These gluten-free, grain-free brownies are more of the cake type. I’ve substituted a low-glycemic sugar (palm sugar, coconut sugar, succanat or rapidura) for regular sugar.
Make these an occasional treat, not an everyday snack or dessert.
Serves: 16
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients
- 1/3 cup ghee or coconut oil (melted)
- 6 large pasture-raised eggs
- 1 cup palm sugar, coconut sugar, succanat or rapidura
- 1/2 cup cocoa powder (sifted)
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1/2 cup coconut flour (sifted)
Directions
Preheat oven to 350F. Grease an 8″ x 8″ baking dish.
Whisk cocoa powder, coconut flour, salt and sugar together. Blend in coconut oil.
Whisk eggs and vanilla together. Mix with dry ingredients.
Pour batter into baking dish and bake for 30-35 minutes until a toothpick inserted comes out clean.
See Also
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Is the cocoa powder in this recipe the same as raw cacao powder? Also can you tell me the difference between palm sugar and coconut sugar? I was under the impression that they were the same thing.. Thanks!
Hi Jun,
Yes, I used raw cacao powder in this recipe. Also, palm sugar and coconut sugar may or may not be the same thing. Here’s what Kitchen Stewardship says about it: http://www.kitchenstewardship.com/2012/03/14/a-sweet-sweetspring-coconut-sugar-and-palm-sugar-step-up-to-the-plate/
Made these…delicious. ..but my batter was more dense…I had to spread it out…I could not pour it…added walnuts and used almond extract…added a nice flavor