Who doesn't love brownies? And these Coconut Flour Brownies are my favorite! They are dairy free, gluten free and naturally sweetened so they fit multiple dietary restrictions but they don't taste like they are lacking on anything. Plus they are possibly the easiest brownie recipe you'll find and they come together in just one bowl!
Eat them warmed up, at room temperature or frozen. They are still somewhat soft when frozen so they make a great cold treat!
The Ingredients
- Baking Chocolate- I usually use a combination of half unsweetened and half semi-sweet baking chocolate. You can use all unsweetened for a very deep chocolate flavor and all semi-sweet for a sweeter brownie.
- Coconut Oil
- Maple Syrup- Honey or agave syrup would work as a substitute.
- Coconut Flour
- Baking Soda
- Sea Salt
- Eggs
The Method
- Melt together baking chocolate and coconut oil.
- Mix in maple syrup, follow by coconut flour, baking soda and sea salt.
- Whisk in eggs.
- Pour into baking pan and bake.
Leftover Storage
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Coconut Flour Brownies Variations
These yield a very basic (but delicious!) brownie so they are a great canvas for brownie variations! Try topping them with a frosting (or Chocolate Hummus), ganache or salted caramel, or add up to 1 cup of your favorite add ins! Chocolate chips, chopped nuts, dried cranberries, or a combination would all be delicious!
Dietary Notes
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
- Naturally Sweetened
- Nut Free
- Vegetarian
And if you liked this recipe...
...you might also like these other chocolate recipes!
Ingredients
- 8 oz baking chocolate broken into chunks or roughly chopped
- ½ cup coconut oil
- ½ cup maple syrup
- ⅔ cup coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 large eggs
Instructions
- Preheat the oven to 300 F. Prepare a 9x9 inch baking pan.
- In a large microwave safe bowl, melt the coconut oil and chocolate in the microwave in 30 second increments until nearly melted, add the maple syrup and stir until smooth.
- Sprinkle the coconut flour, baking soda and salt over the mixture and stir until well combined. Add one egg at a time and stir until smooth.
- Once all of the ingredients have been added, pour the batter into the baking pan and smooth with a spatula.
- Bake for 20-25 minutes until center just appears set. Remove to a wire rack and let cool completely before cutting into bars.
Notes
Nutrition
More Sweets and Treats!
Jillian
These are my all time favourite chocolate treat!!! I could polish off a pan of these in a night no problem- it is honestly dangerous. They freeze great and don’t get hard so you can eat them right out of the freezer- which is handy for midnight snacking! 10/10 highly recommend