This gluten-free brownie recipe with coconut flour is super rich, creamy and has the perfect crust. I t’s packed with delicious, melting chocolate chunks, and if you didn’t know it was gluten-free, you’d never suspect it!You didn’t think I’d leave my gluten-free son out of the brownie extravaganza we’ve been having over here, did you? Oh no, no, I wouldn’t do that!
Gluten-free or not, I promise that you will love these and — most importantly — you won’t feel that you’re missing anything. The all-purpose flour, for example. My gluten-free brownie recipe with coconut flour is truly delicious!
Coconut flour isn’t not a substitution for regular all-purpose flour, but it works so well in this recipe. It’s more absorbent than other flours and therefor recipes that use it, typically use a fairly small amount.
Since my son was diagnosed with Celiac Disease a couple of years ago, I’ve experimented with many, many different flours: rice, garbanzo, fava, buckwheat, quinoa, corn, tapioca, etc. The list goes on and on. Some work better than others. Well, in these gluten-free brownies I welcome coconut flour with big, open arms! It works excellently. Yummy!
Coconut flour tastes so good with chocolate! It’s also high in fiber and has a nice amount of protein. It also does a great job thickening the batter without drying out the final product.
While I hope you’ll give this gluten-free brownie recipe with coconut flour a go, if you’re not feeling it for a gluten-free dessert, you will love my recipe that’s adapted from Maida Heatter’s Palm Beach Brownie Recipe (below).
If you are a chocolate lover, you really can’t go wrong with either one of these recipes.
And . . . it’s the weekend! So cook! Bake!
Enjoy every last crumb of my scrumptious gluten-free brownie recipe with coconut flour.
You can use your favorite chocolate in my recipes that require chocolate, but I recommend Scharffen Berger for baking.
This is not a sponsored post — I only talk about brands I love!
Gluten-Free Brownie Recipe
- 8 ounces unsweetened chocolate roughly chopped
- 8 ounces plus 1 tablespoon unsalted butter
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons instant espresso powder I like Medaglia D'Oro
- 3 cups granulated sugar
- 1 cup coconut flour sifted
- 2 cups semisweet chocolate chips or chunks
Adjust rack one-third up from the bottom of the oven and preheat oven to 375 degrees F.
- Line a 9 x 13 x 2-inch pan with foil. Butter the foil with soft or melted butter. The easiest way to do this is to add the butter to the foil-lined pan and place it in the hot oven for a minute or so. Then, use a pastry brush or the butter wrapper to make sure it evenly coats the bottom and sides of the pan.
Melt the chocolate and butter together in the top of a large double boiler over hot water on moderate heat, or in a heavy saucepan over very low heat. Stir occasionally until the chocolate and butter are melted. Stir to mix, remove from the heat and set aside to cool to room temperature.
In a large bowl, use an electric mixer to beat the eggs with the vanilla, salt, espresso, and sugar at high speed for 10 minutes. On low speed add the cooled chocolate mixture and beat only until mixed. Then add the coconut flour and again beat only until mixed. Remove from the mixer and fold in the chocolate chips or chunks.
Scrape the batter into the prepared pan. Use a small flat-bottomed spatula to smooth the top, and bake for about 30 minutes, reversing the pan front to back as necessary during the baking to insure it bakes evenly. Cover loosely with foil for about the last half of the baking time to prevent over-browning. At the end of 35 minutes the brownies will have a thin, crisp crust on top, but if you insert a toothpick into the middle, it should come out a bit wet. Perfect!
Remove the brownies from the oven and let them cool for at least a few hours, and if you can, refrigerate the them overnight before cutting. A serrated bread knife will cut them easily.