Guest post from our Super-Neighbors! These little guys are delicious!An adaptation of a classic Hershey’s Brownie recipe.
Place rack in center andpreheat oven to 350.
1 cup(7.5 oz by weight) Coconut oil
1 1/3 cups local honey
2 teaspoons Vanilla Extract
3/4 cup Hershey’s Cocoa
1 1/3 cup Bobs Red Mill Gluten Free baking flour
Up to 1/2 cup coconut flour
2 wooden toothpicks
Melt the coconut oil in a mixing bowl
Add honey and vanilla and stir until blended.
Add one egg and beat well, repeat until all 3 eggs are well beaten into the mixture.
Add Cocoa powder and beat well until blended,
Add Coconut flour s bit at a time until a pour-able cake batter is achieved.
Pour or spoon the batter into a well-greased mini cupcake tin filling each cup just below the top.
Bake at 350 for 10 minutes and check with a toothpick. remove when toothpick comes out basically clean.
Remember that the longer the batter sits at room temperature the thicker the batter will become (thank you coconut oil). This will not change the deliciousness, only the time it takes to fill the well-greased mini cup cake tin.
Cool on wire rack and enjoy 🙂