This recipe came to my attention via Facebook.
The recipe is courtesy of Empowered Sustenance.
The preparation time was so quick – it took me 8 minutes from adding the coconut flour to the mixing bowl to pouring the mixture into the cake pan. (However, I did stop and start to take photos so your prep time would be much quicker!)
The brownies were delicious, moist and definitely fudgy. Not overly sweet. A hit with the family. You’ll find it difficult to stop at one …
1/2 cup minus 1 tablespoon coconut flour (use the “dip and sweep method” to measure or use a kitchen scale and measure 50 grams of the flour)
1/2 cup cocoa powder – substitute carob powder if there is a chocolate sensitivity
1/2 cup plus 2 tablespoons butter, melted
3 eggs, at room temperature (egg substitutes will not work)
1/2 cup plus 2 tablespoons honey or maple syrup. I used maple syrup.
1 teaspoon vanilla extract, optional
1) Preheat the oven to 300F and grease a glass baking dish (8″ x 8″ or 9″ x 9″). I used an 8″ x 8″ cake pan.
2) Mix together all ingredients. You can do this by hand or with an electric mixer or a high-powered blender.
3) Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.
4) These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.
“I won the Nobel! And I made Radium brownies to celebrate!” ~ Marie Curie