I grew up loving brownies. Box brownies, of course. I knew how to make them by the time I was eight years old. But box brownies are not good for you. They are all sugar, white flour, and vegetable oil.
These homemade brownies have none of the gross vegetable oil. Just grass-fed butter and cream. And instead of nutrient-free white flour, this recipe uses healthy coconut flour. So if you're gluten-free, you can eat this.
I found the recipe on the Tropical Traditions website — and I did make a few changes to it. Instead of using the brown sugar and brown rice syrup the recipe called for, I used sucanat and maple syrup — much healthier sweeteners.
They also called for an 8 x 11 baking dish. I did not have one. I had an 8 x 8 baking dish, which is what I used. The brownies were too moist after 30 minutes, so I baked them for an additional 20 minutes, for a total of 50 minutes.
I also added one pinch of sea salt. It's always a good idea to add a pinch of salt to anything sweet — the salt intensifies the sweetness.
I did use regular chocolate which does have some refined sugar. However, you can get chocolate sweetened with sucanat made by Rapunzel (I found it at Whole Foods).
The recipe says this makes 24 bars. This seems absolutely outlandish to me — unless you are eating TINY TINY bars. And who would want to do that?
Also, you will want to have some children on hand to lick the spoons and beaters and bowl and scraper. Otherwise you will have to do all of that yourself, like I did. Quite a lot of work, but if you don't have children, I suppose you will have to manage. :-P ;-)Print
Gluten-Free Coconut-Flour Brownies
- Grass-fed butter (8 ounces)
- Sucanat (2 cups)
- Bittersweet chocolate (8 ounces)
- Real maple syrup (2 TBS)
- Pastured eggs (4)
- Vanilla extract (2 tsp)
- Coconut flour (1 1/2 cup)
- Unsweetened organic cocoa powder (4 TBS)
- Aluminum-free baking powder (1 tsp)
- Heavy cream (1/2 cup) — from grass-fed cows
- Sea salt (1 pinch)
1. Preheat oven to 350 degrees. Grease an 8×8 baking dish with butter.
2. Add butter, sucanat, chocolate, and maple syrup to a medium saucepan and melt on low heat, stirring until everything is well blended and smooth.
3. Stir in the cocoa powder. Remove from heat and set aside to cool.
4. Beat the eggsand vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture and sugar.
5. Add in the flour, heavy cream, baking powder, beating the mixture after each addition.
6. Pour mixture into the greased dish and bake the brownies in the preheated oven for 40-50 minutes or until the top of the brownies is crisp and the edges begin to pull away from the pan. (The original recipe called for 30 minutes but it was SUPER gooey when I pulled it out — so I stuck it back in for 20 minutes.)
7. Serve with a tall glass of raw milk.
These brownies taste delicious. Very fudgy and chocolately! However, I think the recipe still needs a tiny bit of tweaking. The texture was good — but not exactly right. Maybe I will try a couple more eggs…
There is another recipe for coconut flour brownies in Bruce Fife's new book, “Cooking With Coconut Flour”. I think he uses more eggs. I am going to try that one next — I'll let you know how it comes out.
Equipment Needed for This Recipe
8×8 baking dish
Pint This Post: Gluten-Free Coconut-Flour Brownies
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