IF you need gluten-free and sometimes CRAVE a taste of deep (strong) chocolate, this could work for you. I prefer to keep these in a freezer container (in the freezer) and get just one out…one at a time…one at a time ‘as needed‘.
Some would say the ‘chocolatey’ is too strong– but, for a ‘little fix’ when desperate times call for desperate measures… just sayin’!
- 1/2 cup butter
- 2 oz. unsweetened chocolate
- 1/2 cup honey
- 1 egg*
- 1 teaspoon vanilla
- 2 tablespoons coconut flour, packed. (I added one teaspoon, packed.)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips (roughly chopped, or left ‘as is’)
- 3/4 cup copped nuts, optional
- Preheat panggangan to 350.
- Melt butter and chocolate together in bowl over boiling water.
- Add honey to bring down temperature before adding the egg.
- Whisk in egg.
- Combine coconut flour, salt and baking soda. Add to the above and stir ‘just’ to combine.
- Fold in chocolate chips and nuts (optional).
- Pour into a well-greased 8×8 baking dish.
- Bake at 350 for 20-25 minutes. Do not overbake. (Mine took almost 30 minutes.)
These brownies cut best when they are COLD.
*If you like brownies that are more cake-like, add an extra egg
Where’s the MILK!?!?
This recipe was adapted from: “glutenfreefix.com”