Ingredients & Mixtures

• 1/2 cup Organic Riceberry Flour (Gluten-Free, Khaokhunmae Brand)
• 1/3 cup 100% pure cocoa powder
• 1/2 cup dark chocolate chips
• 1/4 cup organic coconut oil
• 2 eggs
• 1/2 cup coconut flower sugar

Steps & Instructions

1. Preheat oven to 175°C and line a brownie baking pan with parchment paper.
2. Whisk eggs and coconut flower sugar together until smooth and well dissolved.
3. Melt dark chocolate chips with coconut oil, then slowly pour into the egg mixture.
4. Sift riceberry flour and cocoa powder in, fold gently until a smooth, thick batter forms.
5. Pour into pan, top with more chocolate chips, bake for 20 minutes. Cool completely and slice.