Ingredients

The following ingredients have 4 Servings
  • 1/2 cup coconut oil
  • 4 ounces unsweetened chocolate
  • 1-1/4 cup muscovado sugar (coconut sugar, or granulated sweetener*)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon instant coffee (optional)
  • 1/3 c + 1 tablespoon coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 cup pecans (optional)

Instruction

  • Preheat your oven to 325° F. If using pecans, toast them in the preheating oven for 5-10 minutes until fragrant. Prepare an 8-inch square baking pan by lining the bottom with parchment paper.
  • Melt together the coconut oil and chocolate (either in a saucepan on the stove on low heat or in a bowl in the microwave). Add sugar, eggs and vanilla extract, and optional instant coffee granules. Whisk to combine.
  • On top of the wet ingredients, add coconut flour and sea salt. Stir the dry ingredients into the wet mixture until a smooth batter forms.
  • Pour the batter into the prepared baking dish. Add the toasted pecans on top, if using.
  • Bake the coconut flour brownies for about 25 minutes. The top should look set and the centre will be no longer jiggly.
  • Let the brownies cool to room temperature, then refrigerate for 1-2 hours before slicing.
  • Store the brownies refrigerated in an airtight container for up to a week.