Paleo Coconut Flour Brownies – Dense and fudgy!
At my house, brownies are taken seriously. We require a dense, fudgy, chocolatey, moist and rich treat to satisfy a brownie craving. We don’t consider cakey brownies brownies… we call them chocolate cake squares.
After tweaking, I finally created a coconut flour brownie recipe that suits the brownie connoisseurs in my family. Firm, decadently chocolatey, and slightly chewy, you’ll be hooked after one bite.
INGREDIENTS
½ cup minus 2 Tbs. coconut flour (use the "dip and sweep method" to measure). I recommend this coconut flour
½ cup cocoa powder (substitute carob powder, available here, for chocolate allergies)
½ cup plus 2 Tbs. coconut oil, melted
3 eggs, at room temperature (egg substitutes will not work)
½ cup pure maple syrup, available here
1 tsp. vanilla extract
Pinch of salt
Optional: ⅓ cup dairy free chocolate chips,available here
INSTRUCTIONS
After tweaking, I finally created a coconut flour brownie recipe that suits the brownie connoisseurs in my family. Firm, decadently chocolatey, and slightly chewy, you’ll be hooked after one bite.
INGREDIENTS
½ cup minus 2 Tbs. coconut flour (use the "dip and sweep method" to measure). I recommend this coconut flour
½ cup cocoa powder (substitute carob powder, available here, for chocolate allergies)
½ cup plus 2 Tbs. coconut oil, melted
3 eggs, at room temperature (egg substitutes will not work)
½ cup pure maple syrup, available here
1 tsp. vanilla extract
Pinch of salt
Optional: ⅓ cup dairy free chocolate chips,available here
INSTRUCTIONS
- Preheat the oven to 350 and grease a baking dish (8x8 or 9x9).
- Mix together all ingredients by hand or with a hand-held blender.
- Pour into the baking dish and bake for 18 minutes, until a toothpick inserted into the center comes out moist with some crumbs. Cool for 30 minutes before cutting or removing from the pan. Cooling allows the brownies to have a fudgy texture.
- For full instructions please see : empoweredsustenance.com
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