Man, I love me some chocolate!
But chocolate and paleo/clean eating (or halfway paleo) don’t really mix.
I had kind of given up on having brownies for the next, well, rest of my life until I ran across a killer deal in Sam’s Club during my monthly enormous shopping trip. You know what it was? 5 pounds of organic coconut flour for $8.98 – a crazy good deal! To give you an idea, the exact same thing sells on Amazon for $17.21.
I had this crazy idea to make coconut flour brownies. Brownies with no refined sugar, gluten free, and actually good for you have seemed a bit of as stretch to me before. Think about things like black bean brownies – does that even sounds good?
But coconut flour I could do!
So I got to work, diving into the world of paleo baking, of gluten free baking, and of baking with no refined sugar. I admit, diving into nearly 20 recipes had me a bit shocked, since there were so many different way to make brownies with paleo friendly ingredients!
These were even a hit with my incredibly picky kiddo. I’m all “Trying to take a flattering picture of these brownies” and she’s all “Let me grab the butter knife that I found in the basement and stab a huge hole in the same brownies you’re trying to take a picture of. At least she cute!
I ended up trying 3 different recipes, and then combining elements of them for my own chewy, fudgy, moist brownies. Here’s my baby:
- 1 cup butter or coconut oil (I used coconut oil), melted and cooled
- 1 cup cocoa or cacao powder
- 9 whole eggs
- 1 cup organic honey
- 1 tsp. vanilla
- 1 tsp sea salt
- ¾ cup coconut flour
- Whisk the eggs briefly. Add in the honey, vanilla, and salt and whisk until combined well.
- Add in the coconut flour and whisk well until there are no lump.
- Finally, add in the butter and cocoa powder, and whisk well for 3-4 minutes. Make sure there are no lumps, or the brownies will bake unevenly.
- Pour that batter into a 9x13 pan and bake at 350 for 20-30 minutes, until a toothpick inserted in the center comes out clean.