What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Coconut Flour Brownies! Every once in awhile I need a gluten-free recipe for sharing. The bonus is a healthy alternative to sugary sweets with high caloric count. Coconut flour is high in fiber and lower in carbs, yet free from wheat and grains. I like its hint of coconut with a mild, slightly toasty flavor. Don’t be discouraged by the cost. A little goes a long way.
COCONUT FLOUR BROWNIES
Ingredients:
1/2 cup butter, unsalted, melted
2 tablespoons vegetable oil
1/4 cup cocoa powder, unsweetened
3 large eggs
1/2 cup natural honey
2 tablespoons agave nectar
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 cup minus 1 tablespoon coconut flour
1/2 teaspoon kosher salt
1/3 cup mini chocolate chips
1/3 cup toasted coconut
1/3 cup candied pecans, chopped
1 Toblerone chocolate bar, chopped
Instructions:
Preheat oven to 300Β°. Line an 10″ glass baking pan with parchment paper. Spray lightly with nonstick oil. In a large bowl, combine butter, vegetable oil, cocoa powder, and eggs. Mix well. Add honey, agave nectar, and vanilla extract. Mix until combined. Add baking soda, coconut flour, and kosher salt. Mix until batter is thoroughly combined. Fold in mini chocolate chips. Spread evenly into prepare baking pan. Top with toasted coconut, candied pecans, and chopped Toblerone pieces. Bake 30-40 minutes or until a toothpick comes out clean. Cool on wire rack. Once room temperature, remove from pan and cut into serving portions. Keep in airtight container.
Holy Schnikes I didn’t ever think to use Toblerone in my brownies. Thank you. π³π
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I used the mini-version for nice little chunks of decadence. π
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Yummy….. Coconut flour definitly goes a long way. they look like delicious cookies… Love the toblerone addition ,πaddition….
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I made it for my son’s birthday so he could nibble on it all week long. He loved it! π
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Delicious, I just made paleo coconut flour brownies. They are so good. Did you find that they got dry quickly? I have never used coconut flour before. Right after baking they were soft and moist but after sitting in an airtight container in the fridge they got sort of dry. I may have over baked though, could be my fault. Wondered if you had this experience as well.
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Actually, they stayed quite moist. Do you think perhaps it was the combination of oil, honey, and agave? π
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Probably, mine only had a little coconut oil, and coconut milk. They got dry but it also could be that I over baked a little
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I like coconut flavor too. In fact, one of my favorite ice creams is coconut pineapple.
The pic itself looks delicious π
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What a winning combination! Blessings! π
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I love the taste of coconut and the mix of chocolate and coconut. So this is again a recipe that makes my mouth watery, Gail!
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Gluten-free definitely has its advantages! π
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That’s a good aspect, actually!!
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MY TYPE OF BROWNIES!
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Hip, Hip Hooray!!! πβ¨π«
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Sounds yummyπ
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Adding chocolate is always a Win, Win….in my opinion. π
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oooohhh, these look so delicious. Thank You for sharing, definitely one for the recipe book.
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The family gave it a “thumbs up”. π
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I never used coconut flour for brownies but it really does bring a nice flavour, and chocolate goes so well with coconuts π
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Absolutely agree 100%. π
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They look AMAZING! Thanks for the recipe I’m always game to try a new brownie recipe!
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I like that about you, Laura. π
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