prep time:15 min
cook time:25 min
ready in:40 min
Nummy For My Tummy
Working mom, wife, foodie and blogger. Creating simple, inexpensive, GLUTEN-FREE & (mostly) PALEO recipes in order to create a happier and healthier life.
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  • 1-1/8 c. tapioca flour
  • ¼ c. coconut flour
  • ½ tsp sea salt, fine
  • ¼ tsp baking powder
  • 1-1/2 c. Dark Chocolate, chopped (up to 70% Dark Chocolate)
  • 1 c grass-fed butter (or 1-1/2 c coconut oil)
  • 1 c coconut sugar
  • 1 tsp vanilla extract
  • 5 eggs
  • Pre-heat oven to 350F (175C) and grease a 9″ x 12″ pan (8×8 if you want a thicker cakier brownie)
  • In a medium bowl, blend tapioca starch, coconut flour, sea salt and baking powder, set aside
  • In large a double boiler, melt the butter (or coconut oil) and dark chocolate
  • Remove from heat and stir in the sugar and vanilla extract, blend well
  • Add eggs one at a time, blending thoroughly
  • Fold in flour mixture ¼ c. at a time, stirring removing any lumps
  • Pour batter into greased baking pan and bake 25-30 minutes