Today, we're going to show you a few ways on how to make coconut flour brownies. Whether cakey, fudgy, chocolatey, the end result should always be delicious.
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Brownies With Or Without Flour Should Always Be Tasty
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Ingredients:
- 1/3 cup of melted coconut oil
- 1/2 cup of unsweetened cocoa powder
- 6 large eggs
- 1 cup of granulated erythritol
- 1/2 cup of coconut flour
- 1/4 cup of unsweetened almond milk
- 1/2 teaspoon of salt
- 1/2 cup of chopped walnuts (optional)
Reminders:
Preheat your oven to 350°F.
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Directions:
- In a large mixing bowl, mix together the coconut oil and cocoa powder. Whisk together until smooth and no lumps are present and set aside.
- In another mixing bowl, mix together the eggs, erythritol, almond milk, and salt.
- Take your chocolate mixture and whisk it into the egg and milk mixture until well combined. Add in the coconut flour after.
- Using an 8×8 baking pan, line the bottom of the pan with parchment paper.
- Give the baking pan a couple of taps on the table to knock out any air bubbles before placing it into your preheated oven for 30 minutes. After 30 minutes, use a toothpick to check for consistency based on your preference.
- After removing the brownies from the oven, allow them to cool for at least 20-25 minutes to solidify and cool fully. After brownies have fully cooled, portion out and enjoy.
Tips:
- Be careful not to leave any lumps when mixing as these will result in dry patches in your final product.
- If you don't have parchment paper, you can lightly grease the pan using coconut oil or butter.
- If you have leftovers, you can store them in the fridge for up to a week.
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Another recipe hack to allow all brownie lovers to have theirs without the gluten. Coconut flour brownies are simple, delicious, and a great way to enjoy a classic baked dessert but in a gluten-free package.
What are some of your favorite gluten-free recipes to prepare? Tell us in the comment section below!
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