Gluten-Free Coconut Flour Brownies are rich, creamy and have the perfect thin crust. They’re packed with delicious, melting chocolate chunks, 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 and — most importantly — you won’t feel that you’re missing anything. Specifically the all-purpose flour. This gluten-free brownie recipe is truly delicious!
The coconut flour is not necessarily a substitution for all-purpose flour, it just happens to work really well in this recipe, creating very decadent brownies.
Since my son was diagnosed with Celiac Disease when he was little, I’ve experimented with many, many different gluten-free flours. Rice, garbanzo, fava, buckwheat, quinoa, corn, tapioca, etc.
The list goes on and on. Some are better for certain recipes than others, and coconut flour is perfect here.
left: whipped eggs with sugar, vanilla, espresso and salt / right: after the melted chocolate and butter is added
Why I Love Coconut Flour in Baking Recipes
- Coconut flour has a lovely subtle coconut flavor that doesn’t overpower, or necessarily make things taste like coconut. 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.
What do Coconut Flour Brownies Taste Like?
- These brownies are more fudge-like than cake-like.
- They’re quite rich. The chocolate flavor is intense — the espresso powder in the recipe intensifies the chocolate, rather than giving it a coffee flavor. (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.)
- Like most traditional brownies, a very thin crust forms on the top surface, giving each bite the perfect amount of delicate crunch.
A few more gluten-free brownie recipes:
- Gluten-Free Mint Brownies
- Gluten-Free Brownie Cake
- Gluten-Free Nutella Brownies
- Gluten-Free Caramel Brownies with Espresso
I hope you enjoy every last crumb of my scrumptious Gluten-Free Coconut Flour Brownies!
I’m partial to Scharffen Berger chocolate for baking, but you can use your favorite brand in the recipe, of course.
(This is not a sponsored post — I only talk about brands I love!)
These brownies are packed with delicious, melting chocolate chunks, and if you didn't know they were gluten-free, you'd never suspect it!
*Please note that only 30 minutes of the prep time is active.
Yes, this recipe calls for a lot of sugar. You might think it's too much, but the amount is correct. 😊
serving size: 2 brownies
Preheat the oven to 375°F, and adjust a rack to the center.
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.
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.
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.
Remove the brownies from the oven and let them cool for at least 3 hours. Ideally they should be refrigerated overnight for easier slicing.
Cut the brownies into 48 evenly-sized pieces. Serve!
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