Coconut Flour Brownies Recipe

These fudgy coconut flour brownies deliver deep chocolate satisfaction without grains or gluten. Made with nutrient-dense coconut flour, eggs, cocoa, and a touch of natural sweetness, they offer a healthier twist on classic brownies—moist, chewy, low-carb friendly, and perfect for guilt-free indulgence any day of the week.

Why You’ll Love This Recipe:

You’ll fall head over heels for these brownies because they taste like the real deal—ultra fudgy in the center with those gorgeous shiny, crinkly tops—yet they’re secretly so much better for you! Coconut flour brings extra fiber and healthy fats while keeping carbs in check, making them ideal for gluten-free, grain-free, or lower-carb lifestyles.

They come together in one bowl with pantry staples, require no fancy equipment, and bake up reliably every time. Friends and family won’t believe they’re “healthy” because the chocolate flavor is intense and satisfying. They’re naturally moist without being oily, slice beautifully, and satisfy even the strongest sweet tooth without the post-sugar crash. Once you try them, traditional brownies just won’t compare!

Yield: 16 brownies

Coconut Flour Brownies Recipe

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Fudgy, gluten-free coconut flour brownies—rich chocolate flavor in a healthy, easy dessert perfect for any occasion.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

• ⅓ cup (about 45g) coconut flour (spooned and leveled)
• ½ cup (45g) unsweetened cocoa powder
• ¾ cup (150g) granulated sugar (or coconut sugar / keto sweetener)
• ½ cup (113g) butter, melted (or coconut oil for dairy-free)
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• ½ tsp salt
• ½ tsp baking powder (optional, for slightly lighter texture)
• ½ cup (85g) dark chocolate chips (optional, dairy-free if needed)

Instructions

1. Get excited and preheat! Turn your oven to 350°F (175°C). Grab an 8x8-inch or 9x9-inch baking pan, line it with parchment paper (leave overhang for easy lifting), and give yourself a high-five—you're about to make magic!
2. Melt and mix the good stuff. In a medium microwave-safe bowl, melt the butter (or coconut oil) until smooth and liquid. Stir in the cocoa powder until you get a glossy, chocolatey paste that smells amazing.
3. Sweeten the deal. Add the sugar to the chocolate mixture and whisk vigorously for about 1 minute—this helps create those beautiful crinkly tops!
4. Bring in the eggs one by one. Crack in the eggs, adding one at a time and whisking well after each. The batter will become thick and shiny—keep going until it's smooth and glossy.
5. Flavor boost time! Pour in the vanilla extract and sprinkle the salt (and baking powder if using). Give it another good whisk—your kitchen should smell like heaven right now.
6. Gently welcome the coconut flour. Sift or sprinkle the coconut flour over the wet mixture. Fold it in gently with a spatula or whisk just until no dry streaks remain. Coconut flour absorbs liquid fast, so don’t overmix!
7. Make it extra indulgent (optional). Fold in those chocolate chips if you're using them—they'll create melty pockets of joy in every bite.
8. Spread the love. Pour the thick batter into your prepared pan. Use a spatula to smooth the top evenly—tap the pan gently on the counter to release any air bubbles.
9. Bake to fudgy perfection. Pop it in the oven for 25–30 minutes. The edges should look set and the center should still look slightly soft and shiny (a toothpick should come out with moist crumbs, not wet batter).
10. Cool, slice, and celebrate! Let the brownies cool completely in the pan (at least 2 hours) for the best texture. Lift out using the parchment overhang, slice into 16 squares, and enjoy every rich, fudgy bite—you did it!

Notes

These brownies get even better on day 2 as the flavors meld. If the batter seems too thick, resist adding extra liquid—coconut flour needs time to hydrate. For ultra-fudgy results, underbake slightly and chill before serving.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 221Total Fat 12gSaturated Fat 6gUnsaturated Fat 5gCholesterol 64mgSodium 159mgCarbohydrates 24gFiber 3gSugar 16gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks:

• Always use fresh, high-quality coconut flour (Bob’s Red Mill works great)—older or low-quality brands can make the batter too dry or gritty.
• Measure coconut flour precisely (spoon and level, don’t scoop directly) as even a little extra can dry out the brownies.
• Let the eggs come to room temperature for better emulsification and a smoother batter.
• Don’t overbake! These are meant to be fudgy—pull them out when the center still looks slightly underdone; they’ll set as they cool.
• Line your pan with parchment paper overhanging the sides for easy removal and clean slices.
• For extra shiny tops, whisk the sugar and eggs vigorously for 1–2 minutes before adding other ingredients.
• Cool completely (at least 2 hours) before cutting for the cleanest edges and best texture.

Ingredients Notes:

Coconut flour is very absorbent and high in fiber, so we use only a small amount compared to regular flour. Unsweetened cocoa powder (natural or Dutch-processed) delivers rich chocolate flavor—use high-quality for the best taste.

Eggs provide structure and moisture since there’s no gluten; don’t reduce them. Melted butter or coconut oil adds richness—coconut oil keeps it dairy-free. Granulated sugar or coconut sugar sweetens naturally; erythritol/monk fruit blend works for low-carb.

Vanilla extract enhances depth, salt balances sweetness, and optional chocolate chips add melty pockets of indulgence.

Variations and Substitutions:

Make it dairy-free by swapping butter for melted coconut oil or vegan butter. For a keto/low-carb version, replace sugar with your favorite 1:1 granulated sweetener (allulose or monk fruit blends work best).

Add ½ cup chopped walnuts or pecans for crunch and healthy fats. Stir in ¼–½ cup dark chocolate chips or sugar-free chips for extra decadence. For mocha flavor, mix 1–2 tsp instant coffee into the batter.

Want mint brownies? Add ½–1 tsp peppermint extract. For a paleo version, use coconut sugar or maple syrup (adjust liquid slightly). You can also swirl in 2–3 tbsp almond butter or peanut butter before baking for a nutty twist.

Storage Options:

Store cooled brownies in an airtight container at room temperature for up to 4 days (they stay moist!). Refrigerate for up to 10 days—bring to room temp or warm slightly before eating for best texture. Freeze individual squares wrapped in plastic and stored in a freezer bag for up to 3 months; thaw at room temperature or microwave for 15–20 seconds.

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