This recipe for gluten free brownies is based on my cocoa brownies recipe, adjusted for coconut flour. Coconut flour is very absorbent and can render baked goods dry. The Internet tells me that recipes need 1/4 cup of added liquid for each 1/4 cup coconut flour used. In this recipe, I chose to reduce the amount of flour used while also using grade B maple syrup instead of refined sugar.
The brownies are delightful: dense, moist and very chocolaty.
- 1 teaspoon butter for the baking dish
- 4 large eggs, lightly beaten
- 1 cup pure maple syrup
- ½ cup unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 1 cup unsweetened cocoa powder
- ½ cup coconut flour
- ½ teaspoon kosher salt
- Preheat oven to 325 degrees F. Butter the bottom and sides of a square 8-inch Pyrex baking dish.
- Lightly whisk together the eggs, maple syrup, melted butter and vanilla, just until incorporated. You don’t want too much air in the batter or it will end up cake-like and not dense and chewy as a brownie should be.
- Using a fine-mesh strainer, gradually sift the cocoa powder into the mixture, stopping once in a while to whisk it in, then add the coconut flour and the salt, whisking to combine.
- Pour the batter into the prepared pan, using a wide spatula to get it all out of the bowl. Bake 40-45 minutes, or until a toothpick inserted in the center comes out not wet but not completely dry, with a few moist crumbs. Cool for 30 minutes, in the pan, before cutting into squares and serving.