If you spend any amount of time with me, you’ll probably notice that I have a fiendish sweet tooth. Fruit will rarely satisfy the craving; more often protein will, but sometimes nothing will slay the beast. Tonight was such an occasion, but horror of horrors, my secret stash of dark chocolate (don’t judge me) was completely exhausted. There was nothing to do but bake brownies. To lessen the sugar spike but keep the indulgent taste I opted to go flourless. The result was an intensely chocolatey brownie with a slightly fudgy crumb. Best of all, from start to finish was only 30 minutes and it is gluten free.
Flourless Coconutty Brownies with Caramel Drizzle
Ingredients
For Brownies
4 eggs
1 cup cocoa powder (I used two different brands for a more complex flavor)
1/2 to 2/3 cup maple syrup (cut back to 1/3 for a very dark chocolate flavor)
1/3 cup coconut oil, melted
2 tsp. vanilla extract
½ cup chopped pecans (optional)
¼ cup shredded coconut (plus 3-4 Tbsp. more for topping) (optional)
For Caramel Drizzle (optional)
½ cup maple syrup
½ cup honey
1 tsp. baking soda
For Brownies: Preheat oven to 350F. Mix eggs, cocoa powder, vanilla, coconut oil, maple syrup, pecans, and shredded coconut with a mixer.
I used two varieties of cocoa powder and my own homemade bourbon vanilla. I’ll post that recipe soon!
Pour into 4×8 loaf pan. Bake for 20-25 minutes. When about 6 minutes are left to the cooking time, sprinkle remaining coconut shreds over top of brownie to toast.
yummy toasty coconut.
Allow to cool before eating.
It is sooo hard to wait for it to cool!
For drizzle: in a small sauce pan heat maple syrup and honey over medium heat. When bubbles form, reduce heat to medium low and cook until it darkens and thickens, roughly 10 minutes, whisking periodically to keep from scorching.
Once the drizzle has thickened, remove from heat and stir in baking soda until well combined (it will expand and bubble as you whisk.) Return to medium heat for 2-3 minutes whisking constantly till drizzle is thick and does not deflate.
Remove from heat and allow to cool for 15 minutes, stirring occasionally to reincorporate any liquid that might separate. Drizzle over brownies, serve and enjoy immediately.
Note: any unused drizzle may be stored in the fridge for 2 weeks. No pictures for the drizzle; I needed both hands to make it.
- 4 eggs
- 1 cup cocoa powder (I used two different brands for a more complex flavor)
- 1/2 to 2/3 cup maple syrup (cut back to 1/3 for a very dark chocolate flavor)
- 1/3 cup coconut oil, melted
- 2 tsp. vanilla extract
- ½ cup chopped pecans (optional)
- ¼ cup shredded coconut (plus 3-4 Tbsp. more for topping) (optional)
- ½ cup maple syrup
- ½ cup honey
- 1 tsp. baking soda
- For Brownies: Preheat oven to 350F. Mix eggs, cocoa powder, vanilla, coconut oil, maple syrup, pecans, and shredded coconut with a mixer. Pour into 4x8 loaf pan. Bake for 20-25 minutes. When about 6 minutes are left to the cooking time, sprinkle remaining coconut shreds over top of brownie to toast. Allow to cool before eating.
- For drizzle: in a small sauce pan heat maple syrup and honey over medium heat. When bubbles form, reduce heat to medium low and cook until it darkens and thickens, roughly 10 minutes, whisking periodically to keep from scorching.
- Once the drizzle has thickened, remove from heat and stir in baking soda until well combined (it will expand and bubble as you whisk.) Return to medium heat for 2-3 minutes whisking constantly till drizzle is thick and does not deflate.
- Remove from heat and allow to cool for 15 minutes, stirring occasionally to reincorporate any liquid that might separate. Drizzle over brownies, serve and enjoy immediately.
- Note: any unused drizzle may be stored in the fridge for 2 weeks.