I use an 8-inch (20 cm) square pan for making these brownies. One tip for this recipe is to let your ingredients come to room-temperature if possible because you'll have an easier time blending them all together. Original Recipe: I have updated this recipe to create a more reliably moist brownie. Here is the old recipe if you enjoyed it: 1/2 cup coconut flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon salt, 4 large eggs, 1/2 cup maple syrup, 1/2 teaspoon vanilla extract, 1/3 cup melted butter, ghee, or coconut oil.
Servings: 12brownies
Calories: 150kcal
Ingredients
1/2cupcoconut flour
1/2cup unsweetened cocoa powder
1/2teaspoonsalt
1/2teaspoonbaking soda
5 large eggs
3/4cupmaple syrup or honey
1 teaspoonvanilla extract
1/3cupunsalted butter, melted (or ghee or coconut oil)
Whisk the coconut flour, salt, baking soda, and cocoa powder until they are well blended.
In a separate bowl mix the eggs, maple syrup, butter, milk, and vanilla until well blended.
Combine the cocoa mixture and egg mixture and blend well with a mixer or food processor. I let my mixer do it's thing for a few minutes. Let the batter sit for a few minutes and mix once more.
Line the bottom of a baking pan with parchment paper or grease it generously. Grease the sides as well and use a spatula to scoop the batter into the pan.
Bake for 25 minutes or until a toothpick inserted in the middle of the brownies comes out clean (soft but not sticking to the toothpick). Brownies are always better a bit moister than drier.
Cool fully before slicing. These actually taste even better the second day. Store sealed for a few days at room temperature, or in the refrigerator for a few weeks.