Brownies are the ultimate comfort food, aren’t they? Just thinking about them, with their gooey centers and slightly crispy edges, has my mouth watering. Now, imagine all that deliciousness made with coconut flour—it’s like a tropical twist on a classic favorite. I stumbled upon this recipe after a weekend beach trip, and trust me, these brownies are like a warm hug—only better because you can eat them.
Steps
- Preheat the oven to 180C/350F and prepare an 8×8-inch baking pan by lining it with parchment paper.
- In a large mixing bowl, blend the dry ingredients: coconut flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the eggs, peanut butter, maple syrup, vanilla extract, and sugar until the mixture is glossy.
- Combine the dry ingredients with the wet mixture, stirring until smooth. Gently fold in the chocolate chips.
- Pour the batter into the prepared baking pan and bake for 25-27 minutes or until a skewer inserted into the center comes out mostly clean.
- Let the brownies cool completely in the pan before slicing them into squares for serving.
Ingredients
- Coconut flour, 1/4 cup
- Unsweetened Dutch-processed cocoa powder, 1/4 cup
- Baking soda, 1/2 teaspoon
- Salt, 1/4 teaspoon
- Smooth peanut butter or almond butter, 1/2 cup (no added sugar or salt)
- Maple syrup, 1/2 cup
- Eggs, 3 (at room temperature)
- Vanilla extract, 1 teaspoon
- Sugar, 1/2 cup (white or brown sugar)
- Chocolate chips, 1/2 cup (optional)
FAQ
- Can I make these coconut flour brownies vegan?
- You can attempt to make these brownies vegan by replacing the eggs with alternatives like flax eggs or mashed bananas. However, this substitution hasn’t been personally tested, so results may vary.
- Is it possible to substitute coconut flour with all-purpose flour in this recipe?
- No, coconut flour has a unique texture and absorbs liquids differently than all-purpose flour. This recipe is specifically designed to use coconut flour and will not work with a direct substitution.
- How should I store the coconut flour brownies?
- These brownies can be stored at room temperature in an airtight container for up to 3 days. For longer freshness, place them in the refrigerator, where they will last for up to 2 weeks.
- Can I freeze coconut flour brownies for later use?
- Yes, you can freeze the brownies. Place them in a ziplock bag and store them in the freezer for up to 6 months.
- What mix-ins can I add to these brownies for variety?
- You can enhance these brownies by adding ingredients like pecans, peanut butter chocolate chips, or shredded coconut for additional flavor and texture.
Tips
- Use High-Quality Coconut Flour: Opt for a high-quality brand of coconut flour, such as Bob’s Red Mill, to ensure the best texture for your brownies. Some brands have a looser texture, which can affect the structure of the baked goods.
- Sift Dry Ingredients: To avoid any clumps in your batter, make sure to sift the dry ingredients, including the coconut flour and cocoa powder, before mixing them with the wet ingredients.
- Achieve Crinkly Tops: Lightly press down on the brownies as soon as they come out of the oven to help create those signature crinkly tops that are characteristic of a perfect brownie.
- Storage Tips: For optimal freshness, store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks. For longer storage, you can freeze them in a ziplock bag for up to 6 months.
Equipment
- 8×8-inch Baking Pan – If you don’t already have a square baking pan, this is essential for making the brownies.
- Parchment Paper – Useful for lining the baking pan to prevent sticking and make cleanup easier.
- Mixing Bowls – A set of mixing bowls if you don’t have an adequate size to mix the dry and wet ingredients separately.
- Whisk – For mixing the wet ingredients until glossy.
- Spatula – Helpful for folding in the chocolate chips and transferring the batter smoothly into the baking pan.
