Coconut Flour Brownies
This is a recipe from Tiana Coconut that I've adapted for a low-carb diet. The original calls for 6 eggs. I thought that might be a little too eggy so I replaced some of the eggs with flax meal. The texture of this brownie is a happy medium -- neither cake-like nor super-fudgy.
- Ready In:
- 1⁄2 cup sifted coconut flour
- 1⁄3 cup butter
- 1⁄2 cup cocoa powder
- 4 eggs
- 6 tablespoons flax seed meal
- 1 cup Splenda granular
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla
- 1 cup nuts, chopped (optional)
- In a microwave-proof mixing bowl, melt the butter in a microwave and sift in cocoa powder. Blend together and let cool.
- Place flax meal in a measuring cup and add enough water to make 1/2 cup. Stir until well blended, then mix into bowl with cocoa and butter. Add Splenda, salt and vanilla, then stir in eggs one at a time. Sift coconut flour into batter and mix well. Fold in nuts.
- Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 350°F for 25 minutes (for the 11x7 pan) to 30 minutes (for the 8x8 pan) or until a toothpick inserted in the center comes out clean. Be careful not to overcook.
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This is a great recipe, it just needs a little tweaking. I made it to a T, with a mental note that other reviewers said it was dry. So, after mixing it all up (and the batter was too dry to be a brownie batter) I mixed 2 tablespoons of sour cream with 3 tablespoons of strong brewed coffee and mixed that with the batter. It was the consistency of brownie batter after my tweaks and the brownies baked up really well! I don't know what they're like without my tweaks, but from the description given, I would assume what I did gave them a little more of a fudgy texture. I used a stevia/erythritol/sugar blend because I got it on accident, instead of just stevia, so mine have a few more carbs. I can't wait to make these with a completely sugar-free sweetener! Thanks for posting!!1Reply
Good recipe. With a few adjustments I think this will be an amazing recipe! I sub'ed out the eggs for egg beaters and doubled it. By doing that it cut the calories down even more. I also added a little bit of water mixed with intsant coffee. The original recipe is definetly too dry and needed some moisture. Next time I make them I will add more cocoa powder and maybe even add in some sugar fee chocolate chips. And maybe sprinkle some almonds on top for an extra crunch. They look good though, I will post a picture of mine.Reply
Mine came out a bit dry, but the cocoa flavor is worth working with to get it right. I think I'll go with the extra eggs and risk the eggy taste the submitter wanted to avoid. My batter was too thick from the get go, and I had to press it out in the pan, so the dryness is partly my own fault. I could have added something to moisten this before baking. I'm still learning low carb baking, so thanks for sharing! :-)Reply