Back to the brownies. Mr J's brownies are made with flour and coconut palm sugar. My husband tries to limit grains and sugar so he really appreciates his snacks without grains or sugar. I was a bit nervous about this one as I haven't had much success with coconut flour in cakes and brownies but he loved them. Coconut flour is the by product of coconut oil so it is very dry and absorbs a lot of moisture. The upside is that you don't need much but you do need a lot of liquid, usually eggs!! so you need lots of eggs. (reminds me.. I want chooks!)
Here is the recipe, it's easy and quick to put together.. like everything I make. I will add some notes at the bottom for substitutes. It also needs to be eaten with the first day or two as it tends to dry out.
Salted peanut, dark chocolate covered coffee bean brownies
Makes: 20cm x 20cm brownie
½ cup coconut flour
½ cup cacao powder
1 cup xylitol
½ cup salted peanuts (or salted cashews if you can’t do peanuts)
½ cup dark chocolate covered coffee beans
½ cup evoo or coconut oil
½ tsp vanilla powder or paste
½ tsp ground cinnamon
½ tsp aluminum free baking powder
- Mix all dry ingredients in a large mixing bowl making sure the baking powder is evenly distributed
- Make a well in the center and add the wet ingredients
- Stir the wet ingredients to break up the eggs and incorporate with the oil
- Fold into the dry ingredients until you have a nice wet batter
- Pour into a baking paper lined 20cm x 20cm baking dish
- Bake at 180oc (350of) for 40 minutes
- Allow to cool before cutting.
- Substitute salted cashews if you can't do peanuts
- You could use stevia instead of xylitol for sugar free but make sure you use the equivalent of 1/2 cup of sugar. All stevia's seem to be a bit different.
- If you are not concerned about it being sugar free use coconut palm sugar or similar.