We all love to get down with a plate of brownies every now and again, right? Here's a recipe from Fire Cider co-owner Amy Huebner that utilizes African Bronze Honey, an amazing honey from the African Bronze Honey Project (which we use in our Fire Cider African Bronze variety). We are grateful for the opportunity to partner with this organization and love to shout them out whenever we get the chance!
This recipe is an adaptation of "Double Fudge Brownies" from Whole Grain Baking King Arthur Flour Cookbook, Copyright 2006
makes about 20 brownies
- 10 x 7 glass pan or equivalent, buttered
- 1 cup unsalted butter
- 1/2 cup African Bronze Honey–you can buy this on our website here or directly from the African Bronze Honey Project site
- Vanilla Stevia to desired sweetness (about 4 dropperfuls)
- 6 tablespoons coconut flour
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- optional: 1-2 cups chocolate chips or walnuts
Preheat oven to 350 degrees F.
Melt the butter in a sauce pan over low heat. Add honey, stirring to combine completely. Remove from heat.
In a bowl, combine dry ingredients: coconut flour, cocoa powder, espresso powder, baking soda, and salt. Stir into the butter and honey mixture.
Once the mixture is cool enough to touch/not cook the eggs (about body temp or lower), mix in the 4 eggs, vanilla extract, and stevia to taste. Stir to fully combine.
Add chocolate chips or walnuts, if using. Adjust for honey/sweetness.
Spread the batter evenly into the prepared pan and bake for about 20-25 minutes. A knife in the center should come out clean, with the edges and center set. Let cool completely before cutting and eating!
Slice those Bronzies; we're ready to indulge!