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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
Thanks for the recipe! I made it with all 70% chocolate and it turned out great.
The video was really helpful as the texture was quite strange, but I could see from the video that it was how it should be.
The only thing I’d do differently is make it in a smaller pan so the pieces were thicker as mine was quite thin and wasn’t as fudgy as yours look. (I used a 28cmx18cm pan but next time would use maybe half that size.)
It’s a versatile recipe in that without the ganache it feels lunchbox appropriate, but I think the ganache would really elevate it to special-occasion-worthy.
The brownies look amazing and all your other recipies that ive tried are absolutely delicious!
I would love to make these. But i am not sure how you go from chocolate bar to chocolate powder?
Please let me know and thank you for your amazing cooking talents 🙂
its cocoa powder
These were delicious! That was my first time making a vegan dessert and using coconut flour, and it all turned out great. The ONLY thing I will do differently is add another quarter cup of chocolate chips, because I love biting into the chunks. Didn’t make the ganache because I wasn’t sure how.
Thanks for this recipe!
Awesome!
Just made it. Awesome!!! Great recipe:)
Hello,
I’d like to make the recipe, it looks delicious 🙂
Can I replace the baking powder with something else?
Thank you very much
baking soda? Any particular reason to avoid baking powder
Hi Richa,
Would you be so kind and clarify: when you talk about 1/2 cup of chocolate in your recipes, how many ounces is that? Thank you for your time,
Satya
Hi!!! can I freeze brownie dough?
I would freeze the brownie. Reheat in the oven or microwave and serve.
Just bought your book via Kindle. I just love it. Definitely trying this one, substituing Maple with Agave and sugar with Coconut sugar or Stevia powder.
Thank you for sharing ☺.
Awesome! Thanks! use coconut sugar 🙂
Hi Richa!
I am from India. Which brand of coconut oil would you suggest to use. I do not understand about solid coconut oil. It needs to be deododrised?
Thanks
There are 2 types of coconut oil. Refined coconut oil does not have a strong coconut smell (it might be called deodorized), and unrefined or virgin which is pure coconut oil with the strong coconut smell. You can use either in this recipe.
Solid is a state of the oil. Coconut oil stays solid at cooler temperatures and liquid at warm temperatures. If the oil is liquid and the recipe mentions solid or semi solid, put the oil in the fridge for 10 minutes and then measure and use.
HI richa! because I’m not allergic to eggs, can I replace the flax and psyllium with them? As I don’t have any on hand. And if I can, how many eggs should I add? Thanks so much! I really want to try this recipe:)
Hi Alyssa,
I and this blog are vegan for ethical reasons. I haven’t used eggs in years and cannot recommend using them. Egg industry involves mass slaughter of male babies considered useless to the industry. While female chicks can replace “spent” and slaughtered female egg layers, male chicks can not lay eggs and aren’t considered the proper breed for meat.
Every year in the U.S. alone, 260 million male chicks are disposed of by suffocation in large garbage bags, ground up alive in giant machines that work like wood chippers and other ways.
Which is why I never buy eggs from the store. I have my own backyard chickens. I live in a community where many folks raise their own chickens and let them live out their natural lives in comfort….(actually, we tend to spoil them.)I currently have 6 hens and 3 roosters and one hen is sitting on eggs. I hope she hatches more hens than roosters,but the boys will stay with the flock. There’s a pecking order and so far everyone’s respected it. BTW, I don’t have coconut flour,can I sub almond flour?