These tasty little morsels are full of chocolatey goodness and they are made with coconut flour. I don’t have lots of knowledge of or experience baking with coconut flour, but I know that it soaks of moisture, so a little goes a long way! These also contain walnuts, so they are more healthful and protein packed than your average brownie (we could all use a few more “healthy” brownies in our life, right?!).
I made these for a holiday brunch and topped them with a bit of vanilla custard and strawberries. Though they would be delicious with some whipped cream, icing, powdered sugar, or even just plain.
DOUBLE CHOCOLATE WALNUT BROWNIES
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1/2 cup dark chocolate chips (73% cacao)
1/4 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup agave nectar (maple syrup or honey, if preferred)
1/4 cup grapeseed or canola oil
1 Tablespoon vanilla extract
1/2 cup chopped walnuts
1/3 cup dark chocolate chips (73% cacao)
Preheat oven to 350°F.
Place 1/2 cup chocolate chips in food processor and pulse until the consistency of coarse sand. Pulse in coconut flour, salt, and baking soda until combined. Pulse in eggs, agave, grapeseed oil, and vanilla.
Pour batter into a greased 8×8 pyrex dish. Sprinkle walnuts and remaining chocolate chips over batter. Bake for 25-30 minutes. Cool and serve.
Optional: Top with fresh strawberries, vanilla custard, whipped cream, homemade icing.