MAKES - 9 brownies
INGREDIENTS
BROWNIES
6 tbsp tapioca flour
4 tbsp unsweetened cocoa or cacao powder
12 oz dark chocolate, coarsely chopped
6 tbsp coconut oil
4 large eggs
⅔ cup granulated monk fruit sweetener
½ cup coconut sugar
1 tsp kosher salt
2 tsp vanilla extract
FROSTING
⅓ cup butter or vegan butter
3 cups Paleo powdered sugar**
1 ½ tsp vanilla extract
1-2 tbsp plant based milk
1 Orange Color Kitchen Color packet
½ Pink Color Kitchen Color packet + ½ Blue Color Kitchen Color packet
**You can use confectioner’s sugar or DIY your own Paleo sugar if on a reduced sugar diet. Simply add 3 cups of granulated sweetener of choice (I use monk fruit) to a blender and pulse for 30-40 seconds)
ADDITIONAL DECORATIONS
Edible candy eyes
Color Kitchen Rainbow Sprinkles
EQUIPMENT NEEDED
8x8 Brownie Pan
Cooling Rack
Electric or Stand Mixer preferable
2 clear piping bags
Small round + small star piping tips
DIRECTIONS
BROWNIES
Pre-heat oven to 350°. Line an 8×8″ baking dish with parchment paper (easiest if you use 2 pieces of parchment that overlap and leave a 3” overhang on the sides)
Whisk tapioca flour and cocoa powder in a medium bowl until no lumps remain.
Heat chocolate and coconut oil in a small saucepan over low, stirring, until melted and smooth. DO NOT bring to a boil!
Using an electric mixer on medium-high speed, beat eggs, granulated monk fruit, and coconut sugar in a large bowl until light + smooth, about 3–4 minutes.
Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated.
Beat in tapioca flour mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
Pour into parchment lined baking pan + bake until a cake tester or toothpick comes out clean, approximately 20-25 minutes.
FROSTING
Prepare the frosting while the brownies bake.
In a medium bowl, beat butter, powdered sugar and vanilla on medium until fully incorporated. Add milk 1 tbsp at a time until frosting texture is thick + creamy. You do not want to add too much milk as your frosting will be soupy.
Divide frosting into two bowls. Using separate spoons, fold in coloring packets, mixing to fully combine.
Grab your piping bags and make a snip on each end about ¼” up from the bottom. Insert the small round tip in one bag and the small star tip in the other.
Add orange frosting to the piping bag with the small round tip by spooning it into the bag and gently squeezing until frosting is able to make its way through the tip.
Repeat for the purple frosting.
Once brownies have finished baking, allow them to fully cool before decorating. Place on a cooling rack in the fridge for 20-30 minutes to speed up the process.
When brownies are fully cooled, slice into 9 squares and prepare to decorate!
DECORATE
Take one candy eye and pipe a small dollop of orange frosting on the back. Press candy eye onto brownie. It’s ok if you push down a bit to help it stay secure. If you have tweezers, they will be helpful for this step but they are not necessary.
Next, take your orange piping bag + pipe out two loops, almost like a pretzel shape, on the top and bottom right hand corners.
Along the left side, pipe two parallel lines of orange, then a squiggle down the middle. This doesn’t have to look perfect, make sure you’re having fun!
Then, take your purple piping bag and pipe a circle around the eye.
Add two dots of purple frosting to the center of each “pretzel” shape + a few more dots around the surface of the “book”. To make this simpler, but gentle pressure on the piping bag, press down lightly into the brownie, and pull straight up.
Lastly, just for fun, add some sprinkles to the “spine” of the book and voila! You have made Hocus Pocus Spellbook Brownies!
~Kimberly Cauti @prettydeliciouslife