Coconut Flour Brownies

Coconut Flour Brownies made grain-free, dairy-free, and refined sugar-free. These delicious chewy fudge brownies have that amazing molten inside and perfect crisp around the edges. Recipe includes a keto brownie recipe as well for my friends who follow a keto diet.

After having such great success with Coconut Flour Cookies, I figured I would return to the subject and make a recipe for coconut flour brownies.

Not only are they moist and fudgy, but they have that lovely crisp around the edges. And trust me, my fellow chocoholics…they are just bursting with chocolate decadence!

Plus, they are grain-free, dairy-free, refined sugar-free, and I have included a keto option in the recipe.

Just like traditional brownies made with all purpose flour, this coconut flour brownie recipe is sure to quench your chocolate cravings with its fudgy texture.

This may just be your new go-to recipe for fudgy brownies.

Let’s chat about the simple ingredients for these decadent brownies.

Ingredients for Coconut Flour Brownies:

Coconut Oil (or butter): Melted coconut oil or butter is used as liquid gold to create rich flavor and moisture in the brownies. You can also use avocado oil if you prefer.

Unsweetened Almond Butter (or sunflower seed butter or peanut butter): The secret ingredient that adds a little chew and richness to the brownies is almond butter.

Eggs: Used to fluff up the brownies, we need a couple of eggs to ensure the brownies don’t turn out too dense, as coconut flour has a tendency to be a very dense flour.

I haven’t tested the brownies using an egg replacer such as flax eggs. If you try making vegan coconut flour brownies using an egg replacer, let me know how it works out!

Vanilla Extract: Adding warm flavor to the brownies, vanilla extract is an all-star ingredient in baked goods to help them taste well-balanced and inviting. 

Coconut Flour: The star of the show, coconut flour is the low-carb grain-free flour of choice here, and an ideal flour for those with nut allergies who also eat grain-free. Coconut flour is very absorbent so we don’t need very much in order to bake a batch of brownies, so one bag of coconut flour goes a long way.

Coconut Sugar (or granulated sweetener of choice): For a refined sugar-free, grain-free paleo brownies recipe, we use coconut sugar to sweeten the brownies.

Raw Cacao Powder (or unsweetened cocoa powder): That mandatory ingredient that makes brownies so deliciously chocolatey, raw cacao powder brings the majority of that chocolate goodness to these brownies.

Sea Salt: Don’t skip the salt, as it helps bring out all of the robust flavors in the brownies. 

Chocolate Chips: I highly recommend adding the chocolate chips, because they add even more richness and give the brownies that irresistible gooey texture. Pick your favorite chocolate chips. Dark chocolate chips, sugar-free chocolate chips, standard semi-sweet chocolate chips all work.

Recipe Customizations:

• You can replace the almond butter with peanut butter, cashew butter, sunflower seed butter or your favorite nut butter. You will be able to taste the nut butter you use, so be sure to pick one you love and want to taste in your brownies.
• For a keto dessert, use sugar-free chocolate chips and your favorite granulated sugar-free sweetener.
• Use any granulated sweetener you’d like as a substitution for coconut sugar. Maple sugar, cane sugar, brown sugar, and sugar-free sweetener all work. Use sugar-free sweetener such as monk fruit sweetener to make fudgy keto brownies.
• Make my Almond Flour Brownies if you prefer baking with almond flour instead.

Let’s bake a batch of these amazing coconut flour brownies!

How to Make Coconut Flour Brownies:

Preheat the oven to 350 degrees F and line a 8” x 8” square pan with parchment paper (or use cooking spray).

In a large mixing bowl, whisk together the melted coconut oil and almond butter until creamy. Whisk in the eggs and vanilla extract until the wet ingredients are smooth.

In a separate mixing bowl, stir together the coconut flour, coconut sugar, cacao powder, and sea salt until the dry ingredients are combined.

Pour the dry ingredients into the bowl with the wet ingredients and stir well until everything is well-combined and a thick batter forms.

Stir in the chocolate chips until they are evenly distributed throughout the batter.

Spread the brownie batter into the prepared baking pan into an even layer. If desired, top with more chocolate chips.

Bake for 24-30 minutes on the center rack, or just until the center of the brownies has set up. For gooier fudge brownies, bake for 24 to 26 minutes.

Allow the brownies to cool for at least 10 minutes before slicing and serving.

Store any leftover brownies covered in plastic wrap on the counter for up to 3 days or in an airtight container in the refrigerator for up to 7 days. These brownies freeze well! To freeze brownies, seal them in a zip lock bag and freeze for up to 3 months.

Use this recipe as your base recipe for all your brownie experiments. You can try different sweeteners, different chocolate chips, add chopped walnuts or pecans, etc.

Moist, fudgy, gooey coconut flour brownies are here for those of us who can’t get enough chocolate and love a healthier treat.

If you enjoy cooking and baking with coconut flour, here are some additional must-try favorites.

More Coconut Flour Recipes:

• Paleo Banana Bread Mug Cake
• Keto Pancakes
• Paleo Coconut Flour Pie Crust
• Paleo Blueberry Coffee Cake
• Coconut Flour Banana Bread 
• Lemon Coconut Flour Pancakes

Enjoy the best coconut flour brownies with a scoop of ice cream for a tasty dessert that wins every single time!