Ingredients
Method
Fudge Brownies from The First Mess
- Preheat oven to 350ºF and line an 8x8" pan with parchment paper—give yourself some parchment overhang on all sides.
- In a medium saucepan over low heat, combine the nut butter, applesauce, maple syrup, and vanilla extract. Stir until smooth, then add in the chopped chocolate and cocoa powder. Stir until completely smooth. Remove from heat.
- Add the coconut flour, baking soda, and sea salt, and mix until smooth.
- Pour the batter into the prepared pan, and bake for 25-30 minutes, until the brownies are firm and have a few light cracks on the top.
- Remove from the oven and immediately pop the brownies in the freezer. Allow them to cool completely, then transfer to the fridge for at least an hour.
Blood Orange Blossom Frosting
- Place blood orange juice in a small saucepan and bring to a boil, uncovered. Reduce to a high simmer and continue to simmer until the juice has been reduced by about half, 20-25 minutes. Place in fridge to cool.
- When brownies are ready to frost, add 1/3 cup of the heavy cream to the cream cheese in a large mixing bowl. Mix on low until completely smooth—you're doing this to eliminate any clumps that might come from the cream cheese. Then add the remaining heavy cream, crème fraîche, honey (adjust sweetness as needed, acidity of citrus may vary), and orange blossom water and mix on high until medium peaks form.
- Once the frosting is holding its shape, add in 3 tablespoons of the reduced blood orange juice. Use a silicone spatula to mix.
- Once the brownies have chilled in the fridge, slather the frosting on top and sprinkle with finely chopped chocolate to garnish. To slice, run a sharp knife under hot water, dry, and cut. Keep frosted brownies in the fridge until ready to serve.
- For a vegan variation, substitute the whipping cream, crème fraîche, and cream cheese for 2-3 cups of chilled coconut cream!