Real Foodie Rach

These Decadent Double Chocolate Coconut Brownies are dark, rich and just the right amount of sweet! They’re made with coconut sugar, almond flour, and grass-fed butter, making them gluten-free and- dare I say- nutritious? They might also be a little bougie, but that’s ok. Everyone likes a bougie chocolate treat every once in a while.

This recipe started out as an attempt to replicate a dessert I used to be fond of when I lived out in the L.A. area- Erewhon’s Coconut Chaga Brownie.

If you’re not familiar, Erewhon is a luxury grocery chain based in Los Angeles, known for their extravagant ready-made meals and celebrity smoothies. I used to be a frequenter of their forbidden rice sushi and herb-packed falafel. If you’re into health food, and you like cool grocery stores, this place should be on your bucket list (everyone likes cool grocery stores, right? lol).

As I remember it, Erewhon’s brownie was a dense, more-cake-y-than-fudgy brownie packed with dark chocolate. That’s what I sought to replicate with this recipe, and replicate I did!

Bougie Ingredient Rundown

Erewhon’s brownie uses chaga mushroom powder. I used a cacao powder containing reishi (this one). You can also use regular unsweetened cocoa or cacao powder.

These brownies are sweetened with coconut sugar which contains small amounts of trace minerals as well as some phytonutrients. It can be a healthier choice for baking when compared to white sugar. If you don’t have access to coconut sugar, you can use raw cane sugar or your favorite granulated sweetener instead.

Almond flour and tapioca flour are used in place of all-purpose wheat flour in this recipe, giving the brownies their dense, cake-like texture.

Here’s what you’ll need:

• coconut sugar chocolate chips (I like Hu or Ghirardelli), or your favorite dark chocolate chips
• unsalted butter (I use grass-fed or pastured butter for richer flavor)
• coconut sugar
• eggs
• almond flour
• unsweetened cacao powder w/ reishi, or regular unsweetened cocoa powder
• walnuts
• tapioca flour
• baking powder
• vanilla extract
• salt
• instant coffee granules (optional)

Melt 1 cup chocolate chips with 8 Tbsp butter in a bowl or glass measuring cup over simmering water. Allow to cool slightly.

In a large bowl, stir together the eggs, vanilla, coffee granules (if using), and sugar. Stir in the warm chocolate mixture and allow to come to room temp.

In a medium bowl, stir together the almond flour, tapioca flour, baking powder and salt, making sure to break apart any clumps. Add this to the chocolate mixture.

Toss 1/2 cup chopped walnuts and 1/2 cup chocolate chips in 1-2 teaspoons of tapioca flour, then add them to the batter. This helps to keep them from sinking to the bottom of the batter when baking.

Pour the batter into a greased 8×8 baking dish and spread out evenly. Bake at 325 F for 30-35 minutes, or until the edges of the brownie start to pull away from the sides of the dish slightly (do not overcook).

Allow the brownies to cool completely. Use a sharp knife to cut them into 9 large squares, or 18 small squares to make smaller servings.

These brownies are best consumed within 3 days, stored in an airtight container on the counter. If keeping them for longer, wrap individually in plastic wrap and store in an airtight container in the fridge for up to 7 days, or freeze for up to 3 months.

Did you try this recipe? Tag me on social media @realfoodierach!