Coconut Flour Brownies (paleo and super fudgy!)

I’m not usually a fan of treats with just coconut flour. The often have a weird, eggy texture and not-so-awesome taste (at least in my opinion), so I have very few recipes that call for just coconut flour.

These coconut flour brownies are an exception! They’re every bit as delicious as traditional brownies. People won’t even know that these are gluten-free, much less made with just coconut flour.

Ingredients
For the brownies:

• 1 1/3 cups (266 grams) coconut sugar, broken up if lumpy
• 1/3 cup (43 grams) coconut flour, sifted if lumpy
• 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy
• 1/4 teaspoon salt
• 3/4 cup + 2 tablespoons (196 grams) coconut oil, melted (but it shouldn't be so hot that it cooks the eggs)
• 1 tablespoon vanilla extract
• 3 large eggs (50 grams each, out of shell), room temperature (it's important that they're not cold – cold eggs will make the coconut oil harden)

For the frosting:

• 1 cup (170 grams) chopped semi-sweet chocolate or chocolate chips (make sure to use paleo chocolate)
• 1/4 cup (60 milliliters) milk of choice (make sure to use dairy-free milk like almond milk for paleo, but not canned coconut milk)
• 1/4 cup (56 grams) coconut oil
• 1 teaspoon vanilla extract
• pinch of salt

Directions

1. Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
2. In a medium mixing bowl, stir together the sugar, flour, cocoa powder, and salt. Set aside.
3. In a large mixing bowl, stir together the melted coconut oil, vanilla extract and eggs. Stir until combined.
4. Add the dry mixture to the wet and stir until combined. Do not overmix! The mixture will be more of a batter than what you see in the video.
5. For full instrustion : www.texanerin.com

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