Do these brownies look gluten free to you, even grain free? Not only are these refined sugar free (made with raw honey) they are also made with coconut flour. You know that coconuts are not nuts, right? With my diet changes of late (gluten free, mostly refined sugar free, mostly processed foods free), I have been using coconut flour (and coconut palm sugar and coconut oil) more and more. I have really liked the results for all the different baked goods I’ve had when using coconut flour. I love even more that it’s good for you. Coconut flour is low in carbohydrates and high in fiber. Check out more info about coconut flour at Nuts.com. I always have some in stock now and love using it as a gluten free and grain free flour substitute. Like these brownies. I adapted a recipe from Empowered Sustenance for these brownies. Great blog and source of healthy baked goods and other foods!
At first I thought I didn’t like the brownies, they are super dense, but I also thought they were not sweet enough. I put them in the refrigerator to chill and tried one the next day and the flavor was much better! I added pecans and Enjoy Life mini chocolate chips to them. These brownie would be great with a healthy ice cream made with coconut milk and a little drizzle of melted chocolate on top! But they are also great as a quick bite for a treat as-is now and then. I keep them in the fridge. I’ve always liked chilled brownies.
Coconut Flour Brownies, by Katrina, Baking and Boys! adapted from Empowered Sustenance
10 tablespoons (5 ounces) unsalted butter, melted
1/2 cup (40 grams) cocoa powder
3 large (free range) eggs
1/2 cup plus 2 tablespoons (210 grams) raw honey
1 teaspoon vanilla extract
1/2 cup minus 1 tablespoon (50 grams) coconut flour
1/2 teaspoon fine sea salt
1/3 cup chopped pecans (could use walnuts)
1/3 cup Enjoy Life mini chocolate chips
Preheat the oven to 300 degrees F. Line an 8x8 inch baking pan with nonstick foil. Grease lightly with coconut oil. In a medium sized glass bowl (microwave safe), melt the butter. Whisk in the cocoa powder. Whisk in the eggs until fully incorporated. Next whisk in the honey and vanilla extract. Switch to a spoon and stir in the coconut flour and salt. Then stir in the nuts and chocolate chips. Spread the batter evenly in the baking pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack. Remove from pan using foil edges. Cut into pieces. (You may chill the brownies, too.) Keep in an airtight container (I prefer in the refrigerator).
I have plenty of other recipes that use coconut flour as well. Check them out here:
These were all fantastic and I’ve either made them numerous times already or will be making them again for sure! Stock up on coconut flour and don’t run out, it’s great!