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A little while ago I went through all my old posts and did a little touch-up work, making all the pictures the same size, figuring out what allergy categories the recipes fit into, etc., etc. I stumbled upon one of my old brownie recipes, one that I made eons ago when I knew even less about food allergies than I do now, and was shocked to discover that with a few notes in the recipe, it could be gluten, egg, dairy, and nut free! “Wow, that’s pretty cool,” I thought. The only problem was that the recipe used ground unsweetened coconut flakes (i.e. homemade coconut meal). Which is OK if that’s all you’ve got, but since the advent of the large bag of coconut flour from Sam’s Club at an incredible price, I decided to remake these brownies with storebought coconut flour. Storebought coconut flour is much finer than homemade coconut meal, so this recipe has a much better texture. A really cool texture, in fact. My mom compares it to fudge.
These brownies are really moist, which makes sense because there’s a lot of liquid in them. There has to be, because storebought coconut flour requires lots of “conditioners” when you’re using it to bake with. Otherwise your end product will be dry and gritty. Because of the unique properties of coconut flour, substitute at your own risk. You’ll basically need to recreate the recipe if using another flour.
*Update* I have used my Baking Mix in this recipe with success. Notes for that are in the recipe below.
These brownies are really simple to make, the recipe makes a nice big pan, and they’re CHOCOLATE y’all. While the brownies are good warm, they’re a little on the crumbly side and are best after refrigeration – both in taste and texture. Most people will probably want to use more sweetener than I did; I’m a dark chocolate fan so people often complain that I undersweeten. If you decide to add more sweetener, I suggest that you add more granulated sweetener rather than more stevia because too much straight stevia in chocolate recipes doesn’t taste so great for some reason (this is why most of my chocolate recipes call for a blend of sweeteners, or all granulated sweetener).
If you want to eat these brownies warm with ice cream, might I suggest that you give this ice cream recipe a try? Or you could make a quick brownie sundae for yourself using this single-serve ice cream recipe.
Allergy people, I’ve done my best to categorize my recipes according to allergy information. Of course, you should always double-check a recipe’s classification for yourself. My recipe categories can be viewed on this page (which also includes a bunch of other cool classifications, like collections of single-serve recipes, chocolate recipes, peanut butter recipes, s’mores recipes, etc., etc.).
My favorite way to use this brownie recipe is to put chunks of it in this Mock Chocolate Xtreme DQ Blizzard. Simple amazingness.
Question of the day (comment below!): are you allergic to anything? If so, what was your hardest food to give up?
You can pin this recipe from my Desserts board here.
You can find this recipe in my cookbook, Necessary Food.
- 1 cup + 2 T unsweetened almond milk (you could use unsweetened coconut milk, the kind from a carton, for a nut allergy friendly alternative)
- ½ cup + 3 T refined coconut oil, soft/melted
- 1 vanilla extract
- 2 T ground golden flax
- 1 cup cocoa powder
- ¼ cup oat fiber (use gluten free if necessary)
- ½ cup coconut flour (see note below for using Briana's Baking Mix)
- ¼ + ⅛ tsp. salt
- ¼ tsp. xanthan gum
- 8 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 2 T Truvia (or 1 T THM Super Sweet Blend), or more, to taste
- 1 tsp. baking powder
- 1 cup warm water
- Mix the almond milk, coconut oil, vanilla, and flax together. Whisk the dry ingredients together and add to the wet ingredients, stirring with a hand mixer. Add the warm water (this helps dissolve the coconut oil) and mix again. Taste and add more sweetener if desired. Spread into a greased 9x13 inch pan and bake at 350 degrees F for about 18 minutes. The brownies will look not quite done, but take them out and let them cool. These brownies are best served cold.
Click here for my Baking Mix recipe.
- Oat Fiber (a gluten free version can be purchased from the Trim Healthy Mama online store)
- Coconut flour
- Xanthan Gum
- THM Pure Stevia Extract Powder and Super Sweet Blend can be purchased from the Trim Healthy Mama online store.
This post is linked up at the Modest Mom Blog, Mostly Homemade Mondays
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