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Homemade Coconut Brownies

Prep Time
Cook Time
Talya Lutzker
Talya Lutzker
Once they have cooled to room temperature (if you can wait that long to taste them!), these brownies are bites of moist chocolate goodness imbibed with the savory kick of rosemary – an advantageous herb for its ability to strengthen circulation, metabolism and elimination.

Cooking Recipe

Serves: 8

1/2 cup Coconut Oil
1 cup Dark Chocolate Chips
2 Eggs (at room temperature is best)
1 teaspoon Rosemary, Peppermint or Vanilla Extract
1 cup Almond Flour
1/2 teaspoon Aluminum-Free Baking Powder
1/2 cup Coconut Sugar or Organic Granulated Sugar
3 teaspoons Fresh, Chopped Rosemary Leaves
2 teaspoons Dried Rosemary Leaves
Pinch of Salt
1/2 cup Raw Cacao Powder or Cocoa Powder
1/2 cup Raw Agave Nectar or Maple Syrup

Preheat the oven to 400 degrees. Grease an 8x8-inch baking pan with coconut oil.
Set up a double boiler method on your stove over medium heat. Melt the coconut oil and the chocolate chips, stirring occasionally, until the chocolate melts. Remove from heat.
In a small separate bowl with a wire whisk or fork, beat the eggs and then whisk them into the chocolate mixture. Beat in the rosemary extract and set aside.
In a large bowl, combine the almond flour, baking powder, sugar, rosemary and salt. Beat in the chocolate mixture until smooth. Spread the brownie mixture into your greased pan. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.
While the brownies are cooling, whip up the frosting. Place the raw cacao powder, agave nectar and optional rosemary essential oil into a food processor or high-speed blender. Give it a quick whirl, scrape down the sides and process again until the frosting is smooth. Spread onto cooled and cut brownies for an extra-sweet experience.

Coconut Brownies
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