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 recommend this recipe to anyone looking for a healthy alternative to the average brownie.
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 chocolate and cut back to three eggs for more of a true fudgey, dark chocolate brownie.
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 smooth.
The eggs - beat with electric egg beater for a few minutes, then added half a cup of full cream and used double the vanilla (paste). I substituted sugar for granulated Splenda and used 3/4 of a cup (this needs to be pulsed to a fine powder in a magic bullet for about 30 seconds... It reduces to about 1/3 of a cup). Beat it in gradually to the cream, eggs, vanilla and salt.
Added half a cup of almonds.
Baked 30ish minutes, cut into 12, 190 calories per slice. Tasted amazing!
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 the flavor is quite coconut-y and the texture is extremely spongy from all the eggs. I don't think they are good enough to serve to others who might be looking for a standard brownie. I'll be chucking these in the trash and making mini cheesecakes instead. Annoyed that I wasted half a dozen eggs on this recipe.
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 gluten and dairy free!! I made a second batch for a coworker and added pecans still delicious! My gluten and Dairy sensitive friends were able to enjoy!
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 along with cutting down the cooking time to 20 minutes. They turned out moist but I think the eggs could be cut down to 4 with more milk added and possibly some almond extract to give them more flavor.
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 and then take it out and let it finish setting. The texture is very strange with the 6 eggs - if I made this again I would use fewer eggs to more closely resemble brownie texture. And I'. but not amazing.
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 too sweet. And the chocolate with the coconut taste divine! I did some adjustments I only baked 6 servings so I adjusted the measurements for that and also only baked the brownies for about 25 minutes. Definitely will do again!
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. Combined all together baked middle shelf for the full 35mins.....PERFECT! Easy! Delicious! I didn't have any choc chips so added half a miniature daim to the top....made 20 squares. Just wish I knew the nutritional value for each. If you don't like coconut you won't like these as you can taste choc and coconut after baking.
