A delightful twist on classic brownies, these coconut flour chocolate squares are rich, moist, and perfect for any occasion.
Melt the butter in a microwave-safe bowl until fully liquid.
Ensure the butter is not overheated to avoid altering its flavor.
Whisk in the cocoa powder until smooth and let the mixture cool slightly.
Cooling the mixture prevents the eggs from cooking when added.
In a separate bowl, mix the flaxseed meal with water to create a slurry.
Let the mixture sit for a few minutes to thicken properly.
Combine the cocoa mixture with the flaxseed slurry, honey, salt, and vanilla extract.
Mix thoroughly to ensure even distribution of flavors.
Add the eggs one at a time, mixing well after each addition.
Adding eggs individually helps achieve a smoother batter.
Sift in the coconut flour and fold it into the batter until fully combined.
Sifting prevents lumps and ensures a smooth texture.
Fold in the chopped walnuts gently.
Be gentle to maintain the texture of the nuts.
Pour the batter into a greased baking pan and spread it evenly.
Greasing the pan ensures easy removal of the baked squares.
Bake in a preheated oven at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Avoid overbaking to keep the squares moist.
Let the squares cool completely before cutting into portions and serving.
Cooling allows the squares to set and makes cutting easier.
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