Coconut Flour Brownies with Sesame Seeds

 Coconut flour brownies

Home Operating Procedures

No matter the size or style, we have a compulsiveness to make our home feel, well, home.  A designated space that doesn’t have to be a 4 wall building, it could be just the space that revolves around us.   Even if it’s by keeping it completely disorganized, piles of clothes in the little chair at the corner or impossibly tidy and neat (as you may figured it out, I’m from the first group) it is our way to convey that this is our territory, the only place I can do whatever my mind is daydreaming on doing with it.

When days start with a pile of rain, this instinct in me blows to red alert.  I start by planning how I would make this home feel the homiest for us today.  Throws are taken out of the closet, movies are selected, YouTube videos are watched while everybody is thinking what movies are going to be selected and of course comfort snacks are imperative to get the this-is-my-home-and I’m-not-going-anywhere feeling.  Last weekend that happened.  And between work, special projects, therapies and so on, it had being a while since I made plain and straight brownies.  And for some reason the compulsiveness in me started to go in that direction.

Therefore, super fudgy with crispy top brownies were made, and everyone was happy and felt like there’s no place like home.  For real!

 Coconut flour brownies with sesame seeds

Since the amount of flour in this recipe is so small, I decided to give it a try with coconut flour.  This flour is high in protein and fiber so it’s pretty tricky to work, especially because you need to increase the amount of liquid in the recipe to balance that difference from traditional wheat flour.  In this recipe though, it worked superb!  I sprinkled some sesame seeds on top to give the brownies a bite, but you can sprinkle nuts or just leave them plain.

Recipe notes:

1.     Technically you may melt the chocolate and butter in the microwave, but you have to be very careful that the chocolate doesn’t scorch.  Doing it in the stove over a pan with hot water as I did it’s more reliable so the extra step is worth it.

2.     Don’t worry if you still see sugar granules after removing the bowl form the heat.  That’s one of the purposes to add very hot water at that stage, to help the sugar dissolve completely, besides adding moist to the batter without adding fat.

3.     Placing the brownies in the fridge right away when taking out of the oven stops the cooking process, therefore helping to achieve the fudgy texture inside the brownies.

4.     If you are going to use regular unsalted butter instead of European, take into consideration that the American butter has more water content than the European, therefore the result would be different.  If American is what you have in hand or prefer to buy, maybe reducing by ½ Tablespoon the hot water in the recipe can help to balance the texture.  Let me know how it worked!

 Coconut flour brownies

Coconut flour brownies with sesame seeds
Total time - 45 minutes  Prep time - 15 to 20 minutes
Equipment - large glass bowl, large skillet, 8 x 8 brownie mold

Unsalted butter – 5 TBSP, cut in small pieces
Semi-sweet chocolate chips – 7 oz. (half of a bag)
Raw sugar – ¾ cup
Hot water (from the microwave) – 2 TBSP
Fine sea salt – ¼ Tsp
Vanilla paste – 1 Tsp
Whole eggs, at room temperature – 2
Egg yolk, at room temperature – 1
Unsweetened cocoa powder – ¼ cup
Coconut flour – ¼ cup
Milk, semi-sweet or bitter-sweet chocolate chips (whatever you prefer or have in hand), optional – ¾ to 1 cup

Preheat oven to 350°.  Grease an 8 x 8 baking mold, or spray it with enough baking spray oil, and place it in the fridge.

Place the butter and the semi-sweet chocolate chips in a glass bowl placed over a pan filled with water.  Heat over medium high heat, stirring frequently, until the butter and the chocolate have melted.  Add the sugar and mix well, until it has mostly dissolved, then retire from heat.  Add the water, tablespoon-by-tablespoon, and mixing between each addition.  Let the mix cool down.

After the chocolate has cooled down add the salt and vanilla and mix, then add the eggs and the egg yolk, one by one and mixing between each addition.  Gently mix in the cocoa powder and finish with the coconut flour.  Mix just enough to incorporate all the ingredients and break any flour lumps.  Fold in the chips, if adding.  Pour the batter in the mold and place it in the oven.  Bake for 20 to 25 minutes until you insert a toothpick and it comes out somewhat dry.  Retire from the oven and place the brownies in the fridge for 10 minutes.  You may eat them from the fridge if you prefer a bar texture or at room temperature for a fudge like texture.

 Coconut flour brownies