Ingredients:

  • 1/2 cup (115g) grass-fed butter, melted
  • 1/2 cup (90g) dark chocolate chips (70% cacao)
  • 3/4 cup (150g) coconut sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup (45g) unsweetened Dutch-process cocoa powder
  • 3/4 cup (95g) spelt flour or all-purpose flour
  • 1/4 teaspoon sea salt
  • 4 oz (115g) dark chocolate (72%+ cacao), finely chopped
  • 1/3 cup (80ml) full-fat coconut milk or heavy cream
  • 1 tablespoon maple syrup

Instructions:

  1. Preheat oven to 180°C and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large heat-proof bowl, combine the melted butter and 90g of dark chocolate chips. Stir until the chocolate is completely melted and the mixture is glossy and smooth.
  3. Whisk in the coconut sugar vigorously for 1 minute to create the crackle top. Add the room temperature eggs one at a time, followed by the vanilla extract.
  4. Sift in the cocoa powder, flour, and sea salt. Fold gently with a spatula just until no white streaks remain, being careful not to over-mix.
  5. Pour the batter into the prepared pan and bake for 25 minutes. Do not overbake; a toothpick should come out with a few moist crumbs.
  6. Remove from oven and let cool briefly, then place the pan in the freezer for 20 minutes (Flash-Chill Method) to firm the fats for clean cutting.
  7. Lift the brownie slab out of the pan. Use a 3-inch metal heart-shaped cookie cutter to cut out shapes.
  8. Prepare the glaze by heating the coconut milk or cream until simmering. Pour over the chopped 115g of dark chocolate and maple syrup. Let sit for 2 minutes, then stir into a smooth emulsion. Drizzle or spread over the brownie hearts.