Fudgy brownies

Fudgy brownies
This adult brownie does not appeal to Maudemarie, but Matt and I adore it slathered with maple-syrup sweetened whipped cream and berries. An inspiration from Leslie Cerier's hazelnut brownies.

2 eggs
1 cup apple juice
1/4 cup virgin coconut oil
4 oz unsweetened baking chocolate
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup almond flour
1/2 cup coconut flour
1/3 cup brown rice flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup chopped dark chocolate bar (optional - I use a food processor to chop)*

Heat oven to 350 degrees F. Lightly oil a 9-inch round pan with coconut oil.

Whisk the eggs for 2 minutes or so. Mix in apple juice.

Melt the coconut oil and baking chocolate together on low heat in a small skillet. Add maple syrup to the coconut chocolate mixture, then add to the eggs and juice. Stir in remaining ingredients, save for 1/4 cup of the chocolate (if you are using) - do not worry about over mixing. Pour batter into prepared pan and sprinkle remaining chocolate on top.

Bake for about 30 minutes, until a toothpick inserted into center comes out clean. Cool for at least 30 minutes before slicing and eating.

*Unless you can find a chocolate bar without sugar, adding the dark chocolate introduces cane sugar.