Decadent, fudgy brownies with crinkly tops, made with coconut flour for a low-carb treat. These brownies are perfectly rich, gooey, and irresistibly chocolatey. They are gluten-free and packed with deep chocolate flavor, making them a delicious and healthier alternative to traditional brownies.

Why You’ll Love This Recipe

Gluten-Free & Low-Carb – Made with coconut flour, this recipe is perfect for those avoiding gluten or reducing carbs.
Rich & Fudgy Texture – These brownies have that perfect balance of chewy edges and a gooey center.
Easy to Make – With simple ingredients and quick prep time, you’ll have a delicious treat in no time.
Customizable – Swap peanut butter for almond butter or a nut-free alternative, and adjust sweetness to your preference.
Chocolate Lover’s Dream – Packed with cocoa powder and optional chocolate chips for extra indulgence.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoon coconut flour
⅓ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
¾ cup peanut butter (or almond butter/nut-free alternative)
¼ cup maple syrup
1 teaspoon vanilla extract
⅓ cup sugar (of your choice)
1 cup chocolate chips (optional)

Directions

Preheat your oven to 350°F (180°C). Line an 8x8-inch baking pan with parchment paper and set aside.
In a large mixing bowl, combine the coconut flour, cocoa powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, peanut butter, maple syrup, vanilla extract, and sugar until smooth and glossy.
Gradually add the dry ingredients to the wet mixture, stirring until you achieve a smooth batter. Fold in the chocolate chips if using.
Pour the batter into the prepared pan, spreading it out evenly with a spatula.
Bake for 25-27 minutes, or until a skewer inserted into the center comes out mostly clean.
Allow the brownies to cool completely in the pan before slicing.

Servings and Timing

Servings: 12 brownies
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Calories: 200 kcal per brownie

Variations

Nut-Free Option – Swap peanut butter for sunflower seed butter or tahini.
Extra Fudgy Brownies – Add an extra tablespoon of coconut flour for a denser texture.
Sweeter Version – Increase the maple syrup or sugar slightly if you prefer a sweeter treat.
Dairy-Free – Use dairy-free chocolate chips or omit them altogether.
Keto-Friendly – Replace the maple syrup with a sugar-free syrup and use a low-carb sweetener.

Storage/Reheating

Storage: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: Wrap individual brownies in plastic wrap and store them in a freezer-safe container for up to 3 months.
Reheating: Warm in the microwave for 10-15 seconds to restore their gooey texture.

FAQs

1. Can I use almond flour instead of coconut flour?

No, coconut flour is highly absorbent, so substituting almond flour will change the texture. Stick with coconut flour or adjust the recipe accordingly.

2. Can I make these brownies vegan?

Yes! Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoon water per egg) and use a plant-based sweetener.

3. What kind of sugar works best?

You can use coconut sugar, granulated sugar, or a sugar substitute like erythritol for a lower-carb option.

4. Can I use butter instead of peanut butter?

No, peanut butter acts as a binding ingredient. If you need a substitute, try almond butter or sunflower seed butter.

5. How do I know when the brownies are done?

Insert a toothpick into the center; if it comes out mostly clean with a few moist crumbs, they're ready.

6. Why are my brownies crumbly?

You may have added too much coconut flour. Be sure to measure it precisely, as a little goes a long way.

7. Can I make these brownies sugar-free?

Yes! Use a sugar-free syrup and a sugar substitute like monk fruit or stevia.

8. What can I use instead of chocolate chips?

Try chopped nuts, shredded coconut, or dried fruit for added texture.

9. Can I double the recipe?

Yes, but use a larger pan and adjust the baking time accordingly.

10. Do these brownies taste like coconut?

No, the cocoa powder and peanut butter mask the coconut flavor, making them taste just like regular brownies.

Conclusion

Coconut flour brownies are a deliciously rich and fudgy treat that’s gluten-free and lower in carbs than traditional brownies. Whether you’re following a special diet or just looking for a healthier dessert option, this recipe is simple, satisfying, and easy to customize. Try them today and enjoy a guilt-free chocolate indulgence!

Coconut Flour Brownies

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Author: Emmily
Total Time: 30 minutes
Yield: 12 brownies
Diet: Gluten Free

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Description

These decadent Coconut Flour Brownies are gluten-free, low-carb, and packed with rich chocolate flavor. Made with coconut flour, cocoa powder, and peanut butter, they offer a fudgy texture with a perfect balance of chewy edges and a gooey center. Customize them to your taste with chocolate chips or your choice of sweetener. A healthier alternative to traditional brownies, these treats are easy to make and deliciously indulgent.

Instructions

Instructions

Preheat your oven to 350°F (180°C) and line an 8x8-inch baking pan with parchment paper.
In a large bowl, combine coconut flour, cocoa powder, baking soda, and salt. Mix well.
In a separate bowl, whisk together eggs, peanut butter, maple syrup, vanilla extract, and sugar until smooth and glossy.
Gradually add dry ingredients to the wet mixture and stir until smooth. Fold in chocolate chips (optional).
Pour batter into the prepared pan and spread evenly.
Bake for 25-27 minutes or until a skewer comes out mostly clean.
Allow to cool completely before slicing.

Notes

For a nut-free option, use sunflower seed butter or tahini instead of peanut butter.
To make these brownies sweeter, increase the maple syrup or sugar.
For extra fudginess, add one more tablespoon of coconut flour.
Can be made dairy-free by using dairy-free chocolate chips or omitting them.
If you are on a keto diet, replace maple syrup with a sugar-free syrup and use a low-carb sweetener.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American