Coconut Flour Brownies
The ultimate chocolatey treat is here! These Coconut Flour Brownies are rich, fudgy, and utterly satisfying. Made with wholesome ingredients, they're a gluten-free delight that you can indulge in without guilt. Make them tonight and treat yourself to a sweet escape!
Equipment
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 2 tablespoons Coconut Flour
- 1/3 cup Cocoa Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 large Eggs
- 3/4 cup Peanut Butter can use almond butter or nut free alternative
- 1/4 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/3 cup Sugar
- 1 cup Chocolate Chips optional
Instructions
- Preheat your oven to 180C/350F. Line an 8 x 8-inch baking pan with parchment paper and set aside.
- In a large mixing bowl, combine the coconut flour, cocoa powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk together your eggs, peanut butter, maple syrup, vanilla extract, and sugar, until glossy.
- Add the dry ingredients into the wet and mix together until smooth. Fold through the chocolate chips at the end.
- Transfer your brownie batter into the lined pan and bake for 25-27 minutes, or until a skewer comes out mostly clean.
- Allow the brownies to cool in the pan completely before slicing into pieces.
Notes
- Storage: These brownies will stay fresh at room temperature, covered in an airtight container, for up to 3 days.
- Refrigeration: For longer freshness, store in the refrigerator for up to 2 weeks.
- Freezing: Place brownies in a ziplock bag and store in the freezer for up to 6 months.