Description
Rich, chocolatey, soft coconut flour brownies made with butter, cocoa powder, eggs, cane sugar, and coconut flour. No wheat flour needed.
Ingredients
1/3 cup unsalted butter, melted (or oil)
1/2 cup unsweetened cocoa powder
6 large eggs
1 cup evaporated cane sugar
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup coconut flour
Instructions
1. Preheat the oven to 350°F. Prepare a 9×9-inch baking pan.
2. Whisk the melted butter and cocoa powder together in a large bowl until smooth.
3. Whisk in the eggs, evaporated cane sugar, sea salt, and vanilla until well combined.
4. Whisk in the coconut flour until no lumps remain.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
7. Cool the brownies in the pan before cutting into 16 squares.
Notes
Based on the Bob’s Red Mill coconut flour brownie recipe, rewritten for Poulef. The source does not list a prep time.
Coconut flour absorbs a lot of liquid, so measure it carefully and do not swap it 1:1 for other flours.
Nutrition is an approximate estimate per brownie, calculated from standard ingredient values.
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 131
- Sugar: 13g
- Sodium: 102mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg