These brownies are made with fresh milled soft white wheat flour, coconut sugar, pure cacao powder, eggs, semi-sweet chocolate chips, vanilla and butter. All real ingredients and nothing extra.
Preheat oven to 350℉. Prepare a 9"x13" baking dish by lining with parchment paper. These pre-cut parchment sheets are PERFECT for lining your pan and goes up the sides just the right amount!
Start by cracking your eggs into your mixer fitted with the whisk attachment or similar. Add the coconut sugar to your eggs. Whisk on medium speed until you achieve a ribbon consistency. You want your batter to fall back into the bowl like a ribbon folding over on itself when you lift the whisk out of the bowl. It usually takes me 3-5 minutes on 2nd speed in my Ankarsrum mixer to reach this ribbon state.
While this is whipping, I put the butter in a saucepan to melt, or in a microwave safe bowl in the microwave. Set aside to cool.
Once you get your eggs and sugar to "ribbon" stage, slowly sprinkle in your cacao powder while the mixer is running on low.
Next, pour in your melted butter and vanilla.
Finally, add the flour, salt and chocolate chips. If you would like to add other add-do this here with the chocolate chips. We do not want to over mix here. Be sure and scrape the sides of your bowls as you add these in on low speed and just add until incorporated. Your batter will be very thick and you want to work fast as it will continue to stiffen the longer you wait to scoop it into your prepared pan.
Pour the batter into your pan and use your rubber spatula to smooth it out as best you can. It will level out as it cooks, but you want it to start out as even as possible. Sprinkle on any toppings you would like to at this point or swirl in things like caramel.
Bake at 350 ℉ degrees for 30 minutes, rotating halfway through.
Make sure you allow the brownies to cool completely before cutting. These brownies are VERY gooey. Be sure to clean your knife periodically under hot water to make clean cuts. Store in an airtight container on the counter for 3 days, the fridge for a week, or freezer for 3 months.
Notes
**Add-ins: When adding things like nuts, fruit or things in the batter, pour half the batter into the pan, add nuts or fruit and then top with remaining batter.Nuts: I add about 1/2 cup to my batterRaspberries: I use fresh raspberries and use 1, 6oz container per pan.Caramel: I swirl in 1/2 cup of homemade caramel These are just my recommendations, slightly more or less should not effect the texture or consistency of the batter.**A half recipe makes 12 brownies in an 8x8 pan if you need to make a smaller batch.