Now I truly don’t know which is better. These double coconut chocolate brownies, or this perfect fall day.
I’ll let you decide.
Go on. Sit yourself down and try one. There’s coffee, too, dark Italian roast from Steaming Bean out of Telluride. In French Limoges Haviland third generation china cups, on the old front porch.
What makes these brownies so good?
Organic coconut oil instead of butter. Organic coconut sugar instead of cane sugar.
And gluten free flour.
Double Coconut Chocolate Brownies
Chocolate coconut heaven – the flavor is bliss. Coconut sugar is made from the ground flower buds of the coconut palm tree – having a warm, caramel taste, and low glycemic index. A marvelous upgrade. Hope you love them….
- 1/2 c. organic coconut oil
- 3/4 c. organic coconut sugar
- 2 eggs
- 1/3 c. plus 1 tbsp. organic cocoa powder
- 3/4 c. GF flour blend (I used 1/4 c. oat flour, 1/4 c. rice flour, 1/4 c. tapioca flour)
- 1/2 tsp. aluminum free baking powder
- 1/4 tsp. Himalayan salt
Preheat oven to 350 degrees. Butter a 9.5 inch pie plate, or 8X8 inch square baking pan. Cream coconut oil and coconut sugar until fully blended. Whisk in eggs. Add dry ingredients, mixing thoroughly. Turn batter into baking dish, smoothing top evenly – it will be fairly stiff. Bake 20-22 minutes – watching carefully towards the end. Lightly press center of brownies – if it barely indents, pull from the oven, taking care not to overbake. Let cool before cutting.
And bask in your blessings.