3.5 oz high quality dark chocolate, 90% cacao minimum
3.5 oz butter
2 eggs
2 T honey
1 t vanilla
1/4 c coconut flour
1/4 c cream cheese
Preheat oven to 350. Grease 8x8 pan, set aside.
Melt butter and chocolate over low heat until completely smooth. Take care not to scorch chocolate, remove from heat as soon as completely melted and allow to cool slightly.
In medium bowl, beat eggs, honey, and vanilla until honey is fully incorporated into eggs. Slowly add cooled chocolate mixture, whisking constantly. Gradually add coconut flour, one tablespoon at a time, until thoroughly incorporated.
Pour half batter into prepared pan. Dot with small pieces of cream cheese and top with remaining batter, covering cream cheese completely. Bake 15-18 minutes. Do not over bake or brownies will be dry. Cool a minimum of 15 minutes prior to cutting. Store loosely covered at room temperature up to 3 days.
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