You know you’ve got yourself a friend-for-life when they create recipes like these in their spare time and come for dinner with a boxfull! That’s our mate Anna through and through – a full time teacher who works her socks off yet loves to create and share all things foodie and chocolate with everyone around her (now you get why we’re friends!). And she’s kindly sharing these bad boys on the blog! DEFINITELY worth the effort, we can promise you won’t regret it…
Hi! I’m Anna, a follower of WeThrive and good friend of the lovely Sarah and Andy 🙂 They are the real deal! In my journey of trying to eat well whilst living a busy life, I’ve found that filling my kitchen with tasty veg and whole foods whilst also enjoying some healthy sweet treats can keep me on the right track. So I say when you feel like some brownies you should go ahead and make some! Savour the smells, taste test along the way and enjoy the whole process!
This recipe was created when I went to make my lovely friend a chocolate brownie cake for her birthday but then realised I had no peanut butter in the cupboard!! ‘What is this disaster?’ I exclaimed, and was then forced to get a bit more creative. So if you’re feeling like a break from nut butters or have friends who can’t eat/don’t like them, this recipe is for you.
My tips for this recipe:
- Adjust the amount of liquid depending on the dryness of your coconut flour. I’ve found different brands have different levels of absorbency so this is something you’ll have to experiment with I’m afraid.
- Adjust your chosen sweetener according to taste. We all have different preferences on this one! My main rule of thumb is make up the same amount of liquid even if you’re using granulated or diluted sweetener. For example, if a recipe calls for honey and you want to sub it with xylitol, mix it with some coconut milk to keep the liquid ratio the same. If subbing the granulated sweetener for liquid in this recipe, you probably won’t need as much almond/coconut milk.
- Make the brownies in a smaller baking tray for maximum thickness and that ‘sink your teeth into this’ feeling!
1/2 cup coconut flour
2/3 cup cocoa powder
2/3 cup powdered stevia/xylitol (I did a blend of both)
1 teaspoon of vanilla (I did 1 and 1/2 coz I like vanilla!)
1 teaspoon of cinnamon
2/3 teaspoon baking powder
130g coconut oil
4 tablespoons of coconut or almond milk (add more or less depending on the dryness of your coconut flour)
Fillings if desired (e.g. Chopped nuts, chocolate chips etc)
1) Melt the coconut oil and leave to cool (I did this in a pan on the hob, and then added my ingredients into that pan)
2) Make your sweetener elixir – blend stevia/xylitol/whatever else with the coconut/almond milk and vanilla extract, then add it to the coconut oil.
3) Mix together the flour, cocoa, cinnamon and baking powder in a bowl and gradually add half of this to your coconut oil, blending well as you go.
4) Add in two eggs, beating well. Make sure the coconut oil mixture is not still hot or you’ll have chocolatey scrambled eggs!
5) Add the rest of the your powder and beat well. When combined, add the final two eggs and beat until fluffy. *At this point add in any extra fillings you fancy!*
6) Pour/spoon mixture into an 8 inch square baking tray and bake in a pre-heated oven at 180 for 20 mins. You may want to test the brownie a little before 20 mins is up, or leave for a little longer depending on your preference for gooeyness!
7) Leave to cool for as long as you can resist and cut yourself a generous piece to test.
1/2 cup canned coconut milk (leave in the fridge so it’s nice and thick!)
Sweetener of choice
1 tsp vanilla extract
Add the cacao and sweetener to the coconut milk and vanilla in a bowl, spoonful by spoonful until you get the sweetness/chocolate-y-ness you desire!