original recipe
new recipe
Recently, someone asked me for a recipe for brownies made with coconut flour, and I thought that was a great idea. Coconut flour bakers would surely agree that it is almost unthinkable to not have a basic, simple brownie recipe using just coconut flour. And this brownie is quite basic and easy to dress up.
original recipe
new recipe
One of my favorite “guides” for baking with coconut flour is a book by Bruce Fife, Cooking with Coconut Flour. While he uses processed sugar quite often, if you’re game, you can adjust his recipes with a couple of general guidelines I’ve suggested here. This recipe was inspired by his recipe for brownies.
original recipe
Some dressing ideas include adding nuts to the batter (walnuts are excellent in brownies), a bit of expresso or coffee powder, and once baked, a scoop of vanilla ice cream with some caramel sauce.
new recipe
Comfy Belly
Brownies {using coconut flour}
I use a 8 inch x 8 inch cake pan for making these brownies. If you want them a bit thicker, a 6 inch x 6 inch baking dish works well also. One tip for this recipe is to let your ingredients come to room-temperature if possible because you’ll have an easier time blending them all together. Either way though, I use a mixer for a few minutes to thoroughly blend this batter. Updated: I have updated this recipe to create a more reliably moist brownie. Here is the old recipe if you enjoyed it: 1/2 cup coconut flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon salt, 4 large eggs, 1/2 cup maple syrup, 1/2 teaspoon vanilla extract, 1/3 cup melted butter, ghee, or coconut oil.Ingredients
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 5 large eggs
- 3/4 cup maple syrup (or other liquid sweetener)
- 1 teaspoon vanilla extract
- 1/3 cup melted butter, ghee, or coconut oil
Method
- Preheat your oven to 350°F/175°C.
- Whisk or sift the coconut flour, salt and cocoa powder until they are well blended.
- In a separate bowl, whisk together the eggs, maple syrup, butter, and vanilla until well blended.
- Combine the cocoa mixture and egg mixture and blend well (with a mixer if possible). I let my mixer do it’s thing for a few minutes.
- Line a baking pan with parchment paper and use a spatula to scoop the batter into the pan.
- Bake for 25 minutes, or until a toothpick inserted in the middle of the brownies comes out clean.
- Cool and enjoy! These actually taste even better the second day. I store them at room temperature in a sealed container.
Makes 12 square brownies
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Just made brownies earlier using almond flour. Would have loved to have used this recipe. Next time!
Love the almond butter brownies
The first brownie recipe I ever created was made with coconut flour….still my favorite today! I think it goes really well with brownies, because brownies are meant to be thick and fudgy
So true. These are actually a bit on the light side, with a the fudgy taste.
Yay! Thanks for this! I’ve been hoping for a coconut flour brownie recipe, too. I suspect this will become a lunchbox staple in September when my kids go back to school!
This sounds amazing I’ll be makin it tomorrow!! Question though could I use half applesauce and half coconut oil instead of 1/3 cup oil?
I don’t know, but let us know if you try it!
I just made these… absolutely delicious! I actually have to confess that I may have had one for dinner (I wish I was kidding). They came out so moist and not overly sweet. This is definitely my new go-to brownie recipe!
Any chance for SCD’ers that maybe could work with cocoa butter in place of butter and a little extra coconut flour in place of the cocoa powder? I’m not a master of coconut flour baking but if i could nail a variation of this is would change my life!
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I just made these, they were delicious! Thanks for the recipe.
great, thanks for the feedback!
I just made these, texture was fine, but wasn’t sweet enough. Any tips?
I guess add more sweetener? How are you sweetening it?
as noted below, i used 1 cup sugar, no maple syrup, and they came out jammin!
I made these yesterday and they really satisfy my chocolate craving, while still eating something with substance. I used agave nectar to sweeten. I haven’t used coconut flour before, but a friend of mine made your cinnamon coconut flour muffins and I was hooked. I have a question though. Sometimes I have made coconut flour recipes and it comes out a little dry. I know you say it needs a lot of moisture and that is why there are so many eggs in these recipes. Is there anything you can add for more moisture besides eggs? Thanks.
I can’t wait to make these! I noticed it doesn’t call for milk or anything, do you think it would be moister if I add half n half or creamer? Also, does coconut flour “spoil”, I noticed my unopened bag has a past use/sell by date…what are your thoughts? Thanks!!
I haven’t tried milk or cream, but yes. When I get around to doing so, I’d like to try adding melted chocolate and some fruit syrup. I bet milk, cream, or yogurt will moisten it up though. Let us know how it goes if you try it.
I wonder how much milk you should add to it?
I haven’t tried adding milk yet so I’m not sure. Maybe start with 1 tablespoon and see how it goes.
i think the date is more of a “best by” date, not the date it spoils. i keep my opened coconut flour in the freezer.
i used “sugar in the raw” because that’s what i had on hand. i will try coconut sugar in the near future. i did not use any maple syrup – so far i find it isn’t quite flavorful enough for a dessert item, but for breakfast stuff it’s great. also used the 6 eggs and the texture was perfect, the taste not eggy at all.
Good to know. Thanks for sharing this change-up.
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These brownies came out moist, fudgy and delicious; an excellent recipe. I used agave syrup instead of maple syrup and baked only 20 mins. Thanks!!
Nice! Thanks.
My second batch is in the oven right now. Absolutely loved the first, and you’re right, they taste better on the second day. The only change I made was to stir in a blend of ground dark chocolate chunks and walnuts. Delicious!
Good to hear. Yes, these are just crying out for additions like chocolate chips, some melted chocolate, and/or nuts.
I must have done simething terribly wrong!
The result was a non sweet, ultra dry brown cake. No real chocolate flavour… Dry as a piece of wood, no drier than wood! Could not be choked down! It went into the garbage, right away! I want to be low carb!
But with taste, texture, flavour…and not to taste DIET at all!
Regards,
Gladys
couple of possibilities: overbaked, changed ingredients, measurements off in some way. Try one of the muffin recipes first to see – maybe the fluffy chocolate muffins? Or the pancake recipe?
This was my first foray into baking with coconut flour… Yum Yum! I added some chopped hazelnuts and they really brought out the coconut texture of the flour… I did deviate slightly from the recipe in that i didn’t add any vanilla essence and used honey instead of maple syrup- as a result they weren’t as sweet as i was expecting. Not a bad thing though. Next time i shall follow the recipe off pat and see how it goes. Thanks.
yes, it’s slightly less sweeter than usually expected with brownies. The vanilla really adds a nice flavor. Love the hazelnut addition1
So happy to see a recipe for brownies with coconut flour! Awesome. I didn’t have any eggs, so I substituted egg replacer for 2 of the eggs, and a banana for the other two.
They turned out….pretty awesome! Not as fluffy as they would have with actual eggs I suspect, but pretty darn good!
Good to hear!
I just made theses and they are so dry. I followed the directions perfectly. I don’t know what went wrong.
What coconut flour are you using? You can try adding some melted chocolate to the batter or some dairy-free milk.
I used xylitol, same amount as the maple and added an extra egg to hopefully balance out the missing liquid and only baked for twenty minutes. They were pretty dry but I didn’t mind. I put them in the fridge because sometimes that helps with the dryness. Either way they will definitely get eaten! thanks for the simple recipe.
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Could I use this recipe to make the ice cream cake recipe you have on here?
I haven’t tried it but I bet it would work well.
Thanks! I’ll give it a go!
I just made these and they came out so dry. It had the texture of sawdust! I don’t want to say it’s a bad recipe since everybody had so much success with it, so what went wrong? Does beating it for a couple minutes really make that big a difference? If so, I think I found my problem because I only beat it until everything looked fully incorporated.
couple of possibilities: limit the baking time, since they don’t burn as much as dry out. Brownies should be pulled from the oven while still moist. Also I use maple syrup or honey. Not sure if you’re using subs of any kind. This can be dry, in which case you can add some more coconut oil, or a bit of dairy-free milk to help. I’m going to test this again very soon to see how it’s doing for me. Hope that helps.
These didn’t come out well, unfortunately. They were very dry. I did make a lot of substitutions, though. I used coconut oil and sugar instead of honey. I also added one egg and a teaspoon of instant coffee granules. On top I sprinkled some chopped bittersweet chocolate, which was yummy. 25 minutes may also have been a little longer than they needed and I didn’t check them earlier.
Yes, I think some are overbaking these and that’s why they’re dry. coconut flour doesn’t burn easily but it dries out easily.
Hi Shira. I updated this recipe, so you may want to try it again. It should be reliable moist now.
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This is an AWESOME recipe! I used coconut oil instead of butter and date syrup instead of maple syrup, baked for just over 25 minutes (took them out at 20 but they weren’t quite done, so they went back in), and they came out fudgy and delicious. Next time I might use a little more of the date syrup as they weren’t very sweet, but still yummy. Thanks!
Thanks! I haven’t tried date syrup but it sounds like it made the brownies extra moist and fudgy.
What brand of unsweetened cocoa powder do you use? I recently had a “glutened ” reaction to Hershey’s brand.
I use Rapunzel (thanks, just added it to the post!): http://astore.amazon.com/comfybelly-20/detail/B000E3FKXA
Hi there! I just made these and they rocked! I have a question that maybe someone could answer though – I used the agave syrup, but really I’m not supposed to have sugar at all either. (UGH). So, I want to substitute stevia for the sweetness. My concern is not re: amount of sweetness -I can play with that, but more the consistency change from not using the 3/4 cup of liquid (like maple/agave syrup). These brownies definitely benefitted from the liquids, as I think they’d be dry otherwise.
Anyone have suggestions as to how to make this work? What -could I add either more of or instead of the 3/4 liquid sweetener to keep moist? Wouldnt need to sweeten…
Thanks for any suggestions. I’m not a seasoned baker by any stretch!
Anna
I would love to test this if you’re up for it. I’d suggest replacing 1/2 cup of the liquid sweetener (agave/maple syrup) with dairy-free milk plus 1 1/2 teaspoons of powdered Stevia.
I wil test out next weekend or so. (Since I just made brownies… I feel like i should wait at least a week before making more
I’ll try it with almond milk since that’s usually what I have on hand. I’ll let you know how they turn out! Thanks for the starting point!