Fudgy Coconut Flour Brownies
Serves: Makes 12 brownies
These coconut flour brownies taste rich, fudgy and decadent.
  • 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
  1. Preheat the oven to 350 and grease a baking dish (8x8 or 9x9).
  2. Mix together all ingredients by hand or with a hand-held blender.
  3. 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.
  4. These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/coconut-flour-brownies-paleo/