Coconut flour brownies just got serious
At my house, brownies are taken seriously. We require a dense, fudgy, chocolatey, moist and rich treat to satisfy a brownie craving. We don’t consider cakey brownies brownies… we call them chocolate cake squares.
After tweaking, I finally created a coconut flour brownie recipe that suits the brownie connoisseurs in my family. Firm, decadently chocolatey, and slightly chewy, you’ll be hooked after one bite.
Coconut Flour Brownies: the ingredients
Coconut flour is my flour of choice for grain free baking. You can find it here or in any health food store. Unlike almond flour, which contains problematic enzyme inhibitors and inflammatory fatty acids (read why I avoid almond flour here) , coconut flour provides only healthy fats as well as fiber and protein to fill you up.
It requires a hearty dose of coconut oil to provide moisture and the fudgy texture. Not only does the butter make these brownies delicious, it adds an important nutritional aspect. Besides the inherent nutrient-dense qualities of coconut oil, healthy fats in desserts help balance your blood sugar. If you’re going to enjoy a sweet treat, make sure it has healthy fats to slow down the release of sugar into your bloodstream.
I use cocoa powder when I make this recipe for my family members but recently I’ve been experimenting with carob powder. I’m unable to tolerate chocolate at the moment, but I do well with carob. Unlike chocolate, carob is a pod – not a seed – and is caffeine free. I find that toasted carob powder, which you can find here or at your health food store, taste very similar to cocoa powder and works well in these coconut flour brownies.
- ½ cup minus 2 Tbs. coconut flour (use the "dip and sweep method" to measure). I recommend this coconut flour
- ½ cup cocoa powder (substitute carob powder, available here, for chocolate allergies)
- ½ cup plus 2 Tbs. coconut oil, melted
- 3 eggs, at room temperature (egg substitutes will not work)
- ½ cup pure maple syrup, available here
- 1 tsp. vanilla extract
- Pinch of salt
- Optional: ⅓ cup dairy free chocolate chips,available here
- Preheat the oven to 350 and grease a baking dish (8x8 or 9x9).
- Mix together all ingredients by hand or with a hand-held blender.
- Pour into the baking dish and bake for 18 minutes, until a toothpick inserted into the center comes out moist with some crumbs. Cool for 30 minutes before cutting or removing from the pan. Cooling allows the brownies to have a fudgy texture.
- These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.
I loved this recipe when it had butter. This one isn’t working out quite as well for me, but it might be due to my rough approximations of converting the imperial measurements to metric. Do you still have the recipe with butter? Thanks. 🙂
I just ended up using half butter and half coconut oil. And adding less syrup, to lower the sugar. I melted the batter over some hot water because it was a bit thick due to adding less liquid. It was a hit. I’m making these every week now. 🙂
I have the original recipe if you would like it – I make it all the time! I have converted it to metric (I’m Australian). So basically substitute coconut oil for 120 grams of butter. This is more than the original recipe but provides a denser, moister, fudgier texture.
Kate
Hi Kate,
Would you mind posting the original recipe with the metric system. Its too hard for me working with those cups measurements… Thank you!
I LOVE this recipe, but I was wondering – if I wanted to make them mint chocolate brownies, how much mint extract should I add? Thank you!!
Can I substitute the maple syrup with honey?
Doesn’t really pour it’s more like a dry oatmeal when combined.
It’s key to have room temperature eggs.
Has anyone tried to replace the maple syrup with honey? Hows it going?
Just made with a 1/3 c cocoa and honey and threw in some macadamia nuts for crunch. Amazing! Thank you! ??
Yum, thanks for sharing your variation!
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I’ve made these twice already and they’re delicious! I do have a question… is it possible to substitute all or part of the coconut oil with another kind of oil?
Can you replace the maple syrup with stevia?
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Really an awesome recipe one must try it
So in my sleep-deprived state, I completely forgot to add the eggs. They looked really oily and strange when they were cooking, but after they cooled and I refrigerated them, they were incredible. I tried the recipe the next time with the eggs and I much prefer the no-egg version!
That’s great, thanks for letting me know!
How many days are these safe to eat and/or how long do they stay fresh in the refrigerator?
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