Looking for more coconut flour recipes? Try my coconut flour cake, coconut flour cookies, and coconut flour pancakes next. Coconut flour is one of my favorite flours, especially for baking. Known for having a cakey texture and natural sweetness, it pairs perfectly with a little cocoa powder and baking staples to make a decadent, deeply flavorful brownie recipe.
Why I love this recipe
Low-key healthy. In addition to being grain-free and gluten-free, these brownies have under 3 grams of net carbs per brownie. No one will be any the wiser. Like my almond flour brownies, no one will be able to tell these brownies are gluten-free. Perfect texture. Gooey and soft in the center with perfect crackly tops and chewy edges. Rich chocolate flavor. Like all good brownies should be!
Ingredients needed
Coconut flour. Since coconut flour is the bulk of the recipe, you should definitely use a high-quality brand. Some brands have a loose texture, which could negatively affect the brownie’s structure. Bob’s Red Mill is a favorite of mine. Cocoa powder. I used unsweetened Dutch-processed cocoa powder. Avoid using cacao powder, which can be bitter and overpowering. Baking soda. Gives some rise to the brownies. Salt. Brings out the sweetness of all the other ingredients. Peanut butter OR almond butter. Either smooth peanut butter or almond butter can be used. Be sure to use brands with no added sugar or salt. Maple syrup. Adds sweetness and moisture. Eggs. Room temperature eggs. Vanilla extract. A must for any good brownie recipe! Sugar. I used white sugar, but brown sugar works too. Chocolate chips. Optional, but highly recommended for an extra dose of chocolate!
How to make coconut flour brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180C/350F and line an 8×8-inch baking pan with parchment paper. Step 2- Make the brownie batter. In a large mixing bowl, combine the dry ingredients. In a separate bowl, stir the eggs, peanut butter, maple syrup, vanilla extract, and sugar until glossy. Add the dry ingredients to the wet and mix until smooth. Fold in the chocolate chips. Step 3- Bake. Transfer the brownie batter to the prepared pan and bake for 25-27 minutes or until a skewer comes out mostly clean. Step 4- Slice. Allow the brownies to cool completely in the pan before slicing.
Arman’s recipe tips
Avoid using other types of flour. Coconut flour is tricky and requires a unique balance of wet and dry ingredients, and it does not work in a 1:1 replacement with other types of flour. Sift the dry ingredients. So there are no clumps in the batter. Lightly press on the brownies when they’re out of the oven. To help get those signature crinkly tops.
Storage instructions
To store: These brownies will stay fresh at room temperature, covered in an airtight container, for up to 3 days. If you’d like them to stay fresher for longer, store them in the refrigerator for up to 2 weeks.
Cut the carbs. To make even lower-carb brownies, use keto maple syrup, sugar-free chocolate chips, and a sugar-free sweetener like allulose or stevia (or just make my keto brownies). Fold in mix-ins. Like pecans, peanut butter chocolate chips, or shredded coconut. Serve the brownies with coconut ice cream and a drizzle of caramel sauce for a more decadent dessert.
To freeze: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
More brownies to try
Eggless brownies Vegan brownies Caramel brownies 2-ingredient brownies Or any of my brownie recipes
