Mini Sheet Pan Coconut Flour Brownies
An easy recipe for Coconut Flour Brownies baked in a ⅛ sheet pan.
Servings 12
Cost 5
Ingredients
- ½ cup salted butter (114 grams)
- ½ cup unsweetened cocoa powder, I used Hershey's (40 grams)
- 1 cup sugar (200 grams)
- 6 large eggs (300 grams)
- 1 teaspoon vanilla extract
- ½ cup coconut flour, sifted (56 grams)
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 7x10 inch mini sheet pan with parchment paper and grease parchment. I like to grease it with coconut oil and dot it with large flakes of salt.
- In a 3 to 3 ½ quart saucepan, gently melt the butter. Add the cocoa powder and stir until smooth, then remove from heat and let cool slightly while you beat the eggs.
- With an electric mixer, beat the eggs, sugar and vanilla until blended. Don't whip, just beat until well mixed.
- Add the eggs to the saucepan with the cocoa mixture. Stir in the coconut flour. Make sure the batter is actually cool (which it should be if you used cold eggs!), then stir in the chips.
- Spread in the pan and bake at 350F for about 30 minutes. If you are using an 8 inch square pan, it may take 35 minutes.
- Let cool completely, then cut into squares.
