Dense but not too sweet, these brownies will please most chocolate lovers. They do contain sugar–but a reduced amount–so best to make them for special occasions. The monk fruit powder is a good sweetener when you want to reduce the sugar in a recipe. Be careful when you buy it though because many monk fruit products also contain erythritol. I try to avoid the sugar alcohols as they can cause digestive disturbances. If you don’t have palm oil, you could use coconut oil instead though I prefer the taste of the palm oil.
1/4 cup ghee
1/4 cup red palm oil
1/3 cup organic cacao powder
Organic baking chocolate (a piece about 1/2 inch wide by 4 inches long), Dakoba is a good brand
3 eggs, room temperature
1/2 cup organic coconut sugar or cane sugar
1/2 tsp. monkfruit powder, more to taste to increase sweetness
1/2 tsp. sea salt
1/2 tsp. baking powder
1 tsp. vanilla extract
1/3 cup coconut flour
1/3 cup tapioca flour
1/3 cup coconut milk
3/4 cups chopped walnuts
In a double boiler, melt oils and baking chocolate. Remove from heat and add cacao powder. Set aside.
In a bowl, mix all dry ingredients and add beaten eggs and coconut milk. Mix well. Add cacao mixture and beat with an electric beater until smooth. Fold in chopped nuts.
Spoon into a baking pan and bake at 350 degrees F for 15 minutes. Insert clean knife in center and bake until knife comes out clean. Let cool. If desired, frost with a mixture of 4 Tbsp cacao powder, 2 Tbsp. honey, and 1-2 Tbsp. coconut milk (enough to form the desired consistency) with a dash of vanilla extract. Serve warm or cold.
