Chocolate Brownies and a Lunchskins Giveaway (Grain Free, Gluten-Free, Paleo)
Chocolate Brownies and a Lunchskins Giveaway (Grain Free, Gluten-Free, Paleo) might be just the American recipe you are searching for. This recipe makes 8 servings with 198 calories, 7g of protein, and 12g of fat each. For 93 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 502 people have tried and liked this recipe. If you have coconut flour, dark chocolate bar, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Deliciously Organic. Overall, this recipe earns a not so super spoonacular score of 37%. Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly), Raspberry Molten Lava Cakes (grain-free, gluten-free, dairy-free, paleo-friendly, 100% whole grain), and Chocolate Chip Cookies (Grain Free, Gluten Free, Paleo, Primal) are very similar to this recipe.
Servings: 8
Ingredients:
3/4 cup coconut flour
3/4 cup Enjoy Life chocolate chips or a chocolate bar chopped into small pieces (I prefer Trader Joe's organic bars or Equal Exchange because they don't contain soy.)
6 large eggs
1 tablespoon vanilla extract
Equipment:
oven
baking paper
baking pan
mixing bowl
whisk
blender
spatula
cutting board
frying pan
Cooking instruction summary:
Preheat oven to 350ºF and adjust rack to middle position. Cut two long pieces of unbleached parchment paper that are 8-inches wide. Fit parchment into length of 8x8-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Fit other piece of parchment into width of pan in the same manner, perpendicular to the first sheet (this keeps the brownies from sticking and will give you the ability to lift the brownies out of the pan after they have been baked for even cutting).Place coconut flour, cocoa powder, sea salt, and baking powder in a large mixing bowl. Whisk gently to combine ingredients. Place eggs, coconut cream, melted ghee, honey, espresso powder and vanilla in the blender and blend until smooth (this step is necessary because the coconut cream is very thick and it will ensure a smooth brownie batter). Whisk wet ingredients into the dry ingredients until smooth, about 30 seconds. Fold in chocolate chips. Spoon batter into the parchment-lined baking dish and spread evenly using an off-set spatula. Bake for 30-35 minutes, until edges are set and a cake tester inserted into the middle of the brownies comes out with a few moist crumbs (be careful not to over bake). Cool for 10 minutes and then, holding onto the parchment, gently lift the brownies out of the pan and place on a cutting board. Cut brownies and serve.*To make homemade grain-free baking powder combine 1 part baking soda, 1 part arrowroot powder and 2 parts cream of tartar. Store in an airtight container for up to 6 months.
Step by step:
1. Preheat oven to 350ºF and adjust rack to middle position.
2. Cut two long pieces of unbleached parchment paper that are 8-inches wide. Fit parchment into length of 8x8-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Fit other piece of parchment into width of pan in the same manner, perpendicular to the first sheet (this keeps the brownies from sticking and will give you the ability to lift the brownies out of the pan after they have been baked for even cutting).
3. Place coconut flour, cocoa powder, sea salt, and baking powder in a large mixing bowl.
4. Whisk gently to combine ingredients.
5. Place eggs, coconut cream, melted ghee, honey, espresso powder and vanilla in the blender and blend until smooth (this step is necessary because the coconut cream is very thick and it will ensure a smooth brownie batter).
6. Whisk wet ingredients into the dry ingredients until smooth, about 30 seconds. Fold in chocolate chips. Spoon batter into the parchment-lined baking dish and spread evenly using an off-set spatula.
7. Bake for 30-35 minutes, until edges are set and a cake tester inserted into the middle of the brownies comes out with a few moist crumbs (be careful not to over bake). Cool for 10 minutes and then, holding onto the parchment, gently lift the brownies out of the pan and place on a cutting board.
8. Cut brownies and serve.*To make homemade grain-free baking powder combine 1 part baking soda, 1 part arrowroot powder and 2 parts cream of tartar. Store in an airtight container for up to 6 months.
Nutrition Information:
covered percent of daily need
