Print

Coconut Flour Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

These Coconut Flour Brownies are a rich, fudgy, and gluten-free dessert option made with wholesome ingredients like coconut flour, almond butter, and raw cacao powder. Perfectly sweetened with coconut sugar and optionally enhanced with chocolate chips, they offer a decadent treat with a healthier twist. With a simple preparation and a baking time under 30 minutes, these brownies are an easy, crowd-pleasing dessert for any occasion.

Ingredients

Wet Ingredients

  • ½ cup melted coconut oil or butter
  • ½ cup unsweetened almond butter
  • 3 large eggs
  • 2 tsp pure vanilla extract

Dry Ingredients

  • ⅓ cup coconut flour
  • 1 cup coconut sugar
  • 2/3 cup raw cacao powder
  • ½ tsp sea salt

Optional

  • 1 cup chocolate chips
  • Additional chocolate chips for topping (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F and line an 8” x 8” square baking pan with parchment paper or lightly grease it with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the melted coconut oil and unsweetened almond butter. Whisk these together until the mixture is smooth and creamy. Then, add the eggs and vanilla extract, whisking until everything is fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, stir together the coconut flour, coconut sugar, raw cacao powder, and sea salt until evenly combined. This ensures even distribution of all dry elements throughout the batter.
  4. Mix Batter: Pour the dry ingredient mixture into the wet ingredient bowl. Stir thoroughly until a thick batter forms, making sure there are no lumps. Gently fold in the chocolate chips for added texture and flavor.
  5. Spread Batter in Pan: Transfer the brownie batter into the lined baking pan, smoothing it out into an even layer. Optionally, sprinkle extra chocolate chips on top for a more decadent finish.
  6. Bake: Place the pan on the center oven rack and bake for 24 to 28 minutes. For fudgier brownies, bake around 24 to 26 minutes. You’ll know they are done once the center has set but remains moist.
  7. Cool and Serve: Remove from oven and let the brownies cool in the pan for at least 15 minutes before slicing. This helps them firm up and improves the texture for serving.

Notes

  • To keep these brownies paleo-friendly and vegan, substitute the eggs with flax or chia egg replacements (e.g., 1 tbsp flaxseed meal + 3 tbsp water per egg).
  • Ensure almond butter is unsweetened and creamy for best results.
  • Using melted coconut oil adds richness and helps bind the batter together.
  • Adjust baking time to suit your preferred brownie texture—less time for gooier brownies, more time for cakier ones.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Optionally, warm slightly before serving to enjoy melted chocolate chips.

Find it online: https://marthatasty.com/coconut-flour-brownies-recipe/