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These Coconut Flour Brownies are very Allergy Friendly, fudgy, moist and delicious. Free of Dairy, egg, soy, yeast, gluten, grain, gum. Makes 8 by 8 brownie pan. Vegan Eggless Gluten-free Grain-free Recipe Jump to Recipe
One more year and one more Diwali and a ton of sweets later, here is more sweet to start up the holiday season!
These brownies are the bomb. They are made of coconut flour, loads of chocolate and are very allergy friendly. No gluten, grain, gum, dairy, egg or nuts. Love chocolate? Make Brownies.
The recipe makes bittersweet brownies with the amount of dark chocolate in them. To make them less bitter, use all semi-sweet chocolate.
Coconut flour behaves and feels different. The texture of these brownies will not be too gooey as they sit. They are best consumed when warm after baking. Reheat before serving. It grows on you though I tell you. I love my regular spelt flour brownies, and I also love these. They are adaptable and less prone to baking issues. 🙂
Coconut flour is not ground up dried coconut flakes (hence cannot be made directly from shredded coconut). It is ground dried, defatted coconut meat. It soaks up a lot of moisture and behaves very differently compared to regular grain flours.
More Brownies from the blog.
No Bake Cookie Dough Brownies Made with Lentils. GF
Brownie Mix in a Jar.
Triple Chocolate Salted Caramel Brownies.
Chocolate Chip Cookie, Date Caramel, Brownie Bars.
Tiramisu Cheesecake Brownies. GF
These Coconut flour brownies would make a great addition to the Halloween treats.
And this Bollywood Thriller dance lessons and video for your next Halloween Bollywood fusion party!😉
Every year around Diwali or any major festival, we remember the celebrations at home. Its been years since we visited India and those memories get fuzzy. Reminders like this ad (with subtitles) helps make them fresh and also a lot more emotional. Things have changed since when I came to the US to study and would call home for a few minutes every month because of the exorbitant international call cost, to now skype-ing pretty much every other day. We all are closer but still so far. Note: I do not endorse any of the products in the ad. 🙂 its the sentiment.
Back to them Coconut flour Brownies.
Steps:
Heat coconut milk, melt the chocolate.
Mix in the maple, sugar, vanilla, flax, psyllium and oil.
Add coconut flour and mix in. fold in the chocolate chips
Transfer to baking pan. Bake for 24 minutes.
Let cool a bit before slicing and serving.
Video:
Coconut Flour Brownies
Ingredients
- 1 cup light coconut milk or almond milk or other non dairy milk
- 3 Tbsp flaxmeal
- 2 tsp psyllium husk, or use flaxmeal
- 1/2 cup 70 to 85% dark chocolate, or use semi sweet to make less bitter
- 1/2 cup vegan semi sweet chocolate chips
- 1/2 cup maple syrup
- 2 Tbsp ground sugar or 12 drops stevia
- 3 Tbsp oil, coconut or organic canola
- 2.5 tsp vanilla extract
- 3/4 cup + 2 Tbsp Tbsp coconut flour
- 3 Tbsp cornstarch, or arrowroot or tapioca starch
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp pinch of salt
- 1/4 cup vegan mini chocolate chips or regular size chocolate chips, to fold into the batter
Instructions
- Preheat the oven to 365 degrees F / 180ºc.
- Heat coconut milk to just about a boil. Pour into to a bowl. Add the flax meal, psyllum husk, Dark chocolate, semi sweet chocolate and let sit for minute. Then mix well to melt to a smooth consistency.
- Add the maple, sugar, oil, vanilla extract, and mix well. Let sit for 5 minutes.
- In another bowl, add coconut flour, starch, baking powder and soda and salt. Whisk well.
- Add dry to the wet and mix to combine. Fold in the chocolate chips. Taste and add more sugar if needed. The batter will be more of a spongy soft dough and it will continue to dry out. Do not let it sit for long. bake immediately. Transfer batter/dough to greased or parchment lined pan. Pat down to flatten.
- Bake at 365 degrees F / 180ºc for 24 to 25 minutes. Cool for 10 minutes before slicing. If using smaller multiple pans, bake for 18 to 19 minutes. Brownies are best served warm right after baking. Store on the counter for the day and refrigerator for a few days. Reheat before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
these Brownies are being shared at this weeks VVP and Allergy Free wednesdays
Hi Richa,
I tried making this and it was heavenly. Thank you! I was depending on store bought brownies for a long time, but now I have the ingredients and the right recipe to do whenever I want.
I have another question on options for GF baby’s first smash cake. I have emailed you. Please respond when you find time, my little one is turning 1 in couple of weeks and I want to bake a vegan, GF, sugar free cake for her. I came across a recipe with banana, but it is not GF and not vegan. Please help me.
one more question: I thought I saw a tindora recipe somewhere in your blog and it sounded delicious. I am not able to locate it now.
Hi, can i substitute cocoa powder for some of the chocolate?
the melted chocolate helps with the fudgyness . add 2 to 3 tablespoons cocoa powder for the 1/2 cup chocolate, but dont eliminate all the chocolate.
These look so good! Is there a sugar free substitute that I could use for the maple syrup (like stevia or xylitol) or does it have to be in syrup form for texture?
the maple is kind of keeping the brownie together and making it fudgy. without the syrup, the brownie will be very crumbly and dry. There isnt any gum in the recipe too. You can use a different sweet syrup but something syrupy.
These look absolutely delicious! I’m allergic to flax seeds, though. Would chia meal work?
yes you can use chia seeds. flax and chia are interchangeable in most recipes
Approximately how many oz is 1/2 cup of a chocolate bar?
Thanks so much!
1/2 cup is 2.25 oz. the whole 3 oz bar is about 2/3 cup.
can you omit the maple syrup and add more stevia? would t affect the texture too much?
thanks so much!!
Hi Kay,
you will need more liquid in the recipe if you omit the maple. maple also binds the brownie. you can use 1/2 cup non dairy milk instead. the brownie will be more crumbly though so you might want to add some gum.
Hi. Great recipes, thank you! I made these yesterday , everyone loved them. They were super crumbly though so I probably could have added more milk maybe? I made the crumbly ones into cake balls by stirring them up with some milk and rolling in coconut. Those were a hit too! The remainder of the pan are fine today– not too crumbly at all, just right! My kids and husband all gave thumbs up and I’m so happy that they are yummy with nutritional value. I’m really looking forward to trying more. Thank you so very much for all your hard work!
yes add a bit more milk or more flax. They probably do soften as they sit, so becomes less crumbly. so glad you all loved these !
you can also add a chocolate ganache on top after they are done baking, that will keep the brownies moist and less crumbly as well.
I am eager to try these…paleo and vegan is a tricky thing in baking! Featuring them this week Richa!
PS, making another batch of dosas this week!
Oh I’m so excited to try these! I love using coconut flour. I’ve been making a chocolate banana bread with coconut flour, but this recipe looks awesome as well. Thanks for sharing!
Can you share your chocolate banana bread recipe!?
these look so delicious!!