I am really loving using Starlene’s book, Baking with Coconut Flour, to convert regular recipes to coconut flour versions. It is saving me batches and batches of testing recipe adjustments. Earlier this week I made grain free herbed biscuits with Starlene’s method. Today I’m testing her method on a sweeter recipe, brownies.
I searched my mother’s recipe box for a recipe to convert. I found this brownie recipe called, One Bowl Brownies. The original recipe is below.
Our Test Recipe
One Bowl Brownies
12 ounces semisweet chocolate chips (half of this is for the batter and half is for the icing)
¼ cup unsalted butter
¾ cup cane sugar
1 cup all purpose flour
¼ tsp salt
½ cup + 2 tbsp chopped walnuts
1 tsp vanilla extract
Using Starlene’s method I knew I needed to swap 1 cup of flour for ¼ cup of coconut flour. Here’s an extra tip from my kitchen and one I use often. You can make your own baker’s chocolate by using 3 tbsp of unsweetened cocoa powder + 1 tbsp of fat (butter, coconut oil…) for every ounce of baker’s chocolate required. You’ll have to read Starlene’s books for the other ratios I used because I can’t spill all of her secrets.
12 ounces unsweetened baker’s chocolate = (3 tbsp * 12= 36, 1 tbsp fat * 12 = 12 fat) = 2.25 cups + ¾ cup 1 cup + 2 tbsp cocoa + ¼ cup + 2 tbsp fat
¼ cup extra virgin coconut oil
3/4 cup raw honey – you can use more if you are not used to something more low carb
2 eggs = 1 egg/ounce of coconut flour 2 eggs
1 cup flour = ¼ cup coconut flour =1.5 ounces
¼ tsp salt
½ cup + 2 tbsp chopped walnuts – I didn’t have any nuts so I used 1/2 cup of salted macadamia nuts, chopped
1 tsp vanilla
I baked the first version, used baker’s chocolate and I followed the recipe’s baking time and which said 23-25 minutes. The brownies were over baked at 23 minutes. I decided not to make an icing.
I made another batch using my cocoa powder + fat to create baker’s chocolate, added one more egg and baked it for 20 minutes and it was perfect. If you decide to make these using cocoa powder + fat instead of unsweetened baker’s chocolate please note that the batter will appear too dry but it is really not too dry. You’ll have a hard time molding and smoothing it into a 8×8 glass dish but don’t worry too much. You can smooth the top after it has finished baking for 20 minutes.
Baking with Coconut Flour is on sale until March 31st for $11 (That’s tomorrow!). Grab it before the 40% off sale ends and the price jumps to $18. You’ll love being able to convert your recipes so fast. You’ll never feel deprived of baking recipes with Starlene’s book. Go here to purchase Baking with Coconut Flour before the sale ends on March 31st.
COCONUT FLOUR DARK CHOCOLATE FUDGY BROWNIES
- 1 cup + 2 tbsp unsweetened cocoa
- 1/2 cup + 2 tbsp extra virgin coconut oil
- ¾ cup or more of raw honey – you can use more if you are not used to something more low carb
- 3 eggs (I needed to increase it because the first batch was a little dry)
- ¼ cup coconut flour = 1.5 ounces
- ¼ tsp sea salt
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F. Line an 8 inch by 8 inch glass square baking dish with parchment paper.
- Using a mixing machine add all the ingredients in a bowl and mix until smooth.
- Spread the batter all over the baking dish.
- Bake for 20 minutes and refrigerate for 30 minutes or more. You want the middle to be moist and slightly under cooked.
- Once cooled cut into 16 squares.
*UPDATE – Do not use dutch processed (alkalized) cocoa powder. If you use that type of cocoa powder the baked good will not bake properly. You must use regular cocoa powder.