Ingredients
- 1 cup flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 3/4 cup butter, melted
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1/3 cup Peppermint Bark coconut butter, slightly warmed
Method
- Preheat oven to 350°F. Line an 8×8 pan with parchment.
- Whisk flour, cocoa, and salt. In another bowl, whisk melted butter and sugar, then eggs and vanilla.
- Fold wet into dry until just combined. Pour into the pan.
- Dollop warm coconut butter across the top. Swirl with a knife.
- Bake 28–32 minutes until edges are set but center is still slightly soft.
- Cool fully before cutting (really — they need it).
Notes
These are almost better on day two. Store covered at room temp for up to 4 days.