Coconut oil
(Can use butter, ghee, or coconut oil)
2 tbsp
Coconut oil
(Can use butter, ghee, or coconut oil)
1/4 cup
Coconut cream
((2 fl oz/60 ml; heavy)
1/4 cup
Coconut cream
((2 fl oz/60 ml; heavy)
Instructions
Preheat oven to 350 F (gas mark 4) and position the rack to the middle. Spray an 8x8 square (20x20 cm) brownie pan (I used a 9x9 inch) with coconut oil and line with parchment so that the bottom and two opposite sides are mostly covered. Leave the excess parchment so that you can pull the brownies out of the pan when cool.
Break the chocolate into small pieces (save 1/3 cup for chocolate layer) and add it and the coconut oil into a small bowl placed over slowly simmering water. When most of the chocolate has melted, remove the bowl and stir the chocolate.
Place the eggs, stevia and powdered erythritol into a medium bowl and mix to combine. Next beat in the melted chocolate mixture. Add the almond flour, cocoa powder, ground chia seeds, baking soda and cream of tartar and starting on low speed and gradually getting faster, mix until thoroughly combined. (starting on low prevents the cocoa powder from making a big cloud!)
Spread the thick brownie batter into the pan and bake for 15-20 minutes. Let it cool in the pan. When cool, run a sharp thin knife around the edge and lift the brownies out of the pan with the parchment. Don't worry if it cracks.
Break the remaining chocolate into small pieces and place into a small bowl with the remaining 2 Tbsp coconut oil. Pour the heavy coconut cream into a small saucepan and, over medium heat, bring it up to a simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until combined and glossy. Let it cool a bit and thicken. Spread over the brownies and let cool in the fridge until the chocolate has hardened.
Cut and serve.
Refrigerate any remaining brownies and enjoy at room temperature.
