These are the best Coconut Flour Brownies! They are made with just 7 simple ingredients, and are decadent enough to serve at a party. No one would be able to guess that they are naturally-sweetened and gluten-free!
Is Coconut Flour Good For Baking?
Coconut flour is a great option for baking. It’s perfect for situations when you want to make something light and fluffy, while keeping a recipe gluten-free and grain-free.
Coconut flour is not the best choice if you want a dense and chewy baked item– like chocolate chip cookies. In that case, I’d recommend working with almond flour, which is another grain-free flour option. My Almond Flour Brownies and Almond Flour Cookies are also a big hit!
These coconut flour brownies are Paleo-friendly, and perfect for those who need an easy gluten-free dessert. (They’re dairy-free, too!)
How to Make the Brownies
These Coconut Flour Brownies couldn’t be easier to prepare. Just stir the ingredients together in 1 bowl, then pour into a pan and bake them for 30 minutes.
The hardest part of making these brownies is waiting for them to cool completely. I think they taste best when they have cooled all the way down to room temperature, which lets the flavor fully develop, so try to be patient before cutting into them.
They will make your whole house smell amazing!
Tips for Baking with Coconut Oil
These Coconut Flour Brownies are made with coconut oil, instead of butter, to keep them dairy-free. Because of that, it will be easiest to stir this batter together if you use room temperature eggs.
Eggs that are cold from the fridge might make the coconut oil solidify in the batter, making it thicker than you might expect a brownie batter to be.
Either way, these brownies will bake up perfectly well as long as you have no clumps in the brownie batter. For best results, I’d recommend stirring together the first 6 ingredients until no lumps remain, then add the melted coconut oil and stir quickly again until everything is smooth.
If the batter thickens up, it’s just fine!
If you don’t need these brownies to be dairy-free, feel free to use melted butter instead of the coconut oil. The texture should be the same, either way!
What Else Can Coconut Flour Be Used For?
If you have a bag of coconut flour to use up, try one of my other coconut flour recipes below.
- Coconut Flour Pancakes
- Coconut Flour Carrot Cake
- Coconut Flour Chocolate Chip Cookies
- Coconut Flour Cupcakes
- Best Ever Coconut Flour Banana Bread
- Lemon Poppy Seed Muffins
- Coconut Flour Zucchini Bread
- Orange Cranberry Muffins
Keep in mind, that egg substitutes like flax eggs won’t work as well with coconut flour baked goods. If you need an egg-free recipe, check out my vegan recipes for ideas.
Coconut Flour Brownies
Ingredients
- 6 tablespoons coconut flour (42 grams; I use Bob's Red Mill brand)
- 4 large eggs (200 grams; at room temperature)
- 1/3 cup raw cacao powder (28 grams; or cocoa powder)
- 1 cup coconut sugar (158 grams; or other granulated sugar)
- 1/2 teaspoon salt (3 grams)
- 1 teaspoon vanilla extract (4 grams)
- 1/3 cup melted coconut oil (68 grams)
- 1/2 cup dark chocolate chips (67 grams; optional; I use Enjoy Life brand)
Instructions
- Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. (I like to lightly spray the pan with oil first, then add the parchment paper so that it will stick in place.)
- In a large bowl, combine the coconut flour, eggs, cacao powder, sugar, salt, and vanilla. Stir well until no lumps remain. (This is sometimes easier to mix using a whisk to help break up clumps.)
- Add in the melted coconut oil, and stir again until the batter is smooth. Fold in the chocolate chips, if using.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 350ºF for 30 minutes, or until the center doesn't wiggle when you gently shake the pan.
- Let the coconut flour brownies cool completely in the pan, then slice them into 16 pieces and serve. Because these brownies are rich and moist, I recommend storing them in an airtight container in the fridge for up to 5 days, for the best shelf life. Let them come to room temperature again before serving at a party, for the best flavor.
Video
Notes
Nutrition
Nutrition information is for 1 of 16 brownies, and is just an estimate, not a guarantee.
If you try these coconut flour brownies, please leave a comment below and let me know what you think! If you make any modifications, I’d love to hear about those, too. We can all benefit from each other’s experiences!
–
Reader Feedback: What’s your favorite flour to work with? I’m happy to take recipe requests!
Hi! I love your recipes!
Can I use almond flour instead of coconut flour?
No you can’t swap them in recipes, but I do already have a tested almond flour brownies recipe here for you: https://detoxinista.com/almond-flour-brownies/
Question: Do you think Flax eggs would work okay as a substitute for eggs in this recipe? Thanks for your response in advance!
My guess is that they wouldn’t rise with flax eggs, or totally bake-through. So, if you’re okay with super-gooey brownies that might never set, then it’s worth experimenting with. In my experience, coconut flour doesn’t work very well with egg-free options, so I usually stick to other flours when I want something vegan. These brownies are already egg-free if you want to start here instead: https://detoxinista.com/gluten-free-brownies/
Hi, would this recipe work with date sugar instead of coconut sugar and if so should i add the same amount of date sugar?
TIA!
I made this earlier today and let it cool and am trying not to eat it all!!!
So good! Great texture and taste!
Another fantastic recipe.
I just used brown sugar as I had no concur sugar left.
Divine!
Thanks girl!
@icannottakepictures
Thank you for your delicious and easy recipes
A healthy and rich way of eating helps us all who carry a chef inside.
Hi
I’m waiting for my coconut flour brownies to cook and the smell is great! I love many of your recipes, but I was wondering if it would be too much to ask for Celsius temperatures for Fahrenheit, and centimetres for inches in your recipes please. I live in Australia and although I am old enough to remember imperial measurements(!), I now live in a metric world. Time to clear up the kitchen sink now while I wait for the brownies to cook.
Penny
Could I substitute sugar free sweetener for coconut sugar? Thanks!
Your Coconut Flour Brownies are absolutely amazing! Thanks for sharing! I have been making these for a while now and they are a hit in our home! Healthy and wholesome Brownies! Who knew! Thanks!!!!
Could I substitute liquid sweetener for the coconut sugar?
Can you use honey for sweetness
I made them and they are delicious. I also added chopped walnuts.
I am a big fan of the perfect almond flour brownies. So I decided to make those and the coconut flour brownies to taste test them. I was surprised the coconut did not overpower the flavor in the brownies. They were rich and delicious. Will definitely make them again
I’m so glad you enjoyed this coconut version, too! Thanks for coming back to let me know.
This is heavenly! We were patient to let it cool. But as soon as it cooled down, hubby and I almost finished the whole thing!
Absoultely delicious! Thank you so much for a healthy great tasting dessert. I will be sure to check out your other recipes!
This is the Best Best !!!! Ever Brownies. Thank You.
YUM, they were delicious!! I used half coconut oil and half butter, and regular sugar (woops…!) but a fair amount less than the recipe called for because I like mine not too sweet and I wanted to add dates (and some nuts) and they turned out great. I also put them in for less time but this was maybe because I’d just watched The Great British Bake Off and they kept saying everyone had over baked their brownies ! Ha. Sure enough, the dark chocolate was nice and gooey, mmmm. Thank you for the recipe!!!
i will try now i hope it works thanks for sharing 🤗
Can I skip the sugar? if I add stevia, what amount should I add? I thing it is too much sugar for me
These brownies are AMAZING. They are the best brownies I’ve ever eaten. If I woke up tomorrow with my gluten and dairy intolerances resolved, I would still use this brownie recipe.
These brownies are truly the bomb! I’ve made them multiple times and they always turn out fantastic. They taste rich and delicious like gluten brownies; no one would ever guess they’re made with coconut flour. Everyone in our house loves them.
I swapped out the coconut sugar for 1/3 cup honey and they turned out perfect! I also used chopped walnuts, instead of chocolate chips.
This recipe is a 10/10!
Mine are about 1/4 as thick as pictured here. And I followed the recipe and directions! What did I do wrong?
Loved these, absolutely perfect.only had medium eggs still used 4and left out chocolate chips and used soft brown sugar.I think mine were cooked in 20 minutes but i was undecided so i left i for another 5 minutes. The only drawback is that i live alone so had to eat them all myself !!!!!
I have to say this is a fantastic recipe!!! It is my very first time using coconut flour and it was delicious.
I followed the recipe to the exact grams, however I did add a bit of almond milk. I found it a bit difficult to stir and mix and the almond milk helped a lot ( about 1/4 of a cup) the texture is exactly as described here so great.
The only downside is that they made me very gassy. Oops! My husband did not enjoy that, I will make them again anyways.
Made these tonight,very easy and tasted amazing.
Will definitely be making these again.
Thank you. This recipe is wonderful. I had to learn how to cook with coconut flour. I will be trying your other coconut flour recipes. I used regular organic sugar that still had molasses in it.I sprinkled the dark chocolate on top and used organic semi-sweet chocolate chips in the batter. Very good.
Hi! Do you measure the coconut oil as a solid (and then melt it) or as a liquid? Thank you!
I measure it after it has melted, in liquid form.
I don’t have coconut oil. So do you think I can use vegetable oil instead?
That will most likely work. I haven’t tested that, so please come back and let me know how it goes!
I went rogue and tried 2 flax eggs +1 real egg and applesauce for the oil. Accidentally left the oven on instead of letting it firm up as the oven cooled down but texture turned out great with about double the cook time.
So easy to make and soooo delicious!!!
Mine did not rise much
The family was skeptical, but they love them. We used duck lard in place of coconut oil.
Always so delicious it disappears quick!
Do you use 8 eggs if doubling the recipe?
My “batter” seemed a little too dry. I just put the pan in the oven though. Here’s hoping.
Good stuff!! Thx for the recipe! We did egg free with chia eggs and I baked for 40 mins 👍 not too gooey! Might do a shorter bake time next time with the chia eggs
Fantastic recipe! Thanks to you, now it’s one of my favourites ! Love love love.
These are definitely the best coconut flour brownies ever! You could definitely take these to a party and nobody would know they are gluten free. I cut mine into bite size pieces and put them into the freezer for my daily chocolate treat.
I made these with half of the sugar amount and they’re amazing. Now I was wondering what’d be the Stevia equivalent amount?
Pretty crumbly. Taste ok. I got the coconut flour from a friend and am looking for ways to use it. Next time I’d use butter or oil and add some liquid, maybe.
These taste like cocoa flavored dirt. They are terrible! Are you kidding?
I’m not sure what you did wrong, because it’s a pretty straight forward recipe, but these are delicious. They’re definitely better once theyve cooled completely, as mentioned but they’re rich and chocolatey. I’ll be saving this recipe!
Delicious!! These are so easy to make, and taste so decadent; I can’t believe how healthy they are! Sprinkled with desiccated coconut they make a pretty birthday cake too 🙂
This coconut brownie by far is the best coconut brownie recipe I have ever made. I have tried other recipes but they came out too dry and very grainy. this recipe came out perfect, the only edition I added to mine was I use a little bit of coconut milk to thin out the batter in my brownies were so moist and fudgy inside. I highly recommend this recipe!
Thank you so much for your recipes 🙏🏼 Fantastic job! I’m trying all of the ones with coconut flour since I stopped eating nuts. Thanks again 🤗
OH WOW, FOUND YOUR RECIPE BY CHANCE. AND I HAD ALL THE INGREDIENTS IN MY BAKING PANTRY. I JUST HAD A SQUARE WITH COFFEE! IT TASTE AMAZING! AS COCONUT FLOUR CAN BE DRY. IT IS SO YUMMY, YOUR BROWNIE RECIPE!
Made this recipe again with a few changes. Used 2 eggs and 2 flax eggs, replaced oil with greek yoghurt, and used a granular sweetener instead of coconut sugar. Turned out amazing and fudgy. Added 2 Tablespoons of almond milk. Will make again with all flax eggs to see the result. Thanks for the recipe
These are better then regular brownies! I have made many times using oil and sugar when i am out of coconut sugar and oil and still amazing. My go to recipe. Definitely hits that sweet tooth spot.
These are top-notch brownies. I used white chocolate chips and some walnuts and they were so rich and so fudgy tasting they were just absolutely scrumptious. I will try and stay out of these as much as I can and let my husband have them but I will be making them again 🤗
I love these, but they come out so flat abs thin. Any tips? Would baking powder help? I use an 8inch square pan.
These were really good!
I did make modifications because I was looking for a recipe that included spinach as well.
I added one cup of steamed spinach and 4 tablespoons of almond flour, 2 more tablespoons of cocoa powder (to make up for the moisture in the spinach) which then appeared dry so I I added 2 tablespoons of milk. So I did make a lot of modifications but it was based off this recipe for anyone looking for nutrient dense brownies! I will save this recipe now.
Absolutely delicious! I reduced the coconut sugar to 3/4 cup and it wasn’t a problem. I also used butter instead of coconut oil. The chocolate chips were a great bit of extra decadence.Thank you for another fabulous recipe!
Thanks for the recipe, the grams measurements really helped. Made a smooth and shiny batter really easily, I used brown sugar and then added half a can of black cherries in syrup (cutting out some of the sugar by about 20g to compensate) . Delicious! Will definitely make again
Can I use Stevia instead of Coconut sugar? I heard if I use Stevia, it needs to be a little less in amount.
I have made this recipe many times and love the taste, but it comes out very thin. I almost want to double the quantity for thicker brownies. What am I doing wrong? Is there a reason you don’t add baking soda/powder?
Hi! I don’t add baking soda to these because I wanted them to stay dense and fudgy. If you don’t mind them being slightly more cake-like, you could add a 1/2 teaspoon of baking soda to help them rise. Mine are pretty thick in an 8-inch pan, but I imagine they would be thinner in a 9-inch one? Let me know if you experiment with it!