Fudgy & Healthy Coconut Flour Brownies Recipe – Gluten-Free

If you’re on the hunt for a deliciously rich, fudgy, and healthier brownie alternative, this Coconut Flour Brownies Recipe is your new best friend. Perfect for gluten-free diets, paleo lifestyles, or anyone looking to swap traditional flour for a more nutritious option, these brownies are packed with chocolatey goodness, soft in texture, and made without refined flours or sugars.

Coconut flour is not only low in carbohydrates and high in fiber, but it also adds a subtle natural sweetness that complements the deep flavor of cocoa perfectly. These brownies are moist, dense, and incredibly satisfying, making them an ideal treat for families, health-conscious individuals, or those following keto or grain-free diets.

Whether you’re baking for a weekend dessert, potluck, or just treating yourself, this easy-to-follow Coconut Flour Brownies Recipe will win hearts at the first bite. Let’s dive into the details.

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Nutritional Information (Per Serving – Approximate for 1 of 12 brownies)

• Calories: 145 kcal

• Protein: 4g

• Carbohydrates: 10g

• Sugar: 6g

• Fat: 10g

• Fiber: 4g

• Net Carbs: 6g

Note: Nutritional content may vary slightly depending on brands of ingredients used.

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Prep & Cook Time

• Prep Time: 10 minutes

• Active Cook Time: 25 minutes

• Resting/Cooling Time: 15 minutes

• Total Time: 50 minutes

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Cuisines

• American

• Paleo-friendly

• Gluten-Free

• Low-Carb / Keto Optional

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Course

• Dessert

• Snack

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Yield

• Servings: 12 brownies

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Equipment Needed

• 8×8 inch baking pan

• Mixing bowls (1 large, 1 small)

• Whisk or electric mixer

• Rubber spatula or spoon

• Measuring cups and spoons

• Parchment paper (optional for easy removal)

• Cooling rack

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Ingredients

• 1/3 cup coconut flour

• 1/2 cup cocoa powder (unsweetened, preferably Dutch-processed)

• 1/2 teaspoon baking soda

• 1/4 teaspoon sea salt

• 3 large eggs (room temperature)

• 1/2 cup maple syrup or honey (for paleo) OR low-carb sweetener for keto

• 1/3 cup melted coconut oil or unsalted butter

• 1/2 tablespoon vanilla extract

• 1/3 cup dark chocolate chips or chopped dark chocolate (optional)

• 2 tablespoons non-dairy milk (like almond milk), if needed

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Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it lightly with coconut oil or butter.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the coconut flour, cocoa powder, baking soda, and sea salt. Be sure to break up any lumps in the coconut flour or cocoa powder for an even mixture.

Step 3: Blend Wet Ingredients

In a separate large bowl, whisk together the eggs, maple syrup or sweetener, melted coconut oil (or butter), and vanilla extract until well combined and smooth.

Step 4: Combine Dry and Wet

Gradually stir the dry ingredients into the wet mixture. The batter will appear thick – that’s normal due to coconut flour’s absorbent nature. If the mixture is too dry, add 1-2 tablespoons of almond milk to adjust the consistency.

Step 5: Fold in Chocolate Chips

Gently fold in chocolate chips or chopped dark chocolate if using. These add gooey richness and an extra indulgent touch.

Step 6: Bake the Brownies

Spread the batter evenly into the prepared pan. Use a spatula to smooth the top. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Step 7: Cool & Slice

Let the brownies cool in the pan for 10-15 minutes, then transfer to a wire rack. Once fully cooled, slice into 12 squares. Enjoy them warm or store for later!

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Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to 7 days.

• Freezer: Wrap individual brownies and store in a freezer-safe container for up to 2 months. Thaw at room temperature or microwave briefly before serving.

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Recipe Tips & Variations

• For Extra Fudgy Brownies: Slightly underbake (around 22 minutes) and cool completely before slicing.

• Add Nuts: Fold in chopped walnuts, pecans, or almonds for texture.

• Keto Version: Use monk fruit, erythritol, or stevia-sweetened syrup and sugar-free chocolate chips.

• Dairy-Free Option: Stick with coconut oil and non-dairy milk.

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Why Coconut Flour?

Coconut flour is made from dried, ground coconut meat. It’s naturally gluten-free, grain-free, and low-carb, and contains more fiber than traditional wheat flour. It’s highly absorbent, meaning you need only a small amount compared to regular flour, making it economical and diet-friendly.

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Who Will Love This Recipe?

This recipe is perfect for:

• People on gluten-free or paleo diets

• Chocolate lovers seeking a healthier indulgence

• Families looking for wholesome snacks

• Anyone with nut allergies (since almond flour is often used in gluten-free recipes)

• Home bakers looking to experiment with nutrient-rich ingredients

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Final Thoughts

Whether you’re a brownie fanatic or just dipping your toes into healthier baking, this Coconut Flour Brownies Recipe is a game-changer. Moist, rich, chocolatey, and entirely satisfying, they prove that you don’t need traditional flour or processed ingredients to create a decadent dessert. Enjoy them on their own, or top with a scoop of dairy-free vanilla ice cream for an extra treat!