These brownies are a gluten-free combination of coconut flour, sugar, eggs, vanilla, and pecans for a soft, chewy, and decadent dessert. These are so delicious that you won't be missing traditional brownies.
1-¼cupmuscovado sugarcoconut sugar, or granulated sweetener*
3largeeggs
2teaspoonsvanilla extract
1tablespooninstant coffeeoptional
⅓ c + 1tablespooncoconut flour
½teaspoonsea salt
½cuppecansoptional
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Instructions
Preheat your oven to 325° F. If using pecans, toast them in the preheating oven for 5-10 minutes until fragrant. Prepare an 8-inch square baking pan by lining the bottom with parchment paper.
Melt together the coconut oil and chocolate (either in a saucepan on the stove on low heat or in a bowl in the microwave). Add sugar, eggs and vanilla extract, and optional instant coffee granules. Whisk to combine.
On top of the wet ingredients, add coconut flour and sea salt. Stir the dry ingredients into the wet mixture until a smooth batter forms.
Pour the batter into the prepared baking dish. Add the toasted pecans on top, if using.
Bake the coconut flour brownies for about 25 minutes. The top should look set and the centre will be no longer jiggly.
Let the brownies cool to room temperature, then refrigerate for 1-2 hours before slicing.
Store the brownies refrigerated in an airtight container for up to a week.
Notes
* For paleo brownies: use coconut sugar For low-carb/keto brownies: use sugar-free granulated sweetener, like Lakanto monkfruit sweetener - Using sugar-free sweetener changes the nutrition facts as follows: 189 calories, 6g carbs, 1g sugar; total net carbs per slice: 3g
Nutrition
Nutrition Facts
Coconut Flour Brownies
Serving Size
1 brownies (out of 12)
Amount per Serving
Calories
276
% Daily Value*
Fat
19
g
29
%
Saturated Fat
12
g
60
%
Cholesterol
41
mg
14
%
Sodium
129
mg
5
%
Potassium
156
mg
4
%
Carbohydrates
28
g
9
%
Fiber
3
g
12
%
Sugar
23
g
26
%
Protein
4
g
8
%
Vitamin A
59
IU
1
%
Calcium
38
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.