Coconut Flour Brownies
Light and cake-like coconut flour brownies, honey-sweetened and entirely dairy-free! A rich chocolate treat made with just 5 simple ingredients.
Servings 9 servings
Ingredients
- 4 eggs at room temperature
- ½ cup honey or maple syrup
- ½ cup coconut oil melted
- ½ cup coconut flour
- ½ cup raw cacao powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9X9 pan with parchment paper and spray with coconut or avocado oil.
- In a large bowl, beat 4 eggs, ½ cup honey or maple syrup, and 1 teaspoon vanilla extract on medium-high speed for 4 minutes or until light and airy. Add melted ½ cup coconut oil and mix for 30 more seconds.
- In a small bowl, whisk together ½ cup coconut flour, ½ cup raw cacao powder, 1 teaspoon baking soda, and ¼ teaspoon sea salt together.
- Fold the dry ingredients into the wet ingredients and stir with a large spatula until well combined. Set aside for a few minutes.
- Pour the batter into the pan, top with nuts if desired, and bake for 30 minutes or until a toothpick comes out clean. Remove from oven and allow to cool for 15 minutes before cutting into it.
Notes
Storage: Store coconut flour brownies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to a week or freeze for up to a month, placing parchment paper between the brownie squares.
Helpful Tips:
- Line & grease your pan - Lining your pan with parchment paper makes removal soooo much easier. I also like to spray it lightly with avocado oil spray.
- Let the batter sit - After mixing the dry and wet ingredients together, let the batter sit for about 5 minutes to allow the coconut flour to absorb moisture. You'll notice the batter will thicken slightly during this time, which is perfectly normal.
- Check for moisture - Coconut flour varies by brand, so if your batter seems too dry, add an extra tablespoon of liquid like milk or applesauce to loosen it up. The batter should be thick but spreadable.
- Cool before cutting - Carefully lift the brownies out of the pan using the parchment paper and transfer them to a cooling rack. Allow the brownies to cool for at least 15 minutes before cutting to help them set and make it easier to cut into clean squares.
- Not fully set in the middle? If the center of your brownies isn't fully set, try baking for an extra 5 minutes. Coconut flour can sometimes bake unevenly, so a bit more time may be needed. Always do the toothpick test to ensure they're done.
- Brownies too dense? Coconut flour doesn’t like to be overworked. Stir just until the ingredients are combined to avoid dense or tough brownies. It’s okay if the batter is a bit lumpy. Also, beating the eggs until they are light and fluffy will also add more air to the batter and help avoid tough brownies.
Nutrition
Calories: 226kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 230mg | Potassium: 110mg | Fiber: 4g | Sugar: 16g | Vitamin A: 106IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg