This easy brownie recipe is all coconut — it’s made with coconut flour, coconut oil and coconut palm sugar. I’ve had a few requests for grain-free, nut-free brownies, and these are rich, fudgy, one bowl version.
Unlike my almond butter brownie recipe, which uses cacao powder, this one uses a bar of 100% cacao unsweetened chocolate. Just melt the chocolate in the bowl with the coconut oil, and stir in the rest of the ingredients. I use a large heat-proof glass bowl to melt the chocolate, so it works equally well over a pot of simmering water or in the microwave. Either way, make sure you keep an eye on it so the chocolate doesn’t burn.
These one bowl coconut flour brownies are completely decadent, but are gluten-free, grain-free, dairy-free, refined sugar-free, and nut-free. And a new favorite quick and easy paleo treat.
- Preheat oven to 350 degrees. Grease an 8 x 8 inch pan.
- Melt together chocolate and coconut oil in large bowl over simmering water, or in microwave stirring every 10 - 15 seconds. Set aside to cool slightly.
- Whisk in coconut sugar and vanilla. Whisk in eggs, salt and espresso powder. Sift coconut flour into chocolate mixture and whisk until combined. Spread in pan.
- Bake for 18 - 20 minutes, or until toothpick inserted in center comes out clean.