Gluten-Free Coconut-Flour Brownies

. 1 min read

This post is part of The Nourishing Gourmet’s “Nourishing Sweets and Treats Carnival”. Please visit The Nourishing Gourmet to see more sweet treats made with healthy sweeteners.

I grew up loving brownies. Box brownies, of course. I knew how to make them by the time I was eight years old. But box brownies are not good for you. They are all sugar, white flour, and vegetable oil.

These homemade brownies have none of the gross vegetable oil. Just grass-fed butter and cream. And instead of nutrient-free white flour, this recipe uses healthy coconut flour. So if you’re gluten-free, you can eat this.

I found the recipe on the Tropical Traditions website — and I did make a few changes to it. Instead of using the brown sugar and brown rice syrup the recipe called for, I used sucanat and maple syrup — much healthier sweeteners.

They also called for an 8 x 11 baking dish. I did not have one. I had an 8 x 8 baking dish, which is what I used. The brownies were too moist after 30 minutes, so I baked them for an additional 20 minutes, for a total of 50 minutes.

I also added one pinch of sea salt. It’s always a good idea to add a pinch of salt to anything sweet — the salt intensifies the sweetness.

I did use regular chocolate which does have some refined sugar. However, you can get chocolate sweetened with sucanat made by Rapunzel (I found it at Whole Foods).

The recipe says this makes 24 bars. This seems absolutely outlandish to me — unless you are eating TINY TINY bars. And who would want to do that?

Also, you will want to have some children on hand to lick the spoons and beaters and bowl and scraper. Otherwise you will have to do all of that yourself, like I did. Quite a lot of work, but if you don’t have children, I suppose you will have to manage. 😛 😉

Equipment Needed for This Recipe

8×8 baking dish

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