Coconut flour is a tricky ingredient to work with, so I’m shocked by how much I like these brownies. They have a rich, chocolate flavor, and you’d never guess that they’re made with a grain-free flour.
I originally published a version of these brownies in my first cookbook, Everyday Detox . That version is sweetened with maple syrup, but I was curious if coconut sugar might make them even more fudgy, like traditional brownies. That’s why you get this version, too!
The resulting brownies are gluten-free, naturally sweetened, and utterly delicious.
⭐⭐⭐⭐⭐ Featured Review “These brownies are amazing!! My 8 year old and 4 year old, loved them. They didn’t notice the coconut flour. I feel so relieved they will eat a healthy, delicious dessert.” -Sara
How to Make Coconut Flour Brownies
Step 1:
Preheat the oven to 350ºF and lightly spray an 8-inch square pan with cooking spray. Press a piece of parchment paper into the pan to make the brownies easier to remove later.
Add the coconut flour, cacao powder, coconut sugar, oil, eggs, vanilla extract, and salt to a large mixing bowl. Use a whisk to mix, so you can break up any small clumps as you stir.
Note: It’s best to use room-temperature eggs, so they won’t cause the coconut oil to thicken as you mix the batter.
Step 2:
Fold the chocolate chips into the batter. If the batter starts to thicken up from the coconut oil mixing with cold eggs from the fridge, that’s okay. The brownie batter will simply be thicker than you might expect.
Don’t worry, these will still bake just fine! The batter will just be thicker to spread in the pan.
Step 3:
Transfer the brownie batter to the prepared pan and spread it out evenly with a spatula. Bake the brownies at 350°F for 30 minutes, or until the center of the pan no longer jiggles when gently shaken.
Let the brownies cool completely, at least 1 hour, before slicing into squares.
Serving and Storage Tips
I think brownies taste best when served at room temperature, so I like to let these cool completely, then serve. However, my family also likes these cold!
Becuase these brownies contain so many eggs, I don’t recommend storing them at room temperature overnight. Transfer them to an airtight container and store them in the fridge for up to 5 days. It’s likely you’ll eat them all before then, anyway.
You can also freeze brownies for up to 3 months.
IngredientsUS CustomaryMetric1x2x3x
- 6 tablespoons coconut flour (42 grams; I use Bob’s Red Mill brand)
- 4 large eggs (200 grams; at room temperature)
- ⅓ cup raw cacao powder (28 grams; or cocoa powder)
- 1 cup coconut sugar (158 grams; or other granulated sugar)
- ½ teaspoon salt (3 grams)
- 1 teaspoon vanilla extract (4 grams)
- ⅓ cup melted coconut oil (68 grams)
- ½ cup dark chocolate chips (67 grams; optional; I use Enjoy Life brand)
Instructions
- Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. (I like to lightly spray the pan with oil first, then add the parchment paper so that it will stick in place.)
- In a large bowl, combine the coconut flour, eggs, cacao powder, sugar, salt, and vanilla. Stir well until no lumps remain. (This is sometimes easier to mix using a whisk to help break up clumps.)
- Add in the melted coconut oil, and stir again until the batter is smooth. Fold in the chocolate chips, if using.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 350ºF for 30 minutes, or until the center doesn’t wiggle when you gently shake the pan.
- Let the coconut flour brownies cool completely in the pan, then slice them into 16 pieces and serve. Because these brownies are rich and moist, I recommend storing them in an airtight container in the fridge for up to 5 days, for the best shelf life. Let them come to room temperature again before serving at a party, for the best flavor.
Video
Notes
Nutrition
More Coconut Flour Recipes
- Coconut Flour Pancakes
- Coconut Flour Carrot Cake
- Coconut Flour Chocolate Chip Cookies
- Coconut Flour Cupcakes
- Best Ever Coconut Flour Banana Bread
- Lemon Poppy Seed Muffins
- Coconut Flour Zucchini Bread
- Orange Cranberry Muffins
Coconut Flour Brownies
Ingredients
- 6 tablespoons coconut flour (42 grams; I use Bob’s Red Mill brand)
- 4 large eggs (200 grams; at room temperature)
- ⅓ cup raw cacao powder (28 grams; or cocoa powder)
- 1 cup coconut sugar (158 grams; or other granulated sugar)
- ½ teaspoon salt (3 grams)
- 1 teaspoon vanilla extract (4 grams)
- ⅓ cup melted coconut oil (68 grams)
- ½ cup dark chocolate chips (67 grams; optional; I use Enjoy Life brand)
Instructions
- Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. (I like to lightly spray the pan with oil first, then add the parchment paper so that it will stick in place.)
- In a large bowl, combine the coconut flour, eggs, cacao powder, sugar, salt, and vanilla. Stir well until no lumps remain. (This is sometimes easier to mix using a whisk to help break up clumps.)
- Add in the melted coconut oil, and stir again until the batter is smooth. Fold in the chocolate chips, if using.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 350ºF for 30 minutes, or until the center doesn’t wiggle when you gently shake the pan.
- Let the coconut flour brownies cool completely in the pan, then slice them into 16 pieces and serve. Because these brownies are rich and moist, I recommend storing them in an airtight container in the fridge for up to 5 days, for the best shelf life. Let them come to room temperature again before serving at a party, for the best flavor.
