{5 eggs + 1/2 teaspoon of baking soda + 2 tablespoons of coconut milk} = cake-like brownies
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.
{5 eggs and no coconut milk or baking soda} = fudge-like brownie
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.
{4 eggs and no coconut milk or baking soda}
{5 eggs + 2 tablespoons of coconut milk + 1/2 teaspoon baking soda = cake-like brownies}
Some dressing ideas include adding nuts to the batter (walnuts are excellent in brownies), chocolate chips, a bit of espresso powder or instant coffee, and once baked a scoop of vanilla ice cream with some caramel sauce.
Brownies {coconut flour}
Ingredients
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 5 large eggs
- 3/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter, melted (or ghee or coconut oil)
- 2 tablespoons coconut milk or other milk
Instructions
- Preheat your oven to 350°F (180°C or gas mark 4).
- Whisk the coconut flour, salt, baking soda, and cocoa powder until they are well blended.
- In a separate bowl mix the eggs, maple syrup, butter, milk, and vanilla until well blended.
- Combine the cocoa mixture and egg mixture and blend well with a mixer or food processor. I let my mixer do it's thing for a few minutes. Let the batter sit for a few minutes and mix once more.
- Line the bottom of a baking pan with parchment paper or grease it generously. Grease the sides as well 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 (soft but not sticking to the toothpick). Brownies are always better a bit moister than drier.
- Cool fully before slicing. These actually taste even better the second day. Store sealed for a few days at room temperature, or in the refrigerator for a few weeks.
Nutrition
This was delicious thank you. Came out good on the first try.
Great to hear! Thanks
I’ve been using this recipe since you first published it, and it’s still a family favorite. I have now taken to baking it in the instant pot, and I love it even more! I put it in a stainless steel pan that has a lid, and put it on the rack, with 1 cup of water underneath. I then set the instant pot for 15, and then allow 10 minutes for the valve to naturally release. The brownies are even more moist and fudgy! Thanks for such a great recipe.
Wow! Thanks for sharing your technique. That is new to me, making brownies in an Instant pot. Amazing.
Hi can I make this recipe in a microwave? My oven is broken.
Sorry, I don’t know.
I made it in the microwave and it came out just right. I cut the portions down to make an individual mug cake. 1 min 20 seconds on high.
Wow, great to know! thanks for sharing 🙂
I’m looking to switch my traditional chocolate cake-like cookie recipe for a grain free recipe. Do you think this recipe could be made into cookies instead of brownie bars? If so, what would I cook them on and for how long? Thanks for your help – I’m brand new to gluten free and still learning a lot 🙂
Hi, welcome. I haven’t tried making cookies from this recipe but they would be on the soft side for sure.
This has been my go to brownie mix since I’ve come across it. Today I’m making it again only I used HONEY instead of maple syrup. Hoping the taste isn’t different. I added some milk choc chips to make it more appealing for my son. I have to admit…I like this brownie VS the sweet sugary brownies out there. Thanks for this recipe again!
I just made this. This is my first time making brownies with coconut flour. I’m not vegan but am looking ways to alter rich foods to eat healthier and not deprive myself or my son. I doubled the recipe half way not meaning to so I had to go with it and double all the ingredients. i did add milk chocolate chips(that’s all I had) in the batter before baking. It’s cooling now but am looking forward to tasting(Crossing my fingers) Could I use sweetened cocoa powder in place of unsweetened? Would omitting the baking soda entirely make the brownies chewier? could I have used regular applesauce for the coconut oil?
see my fudge brownie recipe for omitting bs. No to sweetened cocoa; the measurements for honey or maple syrup would be off then.
Just made these and they’re absolutely delicious!! Coconut oil instead of butter and I slightly tweaked it- I didn’t have vanilla extract so I used a nectarine and a tiny bit of date paste. It was still so good and just enough sweet.
Thanks a lot 🙂
It was a promising evening when we stumbled upon this recipe. We just put the Christmas tree up and carols were on in the background. We were craving something sweet and delectable. However, we wanted to make a few changes:
We converted the honey to sugar which we then converted to liquid stevia. It wasn’t sweet enough so we added a tablespoon of honey and since that didn’t solve our problem we added some half and half and then since that didn’t fix our problem we added 1 tablespoon of dark brown sugar and since that didn’t fix it we also added a generous tablespoon of maple syrup. Additionally we doubled the vanilla and didn’t add baking soda and decided at this point we might as well add cinnamon. Not sure where we went wrong but it DID NOT TASTE GOOD.
So…we suggest that you stick with the actual recipe 🙂
I made the original version this weekend and they are so good. I’ve been enjoying one in the mornings with my coffee. I am excited to try the revised version as well. Thank you for the coconut flour recipes – I prefer to use it over nut flours largely because of the calorie save.
Lovely. They tasted even better the next day.
thanks. I know, I always find them to be even better the next day.
Made these last night, best brownies I’ve ever had! Thanks for the recipe 🙂
you’re very welcome!
Just made these with everything but the baking soda. Had to bake 5 mins longer but they turned out great!! They’re not heavy and they’re perfectly sweet. I’m really enjoying coconut flour baking. I’ve tried your coconut flour banana bread and the cinnamon bun muffins and I must say, you’re a coconut flour bakin genius! I made three batches of banana bread in one weekend and made a few modifications : I took about three vanilla stevia packets and put those in place of the extract and maple syrup, and I put in a few pure chocolate chips. SOOOOO GOOD. 6 kids enjoyed them with me 🙂 thank you!! Please please post more coconut flour recipes. Can you try one with a doughnut maker from the superstore? Thanks!
Good to hear all worked well for you! Love the changes you made to the banana bread too. I do have some coconut flour donuts on the website, but my next cookbook will have what you’re looking for! Coming in June – I’ll be announcing it soon. Best, Erica
Made these tonight as a double batch for a 9 x 13.
#1 make sure your coconut flour is not lumpy before mixing.
#2 I used natural applesauce instead of butter, as another poster suggested.
All in all- these brownies are absolutely DELICIOUS. I highly recommend as a great, low-carb dark chocolate brownie. As with almost all coconut flower goods, they will be better with a day or two of age on them!
THANKS for this great recipe!
Thanks and thanks for your tips 🙂
I just popped my batch in the oven and completely over looked he baking soda because you do not include it in your method. Holding thumbs :/
they’ll be good, just won’t rise and be as cake-like 🙂
These came out so great next time I make them I think I’ll leave out the baking soda again 😀
I just made these, they came out really well and I used honey. I added a tbsp or so of extra honey at the end, I used a 9×9 pan and had to bake an extra 10 and they still came out perfectly fluffy and not dry. I do however have a problem with the taste, to me they are not sweet enough, and I have a problem stomaching the texture of the coconut flour, is there anything I can do about the texture? I love cooking/baking with it, and most of the time force myself to somewhat ignore the texture, but this is one of those things hard to ignore and I love brownies.
To piggy back on this post I posted earlier, when I tried them earlier they were straight from the oven, letting them cool completely they taste amazing, still not a fan of the coconut flour texture, and could pry use a little more sweetener, but stil AMAZING! Thank you for all of your recipes!
YUM !! Thanks for such a great brownie recipe using coconut flour. Went for the fudgey version and used butter and honey. Also let the batter sit for 10 mins before baking – does make such a difference to the final outcome. Had to give most of it away today as I could not stop eating. Definitely a keeper recipe 🙂
And thanks Andrea, think I will be adding dried blueberries (or maybe dried sour cherries) and cacao nibs to the next batch !!
I have my first batch of these in the oven now! I only had blueberry syrup on hand so I used that, and the I added some dried blueberries and cacao nibs that I got in our CSA last week! Can’t wait to taste!
wow, that sounds great. and cacao nibs in your CSA, lucky girl!
I just made these – yum! I made the fudgy kind. They were not fudgy, more cake loke, but still super good. Thanks for sharing!
I just made these brownies and followed the recipe and they are light fluffy and delicious. I baked them on fanforced 160c for 20 minutes. Thank you for this recipe.
good to hear!
Just made these today and they turned out great: very light and fluffy, yet moist. I used coconut oil and made sure all the ingredients were room temperature (since coconut oil solidifies in cool temperatures). I also let the batter sit for good 15 minutes. I noticed that when baking with coconut flour, the trick is to let the batter rest for a little bit, then flour absorbs the liquid and final product turns out moist. Thank you for this recipe! It’s definitely a keeper.
Yes, good tip – rest the batter for a bit. I usually wait about 5 minute or so.
I tweaked the recipe a bit but still an awesome outcome!!!
First time I used coconut flour … followed your recipe, except for the 5 eggs … I used only 3 eggs and substituted the rest with 1/2 avocado-mashed … also, I used olive oil and almond milk instead, in the same proportion and added dark chocolate chips in the mix … thanks for sharing your recipe 🙂
great idea. I’ve been wanting to try avocado in this recipe for a while. Thanks for the ideas!
VERY good!!!
So, they were good, but does everything made with coconut flour have that coconut consistency and taste? Not my fav….
wow, you’re timing is either good or you just missed my changes to make it more cake-like. Did you try it with the addition of coconut milk? I just added it an hour ago. Regarding the consistency, it does have a bit of a fibrous texture which can be detected sometimes, but it’s quite subtle if the recipe works well.
one more addition of 1/2 teaspoon baking soda. Now I’m happy.
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!
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
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.
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.
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.
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 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.
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.
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!
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
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?
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.
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.
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.
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 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.
Coconut flour abosrbs a lot of moisture. Thats why many recipes turnout dry. I always use less (almost half the regular flour called for) and add a smidgen of xanthan gum.
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!
Try Swerve sweetener 1/2 cup..I also used 1/2 c. sugar free maple syrup. Swerve can be found on Amazon.
Made them with raw honey and alkaline cocoa, they were delicious!!!
I just made these, they were delicious! Thanks for the recipe.
great, thanks for the feedback!
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! 🙂
coco butter is not healthy to eat if you have more than 1 tsp in a batch like this. try coconut oil and apple sauce, and what about raw cacao powder? I don’t see why that should be an illegal food for SCDers if cocoa butter isn’t
Cocoa butter is legal because it’s a simply a pure fat.
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!
ok, I’m really late to this reply, but always good to hear/read!
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! 🙂
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!
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 fudgy taste.
Love the almond butter brownies 🙂
🙂
Just made brownies earlier using almond flour. Would have loved to have used this recipe. Next time!