Could it be possible that these are the best gluten and dairy free brownie ever so far? They are even better than most regular brownies I have tasted. I previously worked as a dessert chef for an American bagel bakery chain in Prague and baked a few Brownies and Cheesecakes so I know what I’m talking about.
Ready-baked, they can look drier in texture than regular brownies but they are on the contrary very moist due to the absorbing qualities of the coconut flour. The aromatic coconut flour goes really well with chocolate and makes an exclusive version of classic Brownies.
If you want you can bake them with butter or coconut oil. I think both ways are equally good and there is only a small a very small difference in taste. I’ve tried sweetening them with both agave and honey and I actually think the honey worked the best flavor-wise, because it contributed to a deeper tone. I used a neutral, liquid cooking honey.
150 g butter or coconut oil
125 g dark chocolate
100 ml Agave syrup or liquid honey
25 g coconut flour
25 g cocoa powder
1 tbsp of Stevia powder if you’re using honey and ½ tbsp if your using Agave syrup
½ tsp vanilla powder
1 tsp salt
Melt the butter or coconut oil and chocolate in a hot water bath. Meanwhile whisk the eggs and honey or agavesirap until white and fluffy. Pour the melted chocolate and fat slowly into the egg mixture while stirring.
Blend all dry ingredients well and stir into the eggmix.
Grease a baking pan and dust with coconut flour or regular coconut flakes. Pour in the batter and bake for about 25 minutes at 175 degrees C.
Let the cake cool in the baking pan slightly before taking it out or turning it over.
These Brownies are is are especially filling and rich in flavor so they work well as dessert as well as with coffee or tea. I’ve served them with raspberries and coconut cream for dessert together (see previous recipe how to make the coconut cream) or separately with Brownie and raspberries or Brownie and coconut cream.