Ingredients:

  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup coconut sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2/3 cup high-quality unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp fine sea salt
  • 1/2 cup dark chocolate chips (at least 60% cacao)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to act as handles for easy removal.
  2. In a large mixing bowl, combine the melted butter and coconut sugar. Whisk vigorously for approximately 2 minutes to dissolve the sugar.
  3. Add the eggs and vanilla extract to the butter mixture. Continue to whisk vigorously until the batter appears pale, glossy, and emulsified.
  4. Sift the cocoa powder, all-purpose flour, and fine sea salt directly into the wet ingredients.
  5. Switch to a silicone spatula and gently fold the dry ingredients into the wet mixture. Stop as soon as no streaks of flour remain to ensure a fudgy texture.
  6. Fold in the dark chocolate chips. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25 minutes or until the edges are set and the top is crackly. Let cool completely in the pan before lifting out and slicing into 16 squares.