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Servings:

Coconut Flour Brownies

This Coconut Flour Brownie recipe is a gluten-free, dairy-free, & paleo-friendly dessert recipe that tastes delicious! You don't even need to have Celiac issues to try this as the combination of the coconut, chocolate and coconut sugar takes this brownies recipe to the next level.

Total Time

4hr 50min

0.0

0 Ratings

Author: Todd's Kitchen

Servings:

Ingredients

Brownies

•

1 1/3 cups

Coconut Sugar

•

1/3 cup

Coconut Flour

•

3/4 cup

Unsweetened Cocoa Powder

•

1/4 tsp

Salt

•

1 cup

Coconut Oil

•

1 Tbsp

Vanilla Extract

•

Large Eggland's Best Classic Eggs , room temperature

Frosting

•

1 cup

Chocolate Chips

•

4 Tbsp

Milk

•

1 tsp

Vanilla Extract

•

1 pinch

Salt

Cooking Instructions

Preheat oven at 350 degrees F (180 degrees C).

Using a mixer, mix Coconut Oil (3/4 cup) plus two more Tbsp, Eggland's Best Classic Eggs (3) , Vanilla Extract (1 Tbsp) , and Salt (1/4 tsp) for about a minute or until everything is combined.

Add Coconut Flour (1/3 cup) , Unsweetened Cocoa Powder (3/4 cup) , and Coconut Sugar (1 1/3 cups) into the mixture. Mix it on low until everything is well-combined.

Add the mixture to a loaf pan lined with nonstick parchment paper. Spread it evenly.

Bake for 20 minutes.

After the cake has baked, let it sit for 1 1/2 to 2 hours. On a pot on medium heat, add Coconut Oil (4 Tbsp) , Milk (4 Tbsp) , Chocolate Chips (1 cup) , Vanilla Extract (1 tsp) , and Salt (1 pinch) . Stir continuously until the chocolate is melted. Once done, let the frosting cool for about 30 minutes.

Pour the frosting over the brownie. You can decorate with sprinkles if you like, then place in the fridge for two hours to let it set. Once done, slice to serve!

Nutrition Per Serving

CALORIES

365

FAT

24.0 g

PROTEIN

3.9 g

CARBS

37.6 g