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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a recipe from Tiana Coconut that I've adapted for a low-carb diet. The original calls for 6 eggs. I thought that might be a little too eggy so I replaced some of the eggs with flax meal. The texture of this brownie is a happy medium - neither cake-like nor super-fudgy. Ingredients:
1/2 cup sifted coconut flour |
1/3 cup butter |
1/2 cup cocoa powder |
4 eggs |
6 tablespoons flax seed meal |
1 cup splenda granular |
1/2 teaspoon salt |
1/2 teaspoon vanilla |
1 cup nuts, chopped (optional) |
Directions:
1. In a microwave-proof mixing bowl, melt the butter in a microwave and sift in cocoa powder. Blend together and let cool.
2. Place flax meal in a measuring cup and add enough water to make 1/2 cup. Stir until well blended, then mix into bowl with cocoa and butter. Add Splenda, salt and vanilla, then stir in eggs one at a time. Sift coconut flour into batter and mix well. Fold in nuts.
3. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 350°F for 25 minutes (for the 11x7 pan) to 30 minutes (for the 8x8 pan) or until a toothpick inserted in the center comes out clean. Be careful not to overcook.
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