Starch-Free Coconut Flour Brownies

These moist and rich coconut flour brownies are starch-free (therefore also gluten-free), dairy-free, naturally sweetened, and paleo-friendly. I often double this recipe and bake in a 9″x13″ pan because these brownies freeze beautifully (you may need to increase baking time slightly).

Ingredients

Directions:

1. Preheat oven to 350°F.
2. Spray an 8-inch square baking pan with oil and set aside.
3. Combine coconut flour, coconut sugar, cocoa powder, and salt in a large bowl. Set aside.
4. With an electric mixer, mix room-temperature eggs together until light in color. Add in melted coconut oil and vanilla. Combine well.
5. Gently incorporate wet ingredients into dry ingredients and combine until the batter is smooth.
6. Fold in chocolate chips/chunks (optional).
7. Pour batter in the prepared baking pan and smooth the top. Sprinkle with shredded coconut, if desired.
8. Bake at 350°F for 30 minutes or until the center no longer wiggles when you gently shake the pan.
9. Remove from oven and allow the brownies to fully cool in the pan before cutting.
10. Serve immediately, store in an air-tight container for up to 5 days, or wrap air-tight and freeze for up to 3 months.