Brownies that spell W-E-E-K-E-N-D every day

This recipe was originally mine as I played around with gluten, lactose AND cane sugar free brownies for Grant (Mr. I can't have anything under the sun or my stomach will explode). His sister Megan asked for the recipe and turned around and made this final form of generally amazing brownies. I make this for non-gluten sensitive people too because the tapioca flower has such a smooth texture and the maple and agave add a delicious sweet twist to the entire chocolatey mix. Finally, the fudge bounce is held together beautifully thanks to the coconut flakes.

INGREDIENTS

DRY

3/4 cup of flour (tapioca or garbanzo or mixture of both)

1/3 cup of unsweetened cocoa powder

1 pinch of salt

1 teaspoon of baking powder

WET

1/2 cup of coconut oil, room temperature

3/4 cup of an equal amount of maple syrup and agave nectar (This 3/4 cup should be a mixture of both of these so neither taste dominates.)

2 eggs beaten

1 teaspoon of vanilla extract

OPTIONAL but highly recommended:

Approx. 3/4 cup of organic unsweetened coconut flakes

reheat oven to 350˚ F or 120˚ C

Grease 9 x 9 inch baking pan with coconut oil or vegetable oil

Mix tapioca flour, cocoa powder, baking powder, and salt together in a separate bowl

Beat coconut oil and maple syrup/agave nectar together in a separate large bowl until creamy

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Stir in eggs and vanilla extract

Gradually add flour mixture until fully incorporated and mixed in with the oil/syrups

Manually fold in the coconut flakes until fully mixed into the brownie batter. Spread batter into the prepared baking pan

Bake in preheated oven until the top is dry and the edges have started to pull away from the sides of the pan. This should be approximately 14 - 15 minutes