Ingredients
Scale
- 1 cup all-purpose flour (or whole wheat, or gluten-free alternatives)
- 3/4 cup refined coconut oil or butter (melted and cooled)
- 1 1/2 cups granulated sugar (or coconut sugar)
- 3/4 cup Dutch-process cocoa powder
- 1 tablespoon vanilla extract
- 3 large eggs (room temperature)
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- 1/2 cup heavy cream (or full-fat canned coconut milk)
- 1/2 cup white chocolate chips (or chopped white chocolate)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
- In a medium bowl, mix together the flour, cocoa powder, and salt.
- In a large bowl, combine the melted coconut oil or butter with the sugar and vanilla extract. Add the eggs one at a time, stirring gently until smooth.
- Stir in the dry ingredients until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake for 15 to 20 minutes. A toothpick inserted should come out with moist crumbs.
- Allow the brownies to cool completely, then chill in the refrigerator for an hour before cutting into squares.
- Prepare the ganache by heating the heavy cream until steaming, then pour it over the semi-sweet chocolate. Let it sit for 10 minutes before stirring until smooth.
- Melt the white chocolate and set aside. Decorate each brownie with the ganache, then pipe the white chocolate in a spiral to create a spiderweb. Use a toothpick to drag lines for the web effect.
- Let the chocolate set before serving. Store in the refrigerator for up to 5 days.
Notes
- For a gluten-free version, use gluten-free flour.
- Substitute coconut milk for heavy cream if needed.
- Chill the brownies before cutting for clean edges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg