6 tbsp pure extra virgin coconut oil
8 ounces pure bittersweet chocolate, chopped
1/2 cup coconut sugar
1/4 cup xylitol
2 large eggs
1 tbsp good quality cocoa powder (I suggest valrhona)
3 tbsp arrowroot
1 cup nuts toasted and chopped - optional
Mango sauce recipe below
Prepare an 8-in square pan with foil so it goes up the sides of the rim. Lightly grease the foil with coconut oil and preheat oven to 350. This recipe only makes a small amount but it is very rich and satisfying. It can be doubled if more is required.
Melt the coconut oil and chocolate in a medium saucepan over very low heat on the stove, stirring constantly until smooth. Remove from heat and stir in the sugar, then the eggs one at a time.
Sift the cocoa powder and arrowroot in a small bowl and then stir into chocolate mixture. Beat the batter vigorously for at least one minute. Continue to do this until it is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit. Add nuts at this time if using.
Pour into pan and bake for 25-30 minutes or until it feel set in center. DO NOT OVERBAKE! Remove from oven and cool completely before removing from pan and slicing. Add mango sauce.
These brownies can be stored at room temperature for up to 4 days or frozen for at least 1 month.
1 ripe mango, peeled and sliced
1/4 cup mango rum (recommend ricardo) if you have any. If not, any good rum like Bacardi will do.
about 1/4 cup of coconut sugar (depends on the sweetness of the mango)
1 tbsp coconut oil
Cook coconut oil in pan along with coco sugar on medium heat and mix till sugar is dissolved. It will resemble a bubbly dark mixture like brown sugar. Add mango and stir coating each slice of mango. Add rum and cook til the alcohol burns off. This preparation is similar to a banana foster. Serve over warm brownies. DELICIOUS!! Enjoy!