Dense and fudgy, these coconut flour brownies taste rich and decadent. If you prefer a more bittersweet chocolate flavour, use only ½ cup honey/maple syrup. If you prefer a sweeter brownie, use ¾ cup of honey/maple syrup.
INGREDIENTS
· 50g of Coconut Flour
· ½ cup Cocoa Powder – substitute carob powder if there is a chocolate sensitivity
· ½ cup plus 2 Tbsp. Butter, melted
· 3 Eggs, at room temperature (egg substitutes will not work)
· ½ cup plus 2 Tbsp. Honey or Maple Syrup
· 1 tsp. Vanilla
INSTRUCTIONS
1. Preheat the oven to 145 and line a brownie tin (8×8 or 9×9).
2. Mix together all ingredients. You can do this by hand or with an electric mixer or high-powered blender.
3. Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean. Cool for 30 minutes before cutting or removing from the pan.
4. These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.
