-
-
My review
Coconut Flour Chocolate Brownies
3
walbome
"I love chocolate brownies! These brownies are not only dark, rich, and delicious, but they are also gluten-free, dairy-free and healthier for you, using coconut flour and coconut oil. I can't decide whether I like these better warm out of the oven, or cooled the next day. Both ways are so indulgent!"
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 162Original recipe yields 12 servings (12 brownies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
- Beat eggs, sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
- Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6373 Ratings
-
-
-
-
-
Most helpful positive review
5/19/2015
I added heavy whipping cream to the recipe. it helped it have more moisture. they tasted just like a real brownie, and even added in in the healthy factor. I love these brownies. I would recomme...
Most helpful critical review
8/19/2015
I made this pretty close to a 'T'. Except I subbed in xylitol and raw sugar for the sweetener. It needed more chocolate and was too egg-ey. Personally, I would add a few squares baking chocol...
Most helpful
Most positive
Least positive
Newest
5/19/2015
I added heavy whipping cream to the recipe. it helped it have more moisture. they tasted just like a real brownie, and even added in in the healthy factor. I love these brownies. I would recomme...
8/19/2015
I made this pretty close to a 'T'. Except I subbed in xylitol and raw sugar for the sweetener. It needed more chocolate and was too egg-ey. Personally, I would add a few squares baking chocol...
5/26/2015
I think this recipe was fantastic! I didn't use the chocolate chips and used regular Coconut Oil instead of Extra Virgin. It still tasted great, moist flavorful and wouldn't have guessed it was ...
9/17/2016
I made this Keto friendly and changed quite a bit. Added 100g of 90% cocoa chocolate to the melted coconut oil and cocoa, then added a tablespoon of granulated Splenda and let it combine until ...
9/17/2015
I added some chopped up dark chocolate (72%) into the batter, and only baked it for 23 minutes. The edge is already very dry, so I think the 35 minutes is ridiculous - I would bake for 20-25 an...
8/12/2015
Made these to take to a friend's house for dessert. I chose this recipe because I was out of regular flour. I followed the recipe exactly. They baked evenly and came out of the pan easily but th...
10/24/2016
I added all dry ingredients together and separately all the wet ingredients together. I melted the coconut oil on half power in the microwave for one minute, added to eggs and vanilla essence....
6/19/2016
I followed the recipe with the exception of the following adjustments: I used 1/2 cup coconut sugar in place of white sugar and doubled the vanilla and added a few tablespoons of coconut milk al...
11/15/2015
I made this recipe because I bought my first bag of coconut flour and I wanted to see what I could use it for. And I have to say I LOVED this recipe and it turned out perfect! Not too soggy or t...