Flourless Brownies

By [e-mail]

From Homemade Mommy website. I made this recipe using 3/4 cup maple syrup instead of the coconut sugar and baked for 34 minutes. It was a little bitter. Next time use 3/4 cup cocoa powder and substitute honey for the maple syrup. The texture of the brownie was dense and fudgey and they were very filling.

Ingredients

• 4 large eggs
• 1 cup unsweetened cocoa powder
• 1 cup of coconut palm sugar
• 1/4 cup + 1 tbsp extra virgin coconut oil
• 2 tsp vanilla extract
• 1/8 tsp salt

Details

Servings 8

Preparation

Step 1

Preheat oven to 350°F (177°C). In a bowl, mix all the ingredients until velvety smooth (Can use Vitamix!). Pour into a parchment paper lined 8 x 4 loaf pan. Bake for 25-30 minutes. The brownies will be soft in the middle at 30 minutes and have a slight jiggle. Cool the brownies for at least 5 hours before cutting and eating (or put them in the fridge after about 15 min of cooling down time and then they will be ready to eat about an hour later!).
This recipe makes 8 brownies.

*Can use 3/4 cup maple syrup (Grade B) or honey in place of the palm sugar for a moist and gooey texture. Bake for 30-35 minutes; the center will appear to be uncooked but after cooling for a few hours (or in the fridge) it will settle and be more firm. The texture will be more like a molten chocolate cake.