I’ve always been a sucker for brownies, but when I had to cut out gluten and refined sugars, it felt like the world of gooey, chocolatey joy slammed shut. After a lot of trial (and some very weird errors), I came up with this recipe.
These brownies are indulgent without the guilt, packed with nutrient-dense superfoods, and somehow still taste better than the box mix we grew up with.
You’ll love how they come together with fresh, wholesome ingredients—perfect for sharing or hoarding for your late-night chocolate cravings.
Tips for Flavor and Nutrition
- Toast the Coconut Flour: A quick toast in a dry pan brings out its nutty flavor.
- Customize the Texture: Want a denser brownie? Add an extra egg or reduce the coconut flour slightly.
- Substitutions: Swap maple syrup with honey if you prefer a different flavor profile, or use avocado oil instead of coconut oil for a more neutral taste.
- Nutty Upgrade: Add 1/4 cup of chopped pecans or walnuts for crunch.
Serving Suggestions
- Dust with powdered monk fruit sweetener for an elegant touch.
- Serve warm with a scoop of dairy-free vanilla ice cream or a dollop of whipped coconut cream.
- Pair with a tall glass of almond milk or a hot cup of coffee for the ultimate treat.

Superfood Chocolate Chunk Paleo Coconut Flour Brownies
- Total Time: 30 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
These brownies are rich, fudgy, and loaded with superfood ingredients like cacao and coconut flour. Gluten-free, refined sugar-free, and pure chocolate bliss!
Ingredients
- 1/2 cup coconut flour
- 1/3 cup raw cacao powder (superfood boost and rich flavor!)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 large eggs (pasture-raised for extra nutrition)
- 1/2 cup maple syrup (the real deal, no imitation!)
- 1/4 cup melted coconut oil (extra virgin and locally sourced, if possible)
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chunks (70% cacao or higher for that superfood punch)
- Optional: 2 tablespoons chia seeds (for added fiber and omega-3s)
Instructions
- Preheat the Oven: Set it to 350°F and line an 8×8-inch pan with parchment paper. Makes cleanup a breeze.
- Mix the Dry Stuff: In a medium bowl, whisk together coconut flour, cacao powder, baking soda, and salt. Break up any lumps so you’ve got a smooth mix.
- Whisk the Wet Stuff: In a separate bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Combine: Slowly stir the dry ingredients into the wet until smooth. The batter will be thick—that’s coconut flour doing its thing.
- Fold in the Chocolate: Gently stir in the chocolate chunks (and chia seeds if you’re using them). Save a few chocolate chunks to sprinkle on top for that Instagram-ready finish.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 18–22 minutes. A toothpick inserted should come out with a few moist crumbs, not totally clean.
- Cool and Enjoy: Let them cool in the pan for about 10 minutes before slicing. Trust me, it’s worth the wait!
Notes
Keep stored in an airtight container for up to 4 days at room temp or a week in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 40mg