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Jenn Knight Cheffing
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An all time favorite

10/26/2012

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Fudgy, gooey, chocolate-chunked... gluten-free brownies.

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    This was the first recipe I have ever memorized and use ALL of the time.  The coconut flour gives it a great nutty-sweet flavor, without so much of the coconut taste.  I've found some brands give it the wrong texture, so I make sure to use the brand LET'S DO... ORGANIC.  You can just as easily substitute your favorite style flour (gluten-free, even all-purpose wheat flour) without changing the amounts of ingredients.  Feel free to play around, and with different spices too!  Try cinnamon and chili powder for a little Mexican chocolate flair!
And now for the recipe:

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