If you’re looking for a high protein, paleo friendly brownie recipe then mosey on by, cause this ain’t for you! At this time of year we are often tempted with desserts and cookies at every corner, and normally I would dive right in only worrying briefly about the weight gain. But recently I have started to notice that my body reacts quite badly to cheap bread, pasta, cous cous and various other forms of food. So in an attempt to save myself a few stomach aches I made some gluten free brownie for dessert on Christmas Day. They are however, laced with lots of sugar. And they taste bloody lovely.
I made these with a recipe I found online and simply substituted the flour for coconut flour and it worked perfectly! There was a hint of coconut flavouring but I think I only noticed that because I knew it was in there, no one else commented on it. They were very chewy, similar to those freshly baked cookies you get from the bakery section at the supermarket, and really quite addictive. They kept in an airtight tub for about 4 days.
Ingredients:
300g granulated sugar
150g unsalted butter
110g cocoa powder or hot chocolate
pinch of salt
vanilla extract
2 eggs
120g coconut flour
Method:
Heat the butter in the microwave for 30 seconds at a time until melted. Mix in the sugar, cocoa powder and salt. Mix in the vanilla extract then whisk in the eggs one at a time until combined. Gradually beat in the coconut flour until the mixture is smooth and free from lumps. Line a baking tray with greaseproof paper and pour in the mixture decorating with pecans if you wish (really just for cosmetic purposes!). Bake at 160c in the middle of a preheated over for 20 minutes.
Allow to cool fully before cutting otherwise it will be a messy disaster. This makes about 16 squares. Enjoy!
