You know, I didn’t always love baking.
I mean, who wants to wrestle with a dozen flours and weird ingredients just to get something halfway edible?
But then, after going gluten-free, I realized the joy isn’t just in the baking—it’s in nailing a recipe that tastes so good you forget it’s “special diet” food.
That’s what these coconut flour brownies are all about. They’re rich, chocolatey, and so fudgy that no one even questions the gluten-free label.
Plus, they’re made with simple, fresh ingredients you can find at any local grocery store. Let’s get baking—you’re gonna love these!
Tips for Best Results
- Eggs at room temp: This helps create a smoother batter and better rise.
- Sift the coconut flour: Coconut flour clumps easily, so sifting ensures you don’t end up with dry patches.
- Add-ins: Don’t be shy! Try shredded coconut, a pinch of cinnamon, or even a sprinkle of sea salt on top for extra flavor.
Variations & Substitutions
- Vegan option: Swap the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- Nut-free: Skip the walnuts and go for sunflower or pumpkin seeds.
- Sweeter taste: Use regular granulated sugar or brown sugar if you prefer a sweeter brownie.
Serving Suggestions
Serve these brownies slightly warm with a scoop of vanilla ice cream, or pair them with fresh berries for a lighter touch. For presentation, dust with powdered sugar or drizzle with melted chocolate.
Rich & Fudgy Coconut Flour Brownies
- Total Time: 35 minutes
- Yield: 12 brownies 1x
- Diet: Gluten Free
Description
Gluten-free coconut flour brownies that are rich, fudgy, and full of chocolate flavor. Perfect for a healthier dessert option without sacrificing taste!
Ingredients
- ½ cup coconut flour (sifted for best texture)
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup melted coconut oil (or butter, for non-vegans)
- ½ cup honey or maple syrup (for a refined sugar-free option)
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the coconut flour, cocoa powder, baking powder, and salt.
- In another bowl, mix the melted coconut oil, honey or maple syrup, eggs, and vanilla extract until well combined.
- Slowly pour the wet ingredients into the dry ingredients. Stir until there are no lumps. If using, gently fold in the walnuts or chocolate chips.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely before cutting them into squares. Trust me on this—it’s worth the wait for that perfect texture!
Notes
Make sure to let the brownies cool completely before cutting to get the perfect fudgy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
