It’s my birthday, and even though we’re having a quiet day at home I still need a treat, right?
I have made brownies with coconut flour several times before and they are amazing. I use a recipe from this book: Cooking with Coconut Flour I grabbed this cookbook when I first started exploring gluten free, lower carb cooking baking and it has turned into a great resource. It has some good information in general about the benefits of coconut, and then some great recipes. There is a bit of a learning curve to baking with coconut flour but it’s well worth the effort.
This particular recipe has a decent amount of sugar so I would not classify it as paleo/primal, but it’s fine for a birthday treat in my world.
I’ve adapted the recipe slightly from the version in the book – mainly because I didn’t feel like melting butter or coconut oil. I used light tasting olive oil – I use this often when baking. Just make sure that you choose light tasting – the regular EVOO would be way too strong for a sweet baked good.
Preheat to 350 and grease an 8×8 pan, preferably with coconut oil.
1/3 cup light tasting olive oil (or melted butter/coconut oil)
1/2 cup unsweetened cocoa
Blend these together until completely combined and set to the side.
1 cup sugar
splash of vanilla (I never measure vanilla, do you?)
Combine these ingredients and fold in the chocolate mixture from above.
Finally, sift in 1/2 cup coconut flour and 1/2 tsp of salt. You definitely want to sift the coconut flour as it tends to clump. I like to sift a little in, mix, sift a little, mix… the batter tends to stay smoother that way.
Smooth into pan and bake for 30-35 minutes. Let cool for awhile before serving.