RecipePrep15 minsCook25 minsServes12DifficultyEasy
Ingredients
- 200g Sun & Spice Coconut Sugar
- 0.5 tsp Sun & Spice Ceylon Cinnamon
- 200g dark chocolate (70%), chopped
- 150g butter
- 3 large eggs
- 80g plain flour
- 30g cocoa powder
- 1 tsp vanilla extract
- 0.5 tsp salt
Products Used
Method
- Preheat the oven to 180°C (350°F). Line a 20cm square baking tin with parchment paper.
- Melt the butter and chopped chocolate together in a heatproof bowl over a pan of simmering water. Stir until smooth and set aside to cool slightly.
- Whisk the eggs with the Coconut Sugar and vanilla extract until thick and slightly foamy, about 2 minutes.
- Pour the melted chocolate mixture into the egg mixture and fold together. Sift in the flour, cocoa powder, Ceylon Cinnamon, and salt. Fold gently until just combined.
- Pour the batter into the prepared tin and smooth the top. Bake for 22-25 minutes until the top is set but a skewer comes out with moist crumbs.
- Cool completely in the tin before cutting into squares. The brownies firm up significantly as they cool.
Tips
- Coconut sugar has a rich caramel flavour that pairs beautifully with dark chocolate, giving these brownies a deeper, more complex sweetness than white sugar.
- Do not overbake. The brownies should still be slightly gooey in the centre when you remove them. They set further as they cool.
- Store in an airtight container for up to 4 days. They taste even fudgier the next day.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream for dessert, or enjoy at room temperature with a cup of coffee. Dust with cocoa powder for a polished finish.
