Description
These Fudgy Coconut Flour Brownies are deeply rich, ultra-chocolatey, and completely gluten-free. The secret? A mix of melted chocolate, coconut flour, and just the right amount of butter, creating that gooey, fudgy center.
Ingredients
Scale
- ½ cup (1 stick) unsalted butter, melted
- ½ cup semi-sweet or dark chocolate, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup coconut flour (sifted for best texture)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
Optional Add-Ins:
- ½ cup chocolate chips (for extra gooeyness!)
- ½ cup chopped nuts (pecans or walnuts)
- Flaky sea salt (for topping!)
Instructions
Step 1: Prep & Preheat
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Step 2: Melt the Chocolate & Butter
- In a large microwave-safe bowl, melt butter and chocolate together, stirring until smooth. Let cool slightly.
Step 3: Mix in the Sugars & Eggs
- Whisk in granulated sugar, brown sugar, eggs, and vanilla extract, mixing until smooth.
Step 4: Add the Dry Ingredients
- Sift in coconut flour, cocoa powder, salt, and baking powder.
- Stir until fully combined—the batter will be thick!
Step 5: Pour & Bake
- Spread the batter evenly into the prepared pan.
- Bake for 18-22 minutes, or until the edges are set but the center is slightly gooey.
Step 6: Cool & Slice!
- Let brownies cool in the pan for at least 15 minutes before slicing.
- Sprinkle with flaky sea salt or extra chocolate chips, if desired.