Coconut Flour Brownies

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 118kcal

Author Arman Liew

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.

Notes

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.

Nutrition