Coconut Flour Brownies

Name: Coconut Flour Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 brownie, 16 serving(s)
Ingredients: 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)

(6)

Recipe by Chilicat

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.

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READY IN: 50mins

SERVES: 16

YIELD: 1 brownie

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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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