Coconut Flour Brownies
Jun 27, 2024 by Hannah Sunderani
Coconut Flour Brownies
Say hello to the best fudgy Coconut Flour Brownies! They’re rich, decadent, and completely vegan and gluten-free. Perfect for a sweet Vegan Valentine’s Day or satisfying the strongest of chocolate cravings.
Why You’ll Love My Recipe
These coconut flour brownies are nothing short of magic. They’re nicely crisp on the top, while remaining moist and fudgy on the inside. In fact, the inside is loaded with cocoa powder and sweet chocolate chips, making for an ooey gooey bite of rich chocolate with each bite! Just like my Coconut Flour Pancakes, you won’t believe these brownies are made without any eggs, dairy, or wheat!
Growing up, my mom was known for being a master baker. We were never on shortage for homemade baked goods. So, when these brownies not only received the stamp of approval from my husband but also my mom, I knew they were a winning recipe. So if you’re a lover of chocolate desserts like Chocolate Chia Pudding, Chocolate Covered Dates, Chocolate Mousse, or a classic slice of Vegan Chocolate Cake, these fudgy brownies are a must bake!
They’re the perfect dessert to make when you’re craving a heavy dose of chocolate, have a birthday or holiday to celebrate, or simply are in the mood for some vegan and gluten-free baking.
Hannah xx
This Coconut Flour Brownies Recipe is…
- Moist and fudgy
- Vegan
- Gluten-Free
- Made with 10 simple ingredients
- Husband approved
- Loaded with real chocolate
- Good for nut allergies!
- Perfect pair for a scoop of ice cream and Strawberry Chia Jam
Ingredient Notes
- Ground chia: When mixed with water, ground chia makes a fantastic egg replacer and keeps these brownies vegan friendly. If preferred, you can also use ground flaxseed and make flax eggs.
- Coconut oil: I typically use unrefined coconut oil, but refined coconut oil works well too. It has the same properties, but is completely odourless and flavourless.
- Sugar: A combination of raw cane sugar and coconut sugar yields the best sweet flavour and crinkly, crisp top.
- Cocoa powder (or cacao powder): A full cup of unsweetened cocoa powder adds the best, ultra rich, chocolatey flavour.
- Coconut flour: The flour of choice in these gluten-free brownies! If you prefer to make brownies using regular flour (APF), try my Beet Brownies. If you only have oat flour on hand, make my Lactation Brownies (anyone can enjoy – not just mamas!).
- Baking powder: Gives these brownies a slight lift, making them light and fudgy.
- Vegan chocolate chips: For an additional chocolatey boost, use your favourite vegan chocolate chips or dark chocolate chips. I love the brand Enjoy Life.
How to Make Coconut Flour Brownies
Start by making the chia “egg.” In a small mixing bowl, whisk to combine the ground chia seeds and water. Set aside for about 10 minutes while it become gelatinous.
In a saucepan, melt the coconut oil. Once meted, add the cane sugar, coconut sugar, and vanilla extract. Then whisk in the chia egg until the melted coconut oil mixture is well combined.
In a separate bowl, combine the dry ingredients. Sift the cocoa powder and coconut flour into the bowl. Add the baking powder and salt and mix to combine.
Pour in the wet ingredients and stir everything to combine, but don’t over mix! Add in the vegan chocolate chips and stir gently to combine.
Transfer the brownie batter to the parchment paper-lined square pan. Smooth the top with a spatula, then press in additional chocolate chips.
Bake the coconut flour brownies at 350F/180C for about 25 minutes, or until the edges are firm and a toothpick inserted into the brownie comes out clean. Let the brownies cool for about 10 minutes in the baking pan, then lift the brownies from the baking pan and cool completely on a wire rack before cutting into squares.
Enjoy as is, or slather these delicious brownies with peanut butter or my homemade Strawberry Chia Jam!
Baking Tips
- Don’t expect the brownies to rise much. Since these coconut flour brownies are made without traditional wheat flour or gluten. The added baking powder helps to lift the brownies a bit, but they won’t rise as much as traditional brownies.
- If the brownie mix appears dry, set it aside for 5-10 minutes. Coconut flour is very absorbent. If your brownie mix is looking dry, set it aside for 5-10 minutes to allow the coconut flour to continue to absorb the oil. After 5-10 minutes, it should appear more moist, smooth, and easy to work with.
- Please avoid making substitutions. Baking is a science and coconut flour recipes are especially precise! This alternative flour is much less forgiving compared to all-purpose flour and requires very specific ratios to work well. For this reason, please do not make adjustments. For example pure maple syrup and/or date syrup will not work in place of the granulated sugar, alternative flours will not work in place of the coconut flour (coconut flour absorbs a LOT of moisture!), etc.
- Cool completely before cutting! As the brownies cool, they will continue to firm up considerably. Make sure to leave enough time to allow them to cool completely to room temperature before you attempt to slice.
Storage and Freezing Instructions
Leftover brownies will keep for 3-4 days at room temperature in an air-tight container. They can also be frozen for up to 3 months. If freezing, be sure to let them cool completely, then slice and wrap individually in plastic wrap before placing together in a large, zip top bag with as much air removed as possible. Or, for a lower waste option, place the brownies in a freezer-safe container separated by layers of parchment paper to prevent sticking.
When ready to enjoy, place the frozen brownies on the kitchen counter and let thaw for a few hours, or until softened.
More Gluten-Free Recipes You Might Like:
- Matcha Cookies (Vegan and Gluten-Free)
- Beet Brownies
- Healthy Oatmeal Chocolate Chip Cookies
- No Bake Chocolate Oat Bars
- Cookie Dough Bites
I hope you love this coconut flour brownie recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. Happy baking!
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Fudgy Coconut Flour Brownies (Vegan & Gluten-free!)
Ingredients
- 1/4 cup ground chia (or ground flax)
- 1/2 cup + 2 tbsp water
- 2/3 cup coconut oil
- 1 cup cane sugar (or raw cane sugar)
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup cocoa powder
- 1 cup + 2 tbsp coconut flour
- 1 tsp baking powder
- 3/4 tsp sea salt finely ground
- 1/2 cup vegan chocolate chips , more for sprinkling
Instructions
- Combine the ground chia and water in a bowl. Whisk to combine. Wait 10 minutes for consistency to become egg-like, set aside. (This is your chia egg).
- Preheat the oven to 350F/180C. Line a square 8×8-inch pan with parchment paper (allowing flaps on either end for easier lifting).
- In a saucepan melt the coconut oil, then add the cane sugar, coconut sugar and vanilla. Whisk in the chia egg to combine.
- In a large mixing bowl, sift the cocoa powder and coconut flour into the bowl. Add the baking powder and the salt and mix to combine. Then pour in the liquid mixture. Stir everything to combine, but don’t over mix. Add the vegan chocolate chips and stir gently to combine.
- Pour the brownie mixture into the prepared square pan. Smooth the top with a spatula. Sprinkle with more chocolate chips to top.
- Bake the brownies until the edges are firm and a toothpick inserted into the brownie comes out clean, 25 minutes. Let cool for 10 minutes, then lift the brownies from the baking pan and cool completely on a baking rack before cutting.
- Cut the brownies into squares and enjoy!
Notes
Approvals
Nutrition
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Can we use almond flour?
Could you use monk fruit sugar instead of cane sugar?
Hi Darcy, I haven’t recipe tested with monk fruit (It’s really hard to find where I live!) and so I’m not sure if it’s a direct substitute, if you do try it out please let me know how you get on! All the best. Hannah xx