Ingredients:

1 1/4 cups semi sweet chocolate chips
1/2 cup butter (grass fed preferred)
3 whole eggs
- If you can’t eat eggs you can substitute
  - Duck eggs, often tolerated by those that can’t tolerate chicken eggs
  - Chia seeds or flax seeds
    - Use 3 tablespoon of chia seeds, OR ground flax seeds mixed with 6 tablespoons of water and let the mixture sit for 15 to 20 minutes or you can prepare it the night before
      - The rule is 1 tablespoon of chia seeds or ground flax seeds mixed with 3 tablespoons of water is equal to 1 egg for baking

Add-ins are fun! Chocolate chips, peanut butter chips, white chocolate chips, your favorite nuts, etc. are all options.

Instructions:

Melt the butter and chocolate together (about 2-3 minutes in the microwave), stir until well blended and smooth
Beat eggs and add (or add egg substitute) to butter and chocolate mixture
Stir until well blended and smooth (keep going and trust me, you’ll know when)
Optional - mx in your add-ins
Pour mixture into a greased baking pan or muffin tin.
Bake at 350 degrees for 25-30 minutes. It's done when you stick a knife in the center and it comes out clean.
Let cool and serve!

This is a major crowd pleaser, you WILL want to double the recipe!

Photo credit: Jennifer Brand

Jennifer Brand, MPH, MS, CNS is a clinical nutritionist helping children with dry, flaky, weepy, red, itchy, painful rashes navigate the journey to healthy skin and enjoy a childhood free from disruptive skin symptoms.