If there were a prize for the ‘best chocolate brownies,’ these coconut flour brownies would get my vote! With an intense chocolate flavor, fudgy center, and easy-to-follow recipe, these brownies are my new favorite treat. And as this recipe uses coconut flour, they’re also naturally gluten-free, grain-free, and high in fiber. I always make a double batch of these brownies because they never last long in my house!

Coconut Flour Brownies Recipe

Coconut flour is notoriously tricky to work with. It just doesn’t behave like regular flour or even other gluten-free alternatives. Coconut flour soaks up moisture like a sponge and can dry out baked goods if not used correctly, which is why I’m so proud to say these brownies are light, fudgy, and moist! My tried and true recipe has the perfect ratio of eggs, milk, cocoa powder, and coconut flour to create the ultimate brownie texture. You’ll never reach for another boxed brownie mix after trying these homemade coconut flour brownies—I promise!

Ingredients

• Granulated Sugar: Adds the perfect amount of sweetness without being overpowering.
• Butter: Use melted unsalted butter to help give the brownies a fudgy texture.
• Eggs: Room-temperature eggs bind the ingredients together and create a moist, dense texture.
• Vanilla: A little vanilla extract goes a long way in enhancing the chocolate flavor.
• Milk: Adds moisture and creaminess.
• Cocoa Powder: For the richest chocolate flavor, use unsweetened, natural cocoa powder. I like Hershey’s Cocoa Powder.
• Coconut Flour: This gluten-free flour is low-carb and high in fiber, making it the perfect choice for these brownies.
• Baking Powder: Gives the brownies lift and helps create a softer texture.
• Salt: Just a pinch to balance out the sweetness and enhance the chocolate flavor.
• Chocolate Chips: Use any kind of chocolate chips you like, but I prefer semisweet!

Tips and Suggestions

• Check all your ingredients are certified gluten-free before using. Some brands manufacture in facilities that also process wheat-containing products.
• Line the baking pan with parchment paper to make lifting the brownies out easier.
• Let your coconut flour brownies cool in the baking pan before removing and slicing. This helps them hold their shape and stops them from falling apart.
• Be careful not to overbake the brownies! Once an inserted toothpick comes out clean, they’re ready to come out of the oven. They’ll continue cooking in the pan while they cool down, so it’s really important not to leave them in the oven for too long, or they’ll become dry and crumbly.
• Please follow the ingredient amounts exactly as I’ve listed in the recipe. The batter might feel very runny at first, and the small amount of coconut flour may not seem enough, but trust me—it is. The coconut flour will soak up most of the moisture, and the brownies will come out perfectly fudgy!
• Whisk the eggs and sugar together for about 1 minute before adding the other ingredients. This step might seem tedious, but it’s crucial for adding air to the batter and creating structure for the brownies.
• Feel free to fold in some chopped nuts or dried fruit for added flavor!

Can I Use a Different Type of Flour?

Please don’t swap the coconut flour for any other flour in this recipe. Coconut flour is unique in its absorbency and requires a specific liquid ratio to flour. Substituting with another type of flour means the entire recipe will need altering. If you don’t have coconut flour, I recommend you try our gluten-free brownies, almond flour brownies, or even our flourless brownies recipes for equally delicious alternatives!

Can You Taste Coconut Flour in Baking?

Coconut flour is made from dried, ground coconut meat and has a subtly sweet and nutty flavor. However, when used in baking, the flavor isn’t overpowering, and I personally don’t notice it. It definitely smells more coconutty when raw, but once baked into these brownies, the chocolate flavor takes over.

How to Serve Coconut Flour Brownies

I love melting leftover chocolate chips and drizzling them on top of the brownies with a sprinkle of sea salt. These easy coconut flour brownies would also taste amazing with a scoop of vanilla ice cream or a dollop of whipped cream and a handful of fresh berries.

Storage Instructions

Keep your coconut flour brownies in an airtight container at room temperature for up to 3 days. If you want them to stay fudgy and delicious for longer, store them in the fridge for up to a week. You can also freeze them for longer storage. Wrap individual brownies in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Let them thaw in the fridge overnight or at room temperature for a few hours before enjoying.

More Coconut Flour Recipes to Try!

• Coconut Flour Banana Bread
• Coconut Flour Pancakes
• Coconut Flour Bread
• Coconut Flour Chocolate Chip Cookies

How to Make Brownies with Coconut Flour Step-by-Step

Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper. Set this aside for now. In a mixing bowl, add 3 eggs and ¾ cups of granulated sugar and beat until smooth and frothy – about 1 minute.

Add ½ cup of melted butter, 1 teaspoon of vanilla extract, and ¼ cup of milk to the bowl with the eggs and sugar. Mix until well combined.

Next, pour in ½ cup of cocoa powder, 4 tablespoons of coconut flour, ¼ teaspoon baking powder, and ¼ teaspoon of salt. Mix well, and then fold in the chocolate chips.

Pour the coconut flour brownies mixture into the previously prepared baking pan. Bake for about 25-30 minutes until a toothpick in the center comes out clean. Let the brownies cool in the pan before removing and slicing. Enjoy!