Coconut Flour Brownies

"These low-carb, soy-free brownies have a gooey center, almost like molten chocolate cake. Eat them off a plate or out of a bowl."
 
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Ready In:
40mins
Ingredients:
11
Yields:
8 brownies
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Line a loaf pan with aluminum foil, and butter the foil generously.
  • Melt butter and chocolate in microwave for 30 seconds; stir and microwave in additional 15 second increments until fully melted.
  • Beat with electric mixer until smooth.
  • Add eggs one at a time, beating after each addition.
  • Add vanilla and sweeteners and mix again.
  • Combine coconut flour, baking powder and salt in a separate bowl and mix to combine.
  • Add dry ingredients to wet or vice versa. Mix well.
  • Pour into butter loaf pan.
  • Place loaf pan in a larger pan. Insert into preheated oven.
  • Pour boiling water into large pan, so that the loaf pan is surrounded by about an inch of hot water.
  • Bake for 25 minutes. Edges will be firm but center will still be very very moist.
  • Carefully remove from oven.
  • Serve warm or cooled. Try with low-carb vanilla ice cream.

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Reviews

  1. Pretty good. I added about a half ounce more baking chocolate. I have some leftover from Thanksgiving to use. The coconut flour made this just a touch dry, even with the water bath. At the end of the baking time, this was definitely not still undercooked in the middle, so I'll adjust baking temp and time next time I try this. I was out of erythritol so I used all stevia, which probably also contributed to the dry texture. I'll try this again next time I want to save carbs and satisfy the chocolate craving. Thanks for sharing.
     
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