Coconut Flour Brownies
Indulge in these rich and fudgy coconut flour brownies that are gluten-free, low in carbs, and a healthier dessert option for everyone.
Ingredients
Brownie Ingredients
- 6 tablespoons coconut flour Provides the base for these brownies.
- 4 large eggs, room temperature Ensure they are at room temperature for better texture.
- ⅓ cup raw cacao powder Adds rich chocolate flavor.
- 1 cup coconut sugar Natural sweetener for the brownies.
- ⅓ cup melted coconut oil Keep it melted to mix smoothly.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 cup dark chocolate chips Optional, for added richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
- In a large bowl, mix together the dry ingredients: coconut flour, cacao powder, coconut sugar, and a pinch of salt. Ensure there are no lumps.
- Add the beaten eggs and melted coconut oil to the dry mixture. Stir until the batter is smooth.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for about 30 minutes, or until the center is set but still moist.
- Let the brownies cool before cutting them into squares.
Notes
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 6 months. Make sure to thaw them properly before enjoying.