I have been trying to eat gluten-free for over a year now and I still regard most gluten-free recipes with skepticism but I have to say these are pretty good. Coconut flour has a distinct flavor and texture that I really love. This recipe is easy to make and doesn’t require too many ingredients. Texture is important in brownies and I would describe these as somewhere between fudge and cake-like but closer to the cake side. There is a healthy amount of butter – I haven’t gotten savvy enough to figure out the best substitutes when baking but I will keep you posted on updated versions.
1/2 Cup coconut flour
1/2 Cup cocoa powder
1/2 Cup butter, melted
3 eggs, beaten
1/4 Cup maple syrup (or more if you like sweeter brownies)
1 Tsp vanilla extract
Pinch of sea salt plus more for sprinkling on top of the baked brownies
Optional: pinch of cayenne pepper if you like a touch of heat
Preheat oven to 300F and grease a 9X9 baking dish. Mix all of the ingredients together and pour into the baking dish. Bake for 30 minutes until a toothpick comes out clean. Allow them to cool before cutting.