Oh Wow Chocolate Fudgy Heart Brownies

As seen in my article on YorkRegion.com - Renata’s Table: What is better than brownies on Valentine's Day?

February 14th is Valentine’s Day. Tell those you love what they mean to you, not just on Valentine’s Day but often. Show yourself some love and TLC too – indulge in some quiet time, take a long hot bath, cozy up with a cup of tea and read a book you have been meaning to get to and definitely bake these healthy, gluten-free, dairy-free brownie hearts. They are incredibly delicious and truly Oh Wow!

An anti-inflammatory and antioxidant, cocoa in the chocolate and unsweetened in this recipe is rich in minerals that boost memory and clarity and contain components that give an overall sense of well-being, calmness, joy and bliss – the same feelings we have when we are in love!

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Prep: 10 minutes / Total time: 35 minutes – includes baking time / Servings: 8-10 richly delicious hearts (your cookie cutter size depending) or 16-20 squares

Ingredients

6 Tablespoons Coconut Oil
½ cup Semi-Sweet Chocolate Chips
½ cup Dark Chocolate – chips or bar broken into pieces
2 Eggs
½ cup Coconut Sugar
¼ cup Maple Syrup
1 teaspoon Vanilla Extract
1/3 cup Unsweetened Cocoa Powder
¼ cup Coconut Flour
¼ cup White Chocolate and/or Dark Chocolate – for the drizzle

Instructions

Preheat the oven to 350°F. Line an 8”x8” pan with parchment paper.
In a small saucepan, melt the coconut oil and add both the semi-sweet chips and the dark chocolate chips/pieces, melt over low heat until melted – whisk until smooth. Remove from heat.
In a medium bowl, whisk the eggs, coconut sugar, maple syrup and vanilla. Whisk until smooth.
Add the melted coconut oil/chocolate mixture. Whisk until smooth.
Add the cocoa powder and coconut flour. Whisk until smooth.
Pour the mixture into your prepared pan and spread out to the edges.
Bake for 25 minutes on the middle rack of the oven. Remove after 25 minutes, they might be a bit wiggly still but they will get solid and a little wiggle is the WOW to make the fudgy happen! Cool completely.
When cooled, remove from pan to a cutting board. Cut into 16 or 20 squares or use a heart-shaped cookie cutter. Sample the leftover bits – so yum!
Melt the white (and dark separately if using) either in a glass dish in the microwave in 30 second increments, or gently in a small saucepan, stirring until it is melted. Pour the melted chocolate into a small baggie. Seal the baggie and squeeze the chocolate to one corner. Snip a very small opening of the corner and immediately drizzle the melted chocolate over the brownie hearts. Let cool.

Enjoy!