Half The Sugar Brownies

1. Heat an empty saucepan on high, and once hot add in your butter and stir constantly, remembering to scrape up any solid butter from the bottom of the pan.
2. Once the butter looks dark and golden, remove it from the heat and stir in the chocolate.
3. Once the chocolate has melted, combine Coconut Blossom Sugar and Silver Birch Caster in a bowl and then pour it into your butter and chocolate mixture. Add ½ tbsp of vanilla extract, and 1 tsp of salt to this mixture and stir well.
4. Crack and then whisk the 3 eggs in a bowl before adding them to your brownie mixture.
5. Combine flour, cocoa powder, and a tbsp of espresso/instant coffee, and fold them into your mixture to achieve a thick brownie batter. Stir well with a whisk until the mixture appears smooth and all the ingredients are well combined.
6. Transfer the mixture to 8x8 tin, prepared with greaseproof paper. Sprinkle any leftover chocolate or chocolate chips onto your brownie batter.
7. For best results, refrigerate your mixture for 2 hours before baking. Then heat your oven to 175˚C and bake your brownie for 24-26 minutes (rotating halfway through).
8. Once baked, allow to rest until room temperature on a cooling rack. Then, serve… these fudgy brownies pair nicely with a scoop of vanilla ice cream!

If this recipe has left you drooling, then don’t hold back, get baking, and then tag us on Instagram @bonrawfoods. Share the Good-Sweet love.

Featuring BONRAW Organic Coconut Blossom Sugar & Silver Birch Caster