Thursday, May 31, 2012

Coconut Flour Brownies (gluten-free, refined sugar-free))

Ever since using up my $30 5lb bag of almond flour(and that's a good deal!) in about 2 weeks, I decided it might be cost effective to use coconut flour more often in my recipes. It costs a lot less! Keep in mind, you use more eggs when using coconut flour, but eggs are not too expensive. In fact, if you sign up for right now, you get a free dozen eggs. Score! 

I was in the mood for chocolate yesterday, so I decided a big dish of brownies would satisfy. It's not too difficult to make, either. Before I tell you the recipe, I thought it would be useful to show you what the batter looks like. Just so you know you are getting it right.
See? Nice and thick. Coconut flour makes a more dense baked good than almond flour. These brownies won't turn out like regular brownies you get from a box. So don't expect them to. But they are pretty tasty, and also gluten-free!

After the brownies were done, my kids and I went in the backyard and had a little tea party. As you can see, my daughter enjoyed the brownies immensely. And only crumbs were left!

Now for the recipe...

Coconut Flour Brownies:

Dry Ingredients:
1 c. coconut flour (I use Bob's Red Mill)
1/4 tsp. sea salt
1/4 tsp. baking powder
1/3 c. unsweetened cocoa powder  

Wet Ingredients:
4 ounces cream cheese, softened
1 stick unsalted butter, softened 

1/4 c. grapeseed oil (coconut oil would work, too)
1/3 c. plus 1 tbsp. agave nectar (or if you like sweeter, use 1/2 c.)
1 tbsp. pure vanilla extract
4 large eggs
1/3 c. canned coconut milk

dark chocolate chips (as much as you like, I only use a bit for the top but you can mix it in)

Preheat oven to 350 degrees. 

1. Cut a square piece of parchment paper and put it in the bottom of an 8" by 8" pan. Brush sides with oil of choice.

2.  Sift together dry ingredients and set aside.
3. Beat softened cream cheese with electric mixer for 30 seconds. 

4. Beat in softened butter, grapeseed oil, agave, and vanilla. 
5. Add eggs one at a time and beat until mixed in. 
6. Mix in coconut milk. 
7. Add dry ingredients and mix until fully incorporated.
8. Stir in chocolate chips if adding them.
9. Plop your batter into the prepared pan and smooth down with spatula. Decorate with chocolate chips if desired.
10. Bake at 350 degrees for 35-40 minutes, or until toothpick inserted in center comes out clean. Let cool in pan on a wire rack. Personally, I thought it tasted great warm, but once they are cooled, store in the refridgerator in an airtight container. They taste amazing cold, as well. You may also freeze them.


1 comment:

  1. Those look so good theyre turning babies into zombies...brownie zombies!


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