Cupcake Brownies
with coconut flour

About

These tasty grain-free brownies have a light, airy texture thanks to the addition of eggs. My husband and I really enjoyed them! I used muffin tins instead of a brownie pan, so in these photos they look more like dense cupcakes. In the directions below I kept the original instructions for baking in a pan. If you wish to make them like mine check for doneness after 15 – 20 minutes of baking.

These Reduced Sugar Cupcake Brownies are grain-free and have a nice texture. When cut in half they don’t crumble or fall apart. From the kitchen of:  Robin R. – Editor

Ingredients

Directions

1. In a saucepan at low heat, blend together butter (or coconut oil) and cocoa powder. Remove from heat and let cool.
2. In a bowl, mix together eggs, sugar, salt and vanilla. If using liquid stevia, add it to the wet ingredients. If using powdered stevia, combine it with the coconut flour.
3. Whisk coconut flour into batter until there are no lumps. Fold in nuts.
4. Pour batter into a greased 11 x 7 x 2 inch or 8 x 8 x 2 inch pan.
5. Bake at 350 degrees F (175 C) for 30 to 35 minutes.

Source

Cooking with Coconut Flour by Bruce Fife, N.D.

Notes

1. Most of the recipes in this cookbook have a high egg content. Because coconut flour is gluten-free, the eggs help give the baked goods volume.
2. Many of Bruce Fife’s recipes have a reduced sugar option which is what I tried and posted here. The regular brownie recipe did not use stevia and called for a whole cup of sugar.
3. Dutch processed cocoa powder is recommended for the reduced sugar option but not for the regular brownie recipe.
4. Be careful with your stevia! Some brands are more potent than others. Check the label to see how much would match the sweetness of 1/2 cup of sugar. Over-using stevia can lead to a bitter aftertaste.

Reduced Sugar Cupcake Brownies. From the kitchen of:  Robin R. – Editor