Makes 1×8-in. pan (and instead I often make in silicone cupcake baking container)
Ingredients:
½ head cauliflower (about 1 ½ cups florets)
½ cup organic milk (I have used either coconut milk or my homemade brazil nut milk), room temperature
1 cup fair-trade bittersweet chocolate chips (I use the homemade kind or I have also used either Lily’s for baking or 100% Dark Organic Evolved brand and mix the two depending on what is available), melted
½ cup butter or ghee or coconut oil, melted (plus more to grease pan)
3 organic eggs (sometimes I add one extra egg)
½ cup grade B organic maple syrup (or sweetener of choice. I usually use Lakanto Monk Fruit)
1 cup pecans, ground (I have also used hazelnuts)
¾ cup coconut flour
½ cup unsweetened cocoa powder (I usually sub for cacao powder)
2 tsp cinnamon
½ tsp baking powder
⅛ tsp sea salt
Note: To make these brownies vegan, substitute plant milk for milk, coconut oil for butter, and 3 flax eggs for eggs. And I always add in extra Ceylon cinnamon, plus a tbs of vanilla along with a pinch of cardamom and sometimes turmeric and black pepper if you want to spice it up!)
Instructions:
Preheat oven to 350F. Grease an 8-inch square baking pan and set aside. (or cupcake container)
Add the cauliflower and milk to a high-speed blender and puree until smooth. Add in melted chocolate, butter, eggs and maple syrup, and blend until combined. (I like to melt the chocolate with the oil or butter combined) and I do this in a food processor which works really nicely.
In a medium bowl, combine the ground pecans, coconut flour, cocoa powder, cinnamon, baking powder, and salt. Gently fold the wet ingredients into dry ingredients. Pour batter into prepared pan and bake for 30 to 40 minutes (20-25 minutes if cupcakes), or until firm to the touch. Cool before slicing.
