Sonia Connolly (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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gluten_free2024-03-16 08:46 pm
sonia) wrote in gluten_free2024-03-16 08:46 pm
Entry tags:
Flourless Brownies
I bought some brown coconut sugar, and this recipe on the back of the package turned out pretty good, despite only approximately following it (see notes). I might try smaller amounts as a mug cake sometime.
Ingredients
4 large eggs
1 cup brown coconut sugar
1 cup cacao powder
1/4 cup + 1 tsp coconut oil
2 tsp vanilla extract
1/8 tsp sea salt
Time
10 min to prep, ~25 min to bake
Oven at 350F
Tools
1 bowl, 1 8" x 4" pan or similar, lined with parchment paper
Methods
Crack eggs into bowl, beat with fork. Add oil and vanilla extract and mix.
Add dry ingredients and mix until smooth.
Pour into parchment paper-lined pan
Bake for 25-30 min. I baked it for 22 min because my pan is a little bigger than 4x8, and they came out fudgy and perfect.
Serving and storage
Allow to cool before cutting. Cut into bite-size cubes and store in the fridge. Mine were still yummy 3 days later.
Notes
I imagine other kinds of brown sugar would work too. I had slightly less than a cup left of the coconut sugar so I put in a little less cocoa as well. Which by the way is not the same thing as cacao - I didn't notice this said cacao until typing it in now. Since I was changing amounts anyway, I eyeballed the extra tsp of coconut oil rather than fussing with the measurement.
Ingredients
4 large eggs
1 cup brown coconut sugar
1 cup cacao powder
1/4 cup + 1 tsp coconut oil
2 tsp vanilla extract
1/8 tsp sea salt
Time
10 min to prep, ~25 min to bake
Oven at 350F
Tools
1 bowl, 1 8" x 4" pan or similar, lined with parchment paper
Methods
Crack eggs into bowl, beat with fork. Add oil and vanilla extract and mix.
Add dry ingredients and mix until smooth.
Pour into parchment paper-lined pan
Bake for 25-30 min. I baked it for 22 min because my pan is a little bigger than 4x8, and they came out fudgy and perfect.
Serving and storage
Allow to cool before cutting. Cut into bite-size cubes and store in the fridge. Mine were still yummy 3 days later.
Notes
I imagine other kinds of brown sugar would work too. I had slightly less than a cup left of the coconut sugar so I put in a little less cocoa as well. Which by the way is not the same thing as cacao - I didn't notice this said cacao until typing it in now. Since I was changing amounts anyway, I eyeballed the extra tsp of coconut oil rather than fussing with the measurement.