Brownies with Almond Butter (Coconut Flour)

coconutflourbrownies These fudgy, gooey coconut flour brownies have the most gorgeous crinkly tops. They’re made in minutes using simple baking staples and I love how they’re deceptively low-carb.

2 Tbsp. coconut flour
⅓ cup unsweetened cocoa powder
½ tsp. baking soda
¼ tsp. sea salt
2 large eggs
¾ cup almond or peanut butter
¼ cup pure maple syrup
1 tsp. pure vanilla extract
⅓ cup Monk Fruit Sweetener with Erythritol (Granular)
1 cup dark chocolate chips

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8x8" baking pan with parchment paper and set aside.

In a large mixing bowl, combine the coconut flour, cocoa powder, baking soda and salt; mix well. In a separate bowl, whisk together your eggs, peanut butter, maple syrup, vanilla extract and sweetener, until glossy. Add the dry ingredients into the wet and mix together until smooth. Fold through the chocolate chips at the end.

Transfer your brownie batter into the prepared pan and bake for 25-27 minutes, or until a skewer comes out mostly clean.

Allow the brownies to cool in the pan completely, before slicing.

Makes 12 servings.

Cook's Notes:

To Store: These brownies will stay fresh at room temperature, covered in an airtight container, for up to 3 days. If you’d like them to stay fresher for longer, store them in the refrigerator for up to 2 weeks.
To Freeze: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.