I know I’ve told you guys about my reason for gluten-free baking lately. I had (notice the past tense here) gluten-free flours and wanted to use them up. So I did…and now I wish I had more.
But I suppose I’ll settle for regular ol’ gluten-laden flour instead.
These are seriously addictive and, I’ll admit, a little crumbly because of the coconut flour. If you have another flour like brown rice flour then that might help, although I won’t pretend to be an expert here. All I know is that these tasted amazing and were laced with coconuty flavor and deep, dark, riiiiiiiiiiiich chocolate flavor. Not for the faint of heart!
I like these because they utilize cocoa powder, which is a staple in our house. I can’t keep chocolate around our house (prepared chocolate) because it disappears too quickly.
We’ll blame Nate for that (although I can’t totally guarantee that it’s only him…).
- 1 cup cocoa powder
- 5 Tbsp vegetable oil
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp baking powder
- pinch of sea salt
- 1 cup chocolate chips
Preheat oven to 350. In a small saucepan over medium heat mix together the cocoa powder, vegetable oil, coconut oil and sugars until the sugars are dissolved and the mixture is smooth. Set aside and let cool for about 10 minutes. In a large bowl whisk together the flours, baking powder and sea salt. Lightly whisk the eggs in a small bowl and then transfer them, whisking constantly, into the cocoa mixture. Once the eggs are incorporated pour the cocoa mixture into the flour mixture and stir until combined. Fold in the chocolate chips. Pour the batter into an 8-inch pan sprayed with nonstick spray. Bake at 350 for 30-35 minutes until a toothpick inserted comes out clean. Let cool completely before cutting into squares…or don’t. My personal preference was to just eat it with a spoon