Extra Chocolaty Brownies



People seem to think you have to decide which brownie camp you want to live in – fudgey or cakey. I happen to think that is a very restrictive way to live. Why can’t I like both equally? I don’t want to be forced to choose between two equally wonderful, albeit different entities. Star Trek or Star Wars. Chris Chambers or Gordie Lachance. Whiskey or tequila. Can’t I like it all? Honestly. Why so much pressure? When it comes to brownies, I prefer to love those that are extra delicious. Let’s just leave it at that.
Extra Chocolaty Brownies
3 tablespoons butterxchoc-brownie3
3 tablespoons coconut oil
6 ounces chocolate chips
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1/4 cup unsweetened cocoa powder
1/4 cup tapioca flour*
Dash salt
Set oven to 350 degrees. Line a smallish (8×8 or 9×9 or 7×11) glass baking dish with parchment. Alternatively, you can grease the bottom with a little butter or coconut oil.
Melt butter, oil, and chocolate chips in the top of a double-boiler. Stir until very smooth.
Whisk eggs, sugar, and vanilla until well combined. Add melted chocolate mixture. Whisk well.
Add cocoa powder, tapioca flour, and salt. Whisk until well combined and smooth.
Pour batter into prepared dish and bake for 25-30 minutes. A toothpick inserted into the center of the pan should have some bits and pieces on it. Cool brownies before cutting.
*You can substitute regular flour for the tapioca flour if you prefer. It will likely change the texture a little, but not in a bad way.
P.S. To cut the brownies into squares without destroying them, dip a sharp knife into a glass of hot water before each cut. It helps the knife slide through easily.



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