Gluten-free coconut flour brownies
Votes: 75
Time: 2 hours.
Complexity: easily
Quantity: 16 cakes
Complexity: easily
Quantity: 16 cakes
Coconut flour is rich in fiber and is made from the dried, ground coconut meat. It's an excellent substitute for regular flour, imparting a subtle coconut flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g butter, plus extra for greasing the foil
- 1.5 cups coconut flour
- 1/3 cup cocoa powder
- 1/2 tsp fine salt
- 110 g semi-sweet or bittersweet chocolate, chopped
- 2 tbsp. sugar
- 4 large eggs, lightly beaten
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Recipes with similar ingredients: semi-sweet chocolate, flour, eggs, cocoa, coconut flour
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Line a 23 x 33 cm baking dish with foil, leaving an extra 5 cm of foil on at least two sides. Grease the foil with butter.
In a medium bowl, whisk together the coconut flour, cocoa powder, and salt. In a small saucepan, melt the butter and chocolate over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture and mix well. - Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the cake comes out clean and comes out clean.
Let the cake cool completely on a wire rack without removing it from the pan. Remove the cake by lifting it using the overhanging edges of the foil. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
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