Gluten Free Cacao Butter Brownies Recipe with Cacao Butter Frosting

With a sweet tooth and only a small amount of butter last night I decided to do brownies differently and I'm glad I did. I replaced butter with cacao butter for an ultra rich option and I even made a chocolate frosting with cacao butter which turned out better than I hoped. It was a fudgy dream and honestly it makes sense to use chocolate butter, that is cacao butter, instead of cow butter for the fudgiest brownie ever.

1/2 c cacao butter, melted
1 c white sugar
1 t vanilla
2 eggs
1 t baking powder
1/2 c gluten free flour mix
1/3 c cacao powder

Frosting:

1/4 c melted cacao butter
2 T cacao powder
2 c powdered sugar
Almond milk, depending on humidity determines the amount

I melted my cacao butter for the recipe in a double boiler. It's one of the oils with the lowest scorch point and you can easily burn it by heating it directly. I combined the butter with the sugar in a medium sized bowl.

Add the vanilla and the cacao powder to follow. Add the eggs one at a time.

Then the flour and baking powder. Put in either a round or square nine inch pan and bake at 350 for 20 minutes. For the frosting, combine the melted cacao butter and the powder in a small bowl. Add a small amount of milk, maybe a few tablespoons then add the sugar. Mix until smooth, adding milk to achieve a thick consistency as needed.

Check out the links below for more like this one!

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