I haven’t talked much about this yet, but I’ve been playing around with eating gluten free lately.
Long story short, I’ve always had really weird and random stomach issues. Up until this point, I haven’t really been able to tie it to one thing, and while I’m not 100% sure that I am gluten intolerant, I’ve cut out gluten for the past few weeks and am feeling a little better.
I’ve still had a few weird things so I’m trying to pay attention to what I’m eating and what reactions I have (if any). Either way, eating gluten free has been a fun adventure over the last few weeks.
Thanks to my friends at Tropical Traditions, I got some Coconut Flour to try a few weeks ago.
And, as expected, the first thing I made with it involved chocolate.
When my sister was here a few weekends ago, we made pizzas for lunch and I baked these brownies.
And while they may be gluten free, they aren’t totally healthy. But they are delicious.
We are not fans of cakey brownies in this house. If they’re not dense and fudgy, they’re not brownies.
Thankfully, the coconut flour was a hit! These brownies baked up perfect and had a great flavor.
I can’t wait to bake something else with this coconut flour.
Double Chocolate Brownies
- 1/2 pound butter (2 sticks)
- 1 cup chocolate chips
- 3 oz. unsweetened chocolate
- 3 eggs
- 1.5 Tbsp instant espresso
- 1 Tbsp vanilla
- 1 cup sugar
- 3/4 cup coconut flour
- 1/2 Tbsp baking powder
- 1/2 tsp salt
Preheat oven to 350 degrees.
Melt the butter, a 1/2 cup of the chocolate chips, and the unsweetened chocolate. Let cool.
In a large bowl, mix eggs, coffee, vanilla, and sugar until combined.
Stir in chocolate.
Add in flour, baking powder, salt and stir until all the flour is incorporated.
Fold in the other 1/2 cup of chocolate chips.
Spread into a 9×13 pan.
Bake at 350 for 35-40 minutes or until a toothpick comes out clean.