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!
- ½ cup oil or melted butter
- 1 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- ⅓ cup cocoa powder
- ½ cup flour (gluten free, gluten filled OK)
- 1 tbsp milk (non dairy substitutes okay)
- Pinch of salt
- ½ cup chocolate chips (non dairy alternative okay to sub)
- Additional chocolate chips or chopped nuts (walnut, pecan, hazelnut)
- Preheat oven to 350 degrees. Lightly grease an 8x8 inch pan and set aside.
- In a bowl, mix all ingredients together just until smooth. Pour and spread into the pan. Sprinkle additional chocolate chips or nuts (or both!) over the top of the batter.
- Bake at 350 degrees for 20-30 minutes until baked. Remove from oven, serve warm or allow to cool for several hours until cutting into squares. Uneaten squares can be stored in an airtight or Ziploc plastic container or bag for up to one month.
Leave a Reply