Coconut Flour Brownies
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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.
What can I use in place of the maple syrup?!
Honey should work.
This recipe is spectacular!!
Unbelievable these are so delicious, I added some blanched hazel nuts 😋
Thank you for the recipe x
These are absolutely amazing!
It’s so nice to cook a LC baked treat that doesn’t taste LC. They are sinfully good, minus the ‘sin’! We shared them with friends who also LC, and everyone loved them.
I was surprised when I saw the recipe call for only 2 T. of coconut flour, but the batter was thick, just like a regular brownie.
Thank you so much!
Pretty good! I was worried they would come out bad, but they’re really good. I used almond butter.
Hands down, my most favorite coconut flour brownie recipe! Moist and creamy (I used TJ’s sunflower butter). Many thanks, Arman! I so love your recipes!
Blew me away, Arman! I have tried several other Coconut Flour and nut butter brownie recipes, NONE can compare with yours! I used SunButter and followed your recipe exactly. Thank you so much, you rock!
These brownies are delicious and satisfied my chocolate craving. Only I can’t stop myself from eating them. Is the granulated sweetener necessary for texture, or can I add extra maple syrup in it’s place?
These were delicious!
I jumped straight to the recipe without reading the important tips so in the beginning it seemed everything would go wrong but ended up being very good! My mistakes: I used eggs and salted butter straight from the fridge and the wet mixture became curdy. Solved the mess by putting the bowl over a pan with boiling water to warm up the butter but not cook the eggs. It worked! Next time I’m sure it will be delicious! Thanks for this recipe! I still have loads of coconut flour.
Hello ,
This coconut brownies does it consider to be gluten free also ??
It sure is 🙂
Used normal unsalted butter coz i didnt have almond butter. The brownie was super delicious and moist but mine was literally oozing with butter and really oily. Where did i go wrong??
You can’t replace the almond butter with butter. Only another nut or seed butter. That is where you’ve gone wrong 🙂
I didn’t have maple syrup so I thought of substituting it with mashed up bananas. So good!!!!
Best coconut flour brownies recipe ever.
I didn’t have maple syrup so I thought of substituting with mashed up bananas.So good!!!!
These were so good! I used PB2 instead of peanut butter to cut the sugars and fat even more and added some pecans…they turned out PERFECTLY! I recently finished losing 140 pounds and so I’m learning how to keep occasional treats in my life without sacrificing my health – THANK YOU FOR THIS WEBSITE!
So welcome!