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These coconut flour brownies are super fudgy and are also paleo, grain-free and dairy-free! Topped with chocolate fudge frosting. Scroll to the bottom of the post for a how-to recipe video.
Yield: 16 brownies
Ingredients
For the brownies:
- 1 1/3 cups (266 grams) coconut sugar, broken up if lumpy
- 1/3 cup (43 grams) coconut flour, sifted if lumpy
- 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) coconut oil, melted (but it shouldn't be so hot that it cooks the eggs)
- 1 tablespoon vanilla extract
- 3 large eggs (50 grams each, out of shell), room temperature (it's important that they're not cold – cold eggs will make the coconut oil harden)
For the frosting:
- 1 cup (170 grams) chopped semi-sweet chocolate or chocolate chips (make sure to use paleo chocolate)
- 1/4 cup (60 milliliters) milk of choice (make sure to use dairy-free milk like almond milk for paleo, but not canned coconut milk)
- 1/4 cup (56 grams) coconut oil
- 1 teaspoon vanilla extract
- pinch of salt
Directions
For full directions you can go to texanerin.com.
