Fudgy Coconut Flour Brownies (Printable Version)
Rich, fudgy brownies made with coconut flour that are gluten-free, keto-friendly and ready in just 25 minutes.
# Ingredients:
→ Base Ingredients
01 -
¼ cup almond butter or sunflower seed butter, room temperature
02 -
2 tablespoons coconut oil
03 -
⅓ cup granular sweetener (monkfruit, stevia or sugar)
04 -
¼ cup cocoa powder
05 -
1 egg, room temperature
06 -
½ teaspoon vanilla extract
07 -
¼ teaspoon salt
08 -
¼ cup coconut flour, sifted
→ Topping
09 -
1 tablespoon semisweet chocolate chips
# Steps to Follow:
01 -
Preheat the oven to 175°C (350°F). Grease the bottom of an 8x4-inch loaf pan.
02 -
Melt the almond butter and coconut oil together in a microwaveable mixing bowl for 30-60 seconds on high, or in a small saucepan over medium-high heat. Allow to cool slightly to prevent the egg from cooking in the batter.
03 -
Mix the cocoa powder and sweetener into the melted butter mixture until well combined.
04 -
Stir in the egg, vanilla extract, and salt until the batter is smooth.
05 -
Fold in the sifted coconut flour until well incorporated. Press the batter into the prepared loaf pan and sprinkle chocolate chips evenly over the top.
06 -
Bake in the preheated oven for about 15 minutes, or until desired doneness. For fudgy brownies, the inside should remain slightly moist.
# Additional Notes:
01 -
Don't overbake the brownies for the fudgiest, most delicious texture.
02 -
Use room temperature egg and nut butter for a smooth batter and even cooking.
03 -
Sift coconut flour to prevent clumps and ensure even mixing.
04 -
Allow brownies to cool in the pan for at least 10 minutes before cutting.
05 -
When using alternative sweeteners, start with less and adjust to taste as needed.