Gluten-Free Coconut Flour Fudgy Brownies
Rich, fudgy brownies made with coconut flour and naturally sweetened with maple syrup. These gluten-free treats have a dense, moist texture with deep chocolate flavor from cocoa powder. Perfect for those following paleo or grain-free diets, they're surprisingly decadent without refined sugar or wheat flour. The coconut oil adds richness while keeping them dairy-free, making them suitable for various dietary needs.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Combine coconut flour, cocoa powder, and salt in a mixing bowl
- 3
Whisk together melted coconut oil, maple syrup, eggs, and vanilla extract in another bowl
- 4
Pour wet ingredients into dry ingredients and mix until well combined
- 5
Pour batter into greased baking pan
- 6
Bake for 25 minutes or until toothpick inserted into center comes out clean
- 7
Let brownies cool before cutting into squares
Tips
Let coconut oil cool slightly before mixing to prevent cooking the eggs
Line pan with parchment paper for easy removal and clean cuts
Don't overbake as coconut flour can dry out quickly
Good to Know
Store covered at room temperature for 3 days or refrigerate for 1 week
Can be made 1-2 days ahead, flavors improve overnight
Serve at room temperature or slightly warm
Common Mistakes
Don't overmix batter to avoid tough brownies
Use room temperature eggs to prevent oil from solidifying
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without eggs?
Try 4 flax eggs or 1/2 cup applesauce, though texture will be less fudgy and more cake-like.
What if I don't have coconut flour?
Almond flour works but use 3/4 cup and expect a nuttier flavor and slightly different texture.
How long do these brownies keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week.