Ingredients
Scale
- 10 tablespoons (141 g) unsalted butter
- 4 oz (113 g) bittersweet chocolate, chopped
- 1 cup (150 g) coconut sugar
- 2 large (100 g) eggs
- 1 teaspoon (4 g) pure vanilla extract
- 2/3 cup (120 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 teaspoon (2.5 g) salt
Instructions
- Preheat oven to 350°F/177°C. Line a metal 8-inch square pan with parchment paper.
- Place the butter and chopped chocolate into a medium heatproof bowl set over a small saucepan filled with an inch of simmering water. Whisk until mixture is completely melted and smooth. Remove bowl from heat and add sugar to the mixture whisking vigorously until combined. Set aside to cool slightly.
- Add eggs and vanilla to chocolate mixture. Whisk until well combined, about 1 minute.
- Using a rubber spatula, fold in flour, cocoa powder and salt until just combined. Do not over mix.
- Pour brownie batter into prepared pan and smooth. Bake in preheated oven for 23 to 28 minutes, or until a toothpick inserted in the center comes out mostly clean with some moist crumbs. Allow to completely cool in pan before slicing.