Flourless Double Chocolate Brownies

Ingredients

• Coconut oil

  6 tbsp or 82g

• Semisweet chocolate

  Candies

  21 oz (approx 60 pcs) or 595g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Sugar

  White, granulated sugar

  ⅔ cup or 133g

• Vanilla extract

  2 tsp or 8g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  ¼ cup or 20g

• Cornstarch

  3 tbsp or 23g

• Salt

  Table

  ¼ tsp or 2g

Directions

1. Preheat oven to 350 degrees F and prepare an 8x8 inch baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside.
2. Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
3. Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, cornstarch powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
4. Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until center is set.
5. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.

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