These luscious, super-chocolate-y brownies are a fantastic introduction to our cassava flour. Cocoa powder, dark chocolate chunks and maple syrup create a rich, moist treat you'll love.
Preheat oven to 350°F and lightly oil an 8 x 8-inch pan.
In a small saucepan over low heat, melt 1/2 cup dark chocolate chunks, maple syrup, cocoa powder and coconut oil or ghee. Whisk frequently while melting and let cool to just slightly warm.
While chocolate mixture cools, combine flour, salt and baking soda in a small bowl. In a medium bowl, whisk eggs and vanilla until thick and foamy.
Fold cooled chocolate mixture into the eggs until evenly combined. Add dry ingredients and remaining 1/4 cup chocolate pieces and fold into chocolate mixture until no streaks of flour are visible.
Pour into prepared pan and smooth evenly. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Let cool, then slice and serve.
