These brownies come out fudgy and moist. They are so good, people would never know that they weren’t made with white flour.
Yield: 14 brownies
Serving size: 1 brownie
- 1/8 cup coconut flour
- ¾ cup almond meal/flour
- 1/3 cup chopped walnuts
- ½ tsp. aluminum free baking soda
- Pinch of salt
- 6 oz. of 88% cacao chocolate, chopped or broken into small pieces
- ¼ cup organic, extra virgin coconut oil
- ½ tsp. pure vanilla extract
- 1 banana, mashed
- 2 large eggs
- Preheat the oven to 320° F.
- Grease an 8” pan with coconut oil, or butter.
- Place the flours, walnuts, baking soda, and salt into a bowl. Use a wire whisk to combine these ingredients.
- Create a double boiler by filling a small sauce pan about 1/3 of the way full with water, and placing a large metal bowl on top of the pan. The bottom of the bowl should sit about 1/3 of the way down into the pan.
- Place the pan with the bowl onto the stove over a medium-low heat.
- Place the chocolate, and the oil into the bowl. Mix constantly, until the chocolate has completely melted and is smooth. Remove from the heat.
- Using a spoon, beat the dry ingredients, the vanilla, and the mashed banana into the chocolate mixture.
- Beat in the eggs.
- Evenly spread the batter into the prepared pan.
- Place the pan onto the center rack of the preheated oven. Bake for about 30 minutes or until a tooth pick inserted near the center comes out clean.
- Cool completely on a wire rack.
- Cut the brownies into 14 two inch squares. Store the brownies in a covered container.