The Perfect Fudgy Brownie

By garciamoss

Ingredients

• 6 tablespoons unsalted butter or ghee
• 8 ounces bittersweet chocolate (I used Enjoy Life Chocolate Chips)
• 2/3 cup coconut sugar
• 1/2 teaspoon coarse Celtic sea salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup tapioca flour
• 2 teaspoons coconut flour

Details

Adapted from deliciouslyorganic.net

Preparation

Step 1

Preheat oven to 350 ºF and adjust rack to middle position. Butter an 8-inch glass square pan. Place butter and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract. Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour. Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the buttered baking dish and smooth into an even layer. Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to 3 days.