Coconut Flour Brownies

“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.”
READY IN:
50mins
SERVES:
16
YIELD:
1 brownie
UNITS:
US

Ingredients Nutrition

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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