Try these super easy to make gluten, dairy, refined sugar and nut free brownies, that are still YUMMO! It looks just like its unhealthy sugar packed brownie slice cousin, but its actually a much sleeker version.

A great treat for the kids lunchbox or for a little "pick me up" when the kids are driving you nuts!

Serves: 9-12

Time: Prep: 10 min. Bake: 15min. 

Ingredients 

1/2 cup Organic Coconut Flour
1/2 cup Organic Cacao Powder
1/2 tsp Bi-Carb Soda
Pinch of fine Himalayan Rock Salt
3 free-range eggs, lightly whisked
1/4 cup Organic Virgin Coconut Oil, solid
1 tbsp Organic Coconut Sugar
1.5 tbsp Organic Maple Syrup
1 tsp vanilla extract
2 tbsp of dairy milk OR organic plant-based milk of choice OR 2 tbsp brewed coffee, cooled (for a “mocha” brownie)

Optional: 2 tbsp Dark Chocolate Chips

 METHOD 

1. Preheat fan-forced oven to 165°C. Line and lightly grease a 20cm square baking tin with baking paper and set aside.
2. Combine coconut flour, cacao powder, bi-carb soda and salt in a large bowl.
3. Cream together coconut oil and coconut sugar in a small bowl until combined and smooth (you can use a spatula or an electric beater). Mix in the maple syrup and vanilla extract.
4. Add the lightly whisked eggs to the flour mixture and stir through. Then add the coconut oil mixture to the flour mixture, fold through and combine well. Do not over mix.
5. Add the milk, 1 tablespoon at a time and slowly incorporate.
6. Pour brownie mix into the prepared baking tin and spread it evenly.
7. Bake for 15-17 minutes in the preheated oven, or until firm to the touch.
8. Remove from oven and let cool before slicing. Enjoy!

 Optional: Remove brownie slab from oven 1 minute early and sprinkle the top with 2 tablespoons of dark chocolate chips. Return to oven for the remaining 1 minute. Remove slab from the oven again and use a knife or cake spatula to spread out the melted chocolate chips to glaze the tops of your brownies.