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My fudgy, gooey coconut flour brownies have the most gorgeous crinkly tops. They’re made in minutes using simple baking staples, and I love how they’re deceptively low-carb!
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.
Table of Contents
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.
Variations
- 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.
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.
To freeze: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
You can try to make this coconut flour brownie recipe vegan by swapping the egg for an egg replacer like flax eggs or mashed bananas, but I personally haven’t tried it, so I can’t guarantee whether it’ll work.
No, since coconut flour has a completely different structure than regular flour, my recipe will not work with all-purpose flour.
More brownies to try
Coconut Flour Brownies
Ingredients
- 2 tablespoon coconut flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup peanut butter can use almond butter or nut free alternative
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1 cup chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch baking pan with parchment paper and set aside.
- In a large mixing bowl, combine the coconut flour, cocoa powder, baking soda, and salt, and mix well. In a separate bowl, whisk together your eggs, peanut butter, maple syrup, vanilla extract, and sugar of choice, until glossy. Add the dry ingredients into the wet and mix together until smooth. Fold through the chocolate chips at the end.
- Transfer your brownie batter into the lined pan and bake for 25-27 minutes, or until a skewer comes out mostly clean.
- Allow the brownies to cool in the pan completely, before slicing into pieces.
I would put here coconut protein powder also. What is your opinion?
not made any yet
The best coconut flour cookies I’ve ever made!
Love these brownies so much!
I can’t eat chocolate so I used carob powder and carob chips. And this recipe turned out phenomenal. Highly recommend trying if you want to try a new flavor similar to chocolate!
Absolutely delicious!
Thanks, Ashton!
Excellent recipe!! Thank you!
Flaxmeal & water (1:1) also worked well for an eggless version of this.
Excellent recipe!! Thank you!
I’m a brownie connoisseur and gave up on “healthy” brownies a long time ago. Just eat a “real” brownie! But these are DELICIOUS!!! I added a few chocolate chips and chopped walnuts and will definitely make them again. Bravo, Arman!
The most amazing brownie recipe for a healthier alternative. I used honey and it worked perfectly!
This is one of the best recipes for coconut flour brownies! Simple, quick to make, made it with your recipe for keto maple syrup. It’s so delicious! Both recipes I’m going to make on repeat! Thank you 😊
Splendiferous !!!
I found this recipe while trying to find a way to use up the leftover coconut flour we had and it most certainly did not disappoint ! For many recipes that I find online, I have to halve or even third the required amount of sweetener, but this had just the perfect amount. Glowing reviews from all my family. Thanks!
These were fantastic, Arman, thank you! I used almond butter instead of peanut butter and the flavor was perfect. Always good to find a healthy low carb GF dessert that tastes good too!
Brownies weee good and had amazing texture! On plate, you would believe they were normal brownies, but they came out a bit dry after 25
Minutes in the oven. I think they could have been better with less time in the oven but, this was my first time using coconut flour and that might have been the cause of the dryness.