These brownies are gluten free...not guilt free, but so worth it !
I have been using this recipe for years because they are quick and easy. If I have last minute company coming or forgot to bake the kids birthday cake (oops!) these are my go-to recipe.
I got this brownie recipe from my mom years ago...the version with regular flour, but I have no idea where she got it from. Originally I made these with light spelt flour, but had a family member coming over who ate gluten free. I decided to convert these to a gluten free version, but didn't bother to do any research for substituting coconut flour for regular flour. Ain't got no time for that ! It could've been bad...really bad! Lucky for me they turned out great. We liked them so much, that's how I do them almost every time now.
1c. Butter (I use salted)
2c. Packed Coconut Sugar
1/2c. Coconut Flour* (I use the Organic Sunblest kind from Costco, I haven't tried other types)
1Tbsp. Instant Coffee (as a powder, not as liquid)
1/2c. Chocolate Chips
Preheat oven to 350 degrees
Melt butter on the stove in saucepan on low
Once melted, remove from heat and allow to cool to room temperature
Next, add coconut sugar, coconut flour, cocoa, eggs, vanilla, coffee and chocolate chips to melted butter and stir thoroughly after adding each ingredient
Grease an 8x11 pan, add brownie batter (it will need help spreading in the pan, as it's quite thick) and bake at 350 degrees for 22-25 minutes. I tend to cook mine closer to the 22/23 min mark as we like them soft in the middle like lava cakes. For a firmer brownie cook the full amount of time.
Let cool for 10 minutes before serving
These are amazing served fresh with a vanilla ice-cream or in a bowl of milk...or even as breakfast the next day ! Ahem....at least that's what I've been told.
*If you would like to use regular flour instead of the coconut flour, change the flour amount from 1/2c. coconut flour to 1c. flour.