Coconut Flour Brownies

Ingredients

For the brownies:

• 1 1/3 cups (266 grams) coconut sugar, broken up if lumpy
• 1/3 cup (43 grams) coconut flour, sifted if lumpy
• 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy
• 1/4 teaspoon salt
• 3/4 cup + 2 tablespoons (196 grams) coconut oil, melted (but it shouldn't be so hot that it cooks the eggs)
• 1 tablespoon vanilla extract
• 3 large eggs (50 grams each, out of shell), room temperature (it's important that they're not cold – cold eggs will make the coconut oil harden)

For the frosting:

• 1 cup (170 grams) chopped semi-sweet chocolate or chocolate chips (make sure to use paleo chocolate)
• 1/4 cup (60 milliliters) milk of choice (make sure to use dairy-free milk like almond milk for paleo, but not canned coconut milk)
• 1/4 cup (56 grams) coconut oil
• 1 teaspoon vanilla extract
• pinch of salt

Directions 

• Preheat the kitchen appliance to 350 °F (175 °C) Associate in Nursingd line an 8"×8" (20cmx20cm) pan with parchment paper.

• In a medium bowl, stir along the sugar, flour, chocolate, and salt. Set aside.

• In a massive bowl, stir along the liquified oil, vanilla and eggs. Stir till combined.

• Add the dry mixture to the wet and stir till combined. don't overmix! The mixture are additional of a batter than what you see within the video.