Tuesday, June 12, 2018

Flourless Brownies


The amount of almond flour in this Coconut Brownie recipe seemed to be too small to make enough of a difference. So I made them again, but this time with 4 cups of coconut shreds and no flour.

The only other difference was that I turned the pan 90 degrees every 15-20 minutes so that it would bake evenly. This is optional.

These brownies seem to hold together better after they’ve been in the refrigerator. I’m assuming, given the final texture, that they would do well as mini-muffins or cupcakes too. It’s easier to tamp this down firmly in one solid pan though. If you do try a different container, keep in mind that these do not rise.

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