Goeey and Soft Chocolate Brownies

I swear! this will be final brownie recipe...or not. Anyway these are just as good if not better than the boxed brownies and even better: so much healthier. If these little treats are too bitter you can ad more sugar or use granulated sugar, however this will decrease the nutrition of course.

These little wonders and soft, fudgy and have intense, rich cocoa notes with a slight crisp to the crust. You'll definitely be coming back for more and without the guilt!

Gooey Rye Brownies

Serves: 12 brownies

Ingredients

• 114g coconut oil

• 175g coconut sugar

• 1tsp vanilla

• 2 eggs

• pinch of salt

• 1tsp vanilla beans ( extract or paste works too. it's just not as nice)

• 112g rye flour (almond buckwheat or plain can be used)

• 180g 70 percent or higher dark chocolate

Method

- Preheat a fan oven to 175 degrees.

- Combine the chocolate and coconut oil in a saucepan and stir until it melts. Remove the mixture from the heat and allow it to cool.

- Beat the eggs, sugar and vanilla with an electric whisk, until its all combined and is light with a bit of "whip" in texture.

- Stir in the chocolate with a spatula.

- Then fold in the flour and salt carefully. Once there are no streaks remaining, quickly beat the mixture until it looks smooth, glossy and thick.

- Bake in the oven until slightly cracked on the top, most crumbs on the outside and thick goo on the inside!

Leave to cool for an hour before cutting into slices and serving with whipped cream, ice-cream, berries and chocolate sauce! or ya know just eat the whole lot there and then like I do...