Coconut Flour Brownies
User Reviews
5
Coconut Flour Brownies
Description
Coconut Flour Brownies offer a different take on traditional brownies by incorporating coconut flour as the main dry ingredient, which absorbs moisture differently and requires resting the batter before baking. Cocoa powder and melted semi-sweet chocolate chips provide the chocolate base, enhanced by coconut oil and unsalted butter. Honey adds natural sweetness, while coconut milk and eggs create moisture and help bind the batter. Vanilla extract rounds out the flavor.
After mixing the wet and dry ingredients, the batter rests to allow the flour to absorb liquid, ensuring a proper texture once baked. The brownies bake in a preheated 350°F oven for about 25 minutes until a tester comes out mostly clean, producing a slightly fudgy consistency. Cooling completely before slicing helps the brownies firm up well.
This recipe can be adapted for dairy-free diets by substituting palm shortening for butter and using dairy-free chocolate chips. These brownies suit those looking for a grain-free chocolate dessert with a chewy, dense texture.
Ingredients
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil
- 1/4 cup butter unsalted
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon cocoa powder
- 1/2 cup honey
- 1/2 cup coconut milk
- 2 egg large
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Grease an 8x8-inch baking dish, or line with foil or parchment paper.
- In a small bowl, mix together the coconut flour, baking soda and salt.
- Heat the coconut oil and butter in a small saucepan over low heat until melted. Add the chocolate chips, cocoa powder and honey. Stir the mixture until the chocolate chips start to melt, then remove the pan from the heat and stir until the chips are completely melted and the mixture is very smooth. Set aside to cool.
- Whisk together the coconut milk, egg and vanilla in a large bowl. Slowly whisk in the cooled chocolate mixture.
- Sift the dry ingredients into the chocolate mixture and whisk vigorously until no lumps remain. Allow the batter to rest for 5 minutes so that the coconut flour can absorb some of the liquid.
- Pour the mixture into the prepared dish. Bake for 25 minutes, or until a tester inserted in the middle comes out mostly clean. Remove the dish from the oven and allow to cool completely before cutting into squares.
Notes
- For a dairy-free version, replace the butter with palm shortening and use dairy-free chocolate chips.
- Allowing the batter to rest for 5 minutes lets the coconut flour absorb the liquids, improving texture.
- Ensure the brownies cool completely before cutting to help them set properly.
User Reviews
Overall Rating
5
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