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Coconut flour is a tricky ingredient to work with, so I’m shocked by how much I like these brownies. They have a rich, chocolate flavor, and you’d never guess that they’re made with a grain-free flour.
I originally published a version of these brownies in my first cookbook, Everyday Detox. That version is sweetened with maple syrup, but I was curious if coconut sugar might make them even more fudgy, like traditional brownies. That’s why you get this version, too!
The resulting brownies are gluten-free, naturally sweetened, and utterly delicious.
⭐⭐⭐⭐⭐ Featured Review
“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 will eat a healthy, delicious dessert.” -Sara
How to Make Coconut Flour Brownies
Step 1:
Preheat the oven to 350ºF and lightly spray an 8-inch square pan with cooking spray. Press a piece of parchment paper into the pan to make the brownies easier to remove later.
Add the coconut flour, cacao powder, coconut sugar, oil, eggs, vanilla extract, and salt to a large mixing bowl. Use a whisk to mix, so you can break up any small clumps as you stir.
Note: It’s best to use room-temperature eggs, so they won’t cause the coconut oil to thicken as you mix the batter.
Step 2:
Fold the chocolate chips into the batter. If the batter starts to thicken up from the coconut oil mixing with cold eggs from the fridge, that’s okay. The brownie batter will simply be thicker than you might expect.
Don’t worry, these will still bake just fine! The batter will just be thicker to spread in the pan.
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Step 3:
Transfer the brownie batter to the prepared pan and spread it out evenly with a spatula. Bake the brownies at 350°F for 30 minutes, or until the center of the pan no longer jiggles when gently shaken.
Let the brownies cool completely, at least 1 hour, before slicing into squares.
Serving and Storage Tips
I think brownies taste best when served at room temperature, so I like to let these cool completely, then serve. However, my family also likes these cold!
Becuase these brownies contain so many eggs, I don’t recommend storing them at room temperature overnight. Transfer them to an airtight container and store them in the fridge for up to 5 days. It’s likely you’ll eat them all before then, anyway.
You can also freeze brownies for up to 3 months.
Ingredients
- 6 tablespoons coconut flour (42 grams; I use Bob's Red Mill brand)
- 4 large eggs (200 grams; at room temperature)
- ⅓ cup raw cacao powder (28 grams; or cocoa powder)
- 1 cup coconut sugar (158 grams; or other granulated sugar)
- ½ teaspoon salt (3 grams)
- 1 teaspoon vanilla extract (4 grams)
- ⅓ cup melted coconut oil (68 grams)
- ½ 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
More Coconut Flour Recipes
- 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
If you try this recipe, I’d love to hear how it works out for you. Please leave a comment and star rating below to let me know. I appreciate it!
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.
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!
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!
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.
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
I love using egg white in my recipes because I also have a sensitivity to the yolks it makes my tummy upset.
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 ☺️
I made these. My husband had to have two!!
Can you use raw sugar instead of white sugar?
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.
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.