Brownies with coconut flour and macadamia nut cream. A true delight that can melt even a heart cold as ice (metaphorically speaking). The recipe of brownies has been on my list for a very long time, and finally I made it. Obviously, I tried to make it in a healthier way, so I used a coconut flour and not a normal one.
Brownies with coconut flour: a successful experiment!
Well, I have to admit that it’s the first time I cook with coconut flour (you can find it on Orthomolecular Pharmacy ). I have read on the internet that this flour is a little more sensitive, and that is because it absorbs the liquid very quickly, you have to take care of the amount of flour you use because it does not work just like the other types of flour, but also to be careful with the amount of liquid you use for the composition of different preparations. From theory to practice is a long way.
I started to make the composition for brownies and I panicked a bit when I saw what was coming out, and that is because, initially, I put very little amout of liquid, so in the picture below with ingredients you will see only 200 ml. of milk, but I added extra milk and eggs along the way. It was a real experiment for me to cook with coconut flour, I even prayed so this could brownies could come out delicious, and after I took them out from the oven and saw how well it came out, I applauded myself. HA! HA! HA!
Here’s the recipe for these super delicious brownies with coconut flour!
200 gr.coconut flour
3 tablespoons of coconut sugar
10 tablespoons of coconut oil
500 ml. milk
4 tablespoons of karob powder (you can replace it with cocoa)
1 tablespoon vanilla essence
1 fist of crushed nuts
Topping: macadamia nut cream
* Although there are 4 eggs and just 200 ml. milk in the picture, I added extra milk and eggs along the way (I mentioned above about the experiment)
Put the flour, karob/ cocoa powder and sugar in a bowl and mix. In another bowl beat 6 eggs together with the coconut oil, then pour them over the dry ingredients. Mix and gradually add 500 ml. milk.
The composition obtained is not the same as that of brownies with regular flour, which is slightly liquid, this will be a fluffy and wet composition.
Put the composition in a baking sheet greased with oil. Place the tray in the preheated oven at 180° C for 35-40 minutes or until a toothpick inserted in the center on the cake comes out clean.
Take out the cake from the oven, let it cool for 30 minutes, then cut it into pieces. For topping I used a very delicious macadamia nut cream (you can find it here ), but because in large quantities it is very caloric, I decided to play with a spoon and just sprinkle a little cream on top.
I really enjoyed these super delicious brownies!
I’m looking forward for you to tell me if you used coconut flour until now and what did you cook with it.