Dense and fudgy, these coconut flour brownies are rich. If you prefer a more bittersweet chocolate flavor, use only 1/2 cup honey/maple syrup. If you prefer a sweeter brownie, use 3/4 cup of honey/maple syrup.Ingredients
1/2 cup minus 1 Tbs. coconut flour
1/2 cup cocoa powder
1/2 cup plus 2 Tbs. butter, melted
3 eggs, at room temperature (egg substitutes will not work)
1/2C+2Tbsp Splenda + 2Tbsp water
1 tsp. vanilla extract, optional
Preheat the oven to 300 and grease a glass baking dish (8x8 or 9x9).
Mix together all ingredients. You can do this by hand or with an electric mixer or high-powered blender.
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.
These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.
- Calories - 109
- Carbohydrates - 3g
- Total Fat - 10g
- Protein - 3g