1 1/4 cups Fair Trade semisweet chocolate chips
2 sticks unsalted butter, softened
4 large cage-free organic eggs
1 cup Wholesome Organic Coconut Palm Sugar
6 tbsp unsweetened Fair Trade cocoa powder
2 tbsp cornstarch
1/2 tsp kosher or fine sea salt
1 tbsp instant espresso powder
2 tsp pure vanilla extract
1 1/2 cups salted, dry roasted peanuts, chopped
Preheat the oven to 375°F.
Line a 9×12 baking dish with parchment paper.
Put the chocolate chips and butter in the bowl of a food processor and pulse a few times to roughly combine.
Add the eggs, organic coconut palm sugar, cocoa powder, cornstarch, salt, espresso powder and vanilla and blitz until combined (batter is supposed to be lumpy).
Spread the mixture into the prepared baking dish.
Sprinkle the chopped nuts over the top and gently press into the batter.
Bake for 20 minutes or until the batter is set and it feels slightly firm to the touch. The outer edges will be a little drier than the inside.
Cut into squares.
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