I've slowly been starting to convert recipes & make new recipes without flour as I have an allergy to it. This one I found on the back of my coconut palm sugar package and thought I would try it out. They are very different in texture, light and a little crumbly but 5 star on chocolate taste. I must say, they have a unique flavor probably because of the coconut palm sugar and I may try brown sugar next time to see how they turn out. Overall, they satisfy that brownie craving & are flour-less so they work for me.
1Bake at 350 degrees. Line a 9 inch square pan with foil and then spray with non-stick coconut spray or baking spray.
2Melt chocolate chips & butter together in microwave at 1 minute. After that, go about 15 second intervals just till melted. Add your cocoa, stir together and set aside.
3Beat eggs and sugar in medium bowl on high until light color and thick, about 4 to 5 minutes. Stir in vanilla and salt. Fold half the egg mixture into the chocolate mixture until combined. Fold in remaining and do the same. Stir till all is well combined. Pour into pan and then sprinkle nut on top.
4Bake 35 to 45 minutes until risen in the center and edges are firm. (I cooked mine a little over 50 minutes.) Let cool completely in the pan. Carefully remove brownies by lifting up with the tin foil. Cut up brownies and store in air tight container and refrigerate.