Coconut flour brownies just got serious
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.
Coconut flour is my flour of choice for grain free baking. You can find it here or in any health food store. Unlike almond flour, which contains problematic enzyme inhibitors and inflammatory fatty acids (read why I avoid almond flour here) , coconut flour provides only healthy fats as well as fiber and protein to fill you up.
It requires a hearty dose of butter to provide moisture and the fudgy texture. Not only does the butter make these brownies delicious, it adds an important nutritional aspect. Besides the inherent nutrient-dense qualities of butter (learn why I call butter a superfood), the healthy fats help balance your blood sugar. You can substitute coconut oil or ghee for the butter, if desired, but butter offers the best flavor.
I use cocoa powder when I make this recipe for my family members but recently I’ve been experimenting with carob powder. I’m unable to tolerate chocolate at the moment, but I do well with carob. Unlike chocolate, carob is a pod – not a seed – and is caffeine free. I find that toasted carob powder, which you can find here or at your health food store, taste very similar to cocoa powder and works well in these coconut flour brownies.
- ½ cup minus 1 Tbs. coconut flour (use the "dip and sweep method" to measure or use a kitchen scale and measure 50 grams of the flour) I use this coconut flour
- ½ cup cocoa powder - substitute carob powder (this stuff) if there is a chocolate sensitivity
- ½ cup plus 2 Tbs. butter, melted
- 3 eggs, at room temperature (egg substitutes will not work)
- ½ cup plus 2 Tbs. honey or maple syrup
- 1 tsp. vanilla extract, optional
- Preheat the oven to 300 and grease a glass baking dish (8x8 or 9x9).
- Mix together all ingredients. You can do this by hand or with an electric mixer or high-powered blender.
- Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.
- These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.