Hello and welcome back to Leelalicious! My name is Regina
and today I'm going to show you how to make delicious Coconut Flour Brownies.
Many of my coconut flour recipes are so popular with all of you.
So of course I've had to make a coconut flour version of
everyone's favorite - brownies! These brownies are
fudgy, rich, delicious, chocolatey. They're gluten free,
paleo friendly and you can also make them low carb or keto friendly.
The trick to making these brownies made with coconut flour
super fudgy is using unsweetened melted chocolate instead of cocoa powder.
Let's start by adding half a cup of coconut oil to a heatproof bowl
together with four ounces of unsweetened chocolate.
You can use completely unsweetened baking chocolate,
or high percentage dark chocolate. Something like 90%
works really well too. Melt the coconut oil and
chocolate either in the microwave or on the stove top over a water bath.
To the melted mixture, add one and a quarter cup of granulated sweetener.
You can use coconut sugar, brown sugar, Muscovado,
or sugar-free sweetener of your choice. Stir the sweetener in
until combined. Now break three eggs into the mixture
and add two teaspoons of vanilla extract. Use a wooden spoon or spatula to combine
all these wet ingredients. But don't whisk too vigorously as you
don't want to incorporate too much air into the batter. Too much air would
cause brownies to be fluffy and cake-like. Which is not what
we want at all. We want fudgy and rich brownies. Now for the dry
ingredients we only have a third cup and one tablespoon of
coconut flour. Be sure to measure the coconut flour
correctly by lightly spooning the flour into your measuring cup
instead of dipping the measuring cup into the flour. And one quarter teaspoon
of sea salt. Now incorporate the dry ingredients into
the liquid mixture until it's evenly combined and you have
no more pockets of dry flour. Pour the batter into an 8-inch
baking dish that is lined with parchment paper in the bottom.
And optionally, you can add toasted pecans over the top
or sprinkle some chocolate chips or leave them as they are. That's totally up
to you. Now bake the brownies in an oven
preheated to 325 degrees Fahrenheit for about 30 minutes.
The brownies will be done when the tops are set and no more jiggly.
But don't even try the toothpick test, it just doesn't work for brownies.
Let the brownies cool to room temperature in the pan
and then move them into the fridge for one or two hours.
This makes the brownies ultra fudgy and also allows you to get super clean edges
on your slices. And there you have it - coconut flour
brownies! You can store the brownies refrigerated for up to
one week, if they last that long!
Thank you so much for watching and baking along!
Be sure to like this video, share and subscribe!
And I will see you soon with another delicious recipe.
Bye for now!
*music*