The Best Coconut Flour Brownies Brownie's are my go-to dessert that I make when I have company over. They're warm, gooey and delicious! My all time favorite brownie recipe was passed down from my mother in law. Her brownies are the best! Lucky for me her recipe was easily converted to using coconut flour instead of all-purpose flour. These coconut flour brownies are both gluten and dairy free. Enjoy! Double Chocolate Coconut Flour Brownies Makes 24 brownies. 12 1 Cup Coconut Flour 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 2/3 Cup Coconut Oil 2 - 12 oz Bags of Soy Free Chocolate Chips, divided 3/4 Cup Pure Maple Syrup 2 Teaspoons Vanilla Extract 5 Eggs, at room temperature

The Best Coconut Flour Brownies

These healthy coconut flour brownies are the best gluten free dessert I’ve made! They’re warm, gooey and rich in chocolate goodness!

Double Chocolate Coconut Flour Brownies

Brownie’s are my go-to dessert that I make when I have company over. They’re warm, gooey and delicious! My all time favorite brownie recipe was passed down from my mother in law. Her brownies are the best! Lucky for me her recipe was easily converted to using coconut flour instead of all-purpose flour.

These coconut flour brownies are both gluten free and dairy free. Enjoy!

Double Chocolate Coconut Flour Brownies

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Double Chocolate Coconut Flour Brownies

Makes 1 9×13 pan of coconut flour brownies.

Ingredients:

  • 1 Cup Coconut Flour
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 2/3 Cup Coconut Oil
  • 2 – 12 oz Bags of Soy Free Chocolate Chips, divided
  • 3/4 Cup Pure maple syrup
  • 2 Teaspoons vanilla extract
  • 5 Eggs, at room temperature

Instructions:

  1. Preheat oven to 325 degrees F.
  2. Mix dry ingredients in a medium size bowl and set aside.
  3. Melt 1 bag of soy free chocolate chips in a small saucepan over low heat.
  4. Once the chocolate is completely melted you’ll need to add the coconut oil, maple syrup and vanilla extract to the chocolate.
  5. Mix well and turn off the heat.
  6. Pour the melted chocolate into the batter. Mix ingredients together.
  7. Add the eggs to the batter and mix thoroughly. It’s important that the eggs are at room temperature so they don’t cause the coconut oil to harden in the batter. The brownies will cook uneven if this happens.
  8. Grease a 9×13 inch pan with coconut oil, ghee or butter.
  9. Pour half of the brownie batter into the pan.
  10. Sprinkle to top of the batter with 6 ounces of chocolate chips (half a bag).
  11. Pour the remainder of the batter over the chocolate chip layer.
  12. Sprinkle the second half of the bag of chocolate chips over the top brownie layer.
  13. Bake the brownies for 50 – 60 minutes or until a toothpick inserted in the middle of the pan comes out clean.
  14. Let the brownies cool before slicing and serving.

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5.0 from 4 reviews
The Best Coconut Flour Brownies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 1 Cup Coconut Flour
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ⅔ Cup Coconut Oil
  • 2 - 12 oz Bags of Soy Free Chocolate Chips, divided
  • ¾ Cup Pure Maple Syrup
  • 2 Teaspoons Vanilla Extract
  • 5 Eggs, at room temperature
Instructions
  1. Preheat oven to 325 degrees F.
  2. Mix dry ingredients in a medium size bowl and set aside.
  3. Melt 1 bag of soy free chocolate chips in a small saucepan over low heat.
  4. Once the chocolate is completely melted you'll need to add the coconut oil, maple syrup and vanilla extract to the chocolate.
  5. Mix well and turn off the heat.
  6. Pour the melted chocolate into the batter. Mix ingredients together.
  7. Add the eggs to the batter and mix thoroughly. It's important that the eggs are at room temperature so they don't cause the coconut oil to harden in the batter. The brownies will cook uneven if this happens.
  8. Grease a 9x13 inch pan with coconut oil, ghee or butter.
  9. Pour half of the brownie batter into the pan.
  10. Sprinkle to top of the batter with 6 ounces of chocolate chips (half a bag).
  11. Pour the remainder of the batter over the chocolate chip layer.
  12. Sprinkle the second half of the bag of chocolate chips over the top brownie layer.
  13. Bake the brownies for 50 - 60 minutes or until a toothpick inserted in the middle of the pan comes out clean.
  14. Let the brownies cool before slicing and serving.

 

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
33 comments… add one
  • Sal May 3, 2017, 11:42 pm

    Well… I’m preety new at this Coconut thing and I have to say I’m preety happy with myself even if I kinda failed! ahahah
    I looooved this recepie, I couldn’t resist and did it anyway even not having chocolate to melt, I used Suchard Express (powder) and got the conversions wrong (put about a third of what I should…).
    Then when I had it all done (It got kind of fluffy after using the mixer on the batter for some time) I realised I did not have a brownie pan either… in that momment I was just thinking that it would really go very wrong… but it didn’t!
    It ended up a soft short chocolate\coconut cake! Tasted wonderfull although it could be more chocolaty (of course!).
    Apart from my almost-fail, thought to share it and thank you 🙂
    I’ll organize better, then try again after I buy a brownie pan hehehe
    Wonderfull blog, thank you!

    Reply
  • Risa Smiles March 11, 2017, 8:17 pm

    What can you substitute for the maple syrup? Honey? Thanks so much for your amazing recipes!

    Reply
  • Zehra February 20, 2017, 3:58 am

    Can i use honey instead os maple syrup and butter instead of coconut oil?

    Reply
  • Shelley January 16, 2017, 11:21 am

    Your recipes look great. I am starting to use coconut sugar. Do you have any recipes with coconut flour and coconut sugar? Thank you.

    Reply
  • Diana Batema January 8, 2017, 5:17 pm

    I have an intolerance to corn derivatives so there are no safe chocolate chips for me. How can
    I convert your recipe to use cocoa powder instead?

    Reply
  • Jackie Apparicio September 27, 2016, 8:30 am

    Tiffany, thank you so much for all your recipes; I’m a big fan! I’m doing the Keto diet and was wondering of a substitute for the pure maple syrup. If I’m not mistaken, it has 53g of sugar and as much as I LOVE maple syrup, I would love to try this recipe without it. Thanks for your time!

    Reply
  • Rebekah June 2, 2016, 4:16 am

    These were fabulous! I didn’t have any syrup and they still turned out amazing. The chocolate gave plenty of sweetness 🙂

    Reply
  • Noelle May 17, 2016, 4:21 pm

    Hello Tiffany,

    Your honesty and integrity in making my previous post public impressed me so, that I thought I should give the brownie recipe one more try.

    I did, only this time, I used almond flour instead of coconut flour. I made this substitution because I was telling my brother about how the coconut flavor completely dominated the chocolate, and he reminded me that I don’t actually like coconut. So obvious when he said it, however, I have no idea WHY I did not assume that coconut flour would have the taste of coconut.

    The recipe remained just as moist as before so, I join the chorus of praises for the recipe (with the relevant substitutions).

    I would suggest that you might, periodically, mention in your food posts (for forgetful critics such as myself) that anyone not fond of coconut flavor should be aware of the concentrated coconut flavor the flour imparts, and that they may want to try other substitutions.

    FYI: I replaced all coconut products (just to be safe – and fair to you and coconut), I used the stated measurements of almond flour and unsalted butter to substitute for the coconut flour and coconut oil, respectively. This recipe is absolutely delicious! I can say now, as long as you enjoy the flavor of your chosen flour.

    I also mixed my chocolates (80% dark, bitter sweet, semi-sweet, and milk – 6oz each) – so good!

    The batter was a little thin but it baked up beautifully with an extra 10 minutes. Next time I may try 1/4 cup more almond flour or one less egg, but I think I’ve found my forever low carb brownie recipe – thanks to you!

    For those wondering what I plan to do with the rest of the 5 pounds of coconut flour I so zealously purchased when I decided to go low carb: I tilled it into me compost so I will still get the benefit of the organic flour.

    Thanks again for your openness. I hope you wont mind me sharing my personal substitutions from time to time as I will likely try some of your other recipes (I love baked goods).

    Enlightened!

    Reply
  • Noelle April 30, 2016, 6:02 am

    Made these last night; they look great and they are moist, but . . . What a waist of chips, and maple syrup!!!!! I was swayed by the comments that these are so yummy and delicious – they are NOT!! I don’t know how anyone could eat these. I am stunned that the coconut flour absolutely overwhelms 24 oz of chocolate! Is there a step or an ingredient missing? So disappointed!

    Reply
    • Bethany Beyer May 5, 2017, 8:43 pm

      It may have been the coconut oil. Virgin coconut oil is very strong. Coconut flour is less strong, at least to me. I love it. Although it is very dense. I make muffins from this site all the time and am hoping to try this brownie. Although I suppose, if you are sensitive to the taste of coconut, you may not like the flour. I hope you give the flour another try- I find it very mild and less strong than the oil- it really is incredibly good for your gut, good for killing yeast overgrowth too.

      Reply
  • Ja February 25, 2016, 8:19 pm

    This recipe is amazing!!! My sons love these!!

    Reply
  • mimi February 15, 2016, 8:25 pm

    Hi Coconut mama! These were absolutely delicious. I was wondering if this recipe would be OK to bake in a mini cupcake pan to make brownie bites.

    Reply
  • Milena January 26, 2016, 6:56 am

    If you use a Lindt chocolate 80%, how many grams do you need? Thank you 🙂

    Reply
  • Rhonda November 16, 2015, 9:33 am

    My husband is gluten intolerant and my son is diabetic. We love your site, but would love to have the nutritional break down so that my son could join in on these wonderful recipes.

    Reply
  • janet October 8, 2015, 4:52 am

    Even if I wasn’t trying to do gluten free I would make these again! The coconut flour gives them an Almond Joy kind of flower and a light fluffy texture! Awesome!!

    Reply
  • Marita September 2, 2015, 6:55 am

    Hi made this twice now. I use slab dark chocolate instead. Really great recipe, thanks for sharing. I think the best coconut flour recipe I have tried so far. Very light texture. Looove it.

    Reply
  • Eva August 27, 2015, 5:52 am

    These were fantastic! I will be making these over and over. I made a double batch and froze several squares for later. They taste amazing after being frozen too. Thank you for creating this recipe 🙂

    Reply
    • linda herd September 2, 2015, 7:45 pm

      I use fruit . banana.apple and organic cocoa. and dates.0rganic mollases
      Then for topping avocado.dates.cocao. No eggs.no sugar needed, but not sure if people are allowed the dates or molasses. I love to use chia as well. Experimenting is my middle name! Lol!

      Reply
  • Bette August 25, 2015, 8:04 am

    Hi! I made these but left out the chips, and did not put enough coconut oil. They are dry a bit but oh so yummy. Next time, chips, more oil and a bit more sweetener. I imagine how great they will be when I follow the recipe. Thank you!! Love, Bette

    Reply
    • Toni November 23, 2016, 5:39 pm

      So did you use cocoa powder instead of chips?

      Reply
  • Hicunni Chandler August 24, 2015, 4:31 pm

    These were so yummy!! We were out of eggs so I used flaxseed “eggs” and made my own chocolate and we broke it up into chunks 🙂 Thank you!!

    Reply
  • Karen August 24, 2015, 7:40 am

    Looks delicious. Always amazes me how people want to use the recipe, but want all kinds of changes made for their conditions. Thanks for posting.

    Reply
  • Kristi August 23, 2015, 2:12 pm

    Have you ever frozen these, Tiffany? Do they freeze well? Thanks!

    Reply
  • Rick August 21, 2015, 1:13 pm

    What is the calorie amount per slice please

    Reply
  • Beth August 21, 2015, 6:39 am

    Can’t wait to try them.

    Reply
  • Monique August 21, 2015, 1:05 am

    Hi there, can one use egg subs in place of the eggs (possible egg allergy) – chia eggs or maybe a boxed egg substitute as a last resort….? I know everyone always stresses that in coconut flour baking you NEED eggs, but it’s just not an option here at the mo. Have you ever tried? Tnx in advance!

    Reply
  • Beverly August 20, 2015, 11:15 pm

    I will try these. They sound great! I tried to download your e coconut recipe book but it took me back to the newsletter subscribe page. I am already subscribed to the newsletter but I filled it in anyway but that didn’t work. Each time I clicked on download it took me back to the subscribe page. I hope you can correct this glitch so I can download the recipes. I am anxious to try some of them like the pie crust!
    Mahalo nui loa!

    Reply
  • Mama_Moon August 20, 2015, 8:52 pm

    Hi there!
    My daughter and I are allergic to eggs 🙁 any idea for how to adjust this recipe? Don’t want to miss out on best brownies ever….thanks in advance.

    Reply
  • Chrissie August 20, 2015, 6:52 pm

    @ Nancy: Ener-G has a baking soda substitute. You must use twice the measured amount called for in a recipe, but I find it works well in most things. Sometimes I add just a little more even, but it does not give that tinny/salty taste, so not a problem. Blessings!

    Reply
  • Bill Potere August 20, 2015, 6:41 pm

    Please remember that some of your readers refrain from eating any sugar. The brownies look wonderful but the chocolate chips and maple syrup kill it for me.

    Reply
    • Susan August 22, 2015, 9:08 pm

      I agree. I can’t use this because of the sugar.

      Reply
      • Sara September 29, 2015, 4:25 am

        For those of you restricting sugar like myself this recipe is doable. I substituted the chocolate chips you melt for the batter and used 12 oz. Dagoba baking chocolate. Instead of maple syrup I used 1/4 cup local honey and stevia to taste. You can taste the choc mix to sweeten at your liking. For the chocolate chips on top I used crushed 90 % Lindt bar and unsweetened coconut. This recipe above has way too much sugar for me I am always looking for ways to have something chocolaty without the sugar.

        Reply
  • Nancy August 18, 2015, 12:22 pm

    Tiffany, what do you think I could use in place of baking soda? I’m following Fast Metabolism Diet and it’s not allowed. Neither is maple syrup (during wt loss phase), but I could use a sugar sub for that! Thanks!

    Reply

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