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.
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)
- 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!
Delicious! My daughter has Celiac and we Love trying new recipes. We subbed salted butter, about 3/4 brown sugar, no salt, so many handfuls of semisweet chocolate chips. They are delightful. Thank you for this Awesome recipe. I may try putting a little greek yogurt in next time.
This is tasty and satisfying! I made some mods: melted the chocolate chips and used melted vegan butter, used about 4 tbs coconut flour and a scoop of protein powder, and for sweetener used 1/2 cup monk fruit 1/2 c sugar.
I have tried this recipe and it works great for me but instead of using sugar I use natural pure honey and it came out perfect Thanks for sharing your recipe
They are delicious, Normally I hate brownies, and did make them for my husband and try and there are like heaven !
I discovered after I made the batter that I don’t have a small square baking pan. Happy to report that they turned out very well in a mini muffin pan with silicone liners. Baked for around 16 minutes, they’re delicious little brownie bites!
I used to make your coconut flour brownies and I swear they had maple syrup in them?! Was that in one of the cookbooks, I can’t find it anywhere
I think the coconut flour brownies in my first book are made with maple syrup, if you prefer those!
Hi
Question for you. When you bake do you use the verybottom rack or the next one up. Thank you. And I love your receipes, have your books and pdfs.
I usually bake on the middle rack in my oven. Hope that helps!
Thank you so much for this recipe Megan, these brownies are perfect! I have also tried your coconut flour pancakes and now they are my top 1 breakfast dish , my 2 year old loves them too 🙂 I wish I would have seen your website way earlier and will definitely try other recipes from this website, thank you once again! 🙂 All the best wishes to you from the UK, Kristine
Yummy! I replaced two tbsp’s of the coconut flour with psyllium flakes and followed everything exactly except I baked it in a 9 “round dish. These are so yummy! Perfect brownies and yummy icing. Moist and spongy and just a bit gooey. Perfect!
Thank you so much for sharing this recipe. It was my first time to make a Keto brownie, and my husband and I love them. So easy to make and delicious.
Although mine turned out more flat than yours, they’re still so tasty.
Thanks so much.
Will make again. I used olive oil in place of coconut oil. I added extra vanilla extract and a tbsp of instant coffee to bring out the chocolate flavor even more. Thank you.
We are brownie addicts. I have been trying recipes that might be healthier yet just as satisfying. There have been many. None have satisfied for one reason or another. Until now!! Thank you so much! I had almost all ingredients to hand, minus the coconut oil(subbed in Apple sauce) so I whipped them up. Husband declared”you found the one!” Will be making these on repeat!!
Young grandson helped bake them and he lived them too.
THANK YOU!
I’m so glad the brownies were a hit! Thanks for letting me know!
This is my Go To recipe for my son who has celiac. I pack it in his lunch for school & the box always comes back empty 😋 He even prefers this over the gf choc chip cookies I also make!
I’m so glad to hear they are a hit with your son! Thanks for the review!
Delish!! I used brown sugar & vegetable oil instead because they are what I had on hand. The oil didn’t want to mix in at first, so I was worried, but it all worked out. We couldn’t wait until they cooled completely so we had them warm. My family loves them! We’ll definitely make them again! I couldn’t tell they were made with coconut flour.
My husband hates everything coconut. He had no idea this was made with coconut flour and oil. He loved them!
Easy to make and delicious!
No bueno! Extremely dry. The texture is completely just dry. They don’t taste bad per say and I followed the recipe to the T. I am a great cook and baker so this isn’t my first rodeo. I have to say not a fan of the coconut flour.
Tried these from a friend at work making them for me and they were AWESOME!! Thanks!! But how much melted coconut oil do I use, I didn’t see the amount stated.
The instructions are poorly written on here and the video doesn’t seem to have a continuous shot so it goes from being a dry crumbly mixture to magically smooth and then folding in the chocolate chips. This was not my experience at all as the batter was extremely thick and crummy. Had to add a lot more oil I’m leaving another egg to try to save this recipe. They’re in the oven now let’s see how they do.
Sorry you are disappointed with the recipe, Elle. I will work on filming a YouTube video for this one, to make the process more clear, because I think they are really delicious as written! Hope your version turned out well, too.
The cake comes out a little flat and dry. Are you sure about not using baking powder? Or more oil?
I have not tried these cool yet, but made modifications I wanted to share.
First, I messed up and used 45 grams of cocoa, and 45 grams of coconut flour. So I added extra fat. I used 3 Tb butter, 3 Tb coconut oil, and 1 TbMCT oil (so they will be soft in our cold kitchen). This seems to have been a good guess to compensate for the extra cocoa.
I also added 1/2 tsp espresso powder to boost chocolate flavor, and to add chewiness (not sure yet since they are still warm) one packet of Knox gelatin powder (unprepared). I use this trick in other GF brownie recipes.
I used 100 grams Lakanto baking blend sweetener, and 60 grams of Besti (allulose + monk fruit). They taste a bit too sweet to me so I might cut back to 140 grams total next time.
I also used 80 grams of Lily sugar free semi sweet baking chips.
These have good body, good volume, good flavor, and good texture. I’m excited to try them tomorrow morning to see if they develop some chewiness.
This is an excellent simple recipe.
I used a little less sugar and increased the cocoa, being a chocoholic, and I found these a bit too sweet even for me.
Next time I’ll swap out a bit more of the sugar for extra cocoa.
Personally I prefer fudgy brownies as opposed to the cakey texture that coconut flour produces, but in a pinch and too lazy to go to the shops, these got the job done.
I turned mine into a poke cake and added some Contreau which adds a slightly bitter kick.
Can you use raw sugar instead of white sugar?
I made these. My husband had to have two!!
These are amazing brownies 🙂 satisfy all the chocolate cravings! I love the mild coconut taste that the flour gives, I think that paired with the dark chocolate taste is just perfect for brownies! Kid and husband approved too ☺️
Great recipe, I’ve used 2 eggs and substituted the other 2 eggs for 2 egg whites, the result was good but next time I’ll add 1 more egg white to see if it turns out fluffier. Thank you
This was soo good to boost health benefits I substituted coconut sugar with monk fruit sweetener and coconut oil for avocado oil. I also blended a cup of walnuts and sprinkled them on top.
Hi, I just found your recipes and was wondering if you can tell me how to use this recipe in an air fryer.
Thank you!
My new favorite! I subbed 2 bananas and 3 T xylitol for the sugar, used grapeseed oil instead of coconut, and 2 eggs and 2 flax eggs instead of four whole eggs. I cut the temperature back to 335 in my glass pan and baked for 30 minutes. Turned out perfectly. I iced them with a chocolate icing I make with xylitol to keep it sugar free. This was so delicious and I’m so glad it adapted well to the changes! Thank you so much!
Delicious. Thank you for this recipe. I reduced the sugar added a squeeze of maple syrup and apple purée and it came out really well. Not sweet which is what I wanted. It was rich and decadent. Highly recommend this.
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.
The best!
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.
This is the best tasting recipe for grain free brownies! I love the fudgy texture!