Pssst: Keep reading but if you are new to cooking with coconut sugar read my tips for baking with coconut sugar here
I know that in the past I’ve raved about these being the best coconut sugar brownies. I know.
Change is hard.
But as I used this recipe more and more with different flours I grew a little old of it. I use A LOT of different gluten free flour blends, and the recipe above struggled a little bit to adapt. Some of you said they were a little bit dry when experimenting with other flours.
So I went back to the drawing board. I’ve tried this recipe with almond flour, gluten free oat flour, whole wheat flour, white flour, Bobs 1:1, Namaste, Pamela’s, and King Arthur. Bingo, they held up well to a lot of the major gluten free flour blends and still stayed nice and moist and fudgy.
So I have now moved the crown onto these brownies. As a gluten free brownie, a coconut sugar brownie, a delicious fudgy melt in your mouth brownie, I now give the crown to these brownies. The taste and texture is exactly what you would expect from a brownie. The kids started to eat them and didn’t even notice they were gluten free.
So I made another pan. And then froze some of them for self control.
They are gone.
PS If you try this recipe with a different flour and have good success, leave a comment so others know. There are SO many gluten free flour blends and paleo flour blends now that it’s hard to keep track!