Directions

Brownie Bundts:

1. Preheat the oven to 350˚F.

2. Whisk together the Eggs and Sweetener in a large bowl.

3. Add the melted and cooled Coconut Oil, Vanilla and Salt into the bowl and whisk until blended.

4. Sift in the Brownie Mix and fold in with a rubber spatula.

5. Boil ½ cup of Water on the stove or in the microwave for about 1-1.5 minutes and add it to the batter. Whisk in until evenly mixed.

6. Melt the Chocolate Chips in the microwave on 30 second intervals, stirring in between, until just melted. Add the melted chocolate to the batter and whisk in until evenly incorporated.

7. Prepare 3 mini bundt pans (right before baking) by spraying them with cooking spray. Use a pastry brush to brush the oil evenly in the nooks and crannies of the baking pan. Sprinkle ¼ cup of Cocoa Powder (about ½ tsp per bundt) into the pans and shake it around in the pan until evenly coated (this will help to release the bundts from the pans after baking).

8. Fill the bundt pans about ¾ full with the brownie batter (for easier filling, you can pour the batter in with a small pitcher or pipe the batter into the pans).

9. Bake the bundts for about 25 minutes or until a toothpick inserted comes out clean and the bundts spring back when pressed.

10. Cool the bundts for 10-15 minutes in the pan and then run a small, offset spatula around the bundts to loosen them from the mold.

11. Remove the bundts from the pans by inverting them onto a cooling rack. *Allow them to cool completely before adding the chocolate glaze *(see tips below for releasing the brownies from the bundt pans).

Chocolate Coconut Glaze

1. Melt the Chocolate Chips and Coconut Oil together in the microwave for 30 second increments, stirring in between until just melted. Allow the glaze to cool and thicken for 10 minutes before pouring them onto the bundts.

2. Rest the bundts for 20-30 minutes after the glaze is added and before adding the chopped Coconut to the top (the rest time allows for the glaze to firm up so the coconut won’t slide off).