kind of a chocolate overload in a pan over here.

Someone come stop me from diving in fork first and devouring the entire pan. Oh wait.

Too late.




Triple Chocolate Brownie Squares


Ingredients:

4 large eggs
1/3 cup honey (or maple syrup)
1/3 cup coconut oil, melted + 1/4 cup coconut oil, melted (or butter, if you eat dairy products)
2 teaspoons vanilla extract
1/4 cup + 1/2 cup chocolate chips


Directions:

1.  Preheat your oven to 350 degrees Fahrenheit. 

2.  Individually crack each egg into a glass, checking to make sure that there are no specks of blood inside the raw egg.

3.  Pour the eggs into the bowl of a stand mixer (or large mixing bowl if you're going to make them by hand). Whisk well. Add the cacao powder, honey/maple syrup, 1/3 cup of coconut oil, and the vanilla extract to the bowl. Mix well until there are no lumps and everything is combined. Sprinkle in 1/4 cup of chocolate chips.

4.  Grease a 8x8 baking pan with coconut oil. Pour the batter into the pan. Slide into the oven and bake for 20 minutes. Remove from the oven and let cool.

5. In a double boiler or in the microwave, melt the coconut oil and chocolate chips, stirring with a spoon to even out any clumps. Place in the refrigerator for 15 minutes to allow it to thicken up. Spread over cooled brownies. Sprinkle with nuts, if desired.

3 comments:

  1. making these this week and probably during the rest of the year! Looks like an awesome and simple recipe. And doesn't involve farfel or potato starch which makes me happy.

    ReplyDelete
  2. Love how simple they are! Looks fantastic, going to make them this weekend for sure. Thank you for this wonderful looking desert!

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  3. Ok. I made these tonight. Haven't tasted them yet but I have a couple of questions. First, are you sure you used a 4x8 pan? I used one and it came out looking more like a loaf cake. It rose up pretty high in the pan. Second, are you sure about the proportions for the frosting? A half cup of chocolate chips and a quarter cup of coconut oil yielded something very liquidy. I added more chocolate but it is still nowhere near spreadable. Any thoughts?

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