Gluten Free Brownie Pudding

Photo by Coconut R.

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    cup salted grass-fed butter

  • 1

    tablespoon coconut flour

  • 2

    tablespoons rice flour

  • 1/4

    cup tapioca flour

  • 5

    eggs

  • 1 1/2

    cups sugar (or adjust to taste)

  • 3/4

    cup cocoa powder

  • 1

    tablespoon vanilla extract

Directions

Preheat oven to 350 degrees ºF. Grease a 2 quart baking dish with coconut oil. Melt butter over low heat. Set aside to cool. Mix flours together. Beat eggs and sugar with an electric mixer on medium speed until thick and slightly lighter in color – 1-2 minutes. Add cocoa, vanilla and flour mix. Mix well. Slowly pour butter in while mixing at low speed until well combined. Pour mixture into prepared dish, place into a 9x13 inch pan and fill pan with hot tap water to come about half way up the sides of the quart dish. Bake in preheated oven for 30-40 minutes. Edges should be firm but middle should jiggle and look very underbaked. Cool and serve with freshly whipped cream, ice cream or as is.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: