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.
1/2cup unsweetened cocoa powder
5 large eggs
3/4cupmaple syrup or honey
1 teaspoonvanilla extract
1/3cupunsalted butter, melted (or ghee or coconut oil)