Ingredients

• 3/4 cup Unsalted Butter
• 4 oz Semisweet Chocolate chopped into 1/2-inch pieces
• 1 cup Granulated Sugar
• 1/4 cup Light Brown Sugar
• 1 tsp Kosher Salt
• 4 Eggs room temperature
• 1 Tbsp Vanilla Extract
• 1 tsp Instant Espresso Powder
• 1 1/3 cups Cassava Flour
• 1/2 cup Unsweetened Cocoa Powder
• 2/3 cup White Chocolate Chips (or chopped pecans)

• 1 cup Heavy Whipping Cream cold
• 1/2 cup Coconut Cream chilled
• 1 Tbsp Powdered Sugar
• 1 tsp Vanilla Extract

• Chocolate Shavings as desired
• Toasted Coconut Flakes as desired
• Toasted Pecans as desired

Instructions

1. Set a baking rack in the center of the oven and preheat to 350°F. Generously grease a standard 12-cup muffin tin with cooking spray and set aside.
2. Heat a small saucepan on medium heat and add the butter. Slowly cook the butter until it turns golden yellow, scraping the brown bits with the spatula as they form on the bottom of the pan.
3. Remove the pan from the heat and add the chocolate, gently stirring to fully melt the chocolate and incorporate it into the butter. Set aside.
4. In a bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar, brown sugar, salt, eggs, vanilla and espresso powder. Cream the mixture on medium speed until creamy, about 2 minutes. Stop the mixer to scrape the bowl with a spatula, then add the warm chocolate, cassava flour and cocoa powder to the bowl. Turn the mixer to low and mix just until combined. Remove the bowl and fold in the white chocolate chips and/or pecans.
5. Divide the batter between the muffin tins, filling them until they’re nearly full. Place the brownies in the oven and bake for 15-20 minutes (rotating the pan halfway through baking), or until the tops of the brownies are shiny, cracked and have puffed a bit.
6. Remove the pan from the oven and let the brownies cool in the muffin tin for 10 minutes before transferring to a baking rack to cool completely.

1. In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, coconut cream, powdered sugar and vanilla. Turn the mixer to medium speed until the cream begins to thicken, about 1 minute. Increase to high and whip until stiff peaks form. (Watch carefully--this happens quick!) Top each brownie with a dollop of cream, and top with additional toppings as desired.