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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!
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
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.