Chloe Timms ditches traditional baking ingredients with these heavenly coconut flour brownies
“These were the brownies that made me fall in love with brownies. Before I came up with this recipe, I hated them. I know, right – weird. I’m a changed woman and this recipe will always remain close to my heart.
These are light but still deliciously fudgy. Magically, they are also gluten free!”
Ingredients
• 140g cold salted butter, cubed, plus extra to grease
• 250g caster sugar
• 65g cocoa powder
• 3 large free-range eggs
• 35g coconut flour
• 1 teaspoon good flakey sea salt
• 150g Classic salted caramel sauce, warmed to a liquid
• 50g good dark chocolate chips or chopped chocolate
Method
1 Preheat the oven to 180°C. Grease and line a 20 cm square brownie pan or silicone mould.
2 Melt the butter in a medium saucepan over a gentle heat. Once only a small lump of unmelted butter remains, remove the pan from the heat and swirl the pan until all of the butter has melted.
3 Doing it this way stops the butter from getting too hot.
4 Vigorously beat the sugar and cocoa into the melted butter. Don’t panic if the mixture looks grainy.
5 The mixture should be warm to the touch but not hot. If you can’t comfortably hold your finger in the mix for more than 5 seconds, leave it to cool until you can.
6 Add the eggs all at once and beat until fully incorporated and you have a smooth and glossy mixture. Sift the coconut flour into the batter. Beat in well, checking for pockets of flour and breaking them up. Stir in the sea salt.
7 Pour the mixture into the prepared pan, wiggle the pan to smooth the top and tap on the work surface a few times to get rid of air pockets. Drizzle over the warmed caramel sauce and scatter over the chocolate chips. Bake for 20–25 minutes or until just a small jiggle remains in the middle.
8 Cool the brownies in the pan on a wire rack. Once cooled to room temperature, place in the fridge.
9 Chill for at least 1 hour before cutting so that you get neat slices. Brownies are best stored in the fridge for up to 1 week.
Recipe courtesy of Chloe Timms, extracted from Salted Caramel Dreams. Photography by River Thompson © Hardie Grant.
