Here is a method for making apple pie without actual apples. It possesses all the qualities of an apple pie with apples. You would believe there was fruit inside if you didn’t know any better. This classic chemistry lab experiment teaches us the limitations of our senses.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
Ingredients
- ½ cup cocoa powder
- ⅓ cup virgin coconut oil
- 1 cup white sugar
- 6 eggs
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup coconut flour, sifted
- 1 tablespoon semisweet chocolate chips, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from the heat and let cool, about 5 minutes.
- Beat sugar, eggs, salt, and vanilla in a bowl with an electric mixer. Stir in cooled cocoa mixture, then whisk in coconut flour until no lumps remain. Pour batter into the prepared baking dish and sprinkle chocolate chips over top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 129 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I agree with a fellow reviewer; this was overly egg-y and could have withstood more chocolate flavor. If I make these again, I would reduce the eggs to 3 or 4 and add either more chocolate chips and/or more cocoa powder.
these are so amazing, I have made them countless times. Thye taste even better than normal brownies. Go to recipe when people come over
These are very good.
I used butter instead of coconut oil, added tons of pecans, a handful of natural flakes coconut (not the sugared type) & shredded chocolate other top. Is was wonderful! We were only looking for wheat-free brownies and figured they’d be more underwhelming, but this recipe is spot on.
My husband and I are newly weds just moving into our apartment so some of the things I need I do not have so the brownies became more like a cake (because I only had a cake pan). It was a bit more grainy than usual because I don’t have a sifter to sift the flour or a spatula haha. but the dessert was amazing! Add a scoop of vanilla ice cream with it and it all tastes grand! Would definitely recommend!
More like a cake than a brownie, that being said, it is soooooo delicious! I was not expecting the amount of rise and the consistency is fudgy and cakey at the same time. Really great recipe.
This recipe was great with a few tweaks, as listed below. – Instead of one cup of sugar, I used 3/4 of Lakanto’s monkfruit sweetener (golden). – Instead of cocoa powder, I used cacao powder. – I used 4 tbs of cacao nibs vs. 1 tbs semisweet chocolate chips. With these tweaks, they came out perfectly after 40 minutes at 350 degrees F.
Needs more chocolate chips but otherwise great.
6 eggs is too much and too much oil. Tasted like eating oily chocolate scrambled eggs. Yuck!
Pretty good but I have had better gluten free brownies. A little on the dry side.
This was my 1st time working with coconut flour. The tasty is coco-nutty if that’s a word. I sub sugar for Splenda and baked it for 20 minutes
These Brownies were AMAZING! They were crunchy on the outside and incredibly chewy on the inside!
No changes at all and we loved it!! My 22 year old granddaughter is Celiac and we struggle to find desserts that everyone loves! She loves them.
I slightly altered. They were good. I used 3/4 cup sugar and cooked them in a mini muffin tray
Since this was my first time baking with coconut flour, I followed the recipe exactly. The brownies are very flat and very dense. They are VERY cake like and not “fudgy” or soft in any way. I’m not sure of the chemistry of coconut flour with baking soda but I was surprised none was used in the recipe. I feel like this recipe would need to be tweaked in order to have a softer, moister brownie. Maybe 1/4 of water added? I may play with it but with 6 eggs in each batch that could get expensive.
I substituted stevia for sugar and used Lily’s chocolate chips. They came out dry. I won’t leave them in the oven as long next time.
I needed a recipe for low carbohydrate brownies.. I made this recipe ..I substituted half a cup of Splenda for baking..with half a cup of sugar..and extra dark chocolate chips on top ..I added a few nuts …this is one delicious brownie… thanks for the recipe..My husband loves it and I like it to..
Can’t believe how easy it was and it was delicious! I just needed to add more chocolate chips.
These were very good for a grain free brownie. I added an extra tablespoon of oil to keep it moist. I also added some raspberry extract. Mine were done at 30 minutes. Since the recipe has so many eggs, they taste better cold or at room temperature than right out of the oven. I really like the chocolate chips in this because they make the brownies a little bit gooey.
I really enjoyed this. It was SO easy to make and turned out perfect. The texture was soft! I will say if you don’t like coconut then you MAY not like these because they do have that hint of coconut flavor. I didn’t have chocolate chip so I skipped that and it worked out perfectly. I will probably aim for less sugar but wouldn’t change anything else!
I make this at lots of family gatherings, considering we have somebody that cannot have gluten. It is pretty good, unless you dislike coconut!