Brownies made with coconut flour

Double Chocolate Fudge Brownies (GF)

• 1/2 cup butter
• 2 oz unsweetened chocolate
• 1/2 cup honey or agave
• 1 egg
• 1 tablespoon vanilla
• 1/4 Cup coconut flour
• dash of salt
• 1/2 teaspoon baking soda
• 3/4 cup nuts, chopped
• 1/2 cup chocolate chips

1. Preheat oven to 350.
2. Melt butter and chocolate together.
3. Add honey to bring down temperature before adding the egg.
4. Whisk in egg.
5. Add coconut flour, salt and baking soda. Combine.
6. Fold in nuts and chocolate chips.
7. Pour into a greased 8×8 baking dish.
8. Bake at 350 for 20-25 minutes.  Do not overbake.

• these brownies they cut best when they are cold
• can easily be a nut free brownie by omitting the nuts
• for cake-like brownies, simply add one more egg

I saw a version of these on Elana's Pantry, and there was a link to the Gluten Free Fix, I used a combination of both of them.  I love the use of real butter, but I love the more vanilla as well.  These are not to dense, and not to cakey either, just perfect.  My husband viewed them with wary eyes, and has not tried them.  I took them to work though and tested them out on two co-workers, one is Celiac and the other is not.  Both of them love these brownies!  I used the Ghiradelli chocolate, the higher amount of cocoa so that these were very rich in chocolate flavor.

Nutrition Facts

Serving Size: 1 servings

Amount per Serving

Calories 412

Calories from Fat 301.6

% Daily Value *

Total Fat 33.51g  51%

Saturated Fat 12.96g  64%

Cholesterol 50.56mg  16%

Sodium 147.77mg  6%

Total Carbohydrate 29.23g  9%

Dietary Fiber 5.09g   20%

Sugars 20.26g

Protein 4.58g  9%

Est. Percent of Calories from:

Fat  73%

Carbs  28%

Protein  4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Read more: http://www.livestrong.com/recipes/double-chocolate-coconut-flour-brownies/#ixzz1FtuZDOdx

I had to use the nutrition facts from Bob's Red Mill Coconut flour instead of my usual Tropical Traditions, Livestrong (which is where I got the nutritional info from) did not have that brand listed. Not very healthy, but very good.  If I'm going to have something delicious I will have these.  My chocolate fix is complete with these, I'm not looking for anything else to satisfy that craving.  I hope you enjoy these, or make the changes to fit your needs.

Chocolate Fudge Brownies

Chocolate Fudge Brownies

Yields 24 bars

1 Cup Butter
2 Cups Brown Sugar
8 1/2 oz Bittersweet Chocolate
2 Tbsp Brown Rice Syrup
4 Eggs
2 Tsp Vanilla Extract
1 1/2 Cup Coconut Flour
4 Tbsp Unsweetened Cocoa Powder
1 Tsp Baking Powder
1/4 Heavy Cream

Preheat oven to 350 degrees. Grease and dust an 11x8 pan with coconut oil and cocoa powder.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended and smooth. Sift in the cocoa powder, Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy.  Then on low speed, mix in cooled chocolate mixture and sugar. Next, add in the flour, heavy cream, baking powder, beating mixture after each addition.

Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minute or until the top of the brownie is crisp and the edges begin to pull away from the pan. (The inside of the brownie will be dense and soft to the touch.)  Cool the brownies in the pan on a wire rack until cool. Dump the brownies out of the pan and cut into bars and serve.  Frost with chocolate or vanilla frosting if desired. Enjoy!


I forgot to take a picture before I frosted the brownies, sorry about that.  They were crisp on top, and they did not melt down to make a smooth surface.  These brownies are rich, and dry, The frosting makes them very sweet.  I added it to make sure my DH would try them.  He did, but they were to dry for his taste.  We like more of a gooey brownie, so the texture was not what I had hoped for.  But the flavor was delicious.  I will try these again with something added to increase the gooey factor, maybe apple sauce or a bit of coconut oil, another egg or something. 
I did break down and buy the brown rice syrup, it was about $6 at the store, and since it's supposed to be very low on the glycemic index and so I thought it would be good to have on hand and to try the recipe as created the first time.  Trying the syrup on it's own I found that it is not super sweet, but it did well in this recipe.  I liked it best with a full glass of cold unsweetened vanilla almond milk to accompany it.
I will be taking some to a friends house tomorrow, I will post the results after they taste it. 
In case you didn't notice, I did use to different gadgets for this recipe.  The Pampered Chef stoneware, and the Kitchenaid mixer I like being able to add ingredients while the mixer continues to work, the spill guard helps when adding dry ingredients as well, as they don't end up all over your counter, and you don't have to keep stopping and lifting the mixer to add more ingredients.  If you have a stand mixer of some sort, it will help you when adding in the flours since they do have more fiber and can clump if you do not keep mixing.  If you don't have a stand mixer, either ask a partner to mix while you add, or add in small amounts and beat well in between adding small portions.
If you try this and are able to make the brownies more gooey, please let me know how you accomplished this. I will post my results after I find the best option.
Happy baking, gluten free and lower glycemic (there is brown sugar in the recipe).

Brownies you can make ahead

Chocolate Brownie Muffins

Just out of the freezer - microwave and top with whipped topping

Brownie - Metabolism Miracle recipe

Here is the recipe for these tasty little treats.

Chocolate Brownie Muffins
Makes 20-24 muffins (you can freeze them too!)

5oz unsweetened baking chocolate
2 Cups powdered Splenda
1 3/4 Cup Soy Flour - I've asked and Almond four can be substituted as well
1 1/2 tsp Baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 (16oz container) light sour cream
1/2 Cup canola oil (I used olive oil for baking)
2 tsp vanilla extract
1 Cup boiling water
1/2 Cup finely chopped walnuts

Pre heat oven to 350 F
Line muffin pan with cup cake liners

Melt the chocolate. Combine the dry ingredients in mixing bowl. Add the eggs, melted chocolate, sour cream, oil, and vanilla. Stir in the nuts.  Slowly add the boiling water while mixing to a smooth batter.  The batter will be thin.  Full the muffin cups 2/3 full. Bake for 22-25 minutes.  Can be topped with lilght whipped cream.