Coconut Flour Brownies are a deliciously rich and fudgy treat that offers a gluten-free alternative to traditional brownies. Made with coconut flour, these brownies are dense, moist, and packed with chocolate flavor while also being lower in carbs. The coconut flour gives them a slightly nutty taste that complements the deep chocolate richness. Perfect for those with dietary restrictions or simply looking to try something new, these brownies are easy to make and a great indulgence without the guilt. Whether you’re a chocolate lover or a coconut fan, these brownies will quickly become a favorite!
Coconut Flour Brownies Recipe
Ingredients:
- 1/3 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted (or coconut oil)
- 1/2 cup granulated sugar (or a low-carb sweetener for keto)
- 1/4 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the coconut flour, cocoa powder, baking powder, and salt until well combined.
- Prepare the Wet Ingredients: In a large bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
- Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until smooth. The batter will be thick due to the coconut flour’s absorbency. If using, fold in the chocolate chips.
- Bake: Spread the batter evenly into the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares. Serve and enjoy!
These Coconut Flour Brownies are the perfect balance of fudgy and satisfying, ideal for a gluten-free dessert or a chocolatey snack!
