These brownies are fudgy, rich, and intensely chocolatey. Coconut flour keeps them naturally gluten-free, and because it absorbs so much moisture, you only need a small amount. The result is a dense, truffle-like brownie that disappears fast.
Ingredients
- ½ cup coconut flour
- ½ cup cocoa powder
- 4 large eggs
- ½ cup melted coconut oil
- ½ cup Duck River honey
- 2 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp Redmond Real Salt
- ½ cup semi sweet chocolate chips
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper.
- In a large bowl, whisk together the eggs, melted coconut oil, honey, and vanilla until smooth.
- Add the coconut flour, cocoa powder, baking soda, and salt. Stir until no dry pockets remain.
- Gently stir in the chocolate chips.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 25 to 28 minutes until the top is set and a toothpick comes out with moist crumbs (not wet batter).
- Let cool completely in the pan before slicing. These firm up as they cool.
Notes
- Coconut flour is very absorbent. Do not substitute equal amounts of another flour.
- For extra richness, swirl in 2 tablespoons of peanut butter before baking.
- Top with flaky sea salt for a sweet-salty contrast.
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