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Coconut Flour Brownies


 Preheat oven to 350 degrees. Brush both sides and bottom of 11x7 pan with coconut oil.

Whip butter, sugar, and cream cheese with electric mixer on high speed until light and fluffy, scrape bowl after each addition. Add coco powder, and heavy cream; beat well. Add eggs one at a time and whip until the mixture looks like a smooth, creamy, fluffy chocolate pudding Add flour and vanilla to the chocolate mixture and whip on medium speed and then turn up to high speed and beat until mixture becomes stiff and color becomes a little paler.

Pour chocolate mixture into prepared pan and sprinkle chopped nuts on top and pat nuts gently into batter. Bake at 350 degrees for 30 minutes, or until toothpick inserted in center comes out clean. When done, place pan on wire rack and cool completely. Enjoy!!

TIPS: These brownies taste best a day later so if you’re making them for company dessert, bake them the day before and when cool, cover the top of the pan with aluminum foil and refrigerate.

If you want to get a little fancy, melt 2oz of bittersweet chocolate and cool. Meanwhile, get a little zip lock bag and pour the cooled chocolate inside and snip a little hole in one corner and give the bag a little squeeze while drizzling over the brownies. Have fun!!

VARATIONS: Coconut Flour Cocoa Banana Brownies: Make brownies as recipe follows but add 3 large mashed bananas to chocolate mixture and mix together before baking.

Chocolate Muffins: Make as directed but place batter in muffin cups and bake for about 20-25 minutes, or until toothpick inserted in center comes out clean.


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