Ingredients
- 1/2 cup minus 1 Tbs. coconut flour (use the “dip and sweep method” to measure or use a kitchen scale and measure 50 grams of the flour) I use this coconut flour
- 1/2 cup cocoa powder – substitute carob powder (this stuff) if there is a chocolate sensitivity
- 1/2 cup plus 2 Tbs. butter, melted
- 3 eggs, at room temperature (egg substitutes will not work)
- 1/2 cup plus 2 Tbs. honey or maple syrup
- 1 tsp. vanilla extract, optional
Instructions
- Preheat the oven to 300 and grease a glass baking dish (8×8 or 9×9).
- Mix together all ingredients. You can do this by hand or with an electric mixer or high-powered blender.
- Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.
- These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.
