- 1/2 cup water
- 1/2 cup coconut oil
- 1/4 cup yogurt (dairy free brands work too)
- 1 tsp pure vanilla extract
- 1 tbsp ground flax
- 1/2 cup coconut flour
- 6 tbsp unsweetened cocoa powder
- 1/2 cup granulated sugar or xylitol
- 1/4 tsp each: baking soda and salt
- chocolate chips or sugar free chocolate chips
*For frosting, I like to stir together 1/2 cup each of cocoa powder and melted coconut oil, then sweeten with either 2 1/2 tbsp pure maple syrup or—for a keto version—vanilla stevia drops to taste. Spread over the brownies, then refrigerate 20 minutes or so, and the sauce will harden into a delicious chocolate shell.To make the coconut flour brownies: Whisk together first 5 ingredients, and let sit at least 10 minutes if time allows (or refrigerate overnight). Preheat oven to 350 F. Line an 8x8 pan with parchment. Stir all remaining ingredients into the wet, smooth into the pan, and bake on the center rack 17 minutes – they should look underdone when you take them out. Let cool, then refrigerate the underbaked brownies overnight. This “overnight trick” is one of my favorite tricks, because the brownies will firm up while retaining their fudginess instead of becoming dry like they might if baked longer. Most brownies are also much sweeter and better textured the second day anyway.View Nutrition Facts
Calories: 132kcal