Coconut Flour Brownies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
• Beat eggs, sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
• Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the coconut flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the coconut flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

Steps:

• In a microwave-proof mixing bowl, melt the butter in a microwave and sift in cocoa powder. Blend together and let cool.
• Place flax meal in a measuring cup and add enough water to make 1/2 cup. Stir until well blended, then mix into bowl with cocoa and butter. Add Splenda, salt and vanilla, then stir in eggs one at a time. Sift coconut flour into batter and mix well. Fold in nuts.
• Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 350°F for 25 minutes (for the 11x7 pan) to 30 minutes (for the 8x8 pan) or until a toothpick inserted in the center comes out clean. Be careful not to overcook.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Stir cocoa powder and butter together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
• Beat eggs, just like sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
• Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.

Steps:

• Preheat oven to 350 degrees.
• Line a loaf pan with aluminum foil, and butter the foil generously.
• Melt butter and chocolate in microwave for 30 seconds; stir and microwave in additional 15 second increments until fully melted.
• Beat with electric mixer until smooth.
• Add eggs one at a time, beating after each addition.
• Add vanilla and sweeteners and mix again.
• Combine coconut flour, baking powder and salt in a separate bowl and mix to combine.
• Add dry ingredients to wet or vice versa. Mix well.
• Pour into butter loaf pan.
• Place loaf pan in a larger pan. Insert into preheated oven.
• Pour boiling water into large pan, so that the loaf pan is surrounded by about an inch of hot water.
• Bake for 25 minutes. Edges will be firm but center will still be very very moist.
• Carefully remove from oven.
• Serve warm or cooled. Try with low-carb vanilla ice cream.

Steps:

• Melt butter over low heat;then remove.
• Add 2 c sugar. Beat.
• Add eggs an vailla. Blend.
• Add flour;cocoa;and salt. Mix.
• Stir in coconut.
• Pour into greased 13 by 9" pan.
• Sprinkle remaining ingredients over. Bake at 350F for 30 minutes.
• The coconut in this recipe makes them nice and moist.
• Enjoy! You'll get lots of compliments on this one. I hope you love these!