These brownies are very chocolatey and rich with mild tones of coconut in them. The don't cut well and they do not hold together. That aside, they're good!
cup unsweetened applesauce
cup high-quality cocoa powder
organic Omega-3 eggs
cup light agave nectar
cup almond meal or flour (or ½ rounded cup almonds, processed into a fine meal)
cup coconut flour
teaspoon fine sea salt
teaspoon baking soda
teaspoons vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract)
cup chopped macadamia nuts
Preheat the oven to 350 degrees F. Spray cooking spray on an 8×8-inch square baking pan. Cut a length of parchment paper that is the width of the pan. It’s ok if “tails” of paper hang over the sides. Press paper into pan and spray with a little more spray. In one mixing bowl, whisk the eggs until lighter in color. Add the other liquid ingredients to this bowl. In a second mixing bowl, mix together all the dry ingredients. Pour wet ingredients into dry ingredients. I use a whisk to beat until incorporated, or you can use a rubber spatula. If you are adding nuts, mix them in at the end. Pour into lined baking pan. Pick up the pan and drop forcefully on the counter or table 3-4 times. This gets the air bubbles out of the batter. Bake in the center of a preheated 350 degree F oven for 30 to 35 minutes, or until the brownies are set. Don’t overcook. I remove them from the oven as soon as a pick inserted in the middle comes out MOSTLY clean, with some moist crumbs clinging to it. I prefer these brownies slightly undercooked. Cool on a wire rack.