Coconut Flour Brownies

So this recipe comes to me from my Mum, which is a recipe she adapted of Victoria Duncan’s from a special cook book my old school put together, which I then of course added something to, because I cannot leave someone else’s recipe alone. Ever. It’s a problem I have. Anyway…

Tip: If you’re just a couple of people or a small family, do half a batch. It’s quite a large recipe.

They’re yummy, moist and dense, and super nourishing. Salad and a square of this will be quite sufficient, thank you!

Easy & nourishing!

Real food. Happy Bodies

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Coconut Flour Brownies Recipe
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INGREDIENTS

  • 1 1/4 cup coconut flour
  • 2/3 tsp sea salt
  • 2 tsp baking powder
  • 8 large eggs
  • 3/4 cup melted ghee
  • 1 cup maple syrup, honey or rice malt syrup (see if you think 3/4 cup is ok and taste the mix. 3/4 is what I’ve done)
  • 1/4 cup cacao powder
  • 2 heaped tsp vanilla bean powder OR 2 vanilla pods scraped out into the mixing bowl.
Optional added extras
  • 6 tbsp berries
  • 1/4 cup chopped macadamia
  • 1/2 cup dark chocolate chips or rough chopped dairy free dark chocolate
Gooey extras for a gooeyer brownie
  • 1 egg yolk
  • 2 tbsp coocnut cream

INSTRUCTIONS

  1. Preheat oven to 180C / 350F
  2. Line a baking tin with unbleached parchment (31cm x 21cm type of size). Best place to buy your parchment paper is from Organics on  a Budget, if you're in Australia.
  3. Beat your eggs, melted ghee, honey (or syrup of choice) and vanilla bean on high for 1 minute with hand beaters, or Speed 6, 30 seconds in a thermomix.
  4. Then add your coconut flour, salt and baking powder in to your mixing bowl and blend until just combined (Speed 6, 5 seconds thermomix)
  5. Then fold in anything else you’re adding from the options.
  6. Pour into parchment lined baking tin and bake for 20-25 minutes, oven depending. Just check the middle. If it sinks with your finger’s touch at the 20 minute mark, then pop back in the oven another couple of minutes to let it firm a little more. Slightly under is better than slightly over with coconut flour recipes. They can get quite dry.
  7. Take out, cool and once cooled, cut into small squares. You could serve as an afternoon tea treats or as a pudding, warmed with custard or coconut whipped cream.
  8. Coconut flour tip – do not mix past the mixture being JUST incorporated. It continues to soak up liquid for a long time, so the idea is to get it just mixed and into the oven pronto.
  9. Have your tray lined and everything ready to go, so you don’t have your mixture sitting there.

Comments 8

  1. Alexx, these brownie’s look delicious! I have been looking around for sour cherries but can’t seem to find them, can you recommend a brand or online store by any chance? Can’t wait to try this recipe out….. Yummo!

  2. Post
    Author

    I found the Ceres brand in my health shop Di. Perhaps try organics on a budget’s site? or your local market and the person who sells all the nuts / dried fruits etc should usually have them?

    1. Post
      Author
    1. Post
      Author

      Hi Trish. Not for this recipe, I’m afraid. All those eggs and spelt wouldn’t work. Try the vanilla coconut cupcakes, or my chocolate coconut cupcakes on the blog, and for those you can sub the 2 flours, for 190g spelt 🙂

  3. Hi Alexx,
    I made these and they are lovely ….. a total guilt free treat ! You’re right it’a a large batch so I have sliced and frozen a bunch for when I’m working from home and get my afternoon cravings.
    I’d like my next batch to be more ‘chocolatey’ and my daughters would like them a tad sweeter … if I was to increase the cacao powder by 1/4 cup (to 1/2 cup in total) and the sweetener by 1/4cup (to 1/1/4 cups in total) would that ruin the recipe? I used rice malt syrup perhaps using honey or maple syrup would be sweeter?
    Would I have to adjust anything else do you think?
    Thanks!
    Nerida
    P.S. are your recipes done in a convection or fan forced oven?
    P.P.S you don’t mention when to add the cacao powder but I assume with the rest of the dry ingredients?

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