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.

You would think with all of the grain-free and gluten-free brownie recipes on this site I would have already whipped up a coconut flour version, but alas, today the fudgy coconut flour brownies make their debut.

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’ve 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. 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.

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, but I haven’t had much luck with vegan coconut flour recipes in the past because coconut flour really needs the rise from the eggs in order to become lighter. 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.

Because coconut flour behaves very differently from other flours, it cannot be replaced with any other flour in a 1:1 replacement with alternative flours without making many adjustments to the other ingredients. If you’re looking for an almond flour brownies, I recommend my Paleo Vegan Fudge Brownies. The coconut flavor is very subtle and you don’t need much flour, so you won’t be able to taste it.

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. You can 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.

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. I like using raw cacao powder because it is less bitter than standard unsweetened cocoa powder, but you can use your favorite cocoa powder in this recipe.

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. Use sugar-free chocolate chips and any of your favorite granulated low carb sweeteners for a keto dessert.

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 sunflower seed butter (or peanut butter, almond butter, or nut butter of choice) until creamy. Whisk in the eggs and vanilla extract until everything is well-combined.

In a separate mixing bowl, stir together the coconut flour, coconut sugar (or granulated sweetener of choice), cacao powder, and sea salt until 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 30 minutes on the center rack, or just until the center of the brownies has set up. For gooier fudge brownies, bake for 26 to 28 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
• Coconut Flour Zucchini Pancakes
• 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!

Coconut Flour Brownies

Grain-free coconut flour brownies that are rich, moist, fudgy and so chocolatey!

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

9 Large Brownies

Ingredients

• ▢ ½ cup melted coconut oil or butter
• ▢ ½ cup unsweetened almond butter*
• ▢ 3 eggs
• ▢ 2 tsp pure vanilla extract
• ▢ ⅓ cup coconut flour
• ▢ 1 cup coconut sugar**
• ▢ 3/4 cup raw cacao powder
• ▢ ½ tsp sea salt
• ▢ 1 cup chocolate chips, optional***

Instructions

• 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 sunflower seed butter (or peanut butter, almond butter, or nut butter of choice) until creamy. Whisk in the eggs and vanilla extract until everything is well-combined.
  
• In a separate mixing bowl, stir together the coconut flour, coconut sugar (or granulated sweetener of choice), cacao powder, and sea salt until 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 30 minutes on the center rack, or just until the center of the brownies has set up. For gooier fudge brownies, bake for 26 to 28 minutes.
  
• Allow the brownies to cool for at least 10 minutes before slicing and serving.
  

Notes

*Use sunflower seed butter, peanut butter, or cashew butter as a replacement for the almond butter if you’d like. Just note that whatever nut butter you use, you will be able to taste.

**You can also use granulated cane sugar or sugar-free sweetener for keto brownies.

***Use sugar-free chocolate chips in conjunction with sugar-free sweetener for a keto option.

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.

Nutrition

Serving: 1Brownie (of 9) - Calories: 338kcal - Carbohydrates: 34g - Protein: 6g - Fat: 23g - Fiber: 4g - Sugar: 27g

Course: Main Dishes

Cuisine: American

Keyword: coconut flour brownies, coconut flour recipes, dairy-free brownies, fudge brownies, grain free brownies, healthy dessert recipe, paleo brownies, refined sugar-free brownies

Servings: 9 Large Brownies

Calories: 338kcal

Author: Julia