You know that feeling when you just need a brownie? Like, not a dry, sad excuse of a brownie, but a rich, fudgy, chocolatey one that makes you close your eyes after the first bite? Yeah, me too.
I started playing around with coconut flour years ago when a friend swore by it for gluten-free baking. Let’s just say my first batch was… well, let’s call them chocolate crumbles. But after lots (and lots) of tweaking, I cracked the code. These brownies are everything a brownie should be—dense, moist, and packed with deep chocolate flavor. Best part? They’re naturally gluten-free and made with simple, real ingredients.
If you’ve ever thought gluten-free brownies had to be dry or weirdly textured, you’re in for a game-changer. Let’s get baking!
Tips for the Best Brownies
- Use room-temperature eggs – Cold eggs can cause the melted chocolate to seize up.
- Don’t overbake! – Slightly underbaked brownies are fudgier.
- For extra richness, swap half the coconut sugar for brown sugar.
- Want a dairy-free version? Use almond milk and dairy-free chocolate.
Variations & Substitutions
- Nutty Brownies: Add ½ cup chopped walnuts for crunch.
- Mocha Brownies: Stir in 1 teaspoon espresso powder to enhance the chocolate flavor.
- Salted Caramel Brownies: Drizzle warm caramel sauce over the batter before baking.
Serving & Storage
- Serve warm with a scoop of vanilla ice cream or a drizzle of peanut butter.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze individually wrapped brownies for up to 3 months—just thaw at room temp when cravings hit!
Fudgy Gluten-Free Coconut Flour Brownies
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
Decadent, rich, and fudgy brownies made with coconut flour and dark chocolate. Naturally gluten-free and incredibly delicious!
Ingredients
- ½ cup coconut flour, sifted
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 4 large eggs, room temperature
- ½ cup melted coconut oil (or butter)
- ¾ cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- ¼ cup maple syrup or honey
- ½ cup melted dark chocolate (at least 70% cacao)
- ⅓ cup milk (or dairy-free alternative)
- ½ cup chocolate chips (optional, but highly recommended!)
Instructions
1. Preheat & Prep
Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. Mix the Dry Ingredients
In a medium bowl, whisk together coconut flour, cocoa powder, salt, and baking powder. Coconut flour is super absorbent, so make sure everything is well combined to avoid clumps.
3. Beat the Wet Ingredients
In a separate large bowl, whisk together the eggs, melted coconut oil, coconut sugar, vanilla extract, and maple syrup. Whisk until smooth and slightly glossy.
4. Combine Chocolate Magic
Melt the dark chocolate in the microwave (stirring every 20 seconds) or over a double boiler. Once smooth, slowly pour it into the wet mixture while stirring. This step makes the brownies extra fudgy.
5. Bring it All Together
Slowly mix the dry ingredients into the wet mixture. Add the milk gradually until the batter is thick but spreadable. Stir in the chocolate chips for that extra gooey factor.
6. Bake to Perfection
Pour the batter into the prepared pan and spread evenly. Bake for 22-28 minutes, or until a toothpick comes out with a few moist crumbs (not completely clean—nobody wants dry brownies!).
7. Cool & Slice
Let the brownies cool in the pan for at least 15 minutes before slicing. Coconut flour brownies firm up as they cool, so don’t rush it!
Notes
For dairy-free, use almond milk and dairy-free chocolate. For extra fudginess, bake on the shorter end of the time range.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
