Chocolate Fudge Brownies

Gluten-Free

Yield: 24 bars

Ingredients:

• 1 cup butter
• 2 cups whole cane sugar
• 8 1/4 ounces bittersweet chocolate
• 2+ tablespoons brown rice syrup
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cup coconut flour
• 4 tablespoons unsweetened cocoa
• 1 teaspoon baking powder
• 1/4 cup heavy cream

Directions:

Preheat oven to 350 degrees. Grease and dust an 11 x 8-inch pan with coconut oil and cocoa powder.

Place butter, sugar, chocolate, and brown rice syrup in a medium-sized pot and melt on low heat, stirring until everything is well blended and smooth. Sift in the cocoa powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together until frothy with an electric mixer. Next, on low speed, mix in cooled chocolate mixture and sugar. Alternatively, add in the flour, heavy cream, and baking powder, beating mixture after each addition.

Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top is crisp and the edges begin to pull away from the pan. (The insides of the brownies will be dense and soft to the touch.) Cool the brownies in the pan on a wire rack until cool. Dump the baked brownies out of the pan and cut into bars and serve. Frost with chocolate or vanilla frosting, if desired. Enjoy!!

I honestly don’t know what exactly I was expecting when I baked these, but they weren’t what I thought they’d be. They totally surprised me.

The texture is light, almost creamy, very coconutty, and moist. The “bite” and overall texture is like a wheat brownie. The appearance, even, is just like a wheat brownie. Even the top baked up shiny and flakey. What’s more, they popped right out of the glass pan without any fuss. I like that.

The batter will mix and come together easily if you soften the Coconut Cream Concentrate to peanut butter consistency first. It also helps to bring the eggs to room temperature as well. Depending on how warm your CCC is, you may or may not end up with stubborn little lumps that will refuse to totally mix in. Don’t let it get to you. They’ll still be delicious.

Mine have little lumps. And they’re delicious.

I haven’t tried the blondie version yet, but I can assure you it’s just as delicious as the brownies.

Which one will you make?

Sarah 🙂

Gluten-Free, Coconut Brownies (or Blondies)

Servings: 18 squares
Preparation Time: 10 minutes

Ingredients:

• 1 cup Coconut Cream Concentrate
• 2–3 eggs*
• 1/2 cup honey or maple syrup**
• 1/2 teaspoon baking soda
• 1/4 teaspoon Himalayan Salt
• 1 1/2 teaspoons organic vanilla extract
• 1/4 cup organic cocoa***
• 1/3 cup chocolate chips, optional
• 1/4 cup chopped walnuts, optional

Directions:

Preheat oven to 325 degrees (300 for convection oven). Grease a 9 x 9 or 12 x 8-inch pan.

In a large bowl, measure out all ingredients and mix until combined. Pour into prepared pan and bake 20–25 minutes. Try not to overbake; the top will be slightly crispy and the middle is fudgy.

*I usually use 2 eggs to achieve a silky, ribbony look, but sometimes I have to use 3 eggs to completely emulsify the batter.

**I prefer a less sweet brownie, especially since I always put chocolate chips into my brownies. I actually only use 1/3 cup of honey, but I find that when I bake for others, they are used to a sweeter baked good.

***For blondies, omit cocoa. They will have a stronger coconut flavor than the brownies.

Recipe submitted by Marisa, San Jose, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Coconut, Cocoa, Pecan, Chocolate Chip Brownies

Servings: 24 brownies
Preparation Time: 10 minutes

Ingredients:

• 3/4 cup sugar
• 1/4 cup brown sugar
• 3/4 cup Virgin Coconut Oil
• 3 teaspoons vanilla
• 4 eggs
• 2/3 cup cake/pastry flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2–3/4 cup chopped pecans
• 1 cup chocolate chips

Directions:

Heat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13-inch baking pan.

Mix sugars, coconut oil, vanilla, and eggs in a medium bowl. Mix flour, cocoa, baking powder, and salt in separate bowl. Add the flour mixture in gradually, mixing until smooth after each addition. Spread batter in pan and sprinkle with chopped pecans and chocolate chips.

Bake 30–35 minutes or until toothpick or cake tester inserted in center comes out clean. Serve with cold milk after they’ve cooled.

Variations:

Melt caramel, adding about 1 tablespoon of milk to thin it and drizzle it over brownies.

You can also substitute walnuts for pecans.

Dark chocolate chunks can be chopped up and put on instead of the chocolate chips.

Mix half of the chocolate chips in the batter before putting it in the pan.

Recipe and photo submitted by Rachel, South Whitley, IN.

Submit your recipe here!