Coconut Flour Brownies
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8
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Calories
374 kcal
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Cuisine
American
Coconut Flour Brownies
Description
This recipe combines coconut flour with flaxseed meal and psyllium husk as binders, replacing traditional flour and eggs to form a soft, spongy dough. Coconut milk heats to melt dark and semi-sweet chocolate into a smooth mixture which is then combined with maple syrup, oil, and vanilla extract to add moisture and sweetness.
Dry ingredients including coconut flour, cornstarch, baking soda, baking powder, and salt are whisked and folded into the wet chocolate mixture. Chocolate chips folded into the batter provide pockets of melted chocolate throughout the brownies after baking.
The batter spreads into a greased pan and bakes at 365°F for about 24 to 25 minutes, cooling before slicing. These brownies have a rich, chocolate-forward profile balanced by the subtle nuttiness of coconut and the slight earthiness of flax and psyllium.
A vegan ganache made with semi-sweet chocolate, non-dairy milk, and coconut oil can be prepared over low heat and spread on cooled brownies for added richness. Store the brownies on the counter for a day or refrigerated for longer freshness.
Ingredients
- 1 cup light coconut milk or almond milk or other non dairy milk
- 3 Tbsp flaxseed meal
- 2 tsp psyllium husk or use flaxmeal
- 1/2 cup dark chocolate or use semi sweet to make less bitter, 70 to 85%
- 1/2 cup vegan semi sweet chocolate chips
- 1/2 cup maple syrup
- 2 Tbsp ground sugar or 12 drops stevia
- 3 Tbsp neutral cooking oil coconut or organic canola, generic cooking oil
- 2.5 tsp vanilla extract
- 3/4 cup coconut flour + 2 Tbsp Tbsp
- 3 Tbsp cornstarch or arrowroot or tapioca starch
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt pinch
- 1/4 cup chocolate chips to fold into the batter, vegan mini or regular size
Instructions
- Preheat the oven to 365 degrees F / 180ºc.
- Heat coconut milk to just about a boil. Pour into to a bowl. Add the flax meal, psyllum husk, Dark chocolate, semi sweet chocolate and let sit for minute. Then mix well to melt to a smooth consistency.
- Add the maple, sugar, oil, vanilla extract, and mix well. Let sit for 5 minutes.
- In another bowl, add coconut flour, starch, baking powder and soda and salt. Whisk well.
- Add dry to the wet and mix to combine. Fold in the chocolate chips. Taste and add more sugar if needed. The batter will be more of a spongy soft dough and it will continue to dry out. Do not let it sit for long. bake immediately. Transfer batter/dough to greased or parchment lined pan. Pat down to flatten.
- Bake at 365 degrees F / 180ºc for 24 to 25 minutes. Cool for 10 minutes before slicing. If using smaller multiple pans, bake for 18 to 19 minutes. Brownies are best served warm right after baking. Store on the counter for the day and refrigerator for a few days. Reheat before serving.
Notes
- Prepare a vegan ganache separately by melting semi-sweet chocolate with non-dairy milk and coconut oil on low heat, then spread over cooled brownies.
- Brownies are best served warm shortly after baking but keep well refrigerated for several days.
- Use light coconut milk or alternative non-dairy milk as preferred in the recipe.
- Adjust sweetness after mixing batter by tasting and adding more sugar or sweetener if desired.
- Baking times vary with pan size; smaller pans require less time, so check for doneness accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Sodium | 128mg | 5% |
| Potassium | 170mg | 4% |
| Fiber | 8g | 32% |
| Sugar | 26g | 52% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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