Ingredients:
- 2 cups semi sweet or dark chocolate chips, separated (I like Enjoy Life brand for dairy-free)
- ½ cup coconut oil or butter, plus extra for greasing pan
- ¼ teaspoon salt
- 1 cup coconut sugar or pure cane sugar
- 3 eggs (vegan friendly version here.)
- ⅓ cup arrowroot starch or Corn Starch
- 1 cup of cold coconut cream,* about 1-2 cans full-fat coconut milk or coconut cream, refrigerated overnight OR 12 oz regular or dairy-free cream cheese.*(if using cream cheese, may need to add a splash of milk of choice to thin.)
- 2–3 tablespoons honey, sugar, or other sweetener of choice
- ⅓ – ½ cup freeze-dried raspberries, optional (omit to keep topping white)
- 3 cups mixed berries (I used strawberries, raspberries, blueberries, and blackberries)
- edible flowers and mint for decorating, optional
Instructions:
Brownie Crust:
- Preheat oven to 350F. Grease an 10 or 12-inch cake pan, line with a round piece of parchment paper (to fit the bottom) and set aside.
- Combine 1½ cup of the chocolate chips, coconut oil/butter, and salt in a medium saucepan and place on the stove over medium-low heat. Stir continuously until chocolate is melted. Turn off the heat and stir in sugar until dissolved. Let the mixture cool down some before adding the eggs. Whisk in eggs and mix thoroughly. The mixture should begin to thicken and become semi-gelatinous. Stir in arrowroot/cornstarch and remaining ½ cup chocolate chips. At this point batter should be really thick.
- Pour brownie batter into the prepared pan and spread evenly across the pan. Place into the preheated oven and bake for 16 to 20 minutes or just until the center is set. Careful not over-bake. Let cool completely before removing the brownie from the pan. I flip it out onto a cutting board so I can remove the parchment paper (if it's stuck to the bottom of the brownie) and then invert it onto my serving plate.
- Full instructions visit @wifemamafoodie