These tasty brownies are part of our month-long celebration of coconut flour and were developed by Brandi of Branappetit. Brandi Evans is the writer, taste tester, and dish washer at BranAppetit! This blog is my cooking outlet, a place where I can share what’s going on in our kitchen and our lives. A self-taught cook, I try my best to make delicious homemade food, with a healthier spin. Equally fueled by local food, fresh baked bread, and homemade desserts, we eat often and we eat well.
We love Branappetit and think you will too.
Double Chocolate Coconut Brownies
- 1/2 pound Butter (2 sticks)
- 1 cup Chocolate Chips
- 3 oz. Unsweetened Chocolate
- 3 Eggs
- 1.5 Tbsp Instant Espresso
- 1 Tbsp Vanilla
- 1 cup Sugar
- 3/4 cup Coconut Flour
- 1/2 Tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Shredded Coconut
Preheat oven to 350°F.
Melt the butter, a 1/2 cup of the chocolate chips, and the unsweetened chocolate. Let cool.
In a large bowl, mix eggs, coffee, vanilla, and sugar until combined.
Add in flour, baking powder, salt and stir until all the flour is incorporated.
Fold in the other 1/2 cup of chocolate chips and the shredded coconut.
Spread into a 9×13 pan.
Bake at 350°F for 38-40 minutes or until a toothpick comes out clean.