Coconut Flour Brownies
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
16
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Calories
107 kcal
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Course
Dessert
Coconut Flour Brownies
Description
The Coconut Flour Brownies recipe uses coconut flour as the main dry ingredient, paired with eggs, coconut sugar, and raw cacao powder to produce a dense, rich chocolate treat. Coconut oil adds moisture and a subtle coconut flavor, while optional dark chocolate chips provide melty pockets of chocolate throughout the baked brownies. The batter is mixed until smooth and baked in a parchment-lined 8-inch square pan until set in the center.
These brownies feature a tender yet slightly gritty texture characteristic of coconut flour and a sweet chocolatey flavor with hints of coconut. The coconut sugar adds a caramel note, balancing the richness of the cacao powder. The cooling step is important to help the brownies firm up for clean slicing.
Best cut into 16 pieces, they serve well as a dessert or snack when you want something indulgent but grain-free. The recipe advises storing the brownies refrigerated in an airtight container to maintain their moistness for up to 5 days, and letting them warm to room temperature before serving for the best texture.
Because coconut flour behaves very differently from wheat flour, no substitutions or alterations to the flour are recommended. Eggs are essential to the structure, and the recipe has not been tested egg-free.
Ingredients
- 6 tablespoons coconut flour (42 grams; I use Bob's Red Mill brand)
- 4 large egg 200 grams; at room temperature
- 1/3 cup raw cacao powder (28 grams; or cocoa powder)
- 1 cup coconut sugar (158 grams; or other granulated sugar)
- 1/2 teaspoon salt (3 grams)
- 1 teaspoon vanilla extract (4 grams)
- 1/3 cup coconut oil 68 grams, melted
- 1/2 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.
Notes
- Coconut flour should not be substituted with other flours, as it behaves differently and will affect the final texture.
- Eggs are essential for this recipe; it has not been tested without them, so avoid making it egg-free.
- Store brownies in an airtight container in the refrigerator for up to 5 days for best freshness.
- Let refrigerated brownies come to room temperature before serving to improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 114mg | 5% |
| Potassium | 43mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 65IU | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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