Yum! It’s time to bake! Fall is here and I was out of chocolate and tinkering in my kitchen and I came up with these great cakey gluten-free brownies! Our family doesn’t need to be gluten-free, but I enjoy baking with coconut flour. It’s delicious and coconutty, and has a high fiber and protein content. These brownies were totally scrumptious. Right out of the oven they tasted like molten chocolate cake, and after they cooled and settled turned into a nice cakey brownie. You can also use this recipe as a simple chocolate snack cake!
Tips for altering these brownies:
- They have plenty of sugar in them, and if you want to cut it back, I suggest taking 2-4 tablespoons of sugar out.
- Want a denser brownie? Drop the baking soda all or part-way. Experiment with removing an egg or the milk. No guarantees!
- Only have dutched cocoa powder? Using baking powder, not baking soda.
- Replace the sugar with a different sweetener. I used organic sugar.
Coconut Flour: I get mine on Vitacost (Coconut Secret brand) but you can get it on Amazon or Vine.com (use code MOMMYSPLUR on your first order for 20% off). I like to buy it one container at a time. If you use this link to sign up for Vitacost rewards you will get $10 off your first $30 order. One plus of using coconut flour is that these brownies are a little more filling than your average brownie – they do have some fiber & protein, so hopefully you’ll be satisfied with just one (or two!). Plus the fiber helps moderate your blood sugar level. I wasn’t trying to make these into super-healthy brownies. They have plenty of sugar.
When you make these brownies and mix them up they’ll be nice and glossy. You’ll need to let the batter sit around for about 5 minutes, and it will become less glossy and more puffy, like this! Recipe below! Don’t forget to visit the list of subscription boxes for special diets, including gluten-free!