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–+ servings
bone broth brownies skillet with melted chocolate, flaky sea salt and 3 scoops of vanilla ice cream with caramel drizzle and two spoons on a white marble counter.

Organic Brownies with Bone Broth

Mimi Council
Discover how to make organic brownies that are rich, fudgy, and use bone broth! Perfect for your when you want something rich and chocolatey but also want to keep it healthy.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Makes 9 brownies
Calories 404 kcal

Equipment

  • Digital Food Scale
  • Heatproof Mixing Bowl
  • Whisk
  • 8x8-inch Baking Pan
  • Parchment Paper

Ingredients
 
 

Batter

  • 113 grams salted butter
  • 85 grams mini dark chocolate chips
  • 226 grams cane sugar
  • 57 grams Dutch cocoa powder
  • ½ cup Kettle and Fire Beef Bone Broth
  • 113 grams pumpkin puree
  • 212 grams all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pumpkin spice (optional)

Topping

  • 113 grams mini dark chocolate chips
  • Flaky sea salt

Instructions
 

  • Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper (or you can use an 8-inch cast iron skillet, either works). To make the batter: In a heatproof mixing bowl, add the butter and mini dark chocolate chips.
  • To make the batter: In a heatproof mixing bowl, add the butter and mini dark chocolate chips. Microwave in 30 second intervals, stirring between each one to prevent burning until it’s completely melted.
  • Add in the cane sugar and cocoa powder and whisk to combine completely.
  • Last, add in the bone broth, pumpkin, flour, baking powder, salt, and pumpkin spice. Fold together with a spatula until you have a smooth brownie batter.
  • Transfer to the prepared baking pan and spread every. Bake for 22 to 27 minutes or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely in the baking pan.
  • In a heatproof bowl, add the mini dark chocolate chips. Melt in the microwave doing 30 second intervals to prevent burning.
  • Drizzle the melted chocolate over the brownies. Top with flaky sea salt.
  • Cut the brownies into 9 bars.
  • Store in an air container for up to 5 days.

Video

Notes

Tips
  • I use mini dark chocolate chips for ease. I love these specifically for melting chocolate as they don’t have stabilizers. You can use a dark chocolate bar, just chop it up into small pieces so it melts easily.
  • If you don’t have bone broth you can use milk or coconut milk in its place.
  • I use a small amount of pumpkin spice, this isn’t overly pumpkiny but gives them a great depth of flavor. You can omit this if you prefer.
  • The melted chocolate and sea salt on top are both optional, but also completely warranted in my opinion!
  • High Altitude — Bake at 350°F for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 404kcalCarbohydrates: 63gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 256mgPotassium: 151mgFiber: 4gSugar: 39gVitamin A: 2317IUVitamin C: 1mgCalcium: 57mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!