Best Coconut Flour Brownies Recipes

COCONUT FLOUR CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
• Beat eggs, sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
• Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.

GLUTEN-FREE COCONUT FLOUR BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the coconut flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the coconut flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

DARK CHOCOLATE FUDGE COCONUT FLOUR BROWNIES

Steps:

• Preheat oven to 350.
• Melt butter and cocoa in a pan over low heat,stirring as needed so it doesn't burn or stick.Stir in Kahlua and cool.
• Mix all dry ingredients.
• Lightly beat eggs and add to dry ingredientsAdd cocoa butter mixture.
• Fold in chocolate chips.
• Bake in a greased 8X8 pan for 25-30 minutes,or until a knife inserted in the center comes out clean-don't overbake !.Let cool slightly for about 5 minutes and serve warm.

COCONUT FLOUR BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides.
• Stir water and flaxseed meal together in a bowl. Let stand until thickened, about 5 minutes.
• Mix coconut flour, walnuts, cocoa powder, baking powder, baking soda, and salt together in a bowl.
• Mix flaxseed mixture, 2 cups almond milk, apple puree, peanut butter, agave nectar, and vanilla extract together in a large bowl. Add coconut flour mixture; mix until a batter forms. Pour batter into the lined pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool to room temperature, about 30 minutes.
• Drain cashews; add to a blender. Add 2/3 cup almond milk and carob powder; blend until a smooth frosting forms.
• Lift cooled brownies out of the pan using the parchment paper overhang. Spread frosting on top. Cut into squares.

COCONUT FLOUR LOW CARB BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Stir cocoa powder and butter together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
• Beat eggs, just like sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
• Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.

COCONUT FLOUR SWEET POTATO BROWNIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees ºF. Grease a 9x13 inch pan with coconut oil. In a stand mixer with a paddle attachment cream baked sweet potato and coconut oil (doing this while the sweet potato is still warm will melt the coconut oil). Add remaining ingredients, except for chocolate chips, and beat until well mixed. Stir in chocolate chips. Pour batter into pan. Bake for approximately 25 minutes. Recipe submitted by Jennifer, Maryville, TN

COCONUT FLOUR BROWNIES

Steps:

• In a microwave-proof mixing bowl, melt the butter in a microwave and sift in cocoa powder. Blend together and let cool.
• Place flax meal in a measuring cup and add enough water to make 1/2 cup. Stir until well blended, then mix into bowl with cocoa and butter. Add Splenda, salt and vanilla, then stir in eggs one at a time. Sift coconut flour into batter and mix well. Fold in nuts.
• Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 350°F for 25 minutes (for the 11x7 pan) to 30 minutes (for the 8x8 pan) or until a toothpick inserted in the center comes out clean. Be careful not to overcook.

HCG DIET (P3) COCONUT FLOUR BROWNIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees Fahrenheit. Brush both sides of an 8" by 8" (or 11" by 7" for thinner brownies) pan with coconut oil, or spray with extra virgin olive oil cooking spray. Place a cut square of parchment paper in the bottom of the pan. Beat softened cream cheese with electric mixer until smooth. Beat in butter, vanilla, and sweetener. Whisk together dry ingredients. Add eggs one at a time to cream cheese mixture, and beat until incorporated. Add dry ingredients and heavy cream. Fold in nuts. Pour chocolate mixture into prepared pan, and smooth top with a spatula. Bake at 325 degrees for 45 minutes (40 minutes for the wider pan), until toothpick inserted in center comes out clean, and top feels firm to the touch. When done, place pan on wire rack and cool completely. Cool pan of brownies overnight in the refrigerator. Slice into 12-16 squares, and serve. Store in the refrigerator in an airtight container, or freeze cut brownies, individual wrapped in plastic and aluminum foil.