Flourless Brownies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease 8x8” pan; set aside. (Or line it with parchment paper for easy removal)

Step 2

In sm. bowl, stir together sifted cocoa powder, tapioca starch & salt; set aside.

Step 3

In micro.-safe container (or over the stovetop) melt butter (or coconut oil) with 3/4 C chocolate together, stirring until smooth & glossy.

Step 4

To bowl of standing mixer fitted with wire whip attachment, add eggs & beat (1 min.) on med.-high until eggs are pale yellow, thicker, & frothy. (In hand-held mixer, beat (60 sec.)

Step 5

Add sugar & beat (additional 1 min.) The mixture will be a little thick. (In hand-held mixer, beat (60 sec.)

Step 6

Add melted butter/chocolate mixture & vanilla, beating until combined. Add dry mixture, beating until smooth & lump-free.

Step 7

Fold in ½ C chocolate chips until evenly distributed.

Step 8

Pour batter into prepared baking dish. Bake (18-25 min.) until top is set & toothpick inserted in center comes out with wet crumbs!

Step 9

Let sit (15 min.) Serve warm or room temperature!

Step 10

If there are any leftovers, store in airtight container in refrigerator. To return the fresh-from-the-oven taste, simply reheat in microwave (10 sec.)!

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