These homemade brownies are wheat-free, gluten-free, sugar-free, artificial sweetener-free and best of all, guilt-free! You can eat them to your heart's content and they are healthy and good for you.
But of course, all things in moderation, including these. You can make them up for snacks or for dessert, or both. They are easily portable for lunch at work or school.
This recipe uses eggs to hold the batter together since there is no gluten. The eggs you use should ideally be free-range, organically fed and locally obtained.
The natural sweetener used is Xylitol which is used measure for measure like sugar and provides bulk for baked goods the same way sugar does. See "Natural Sweeteners" for more information.
For details on coconut oil and why it is so good for you, please see "Good Fat, Bad Fat" for more information. You will have to melt it the same way you would butter if that is what you use.
Brownies
1/3 cup butter or coconut oil
1/2 cup cocoa powder
6 eggs
1 cup Xylitol
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup sifted coconut flour
1 cup nuts, chopped (optional)
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1. Preheat oven to 350 degrees F.
2. In a Pyrex measuring cup placed in a saucepan at medium heat, blend together butter and cocoa powder.
3. Remove from heat and let cool slightly.
4. In a bowl, mix together eggs, Xylitol, salt and vanilla.
5. Stir in cocoa mixture and blend.
6. Sift coconut flour into wet ingredients and whisk the batter until there are no lumps.
7. Fold in nuts if using.
8. Pour batter into a greased 11 X 7 X 2-inch or 8 X 8 X 2-inch pan.
9. Bake at 350 degrees F. for 30-35 minutes.
Use parchment paper cut to fit your pan for easy clean-up afterwards.
Side note: This picture is of brownies made with the Egg Replacer instead of eggs. They turned out to be very moist and chewy and the Official Taste Tester (Brian) said they were the best that I had ever made. So take that into consideration when making them.
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