low carb brownies

Ingredients
1/4 cup (26 g) coconut flour
3/4 cup (60 g) unsweetened cocoa powder
1/2 teaspoon salt
4 large eggs
3/4 cup (159 g) sf maple syrup

1 teaspoons vanilla extract
1/3 cup butter (75g), ghee or coconut oil, melted OR unrefined oil (such as avocado or olive oil)

Preheat your oven to 375°F (180°C).

Line the bottom of an 8 inch (20cm) square baking pan with parchment/baking paper.
  combine the flour, cocoa, salt together. Add the eggs,sf maple syrup, and vanilla  and mix well . Add the butter or oil in and mix until well blended.

Let the batter sit for 5 minutes and blend  once more. Bake for 22 minutes or until a toothpick inserted in the middle of the brownies comes out clean.

Cool fully before slicing. They will be very moist when first out of the oven, but upon cooling they firm up. Store sealed for a few days at room temperature, or in the refrigerator for a few weeks.