1/4cupplus 1 tablespoon granulated sugar (coconut sugar may be used instead)
4large eggs, at room temperature
1teaspoonpure vanilla extract
1/3cupunsweetened cocoa powder
Instructions
Preheat oven to 325 degrees (F). Line an 8x8 inch square baking pan with parchment paper. Spray parchment paper and any exposed pan with non-stick spray; set aside.
Combine the chopped chocolate, coconut oil, and almond milk in a medium saucepan over low heat; melt, stirring frequently, until chocolate and coconut oil are completely melted. Add in the sugar and whisk smooth; remove from heat. Beat in eggs, one at a time, then add in the vanilla. Fold in cocoa powder. Pour batter into prepared pan.
Bake for 25-28 minutes, or until the edges are firm and the center is only slightly wobbly. Cool brownies completely in the pan set on top of a wire rack. Place pan in the fridge for at least 4 hours before cutting and serving. These brownies are to be served to cold and should be stored in the fridge until needed - up to 3 days.
Notes
For best results, this recipe should be followed exactly as written. When cut into 18 brownies, each piece is 185 calories. Brownies must be chilled before serving.
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