Coconut Flour Brownies
Posted in Recipes, October 12, 2017
Ingredients
- ½ cup minus 2 Tbs. coconut flour
- ½ cup cocoa powder (substitute carob powder for chocolate allergies)
- ½ cup RedRed Chews’ Coconut Chew
- ½ cup plus 2 Tbs. coconut oil, melted
- 3 eggs, at room temperature (egg substitutes will not work)
- ½ cup pure maple syrup
- 1 tsp. vanilla extract
- Pinch of salt
- Optional: ⅓ cup dairy free chocolate chips
Method
- Preheat the oven to 350 and grease a baking dish (8×8 or 9×9).
- 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.
- These store well at room temperature or in the fridge for a few days. Keep in an airtight container.
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