When the chocolate craving hits and you need something to scratch that itch, let this recipe be one to put to memory. It's basically 3 parts butter, flour and cocoa mixed with 1/2 coconut sugar and 1 tablespoon maple syrup and 1 egg. Switch up the nuts, add dried fruit or some seeds to keep things fresh. It makes enough for 2 generous servings or 3-4 more conservative servings.
Preheat oven to 350 degrees. Grease a loaf pan and set aside. I added a teaspoon of coconut oil and then popped the pan in the oven to let the oil melt. Then I poured out the excess oil and rubbed the pan well to coat with the oil.
In a saucepan over medium-low heat, add the butter, coconut sugar and maple syrup.
Stir thoroughly as needed to blend ingredients and, once the butter melts, remove from the heat.
Add the flour and cocoa to the melted butter-sugar mixture and blend to incorporate so there is no sign of the flour or cocoa.
Crack the egg in the saucepan, add the salt and vanilla and stir well to incorporate the egg into the brownie batter.
Add the chopped nuts, chocolate chips and baking powder, stir well to blend everything together.
Pour batter into prepared loaf pan and bake for 15-20 minutes, or just until the top is puffy and begins to crack a bit and the sides pull away from the loaf pan.
Remove from the oven and let cool for 20-30 minutes.
Remove brownies from the loaf pan by running a butter knife around the edges to ensure it won't stick. Then place a plate over the loaf pan and flip, so the brownie falls onto the plate. Flip the brownie right side up.
Cut into two or four pieces and share with someone or several people you love or reserve half for another chocolate emergency. Store any leftovers in the freezer.