Brownies. Not much to say really because they speak for themselves. Moist, gooey, chocolatey, and even better warm from the oven! Or crumbled atop vanilla bean ice cream with caramelised banana and toasted coconut chips..yeah ok, back to reality where I actually only have the brownies and possibly a verrry ripe banana somewhere ha!
I tried so many times (shame!) to get these perfectly fudgey because coconut flour seems to suck the life out of everything i put it in but alas, i have succeeded! and in doing so, i've managed to make these babies gluten free which is super helpful to all the coeliacs out there.
And because i failed my self-set challenge of eating all of the chocolate brownies before they got too old (even i have self-control..occasionally), i froze them a day or two after making them and they defrosted perfectly! i like to have them in the freezer if people drop by for cuppa because i rarely have biscuits and things like that in the house. And you MUST let them be cold before cutting them. Cool in the pan them pop into the fridge to go cold. it really tests your (my) willpower but they just crumble apart if you cut them when warm. happy baking and bowl licking!
200g dark chocolate (I used one with 50% cacao), broken into pieces
1/2 cup coconut oil
1/3 cup coconut flour
1/3 cup desiccated coconut
1/2 cup golden caster sugar (or sugar of your choice, the finer the better)
1/4 cup cacao powder
3 eggs, lightly beaten
Preheat oven to 180 degrees celcius
Place chocolate, oil, and sugar into a heatproof bowl to melt and combine over a pot of hot water on the stove
Once melted and sugar is dissolved, place bowl on bench to cool slightly In another bowl, add eggs, flour, desiccated coconut, and cacao and roughly combine
Then pour in the chocolate mixture and combine well
Pour batter into a brownie pan (roughly 20cmx30cm) lined with baking paper
Even out and pop into the oven for 15-20 minutes, depending on how fudgey you like the brownie.
I usually pull it out at around 17-18 mins.