Coconut Flour Chocolate Brownie (Paleo and Nut Free)

1 cup coconut flour
2/3 cup cocoa powder
¼ teaspoon salt
1 tablespoon baking powder

1/2 cup organic butter
1/4 cup coconut oil
3 extra large eggs
1/2 cup lukewarm water
1 tablespoons vanilla extract
¾ cup agave syrup

Icing:

In a blender, mix 1/3 cup coconut oil, 1 tsp cocoa powder 1/3 cup argave nectar and blend

Preheat oven to 180

1.) In a large bowl, sift together the coconut flour, salt, cocoa, and baking powder. Set aside.

2.) Cut butter into chunks and place in a small saucepan with coconut oil over medium heat. Stir until melted then quickly remove from heat and continue stirring until everything is combined. Let cool.

3.) In a medium bowl, beat the eggs and agave syrup. Add the oil and vanilla. Followed by the cooled chocolate butter mixture.

4.) Slowly pour the wet ingredients into the dry. The coconut flour tends to suck moisture quickly so don’t worry if the batter clumps. Use the lukewarm water to loosen it up by drizzling a little bit at a time until it is all absorbed but the batter is still wet. If you need to, add up to ¼ cup more water.

5.) Pour  into a 9” square baking pan.

6.) Bake for 30 minutes until the top is dry to the touch and the batter is firm.

7.) Remove from the oven and let cool for a few minutes then Ice…

Optional: add banana to the mix or raisins