Cherry Brownies

Lynnda Cloutier


By using coconut flour in these brownies, you will have a naturally gluten free treat. Source: unknown

pinch tips: How to Use Hand & Stand Mixers




coconut oil
2/3 cup coconut oil
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 cup boiling water
3/4cup sugar
3/4 cup packed brown sugar
2 eggs
1 cup coconut flour
1 tsp. vanilla
1/4 tsp. salt
1/4 cup dried cherries, snipped

Directions Step-By-Step

Preheat oven to 350. Lightly grease a 13 x 9 inch baking pan with coconut oil. Set aside.
Put the 2/3 cup coconut oil in small microwave safe bowl. Microwave on full power about 20 seconds or til melted. Set aside.
In large bowl, stir together cocoa powder and baking soda; add half of the melted coconut oi; stir to mix. Add the boiling water; stir til smooth. Add the sugars, eggs, and the remaining melted coconut oil. Stir til smooth. Add coconut flour, vanilla, and salt; stir til well mixed. Stir in dried cherries. Pour batter into prepared baking pan.
Bake for 20 to 25 minutes or til brownies appear set on top. Cool completely in pan on wire rack. Cut into squares. Makes 24 servings, 1 brownie equals 1 serving.

About this Recipe

Course/Dish: Chocolate