Coconut Sugar Brownies , Fudgy Natural Sugar Brownies

Method

Preheat the oven to 180°C (350°F). Line a 20cm square baking tin with parchment paper.

Melt the butter and chopped chocolate together in a heatproof bowl over a pan of simmering water. Stir until smooth and set aside to cool slightly.

Whisk the eggs with the Coconut Sugar and vanilla extract until thick and slightly foamy, about 2 minutes.

Pour the melted chocolate mixture into the egg mixture and fold together. Sift in the flour, cocoa powder, Ceylon Cinnamon, and salt. Fold gently until just combined.

Pour the batter into the prepared tin and smooth the top. Bake for 22-25 minutes until the top is set but a skewer comes out with moist crumbs.

Cool completely in the tin before cutting into squares. The brownies firm up significantly as they cool.

Tips

• Coconut sugar has a rich caramel flavour that pairs beautifully with dark chocolate, giving these brownies a deeper, more complex sweetness than white sugar.
• Do not overbake. The brownies should still be slightly gooey in the centre when you remove them. They set further as they cool.
• Store in an airtight container for up to 4 days. They taste even fudgier the next day.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for dessert, or enjoy at room temperature with a cup of coffee. Dust with cocoa powder for a polished finish.