Coconut Flour BROWNIES

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Brownies. Do they really need an introduction? Nope.  These brownies are just so darn good, that I double the batch EVERY, single time I make them. And because of the cocoa powder, the coconut flavor is hidden (if you don’t use the coconut oil, in which case can be subbed in with butter or any other oil you decide to choose). But for the rest of us that don’t mind the coconut flavor, have at it. You can top with raw or sprouted nuts of your choice or drizzle some chocolate on top and sprinkle unsweetened coconut flakes. The possibilities are endless.

Now I know some of you are reading this and thinking to yourself that brownies are something that you can definitely make gluten/wheat free by just leaving it out. And this is true. But then you wouldn’t have the nutrient density that they coconut flour provides—high fiber, low carb, rich in protein, which makes your baked goods filling without over eating or the guilt. Coconut flour is an exceptionally good source of manganese which helps you to better utilize many nutrients including choline and biotin (found in eggs), vitamin C and thiamin.  Manganese also supports bone health, nervous system function, thyroid health and helps to maintain optimal blood sugar levels. Now, I know what else you’re thinking. “It’s EXPENSIVE”. Yes, it is, however, a little goes a long way. With my one bag I have made 3 brownie recipes and the pumpkin muffins recipe and I still have HALF A BAG LEFT! You will get your monies worth. I promise. Cross my heart. 

Now get in that kitchen and make these super awesome brownies!

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For my friends with egg allergies. I didn’t forget you.   (:

Coconut Flour Brownies

Ingredients:

  •     1/2 c. Coconut oil or softened grass-fed butter
  •     3/4 cup  cane sugar or maple syrup (use grade B for best flavor)
  •     2  eggs
  •     1/2 tsp  vanilla extract
  •     1/3 heaping cup  cocoa powder of choice
  •     1/4 cup  organic coconut flour
  •     1/2 tsp  baking powder
  •     1/2 tsp  baking soda
  •     3/4-1 cup  chocolate chips or chopped chocolate bar of choice
  •     chopped walnuts for topping

Directions:

  1.  Preheat oven to 330 degrees if using dark colored pans or 350 if using light colored pans—yes, this matters.
  2.  In a medium bowl, use a mixer to cream butter with sugar, or use a spatula to mix maple syrup and coconut oil, until light and fluffy.
  3.  Add eggs one at a time, beating well after each one.
  4.  Add vanilla extract.
  5.  In another bowl, sift cocoa powder and coconut flour to remove lumps.
  6.  Stir flour mixture into wet mixture and mix until combined. Stir in chocolate chips.
  7.  Pour into a greased/oiled 8×8 or 9×9 pan, depending on how thick you want your brownies. Sprinkle with chopped nuts if desired.
  8.  Bake for about 20-30 minutes or until center is slightly set and springy, and the sides are pulling away from the pan.
  9.  Cool completely on a wire rack (allows air to cool the bottom of the pan, and your brownie bottoms come out easier) and serve.

UPDATE!

I just made these brownies using butter and dutch cocoa powder. Di. Vine. It is CHOCOLATE OVERLOAD BROWNIE HEAVEN. If I had to choose between this version and the original, I would choose this one. I adore the flavor butter gives and I’m all about more chocolate flavor. Give them both a try and judge for yourself.

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