Coconut Flour Brownies

Instructions

1. Step 1

   Heat the oven to 175°C. Line the baking pan with parchment paper, leaving an overhang on two sides.

   Cookware: oven, parchment paper, Square Baking Pan

2. Step 2

   Melt the butter in the saucepan over low heat, then remove it from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 115.0 gr Butter

   Cookware: small saucepan

3. Step 3

   Whisk the sugar, eggs, and vanilla extract in the large mixing bowl until smooth and slightly thickened.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 piece Egg, 200.0 gr Granulated Sugar, 5.0 ml Vanilla Extract

   Cookware: Large Mixing Bowl, whisk

4. Step 4

   Slowly whisk the melted butter into the egg mixture until evenly combined.

   Cookware: Large Mixing Bowl, small saucepan, whisk

5. Step 5

   Whisk the cocoa powder, coconut flour, baking powder, and salt together in the medium mixing bowl.

   Ingredients used: 2.0 gr Baking Powder, 50.0 gr Cocoa Powder, 50.0 gr Coconut Flour, 1.5 gr Fine Salt

   Cookware: Medium mixing bowl, whisk

6. Step 6

   Fold the dry mixture into the wet mixture just until no dry patches remain. Let the batter stand to allow the coconut flour to hydrate.

   Timer: 3 min (fixed)

   Cookware: Large Mixing Bowl, Medium mixing bowl, Silicone spatula

7. Step 7

   Fold the semisweet chocolate into the batter, then spread the batter evenly in the prepared pan.

   Ingredients used: 85.0 gr Semisweet Chocolate

   Cookware: Large Mixing Bowl, Silicone spatula, Square Baking Pan

8. Step 8

   Bake at 175°C until the edges are set and a toothpick inserted near the center emerges with moist crumbs rather than liquid batter.

   Timer: 24 min (fixed)

   Cookware: oven, Square Baking Pan

9. Step 9

   Cool the brownies in the pan on a wire rack, then lift them out by the parchment and cut into 16 squares.

   Timer: 30 min (fixed)

   Cookware: parchment paper, Square Baking Pan, wire rack