Chocolate Brownies
Prep time
Cook time
Total time
As with all my recipes if you don't need this to be gluten or dairy free just substitute with other suitable ingredients
Recipe type: Cakes
Serves: 15
  • 150g Coconut flour
  • 125g 100% chocolate
  • 3 Eggs
  • 4 tbsp Coconut Oil (in it's solid state)
  • 5 tbsp Maple Syrup
  • 50g Raw Cacao Powder (or cocoa powder)
  • 200ml Coconut Milk (or any other milk you have- you just want to add moisture although the coconut milk gives a nice flavour)
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  1. Preheat the oven to 180ÂșC
  2. Grease and line a 30 x 20 cm tray ( I usually use those disposable traybake ones and line with slightly overhanging parchment paper so that I can get the brownie out quickly once it's cooked)
  3. Put the chocolate, maple syrup, vanilla extract and coconut oil in a large saucepan and heat very gently until melted
  4. Remove from the heat and allow to cool for a few minutes (you don't want to end up with chocolate scrambled eggs)
  5. Beat the eggs into the mixture one at a time
  6. Add the coconut milk to the mixture and mix well
  7. Add the flour, cacao powder and baking powder and fold in until well mixed
  8. This is not a wet mixture so you will have to press this into the tin ensuring it is pretty even. Use a spatula to help
  9. Bake in the oven for approximately 12 minutes, be careful not to overcook
  10. Remove from the oven and as soon as you can remove from the tin to stop it from continuing to cook, and allow to cool on a wire rack
  11. Cut into squares and enjoy*
* If you fancy serving this with coconut cream you need to leave the coconut milk in the fridge overnight or until it is solid.Then whisk the solid milk (not the remaining water or milk) with an electric whisk for 3-5 minutes until you have a light fluffy cream.
Recipe by Cherished By Me at