Overindulgent (Gluten Free) Chocolate Brownie

Description

This recipe comes from Jean and Angela at the iCook Kitchen. When the Coconut Culinary Four (High Fat) arrived from Vietnam (and didn't even have a name) I gave them some samples to play with.

They came up with a version of the old Chocolate Brownie using the Coconut Dietary Fibre (High Fat, Fine Ground) instead of flour. This version also replaces the butter with coconut oil and sugar with coconut sugar.

You will honestly be amazed at how simple this is to make and how exceptionally delicious it is. We are starting to discover many recipes where one of the versions of the Coconut Culinary Flour works better than Coconut Flour.

I only put about half the sugar that most Brownie recipes recommend but it is still a nice sweet taste. I also used less coconut oil given that the Coconut Culinary Flour we used is 65% fat.

You could also change this recipe quite easily by including some raisons or nuts.

 

Preparation Time

A great thing about this recipe is that there is virtually no preparation time required. About the only thing you need to do other than take the ingredients out of the cupboard is melt the coconut oil. And turn on the oven.

 

Ingredients

The ingredient list is reasonably simple:

  • Between 3/4 and 1 cup of raw virgin coconut oil
  • 1 1/2 cups of coconut sugar (this was sweet enough for me and all who tasted it but similar recipes call for up to 450 grams of sugar)
  • 4 eggs at room temperature
  • About 1/2 a cup of cacao powder (most recipes call for cocoa which you can use but I prefer the pure cacao powder)
  • 2 tsp vanilla extract
  • About 1/2 a cup of chocolate chips or crushed up chocolate chunks (I used dark, 70% cacao)
  • About 1 1/2 cups of Coconut Culinary Flour (High Fat, Fine Ground). You might need to adjust this amount to get it to the right consistency
 

Preparation & Cooking

Step 1

In a bowl combine the raw virgin coconut oil, eggs, vanilla, sugar and raw cacao powder. The ingredients mix quite easily and I did it simply with a fork.

 

Step 2

Fold in the Coconut Culinary Flour and the chocolate pieces. No need to do a lot of mixing or trying to get everything totally evenly mixed. Once the white colour of the Coconut Culinary Flour has been overtaken by the chocolate it is done.

 

Step 3

I used a flat baking tray with baking paper. It is not necessary to grease the paper or the tray. Spread evenly to your own desired thickness and cook at 150 degrees for about 35 to 45 minutes depending on your oven.

 

Step 4

Take it out of the oven and let it cool completely on the baking tray. Preserve the moisture by wrapping it in foil and only cutting as required to eat.

Enjoy! Doubt this one is going to be hanging around the kitchen long!

A real treat-of-treats about this recipe is licking the bowl!!

 
  • Chocolate Brownies 2 (CDF HF) GI
  • Yellow & While Cacao Pods GI
  • Chocolate Brownies (CDF HF) GI
  • Eggs Close Up GI
  • Chocolate Brownies 1 (CDF HF) GI
  • Mass of Yellow Coconuts GI
  • Chocolate Brownies 2 (CDF HF) GI
  • Yellow & While Cacao Pods GI
  • Chocolate Brownies (CDF HF) GI
  • Eggs Close Up GI
  • Chocolate Brownies 1 (CDF HF) GI
  • Mass of Yellow Coconuts GI

Below are some products that appear in this recipe

 
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