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These coconut flour brownies are not only dark, rich, and delicious, but they're also gluten free, dairy free, and healthier for you, using coconut flour and coconut oil. I love chocolate brownies! I can't decide whether I like these better warm out of the oven or cooled the next day. Both ways are so indulgent!
Ingredients
- cocoa powder: 0.5 cup
- virgin coconut oil: 0.33333 cup
- white sugar: 1 cup
- eggs: 6 piece
- salt: 0.5 tsp
- vanilla extract: 0.5 tsp
- coconut flour, sifted: 0.5 cup
- semisweet chocolate chips: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
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Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from the heat and let cool, about 5 minutes.
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Beat sugar, eggs, salt, and vanilla in a bowl with an electric mixer. Stir in cooled cocoa mixture, then whisk in coconut flour until no lumps remain. Pour batter into the prepared baking dish and sprinkle chocolate chips over top.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
