Even if you aren’t gluten-free, this coconut brownie recipe is going to win your heart. Use coconut flour and gluten-free cocoa powder to get the same sinfully delicious flavour of your favourite homemade brownie recipe, but healthier!
Courtesy of Amanda Riva of The Hot Plate.
ingredients
directions
Preheat the oven to 350°F (180°C). Line an 8-inch (2 L) square baking dish with parchment paper that over hangs the edges. Coat well with cooking spray; set aside.
Whisk the coconut flour with the cocoa powder and salt; set aside. Place the coconut oil, chocolate and sugar in a medium saucepan set over medium heat. Cook, stirring often, until melted and smooth.
Stir each egg into the chocolate mixture, one at a time, until well combined. Stir in the dry mixture; fold in the pecans (if using). Scrape the batter into the prepared pan. Scatter coconut over top. Using damp hand, gently press the coconut into the brownie batter to adhere.
Bake for 35 minutes or until only a few moist crumbs stick to a toothpick when inserted into the centre. Cool completely. Using the parchment, transfer to a cutting board to portion into squares.