by Breanne @dinnerinspo
1 Cup Coconut Sugar
3/4 Cup Dutch Cocoa Powder
1 tsp Organic Vanilla Paste
1 Tbs Instant Coffee
1/2 Cup Plain Flour
1 Tbs Corn Flour
1/4 tsp Sea Salt
Set your temperature in the GMG at 65°C.
Break up the dark chocolate and place in an aluminum tray. Place the same sized tray underneath filled with ice.
Place the trays inside the GMG and smoke at 65°C for 40 minutes.
Combine the butter, coconut sugar and cocoa powder in a saucepan and heat until the butter has melted.
Pour into a mixing bowl and let it cool slightly.
Whisk the eggs in with a fork.
Add the vanilla paste and coffee and stir to combine.
Gently fold in the flours and the salt.
Mix through the chocolate chunks and then pour into brownie tin lined with baking paper (approx. 10 x 20cm).
Place the tin in the middle of the GMG grates and bake for 35-40 mins until the middle of the tin is just set.
Take out of the grill and cool slightly before digging in. Enjoy!