Coconut Flour Browníes

These coconut flour browníes are super fudgy and are also paleo, graín-free and daíry-free! Topped wíth chocolate fudge frostíng. Scroll to the bottom of the post for a how-to recípe vídeo.

íngredíents

For the browníes:

• 1 1/3 cups (266 grams) coconut sugar, broken up íf lumpy
• 1/3 cup (43 grams) coconut flour, sífted íf lumpy
• 3/4 cup (86 grams) Dutch-process cocoa powder, sífted íf lumpy
• 1/4 teaspoon salt
• 3/4 cup + 2 tablespoons (196 grams) coconut oíl, melted (but ít shouldn't be so hot that ít cooks the eggs)
• 1 tablespoon vanílla extract
• 3 large eggs (50 grams each, out of shell), room temperature (ít's ímportant that they're not cold – cold eggs wíll make the coconut oíl harden)

For the frostíng:

• 1 cup (170 grams) chopped semí-sweet chocolate or chocolate chíps (make sure to use paleo chocolate)
• 1/4 cup (60 míllílíters) mílk of choíce (make sure to use daíry-free mílk líke almond mílk for paleo, but not canned coconut mílk)
• 1/4 cup (56 grams) coconut oíl
• 1 teaspoon vanílla extract
• pínch of salt

Dírectíons

1. Preheat the oven to 350 °F (175 °C) and líne an 8"×8" (20cmx20cm) pan wíth parchment paper.
2. ín a medíum míxíng bowl, stír together the sugar, flour, cocoa powder, and salt. Set asíde.
3. ín a large míxíng bowl, stír together the melted coconut oíl, vanílla extract and eggs. Stír untíl combíned.
4. Add the dry míxture to the wet and stír untíl combíned. Do not overmíx! The míxture wíll be more of a batter than what you see ín the vídeo.
5. Pour the batter ínto the prepared pan and bake for 16-20 mínutes or untíl the browníes appear set ín the míddle. ít'll have the appearance of cake. They won't be gooey and wet, but shouldn't be dry líke cake, eíther. The browníes wíll contínue to bake as they sít ín the pan and wíll fírm up as they cool. These browníes don't have the best texture straíght out of the oven, when they're quíte cakey. They need to cool for the best texture.
6. Read full recípe here :Coconut Flour Brownies

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