Coconut Flour Brownies

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!

Coconut flour brownie ingredients

Most of the ingredients are pretty typical and easy to find (maple syrup, mashed bananas, cocoa power, baking soda, chocolate chips, eggs), so I’m going to focus on the specialty stuff:

• Avocado oil – I like avocado oil for this recipe, but you can substitute olive oil or coconut oil in a pinch (they will of course impart a different flavor). Remember that you’ll also be using coconut oil for the drizzle!
• Vanilla extract – Good quality matters even though it’s a small ingredient – I recommend being picky about which storebought brands you buy (here’s my favorite) or making a batch of your own vanilla extract.
• Coconut flour – Coconut flour bakes pretty differently from all-purpose flour and generally delivers denser, thicker bakes – perfect for thick and delicious brownies. Make sure you buy the best – here are some of my favorite coconut flour brands. I also have an easy recipe to make your own coconut flour.

How to make coconut flour brownies (recipe 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

If you like this coconut brownies then give these other paleo recipes a try:

• Coconut Flour Lemon Cake
• Easy Coconut Flour Bagels
• Chocolate Coconut Flour Donuts
• And here’s a full list of delicious coconut flour recipes! (Not all paleo-friendly)

Looking for the old coconut flour brownie recipe?

Sometimes recipe get updated. While I LOVE this new coconut flour brownie recipe, many have requested the older one. If that’s what you came here for, here’s the recipe!

Double Chocolate Coconut Flour Brownies
Makes 24 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

Directions

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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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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