Rich and fudge-y, these Coconut Flour Brownies might be the perfect choice for you if you are following a specific exclusion diet or, if you are like me and, just want to try something a little better-for-you than traditional brownies!Cook time: 00 hrs. 30 mins.
Stepping a little away from my comfort zone here with these Coconut Flour Brownies! I normally don't post recipes that are specific to any kind of exclusion diet unless the recipe naturally fits that category, however, when I saw these Coconut Flour Brownies on my friend Katrina's blog, Baking and Boys, I felt compelled to give them a try. I'm really glad I did!
I had purchased coconut flour some time ago, when it was on sale at Target with really no specific use in mind. I read that coconut flour was a good high fiber, lower carbohydrate substitute for all purpose flour in baked goods and thought I'd give it a try sometime. I stumbled across this brownie recipe a few weeks ago and I knew this was the recipe I was going to make to break in that bag of coconut flour. Katrina is a baker at heart and I trust her judgement when it comes to baked goods, healthy or not...and Katrina's brownies certainly looked delicious, so why not?
I decided to replace the butter in Katrina's recipe with coconut oil to make them dairy free as well. I have nothing against dairy, except that coconut oil is an excellent swap for butter in most baking recipes, and well, I had some I needed to use up anyway!
I was not disappointed in these brownies. They are full of chocolate flavor and the texture is very acceptable. They are moist, on the dense side, and not too cake-y, but not too fudge-y either! Not quite a real deal brownie, but if you need to follow a specific diet or are looking for something a little different from the traditional brownie, this is a good option! They are not too sweet (I used Agave as the sweetener in my version, but you can use honey as well) and they can be eaten room temperature or cold. They are a little crumbly at room temperature, but I think I liked them best that way. I didn't do it, but a little sprinkle of powdered sugar would be an awesome addition to these babies! (however, this might make them not grain free)
I'll be experimenting more with my bag of coconut flour and share any success stories. In the meantime, my family gobbled up these brownies and if you decide to make them, you will too! If you do give them a try, make sure you let me know what you think!
Coconut Flour Brownies
A great better-for-you alternative to the traditional brownie. Made with coconut flour, coconut oil and cocoa. Moist, chocolate-y and delicious!
- 1/2 cup plus 2 TBS. organic Coconut oil
- 1/4 cup cocoa powder
- 3 large eggs
- 1/2 cup plus 2 TBS. agave nectar OR honey
- 1 tsp. pure vanilla extract
- 1/2 cup minus 1 TBS. (50 g) coconut flour
- 1/2 tsp. kosher salt
- 1/3 cup chopped raw walnuts
- 1/3 cup mini chocolate chips (use gluten free ones to keep recipe gluten free)
- Preheat oven to 300 degrees F. Line an 8"x8" glass baking pan with parchment so two edges hang over the side of the pan.(for easy removal and cutting) Spray lightly with cooking spray.
- In glass measuring cup, melt coconut oil in microwave. In a large bowl, combine the cocoa powder and the melted coconut oil, and eggs with an electric mixer until combined. Add in the agave (or honey) and vanilla extract. Mix again until combined. Add in the coconut flour and salt and mix again until the batter is thoroughly combined.
- Fold in the nuts and chocolate chips. Spread into prepared pan evenly.
- Bake for 25-30 minutes or until a toothpick inserted into center comes out clean. Cool on wire rack and once cooled to room temperature, remove from pan and cut into 16 squares. You can either refrigerate the brownies or leave them at room temperature in an airtight container.
Yield: 16 servings
Prep Time: 00 hrs. 10 mins.
Total time: 40 mins.
Tags: chocolate, brownies, gluten free, cocoa, walnuts, dessert
Adapted from Baking and Boys!
Servings - 16 Serving Size - 1/16 of recipe Points Plus per Serving - 5 Points+
Calories - 180.7, Total Fat - 12.7g, Carb. - 17.4g, Protein - 1.5g, Fiber - 1.9g
Renee's Notes: This brownie recipe is not meant to be low calorie, but it is full of better-for-you ingredients that combine to make a pretty tasty chocolate treat! I'm looking forward to doing more experimentation with my bag of coconut flour. It does have a bit of a gritty texture to it, and that really is the only negative thing I found. I hope you give these brownies a try and let me know what you think!
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