Yesterday morning it was snowing on the mountain and the D-Man and I decided that we would do a bit of baking, (he of course wanted chocolate). Since I am not a chocoholic I asked you (via my facebook page) to decide if we should bake something with chocolate or lemon. The voting was close, but chocolate won out. This recipe for Coconut Flour Brownies is dedicated to all the chocolate lovers who took the time to vote and have your voices heard. The D-Man thanks you!
This Brownie is very cake like and if cut too soon is quite crumbly. Patience is the key as these brownies becomes more moist and dense the longer they rest, (i.e., overnight). I will also let you know that these brownies are not very sweet, but you can add more honey or a bit of Stevia if you have a sweet tooth.
Lemon fans, I appreciate you more than you know. I will be posting a recipe just for you very soon, so stay tuned.
1 Cup Coconut Flour
2/3 Cup Cocoa Powder
¼ Cup Semisweet (or dark) Chocolate Chips
¼ teaspoon Sea Salt
¼ teaspoon Organic Ground Ginger
1 Tablespoon Baking Powder (this is not a mistake)
1 Cup Pastured Unsalted Butter
3 Extra Large Pastured Eggs (or 4 small eggs)
1 Cup lukewarm Water
3 Tablespoons Vanilla Extract
½ Cup Raw Honey (melted if solid), or Coconut Nectar
Preheat oven to 350 degrees.
Grease a 9 inch baking pan or line the pan with parchment paper.
In a large bowl, sift together the coconut flour, salt, cocoa, ground ginger, and baking powder. Set aside.
Cut the butter into chunks and place in a small saucepan over medium heat.
Stir until the butter has melted then add the chocolate chips stirring until they soften. Remove from heat and continue stirring until butter and chocolate chips are combined. Let cool.
In a medium bowl, beat the eggs and honey/coconut nectar with an electric hand mixer to combine.
Add the vanilla extract and cooled butter/chocolate chip mixture to the eggs and beat on low speed till all ingredients are combined.
Slowly mix the wet ingredients into the dry ingredients beating with your hand mixer. The batter may become tight and a bit lumpy.
Continue mixing and add the warm water (a tablespoon at a time) until the batter is smooth. Since coconut flours vary you may need more or less water.
Pour the batter into a greased 9” square baking pan and smooth the top with a spatula.
Bake for 30 minutes or until the top is dry to the touch and the batter is firm.
Remove from the oven and let cool before cutting the brownies.