These brownies are made with rich, dark, unsweetened cocoa powder, which is an excellent source of healthful polyphenols. (Our favorite cocoa powder is Dagoba or Ghirardelli). They also contain coconut in several forms. Coconut flour makes them appropriate for those who must avoid gluten, and coconut oil provides beneficial medium chain triglycerides, which have been shown to increase beneficial HDL cholesterol. Coconut oil is a good substitute for butter in any recipe. Sweetness is provided by coconut palm sugar, a natural sugar lower on the glycemic index. Finally, they’re loaded with shredded coconut, pecans, and dark chocolate chips. These brownies are a delicious, satisfying, and healthful treat.
- 1/3 cup coconut oil (plus additional for pan)
- ½ cup unsweetened cocoa powder
- 6 eggs
- 1 cup coconut palm sugar
- ¼ teaspoon sea salt
- 1 teaspoon vanilla
- ½ teaspoon powdered cinnamon
- ½ cup coconut flour
- ½ cup roughly chopped pecans, lightly toasted
- ½ cup flaked coconut (unsweetened)
- ½ cup bittersweet dark chocolate chips
- Preheat oven to 350 degrees F. Grease 8×8 baking pan with coconut oil.
- Melt 1/3 cup coconut oil in saucepan over medium heat. Add cocoa powder and mix thoroughly. Set aside and let cool.
- In large mixing bowl, beat together eggs, sugar, salt, and vanilla. Add cooled coconut oil-cocoa mixture and blend.
- Add coconut flour and cinnamon, blending until smooth.
- Stir in pecans, coconut, and chocolate chips.
- Spread batter into prepared pan, and bake in preheated oven for 30-35 minutes or until done. (Brownies are done when toothpick inserted in center comes out clean.)
- Cool, and cut into 16 pieces.