These homemade coconut flour brownies are sweet, chewy, and delicious! They’re naturally sweetened with maple syrup and bananas and topped with a chocolate coconut drizzle.
Brownies are the 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!
HOW TO MAKE COCONUT FLOUR BROWNIES
INGREDIENTS:
- 2 large ripe bananas, mashed
- 1/2 cup maple syrup
- 1/3 cup avocado oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/3 cup chocolate chips
Chocolate drizzle ( optional ):
- ¼ cup chocolate chips
- 1 teaspoon coconut oil
DIRECTIONS:
In a large bowl whisk together the mashed bananas, maple syrup, avocado oil, vanilla extract, and eggs. Then, in another bowl combine the coconut flour, cocoa powder, and baking soda.
Add the coconut flour mixture to the eggs mixture and mix until fully combined.
Add in the chocolate chips and stir until just combined. Bake for 25-30 minutes, remove from the oven and allow to cool completely before adding the chocolate drizzle.
Coconut Flour Brownies FAQ
How can I make this keto-friendly?
You can easily make these brownies keto-friendly by using erythritol or liquid lakanto syrup instead of maple syrup and bananas. Use stevia-sweetened chocolate chips instead of paleo chocolate chips.
How do I store these?
These coconut flour brownies will last about 5 days if you store them in an airtight container in a cool place and about 7 days if you keep it stored in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months.
If you like this coconut brownies then give these other paleo recipes a try:
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Coconut Flour Brownies
These homemade coconut flour brownies are sweet, chewy, and delicious! They’re naturally sweetened covered with a chocolate coconut drizzle.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 large ripe bananas, mashed
- 1/2 cup maple syrup
- 1/3 cup avocado oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/3 cup chocolate chips
Chocolate Drizzle Ingredients:
- 1/4 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
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Preheat the oven to 350ºF and grease a 9×9″ baking pan with cooking spray. And line with baking paper.
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In a large bowl whisk together the mashed bananas, maple syrup, avocado oil, vanilla extract, and eggs.
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In another bowl combine the coconut flour, cocoa powder, and baking soda.
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Add the coconut flour mixture to the eggs mixture and mix until fully combined.
-
Add in the chocolate chips and stir until just combined.
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Bake for 25-30 minutes, remove from the oven and allow to cool completely before adding the chocolate drizzle.
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For the chocolate drizzle, mix the chocolate chips with coconut oil and melt in a saucepan or in the microwave.
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Drizzle the brownies with the chocolate sauce, cut them into 9 squares, and enjoy.
Nutrition Facts
- Serving Size: 1 brownie
- Calories: 254
- Sugar: 17.5g
- Fat: 15.5g
- Carbohydrates: 30g
- Fiber: 5.8g
- Protein: 4.8g
This recipe was originally published in August of 2015 and was updated with new images and recipe alterations on June 29th, 2021.
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Hi Tiffany,
any substitute for bananas?
Thanks
I’m also very interested on what the previous recipe was. We LOVED that recipe, and I also did not have it saved, so would really love for the old recipe to also be listed as an option! Thank you!
very nice recipe
★★★★★
Would love to try these brownies, but how do I adapt the recipe using a granular sweetener instead of maple syrup?
Thanks!!!
Hi Tiffany,
Please could you re-post your previous recipe, it was my son’s favourite and I didn’t save it. He will be gutted if I can’t make it anymore.
Thanks Rema
Can you please provide a link to the old recipe as well? I liked that one very much. 🙂
Yes please! I just discovered the old recipe is gone and I didn’t have it saved. I just had the website saved. I’m so sad that it’s gone because I’ve used it for years and planned on making them today.
Thanks, your post is helpful
★★★★★
I tried these with the following changes
– didn’t have baking soda so I used 1/2 teaspoon baking powder
– didn’t have maple syrup so used 2/3 organic honey
– baked at 160 degrees Celsius
– baked 36 minutes only
They’re amazing, so indulgent ?
I halved the recipe and substituted honey, and baked in an 8″ round pan for 36 minutes. Very delicious, bit crumbly but that’s alright! Great recipe, thank you.
★★★★★
I made it again and this time, it was not crumbly! This time, I halved the recipe and cooked in a 9″ round pan for 32 minutes.
Last time, refrigerating them solved the crumbliness.
Thank you again, so good.
I’m a CBD Hemp farmer. I made these using high CBD infused coconut oil (1 oz cbd flower crumbled into 1 cup coconut oil, cooked together on low heat or in rice cooker 1 to 2 hours) in place of the regular coconut,oil. I kept all other ingredients the same, except used real semi sweet chocolate chips instead of soy. Brownies were fantastic. A tiny bit crumbly, but no one knew they were gluten free, nor could they taste the Cbd. They were eaten up in a blink. Now were all healthier. Hmm.
Thanks for a great recipe, I will,keep it in my repertoire permanently .
★★★★★
Hi Tiffany, this gluten free brownie recipe is amazing. I made one batch last week not with a very high expectation but it turned out to be a hit! I followed the recipe exactly as it is except for the substitution of 1/4 cup of maple syrup with 1/4 cup honey (along with 1/2 cup maple syrup to make the 3/4 cup in the recipe).
★★★★★
flavor was great but consistency was awful. brownies could not hold their form. crumbled immediately upon cutting. advice?
★★
I think you over baked them. They should still be soft when you pull them out of the oven.
Hi.. can i sub the chocolate chips for cocoa powder? What would be the measurement?
Thanks
From adel
★★★★★
These brownies were amazing! I made them last night according to recipe except I don’t have a large brownie pan so broke the portion into two trays and baked for 30 min each. Love this recipe thanks so much Coconut Mama!!
★★★★★
could i use cocoa powder instead of choclate chips and how much would i need
Awesome recipe. I followed exactly only changes I made were half all the ingredients for a 6 inch round cake mould. My sweetener I used was applesauce and added 1 tsp of peppermint oil. Came out perfect.
★★★★★
Hi! Could I use Almond flour in place of Coconut flour for the brownies? If so, is it cup per cup?
I haven’t tried this recipe with almond flour but I’m sure it can be done. Just keep in mind that coconut flour absorbs a lot of liquid, so you’ll need to use more almond flour than coconut flour. 1/4 cup of coconut flour is equivalent to 1 cup of almond flour.
Can I substitute stevia for the sugar?
I’m sure you can, I haven’t tried it myself though.
Could u confirm how many chocolate chips are required
24 ounces of chocolate chips total
Didnt see my comment post so reposting, mine turned out really dry?? not sure what I did wrong, very dry cakey., I used coconut oil, what can I do to make moister? Sure they’re not supposed to be exactly like real brownies but do u think adding more oil?
The first time I made these I got the 5 eggs out. When I had put the brownies in the oven I realized I forgot an egg. Nothing I could do at that point. When we ate them they were very moist and delicious. The next time I made them I put all 5 eggs in and they were dry and cake like. So now I always just use four eggs.
Hi! I am a very seasoned cook and baker but mine turned out very dry and cakey?? not sure what I did wrong
I also used regular bittersweet chocolate chips! Came out great.
★★★★
This recipe was pretty great! I’m a beginning baker and this was my first time using coconut flour! I had to stop myself from eating the whole pan!
Adjustments made to recipe: I didn’t have any baking soda on hand, but I read that you can substitute baking powder for baking soda if you multiply the amount by 3. So I used 1 1/2 teaspoon baking powder. This might be the reason these brownies were a little more cake-like than fudgy. I also added some crushed peppermint organic “oreos” on top and it was a hit!
★★★★
Hi! I made these last night and hey are really delicious and even better – I feel way less guilty when i consume them! I have a question though. My brownies turned out more cakey instead of that dense chewy-ness that I think of when I have a brownie. Any ideas of how to fix this for next time? Thanks!
I made the brownies and they were amazing!!! I substituted coconut oil for coconut butter and added a splash of coconut milk. Overall they were fantastic!!! Thank you for the recipe!!
Can i substitute coconut oil for coconut butter?
This is my 4th attempt at paleo brownies from difft sites. This one was done in 30 minutes. It does not have a brownie texture at all but is cake like and it’s amazing. My non paleo friends were skeptical but loved it and took pieces home too! This will be my go to cake and it’s perfect as is. I used refined coconut oil and there was no coconut flavor at all. Just Chocolate yumminess. Thank you. Still on the hunt for brownies with crispy edges.
Awesome! Thanks for sharing, Deneen!
Can it be made without eggs? What will be the best substitute for eggs in this recipe? How much quantity should be used?
Best brownies ever! My first time using coconut flour Thanks!
★★★★★
Great taste! I used refined coconut oil just in case the coconut taste was too strong. I could not taste coconut or maple, just sweetened chocolate. Next time I will check for doneness before 50 minutes. Thank you for this! My husband needs to avoid wheat, dairy, and soy, so this is a great treat recipe.
This recipe has eggs in so isn’t dairy free as it says.
I agree these are delicious. I served to kids and at a potluck and everyone loved them. In my oven it takes less time to bake them, more like 35 minutes.
★★★★★
Yum! These are remarkably delicious- I did use Baker’s 100% chocolate and guitard chocolate chips (my favorite chip) do they freeze well? I want to eat the whole pan, but I know I cannot, this time ????
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!
★★★★★
What can you substitute for the maple syrup? Honey? Thanks so much for your amazing recipes!
★★★★★
Can i use honey instead os maple syrup and butter instead of coconut oil?
Your recipes look great. I am starting to use coconut sugar. Do you have any recipes with coconut flour and coconut sugar? Thank you.
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?
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!
I am on a keto diet, you could try using Erythritol (swerve) or yacon syrup? I am on the same page figuring out the sweetener as well. Maybe add a bit more moisture when substituting with the swerve?
Hi ya – have just popped on this site now. Re alternatives to maple syrup, try sugar-free maple syrup. – In Aus – Woolies sell it in 2 flavours – stsndard & blueberry. Good luck
These were fabulous! I didn’t have any syrup and they still turned out amazing. The chocolate gave plenty of sweetness 🙂
★★★★★
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!
★★★★★
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!
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.
This recipe is amazing!!! My sons love these!!
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.
If you use a Lindt chocolate 80%, how many grams do you need? Thank you 🙂
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.
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!!
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.
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 🙂
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!
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
So did you use cocoa powder instead of chips?
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!!
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.
Have you ever frozen these, Tiffany? Do they freeze well? Thanks!
What is the calorie amount per slice please
Can’t wait to try them.
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!
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!
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.
@ 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!
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.
I agree. I can’t use this because of the sugar.
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.
Think I could do this. I am on the Autoimmune Diet by Dr. Amy Meyers.
I’m not supposed to do soy either…
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!