Dark Chocolate Brownies
6 Tbsp Kevala Coconut Butter, plus more for the mold
3 oz dark chocolate squares (70% cacao)
1/2 cup Kevala Organic Agave Nectar, Amber
2/3 cup all purpose flour, sifted
1/4 tsp Kevala Organic Ginger Root Powder
1/4 tsp Kevala Organic Cardamom Powder
pinch sea salt
1/2 tsp vanilla extract
Preheat the oven to 350 F. Grease a 11 x 7 inch baking pan with coconut butter.
Put the chocolate squares and coconut butter in a large glass bowl over a pan of hot water until both have melted. Add the agave nectar and stir until smooth.
Remove from the heat and let cool.
In a separate bowl mix the sifted flour, ground ginger, cardamom and salt.
In the bowl of a stand mixer beat the eggs until pale. Add vanilla and chocolate mix until just combined. Stir in the flour and mix until incorporated.
Pour the batter into the pan and bake for 25 minutes. Cool in the pan before slicing, resist a couple minutes more or they will fall apart!