Fudgy Coconut Flour Brownies

• Refrigerated

  • 3 Eggs

• Condiments

  • 5/8 cup Honey or maple syrup

• Baking & Spices

  • 1/2 cup Cocoa powder - substitute carob powder
  • 1 tsp Vanilla extract

• Dairy

  • 5/8 cup Butter

• Other

  • ½ cup minus 1 Tbs. coconut flour (use the "dip and sweep method" to measure or use a kitchen scale and measure 50 grams of the flour I use this coconut flour

Found on empoweredsustenance.com

Description

Ingredients

• ½ cup minus 1 Tbs. coconut flour (use the dip and sweep method to measure or use a kitchen scale and measure 50 grams of the flour) I use this coconut flour
• ½ cup cocoa powder - substitute carob powder (this stuff) if there is a chocolate sensitivity
• ½ cup plus 2 Tbs. butter, melted
• 3 eggs, at room temperature (egg substitutes will not work)
• ½ cup plus 2 Tbs. honey or maple syrup
• 1 tsp. vanilla extract, optional

Directions

• Preheat the oven to 300 and grease a glass baking dish (8x8 or 9x9).
• Mix together all ingredients. You can do this by hand or with an electric mixer or high-powered blender.
• Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.
• These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.