These gluten-free brownies use coconut flour for a rich, wheat-free treat that’s simple to make.
I’ve been a bit intimidated by recipes for special diets, but I wanted to try more gluten-free baking to better support readers who need allergy-friendly options. Trying new ingredients helps me give better suggestions for adaptations across other recipes too.
Today I started with a classic dessert: brownies. These coconut flour brownies are slightly more cake-like than traditional fudgy brownies, but they’re still delicious. I also used coconut sugar, which was a first for me and pairs nicely with the coconut flour.
Learning how coconut flour behaves was eye-opening: you use far less of it than all-purpose flour (roughly 1/4 cup coconut flour for every 1 cup of white flour) and you usually need more eggs to provide structure (about one egg per ounce of coconut flour). This recipe relies on eggs for lift rather than baking powder or baking soda, and the results are impressive even without additional leavening.
We enjoyed the brownies with a scoop of ice cream and fresh strawberries. A simple chocolate frosting would be fantastic on top, and the brownies also made a great base for a milkshake—brownie milkshakes are a favorite here.
If you have tips or recipes using coconut flour, I’d love to hear them—I bought mine in bulk and am eager to experiment more. Tell me what you’ve made with coconut flour in the comments below!
Coconut Flour Brownies
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Ingredients
- ⅓ cup (75 g) coconut oil
- ½ cup (40 g) cocoa powder
- 6 large eggs
- 1 cup (192 g) coconut sugar
- ¼ cup (59 ml) milk, any variety
- ¼ tsp salt
- ½ cup (60 g) coconut flour
Instructions
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Preheat the oven to 350°F (175°C).
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Gently melt the coconut oil with the cocoa powder in a small saucepan. Remove from heat and let cool slightly.
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In a large bowl, whisk together the eggs, coconut sugar, milk, and salt until well combined.
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Whisk the cocoa and coconut oil mixture into the egg mixture, then whisk in the coconut flour until the batter is smooth and combined.
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Pour the batter into a greased 8×8-inch (20×20 cm) square baking dish and spread evenly.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
Notes
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Recipe added 5/26/16.
