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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
Richa, I really want to try these brownies but don’t have flax meal or psyllium. I don’t have chia either:( what can I substitute?
try a different brownie? https://fettabbau-trim.today/?s=brownie
coconut flour doesnt have any binding, so it really needs the psyllium and flax/chia. the brownie will be just a crumble without them.
These were easy and quick to make.
I think I overcooked them slightly as they didn’t have the fudgeyness others have been raving about. Any tips of how to know when they’re done?
Substitutions: 1 cup melted dark chocolate in place of the choc chips and coconut nectar instead of maple syrup. Next time I’ll try with maple syrup as I think it would be richer and maybe fudgier.
Also, I simply added everything to the saucepan used to heat the coconut milk – less washing up and it worked fine!
coconut nectar might make it dryer and the maple syrup adds the gooey rich fudgyness to balance out the drying properties of coconut flour. these will be soft and will get less fudgy as they sit overnight. They are the fudgyest when just done.
Tried a combination of everyone’s suggestion to make as sugar free as possible as I’m trying to eliminate a yeast overgrowth.
They were not very sweet to say the least, but what I added was more than a cup of Frontier Organic Alcohol Free Vanilla and Maple Flavorings. I also used cocoa powder & chocolate bars that were 88% cocoa with only 5 grams of sugar in a bar.
I wish people would not waste time and space on these recipes saying “Sounds good, I’ll have to try…” Please DO TRY and post your results and substitutions!
Thank you
OMG! These are soo good! In fact, these are the most delicious brownies I’ve ever made – vegan or non-vegan. Truly addictive! Thanks for sharing, Richa!
Thats awesome! thanks for making and loving them!
These are so good and so allergy friendly! perfect for a change from the bean brownies.
Thank you so much for this recipe, I’ve tried with this coconut flour https://www.tiana-coconut.com/products/coconut-superfoods/gluten-free-coconut-flour/ and a bit of coconut nectar as well and it came out delicious!
yay!
Oh my goodness! These look amazing! We have a serious love of brownies at my house plus an enormous bag of coconut flour begging to be used. I am definitely making these soon! Happy Mother’s Day to me!!
Hi Richa,
Thank you for sharing this recipe. I never have chocolate bars on the shelf but always have cocoa powder and coconut oil. Do you know how I would substitute the powder and oil for the bars?
Thank you!
It might not turn out as fudgy without the melted chocolate. Try with 1/3 cup cocoa and 1/4 cup oil to replace it. mix it into the wet ingredients.
Dear Richa!
I am so thankful to share this recipe 🙂
I made it the way You wrote it.
FANTASTIC
Thank You! 🙂
awesome!!
I made these tonight, I omitted the chocolate chips and instead used nearly a cup of dark chocolate and 2 tablespoons of cacao powder. I doubled the sugar (I used coconut sugar) and added about a 1/4 cup extra maple syrup as I’m at a high elevation. I also baked them in a mini muffin pan for 15 minutes and they were perfect! This is a great recipe and the only reason I made substitutions was to have more control over the type of sweeteners used.
so glad the substitutions worked out well!