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.
I use coconut flour a lot in my baking recipes -- from chocolate chip cookies and peanut butter muffins to gluten-free savory breads and lemon bars.
Some Ingredient Notes
(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 or Guittard, which you can find in most larger grocery stores.
- 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 - 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! With usually small amounts, it thickens batters, as it absorbs a lot of moisture without drying out the final product.
- semisweet chocolate chips or chunks - This is up to you, both work well.
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.
Recipe Tips
- 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.)
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 Brownies ever!
Best Gluten-Free Brownies Recipe
Equipment
- 9 x 13-inch baking pan
Ingredients
- 8 ounces unsweetened chocolate, roughly chopped
- 8 ounces unsalted butter, cut into chunks
- 5 large eggs
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- 3 tablespoons instant espresso powder
- 3 cups granulated sugar
- 1 cup coconut flour
- 2 cups semisweet chocolate chips or chunks
Instructions
- 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!
NOTES
NUTRITION
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Carmella
Wooooow these look insanely fudgey! There definitely is a lot of sugar but when the brownies are decadent and rich you don't need to eat a lot of them. And that cracky top, yum
valentina
Thanks so much, Carmella. I do love the thin crust on top. 🙂
Tristin Rieken
The perfect lightly crispy thin crust!! And I do love the slight coconut flavor. Delicious!
valentina
Thanks so much Tristen! 🙂
Nancy
Who needs ap flour when you can have THESE??? I have a weakness for brownies (and coffee!!) and these little morsels hit all the right flavor notes - bookmarking!!
Always looking for GF treats since so many of my students are GF!!!
valentina
Thanks, Nancy! I hope you love them! Here's a little tip . . . they're also fantastic frozen! 🙂
Jessica Formicola
These brownies were amazing! My family didn't even know they were gluten free!
valentina
So awesome! Thanks! 🙂
Sabrina
I've never met a brownie I didn't like! I know these will disappear quickly!
valentina
The certainly do disappear over here. 🙂 Thanks!
Noelle
I learned a lot about coconut flour from this recipe, it was great thank you 🙂
valentina
Great! Thanks.:-)
John / Kitchen Riffs
These look good -- being more fudge-like is a good thing. 🙂 And we often cut things into really small pieces -- that way when we have three pieces, it's really like one large piece. But we had three (kinda like going to eleven). Mind tricks! They CAN help. 🙂
valentina
Love those mind tricks, John. These are perfect small bites. And I certainly have many of them. 🙂
angiesrecipes
o my 3 cups of sugar? Really? They do look very tempting with that fudgy texture!
valentina
Yes, I know. It's a lot, but they're SO delicious! 🙂
Jeanine - the Baking Beauties
Hi there, a reader of mine is wondering, is the sugar amount correct? 3 cups? Thanks! 🙂
valentina
Hi Jeanine -- Yes, it's correct. I know it's a lot, but it works out well. Just don't eat 10 brownies at once! 😉 Cheers!
Sophie
MMMMMMMMMM,...what tasty, lovely & appetizing brownies these are & were!
My friends & husband loved them so much! 🙂
Many greetings from a foodie from Brussels, Belgium!
valentina
Thank you Sophie!