Finally, a brownie recipe that I can indulge in where I do not feel that I might go into a diabetic coma immediately following consumption. Light, fluffy, moist and rich in chocolaty brownie goodness. The perfect combination of not too sweet and not too bitter. These brownies are everything that a brownie should be.
I took these to my kids daycare to give to the teachers and they devoured them instantly. I have made these brownies at least half a dozen times since I discovered this recipe last month. Every single person that has tried these brownies has asked me for the recipe.
I am pretty sure that this is the only brownie recipe that I will ever need in my life. I am obsessed. These brownies satisfy my chocolate cravings in all the right ways.
Light, fluffy, moist and rich in chocolaty goodness. These are everything a brownie should be.
- 1/4 cup cocoa powder
- 2 tablespoons coconut flour
- 3 large eggs
- 12 tablespoons butter
- 1/3 cup pure maple syrup
- 1 packet stevia
- 1/2 teaspoon vanilla bean paste or vanilla extract
- pinch of salt
- 4 tablespoons semi-sweet chocolate chips
- powdered sugar for sprinkling on top of brownies
Preheat oven to 325 degrees.
Combine coco powder, coconut flour, and salt.
Add maple syrup, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.
In a 3rd bowl, melt together butter and chocolate. This can be done using a double boiler method.
Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time.
Pour into a greased 8x4 loaf pan.
Place into a 325 degree oven for 50-55 minutes.
Note: Allow the brownies to cool completely before cutting to prevent crumbling.