- 1/2 cup butter melted
- 3/4 cup coconut sugar
- 1/2 cup chocolate chips of choice
- 2 tablespoons cacap or cocoa powder
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup buckwheat flour
- 1/4 cup tapioca starch
- 2 cardamom pods freshly ground (or 1/4 teaspoon)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/2 cup cacao nibs
Preheat oven to 325 F.
Grease or line an 8 x 8 square pan with parchment paper. Set aside.
To a large mixing bowl add your melted butter and sugar. Whisk until smoothly combined.
Pour in chocolate chips letting it slowly and partially melt into the butter mixture. It’s okay to leave chocolate chips partially whole.
Add cacao powder, eggs, vanilla. Whisk to combine.
Pour in flour and spices. Whisk to combine.
Fold in cacao nibs.
Pour the batter into your prepared baking pan.
Bake for 23-28 minutes or until edges are quite firm and a toothpick inserted in the center pulls out clean.
Allow your brownie bars to cool completely before slicing into 12 and serving.
Serving: 1g | Calories: 449kcal | Carbohydrates: 45g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 163mg | Fiber: 4g | Sugar: 32g
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