Coconut Flour Brownies (gluten free)
Preheat oven to 350 and put parchment paper on a Pampered Chef Large Bar pan or another pan of the same size
In a small saucepan,
2 cups butter, melted
1 1/3 cup unsweetened cocoa powder
Dissolve the cocoa powder in the butter. Don’t boil, just melt the butter and dissolve the cocoa.
Remove from the stove, so it can cool for a few minutes.
In a large mixer bowl,
1 1/3 cups Birch Xylitol
1 teaspoon salt
2 teaspoons vanilla
1 cup SIFTED coconut flour*
Add the butter and cocoa mix to the bowl and mix well.
Pour onto the bar pan lined with parchment paper.
Cook about 30 minutes until a toothpick comes out clean.
Cool in the pan on a rack for at least 30 minutes for ease of cutting and removing from the pan.
(Truly good hot with butter on it!)
*I do not like the regular sifter to sift the coconut flour. It is very slow and my arm hurts by the time I get it done. I use a large tea strainer and a spoon and sift it by shaking the strainer gently or stirring the coconut flour in the strainer, causing it to drop down into the bowl below it. Then, I measure my flour AFTER it is sifted. Sifting removes lumps and makes sure you get the correct measurement and not a packed down coconut flour which would make your brownie heavy and dry.
Since this pan of brownies has lots of eggs in it, Hannah had declared it to be a chocolate breakfast casserole! I don’t care when you eat it, it is fabulous to have something so yummy without sugar or grains!