coconut flour brownies

These brownies could also be called gluten free brownies or paleo brownies. Whatever name you want to use, they are easy and delicious!

Coconut Flour Brownies

coconut flour

cocoa powder

ghee (or butter, melted)

eggs

honey

vanilla

espresso (optional)

Preheat oven to 350 F. Grease 9 x 9 baking dish.

Mix all ingredients together with whisk or hand mixer.

Pour into prepared baking dish.

Bake for 30 - 35 minutes - until a knife inserted comes out clean.

Cool before cutting.

Grain-free coconut flour brownies that are rich, moist, fudgy and so chocolatey!

coconut oil

almond butter*

tsp pure vanilla extract

coconut sugar**

cacao powder

sea salt

chocolate chips, optional***

These are the best Coconut Flour Brownies! They are made with just 7 simple ingredients and have a rich and fudgy texture. No one will guess that they are gluten-free &amp; Paleo friendly!

eggs ((200 grams; at room temperature))

cacao powder ((28 grams; or cocoa powder))

coconut sugar ((158 grams;

salt ((3 grams))

vanilla extract ((4 grams))

coconut oil ((68 grams))

dark chocolate chips

Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. (I like to lightly spray the pan with oil first, then add the parchment paper so that it will stick in place.)

In a large bowl, combine the coconut flour, eggs, cacao powder, sugar, salt, and vanilla. Stir well until no lumps remain. (This is sometimes easier to mix using a whisk to help break up clumps.)

Add in the melted coconut oil, and stir again until the batter is smooth. Fold in the chocolate chips, if using.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 350ºF for 30 minutes, or until the center doesn&#039;t wiggle when you gently shake the pan.

Let the coconut flour brownies cool completely in the pan, then slice them into 16 pieces and serve. Because these brownies are rich and moist, I recommend storing them in an airtight container in the fridge for up to 5 days, for the best shelf life. Let them come to room temperature again before serving at a party, for the best flavor.

https://content.jwplatform.com/videos/V1H0RAr6.mp4

These are the best coconut flour brownies! They are rich and fudgy, and naturally gluten-free.

These coconut flour brownies are so rich and fudgy, no one will ever guess they are keto-friendly. With fewer than 3g carbs per serving, they are the perfect sugar-free dessert for brownie lovers.

Coconut Flour Brownies Recipe

Swerve Sweetener

butter (melted but not hot)

eggs (room temperature)

tsp vanilla extract

tsp baking powder

tsp salt

water

heavy whipping cream

unsweetened chocolate, (finely chopped)

tbsp powdered Swerve Sweetener

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet...

baking powder

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

salt

Chocolate /ˈtʃɒkᵊlᵻt/ is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least...

chocolate

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Ice is water frozen into a solid state. Depending on the presence of impurities such as particles of soil or bubbles of air, it can appear transparent or a more or less opaque bluish-white color. In the Solar System, ice is abundant and occurs naturally from as close to the Sun as Mercury to as...

Preheat the oven to 350F and line a 9x9 inch metal baking pan with parchment paper with overhanging edges for easy removal. You can also use an 8x8 inch pan but the brownies will take longer to bake through.

In a large bowl, whisk together the sweetener, melted butter, eggs, and vanilla extract.

Whisk in the cocoa powder, coconut flour, baking powder, and salt. Stir in 3 tbsp water, adding more slowly to thin the batter as necessary. (Batter should be spreadable but not pourable).

Spread the batter evenly in the prepared pan, making sure to get it all the way to the edges.  Bake 15 to 20 minutes, until set.

Remove and let cool in the pan. Lift the brownies out by the edges of the parchment paper and set on a cutting board.

In a small saucepan over medium heat, bring the cream to a simmer (watch carefully as such a small amount will cook quickly).

Remove from heat and add the chopped chocolate. Let sit 3 minutes to melt, then whisk in the sweetener and vanilla extract until smooth.

Spread over the cooled brownies and let set 20 minutes before cutting.

Chocolate Ganache Frosting

https://www.youtube.com/watch?v=Kxaun73oK9c&t=1s

These coconut flour brownies are rich and fudgy, and sure to please. They are keto and grain-free, with a delicious chocolate ganache frosting. A sugar-free treat the whole family will love.

https://alldayidreamaboutfood.com/coconut-flour-brownies/

Keto Coconut Flour Brownies

These brownies are a gluten-free combination of coconut flour, sugar, eggs, vanilla, and pecans for a soft, chewy, and decadent dessert. These are so delicious that you won&#039;t be missing traditional brownies.

sugar

vanilla extract

instant coffee (optional)

pecans (optional)

Preheat your oven to 325° F. If using pecans, toast them in the preheating oven for 5-10 minutes until fragrant. Prepare an 8-inch square baking pan by lining the bottom with parchment paper.

Melt together the coconut oil and chocolate (either in a saucepan on the stove on low heat or in a bowl in the microwave). Add sugar, eggs and vanilla extract, and optional instant coffee granules. Whisk to combine.

On top of the wet ingredients, add coconut flour and sea salt. Stir the dry ingredients into the wet mixture until a smooth batter forms.

Pour the batter into the prepared baking dish. Add the toasted pecans on top, if using.

Bake the coconut flour brownies for about 25 minutes. The top should look set and the centre will be no longer jiggly.

Let the brownies cool to room temperature, then refrigerate for 1-2 hours before slicing.

Store the brownies refrigerated in an airtight container for up to a week.

https://www.youtube.com/watch?v=Egl061mogZY

Let's make Coconut Flour Brownies! This decadent sweet treat is gluten free, paleo and can be made low carb / keto friendly
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Check out my Coconut Flour eBook for more delicious, gluten free recipes: https://leelalicious.com/coconut-flour-ebook
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INGREDIENTS:
• 1/2 cup coconut oil, melted
• 4 oz unsweetened chocolate
• 1-1/4 cup coconut sugar, muscovado sugar or granulated sweetener (use my code LEELA to get 20% OFF Lakanto golden sweetener: https://bit.ly/3jZ19pP)
• 3 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon instant coffee, optional
• 1/3 cup + 1 tablespoon coconut flour
• 1/2 teaspoon sea salt
• 1/2 cup pecans, optional

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How to Make Coconut Flour Brownies

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