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These are the best Coconut Flour Brownies! They are made with just 7 simple ingredients, and are decadent enough to serve at a party. No one would be able to guess that they are naturally-sweetened and gluten-free!
Is Coconut Flour Good For Baking?
Coconut flour is a great option for baking. It’s perfect for situations when you want to make something light and fluffy, while keeping a recipe gluten-free and grain-free.
Coconut flour is not the best choice if you want a dense and chewy baked item– like chocolate chip cookies. In that case, I’d recommend working with almond flour, which is another grain-free flour option. My Almond Flour Brownies and Almond Flour Cookies are also a big hit!
These coconut flour brownies are Paleo-friendly, and perfect for those who need an easy gluten-free dessert. (They’re dairy-free, too!)
How to Make the Brownies
These Coconut Flour Brownies couldn’t be easier to prepare. Just stir the ingredients together in 1 bowl, then pour into a pan and bake them for 30 minutes.
The hardest part of making these brownies is waiting for them to cool completely. I think they taste best when they have cooled all the way down to room temperature, which lets the flavor fully develop, so try to be patient before cutting into them.
They will make your whole house smell amazing!
Tips for Baking with Coconut Oil
These Coconut Flour Brownies are made with coconut oil, instead of butter, to keep them dairy-free. Because of that, it will be easiest to stir this batter together if you use room temperature eggs.
Eggs that are cold from the fridge might make the coconut oil solidify in the batter, making it thicker than you might expect a brownie batter to be.
Either way, these brownies will bake up perfectly well as long as you have no clumps in the brownie batter. For best results, I’d recommend stirring together the first 6 ingredients until no lumps remain, then add the melted coconut oil and stir quickly again until everything is smooth.
If the batter thickens up, it’s just fine!
If you don’t need these brownies to be dairy-free, feel free to use melted butter instead of the coconut oil. The texture should be the same, either way!
What Else Can Coconut Flour Be Used For?
If you have a bag of coconut flour to use up, try one of my other coconut flour recipes below.
- 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
Keep in mind, that egg substitutes like flax eggs won’t work as well with coconut flour baked goods. If you need an egg-free recipe, check out my vegan recipes for ideas.
Ingredients
- 6 tablespoons coconut flour (42 grams; I use Bob's Red Mill brand)
- 4 large eggs (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 melted coconut oil (68 grams)
- 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.
Video
Notes
Nutrition
Nutrition information is for 1 of 16 brownies, and is just an estimate, not a guarantee.
If you try these coconut flour brownies, please leave a comment below and let me know what you think! If you make any modifications, I’d love to hear about those, too. We can all benefit from each other’s experiences!
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Reader Feedback: What’s your favorite flour to work with? I’m happy to take recipe requests!
Did I miss something? Because it doesn’t say what size pan to use. Obviously if you use a pan, that’s too big they will burn and be disgusting. 😔 but we just crumbled them up and put ice cream on top of them. 🤣
Hi Renee! You can find the size of the pan in Step 1 of the printable recipe card. It calls for preparing an 8-inch square pan.
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 eat a healthy delicious dessert. Thank you so much for your healthy recipes.
So good! I used half coconut sugar and half bourbon aged maple syrup and topped with melted just 2/7th of Dr bronner organic chocolate bar and some grass fed butter and sprinkled cinnamon and coconut sugar!
I followed the recipe except for a small reduction in sugar and finally I was able to enjoy a tasty brownie without gluten. A real delight!
This is the best tasting recipe for grain free brownies! I love the fudgy texture!
I love this recipe but I adjust it for health reasons and use 50% less sugar and don’t use coconut oil, it’s still yummy.
Was really looking forward to making it but the brownie came out a mess though I followed the instructions. What confused me were the metrics- 6 tablespoons of coconut flour is not 42 grams.. So my dough came out very grainy and dry 🙁 I measured 6 tablespoons of coconut flour which was roughly 142 grams.. So disappointed and confused 🙁
I’m sorry to hear that this didn’t work out for you, Annie. I just measured 6 level tablespoons of coconut flour from my pantry and I got 42 grams exactly in weight. So if you used 142 grams of coconut flour, that would make a huge difference since it’s over triple the amount. Let me know if I can help troubleshoot anything else!
US tablespoon is 15ml
Metric tablespoon is 20ml
…easiest to weigh US recipes / follow grams measurements
Did you just omit the oil or use a substitute?
The best!
I bought coconut flour from Costco even though I’ve never cooked with it before so I’ve been looking for recipes to try with it. My finished brownies look just like pictures here but this recipe isn’t for me. They don’t really taste like a fudge brownie. They’re cakey with an odd texture and flavour. All the reviews are so good that I was kind of shocked how these taste. That being said I’m not gluten intolerant so maybe my hopes were just too high.