~Ralph Waldo Emerson
It's been a blissful June in the Garden! We are all beyond grateful for these magical sunny days, learning and playing with our whole hearts in the blossom scented breeze!
Here are a few snapshots of our blessed summer days:
- ½ cup coconut melted
- ½ cup unsweetened cocoa powder
- ¾ cup coconut sugar
- 3 large eggs for cakier or 2 eggs for fudgier
- 2 teaspoons vanilla extract
- ½ cup Coconut Flour
- ¼ teaspoon salt
- Preheat oven to 325°F.
- Lightly grease an 8-inch square baking pan with coconut oil. Line with parchment paper (or baking paper); set aside.
- In a medium-sized bowl, whisk together the melted coconut oil, cocoa powder and sugar for about a minute.
- Add the eggs and extract using a wooden spoon or spatula.
- Add in flour and salt and mix into the wet ingredients until combined.
- Pour batter into prepared pan, smoothing the top out evenly.
- Sprinkle in rose petals, or other add-ins if you wish.
- Bake for 20-25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch.
- If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies. Remove and allow to cool to room temperature.
- Makes 9-16 brownies depending how you big you cut them.
- Top with soft butter mixed with cacao powder and honey to taste and a raspberry on top.

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