Rich, decadent and undeniably scrumptious, these are among the best gluten-free brownies I've ever had. Made with coconut flour, they have a creamy texture inside and thin crust outside. They're packed with delicious, melting chocolate, and if you didn't know they were gluten-free, you'd never suspect it!
Gluten-free or not, I promise that you will love these Coconut Flour Brownies! This recipe was inspired by the Palm Beach Brownie recipe, which I was raised on. 🙂
The coconut flour is not necessarily a substitution for all-purpose flour, it just happens to work really well in this recipe, and helps to create an amazing texture in the brownies.
(Sometimes I suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- unsweetened chocolate - My favorite for brownies is Scharffen Berger, which you can find in most larger grocery stores.
- unsalted butter - Unsalted butter is always best for baking so you can control exactly how much salt is in the recipe.
- pure vanilla extract - I like this one.
- kosher salt - I prefer Kosher salt because of its larger flake size and it usually doesn't contain additives. If you use table salt, use half the amount.
- instant espresso powder - I use Medaglia D'Oro. The espresso powder in the recipe intensifies the chocolate, rather than giving it a coffee flavor.
- granulated sugar - This recipe calls for a lot of sugar. It's not a typo. 😉
- coconut flour
- semisweet chocolate chips or chunks
(See recipe card below for quantities.)
Substitutions and Variations
- If you want to mix things up a little, instead of the semisweet chocolate chips, use milk or white chocolate chips -- or butterscotch or peanut butter chips. A combination would also be delicious.
- If you like nuts in your brownies, pecans or walnuts are best. You can add about a cup.
- I like to cut them into small squares. I could eat a dozen, but I think most people prefer smaller sizes for such a rich dessert.
- To cut nice, even slices, be sure to let the brownies cool in the pan for a couple of hours.
How to Make Them
- Preheat the oven to 375°F, and adjust a rack to the center. Line a 9 x 13 x 2-inch baking pan with parchment paper.
- Melt the chocolate and butter together in a saucepan over low heat, stirring occasionally.
- 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. Then on low speed add the cooled chocolate mixture and beat only until mixed.
- Add the coconut flour and beat only until mixed.
- Fold in the chocolate chips or chunks and pour the batter into the prepared pan. Use a small flat-bottomed spatula to smooth the top, and place in the preheated oven.
- Bake until the batter is set, and a thin crust has formed on the top surface, about 35 minutes.
- Remove the brownies from the oven and let them cool for at least 2 hours. Cut the brownies into 48 evenly-sized pieces and serve. (You can of course cut them into less squares and have bigger brownies.)
Why Coconut Flour Works so Well
- Coconut flour has a lovely subtle coconut flavor that doesn't overpower, or necessarily make things taste like coconut, and it's delicious with chocolate!
- Coconut flour does a great job thickening batters without drying out the final product.
- It absorbs a lot of moisture, so typically only a small amount is used.
- It's also high in fiber and protein, which is a bonus.
More Gluten-Free Chocolate Desserts
- Gluten-Free Nutella Brownies
- Triple Chocolate Gluten-Free Biscotti
- Gluten-Free Olive Oil Chocolate Cake
- Chocolate Zucchini Gluten-Free Bundt Cake
Can you freeze these brownies?
Yes! They freeze and thaw beautifully. I would freeze them for no longer than a month, if possible.
I hope you find, like me, that these are the best Gluten-Free Flour Brownies ever!
Best Gluten-Free Brownies Recipe
- Set the oven and prepare the pan. Preheat the oven to 375°F, and adjust a rack to the center. Line a 9 x 13 x 2-inch baking pan with parchment paper. You may need a little bit of butter underneath to make it stick and keep it from moving.
- Melt the chocolate and butter. Melt the chocolate and butter together in a heavy-bottomed saucepan over low heat, stirring occasionally. Remove from the heat, and set aside to cool to room temperature.
- Finish the batter. 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. Then on low speed add the cooled chocolate mixture and beat only until mixed. Finally, add the coconut flour and beat only until mixed. Now use a spoon or rubber spatula to fold in the chocolate chips or chunks.
- Bake. Pour the batter into the prepared pan. Use a small flat-bottomed spatula to smooth the top, and place in the preheated 375°F oven. Bake until the batter is set, and a thin crust has formed on the top surface, about 35 minutes. You can stick a wooden skewer in the center to see if it's done -- when it is, it should come out fairly clean.
- Cool, slice and serve. Remove the brownies from the oven and let them cool for at least 2 hours. Ideally they should be refrigerated overnight for easier slicing. Cut the brownies into 48 evenly-sized pieces. (You can of course cut them into less squares and have bigger brownies.)Serve!
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