Grazie a Lindsey dal suo Homemade mommy
4 large eggs (=4 uova grandi)
1 cup unsweetened cacao powder (=una tazza di cacao amaro senza zucchero)
1 cup of coconut palm sugar* (=una tazza di zucchero di cocco o altro dolcificante)
¼ cup + 1 tbsp extra virgin coconut oil (=1/4 di tazza +1 cucchiaio olio extravergine cocco)
2 tsp vanilla extract (=2 cucchiaini di estratto di vaniglia)
1/8 tsp salt (=1/8 di cucchiaino di sale fino)
Preheat oven to 350°F (177°C). In a bowl, mix all the ingredients until velvety smooth (I used my Vitamix!). Pour into a parchment paper lined 8 x 4 loaf pan. Bake for 25-30 minutes. The brownies will be soft in the middle at 30 minutes and have a slight jiggle. Leave the brownies for at least 5 hours before cutting and eating (I personally couldn’t wait that long and I put them in the fridge after about 15 min of cooling down time and then ate them about an hour later!).