Coconut Flour Dark Chocolate Fudgy Brownies

Bryan and I are in the middle of packing up our house for our Great Adventure!

I haven't mentioned here, yet, that we are moving to Costa Rica.  We are moving to a beautiful place in the mountains of Santiago de Puriscal, Costa Rica.  We are renting a small house on a coffee farm that also has a bed and breakfast.  I can't wait to get started living a more simple life, growing my own vegetables, and making yummy things from my own garden!  Our plane tickets are for September 5th, so we are in a frenzy of packing, selling, and giving away everything we own. 

We may be frantically working, but I am still making time to make healthy meals and a few healthy goodies.  Last night I tried a recipe that was posted by Ditch The Wheat that I found on Pinterest.  The recipe was naturally almost low-carb, so I only had to make a couple of changes.  I switched 3/4 cup honey for just under 1 cup of Swerve and added 1 tablespoon of heavy cream to make up for the liquid.  I topped them with pecans, and they were really yummy!

Mmmmmmmm..........chocolatey goodness to help me get back to work!

Coconut Flour Dark Chocolate Fudgy Brownies  (Thank you -- Ditch the Wheat!)

Made Low-Carb:

Ingredients

-1 cup + 2 tbsp unsweetened cocoa powder  (do not use Dutch processed -- it will not bake properly)

-1/2 cup + 2 tbsp extra virgin coconut oil

-1 cup Swerve 

-1 tbsp heavy cream

-3 eggs

-1/4 cup coconut flour

-1/4 tsp sea salt

-1 tsp vanilla extract

 -handful of pecan pieces (optional)

Instructions

1. Preheat oven to 350 degrees F. Line an 8 inch by 8 inch glass square baking dish with parchment paper.
2. Using a mixing machine add all the ingredients in a bowl and mix until smooth.
3. Spread the batter all over the baking dish. Top with pecan pieces.
4. Bake for 20 minutes and refrigerate for 30 minutes or more. You want the middle to be moist and slightly under cooked. (My oven is slow -- I had to bake for 25 minutes)
5. Once cooled cut into 16 squares.