Collagen-mint brownies



Step 1

Preheat oven to 350 degrees F and line an 8-inch square baking dish with parchment. In a large bowl set over a pot of simmering water, melt butter and dark chocolate, stirring occasionally, until smooth. Remove from heat and set aside to cool.

Step 2

In a small bowl, combine cacao, arrowroot, collagen, and salt; stir to mix well. In a cup, rub coconut sugar and mint together with your fingers or a fork to draw oils out of mint. When chocolate mixture has cooled, whisk in eggs, coconut sugar-mint mixture, and vanilla. Fold in cacao mixture, then half of chopped mint chocolate. Transfer batter to baking dish, spreading top evenly, and sprinkle with remaining chopped chocolate. 

Step 3

Bake until just set and a toothpick inserted in center comes out with moist crumbs attached, about 24 to 27 minutes. Let cool in pan on a wire rack. Cut into bars, or cover and refrigerate to serve later.

Step 4

Store leftovers in an airtight container in the refrigerator for up to one week.

Photography and prop styling by Julia Gartland. Food styling by Samantha Seneviratne.