Prep time 10 mins
Cook time 30 mins
Total time 40 mins
Serves: 12
Ingredients
- 1 Cup Coconut Cream ConcentrateMELTED (and a bit leftover for drizzling)
- 3 Eggs
- 1/4 Cup Organic Cocoa Powder
- 1 Tbsp Cinnamon
- 1 Tbsp Ground Coffee of your choice
- 2 Tsp Vanilla Extract
- 1/2 Tsp Baking Soda
- 1/4 Tsp Sea Salt
- 1 Cup Blueberries
Instructions
- Preheat your oven to 325 Degrees F
- Place coconut cream concentrate (coconut butter), eggs, cocoa powder, cinnamon, coffee, vanilla, baking soda, and sea salt together in a mixing bowl
- Use your hand mixer or stand mixer to mix all your ingredients until well blended
- Once ready, fold in your blueberries by hand so you don’t crush them all
- Pour your batter into a greased 9×13 baking dish (grease with coconut oil) or into greased individual mini muffin pans like I did
- Place in the oven and bake for approximately 30 minutes. At about 25 minutes, do the toothpick test and judge how much longer you need
- Remove from oven, let cool
- Once cool, use some melted Coconut Cream Concentrate and drizzle all over your brownies
- Cut and Enjoy