Best Gluten Free Coconut Flour Brownies Recipes

GLUTEN-FREE COCONUT FLOUR BROWNIES

Steps:

• Step One
• Preheat oven to 350 degrees Fahrenheit. Line a 9" by 13" baking pan with parchment paper, then lightly grease the bottom and sides.
• Step Two
• In a small mixing bowl, combine the coconut flour, baking powder and salt and gently whisk together. Set this aside.
• Step Three
• In a large mixing bowl, combine melted coconut oil and vegetable oil, eggs and egg yolks, sugar and vanilla, and whisk until smooth and light in colour.
• Step Four
• Using a fine sieve, sift the cocoa powder into the egg mixture. Using the sieve will remove any unwanted lumps from the batter. This will help the brownies have a nice, smooth, melty mouth feel once they are baked. Using a whisk, mix in the cocoa powder, making sure to scrape down the sides periodically to ensure all the cocoa has been added in.
• Step Five
• Using a large knife, cut 8 oz of dark chocolate into small chunks, and add into the chocolate egg mixture. Slowly incorporate the dry mixture to the chocolate batter using a spatula, do not worry about over mixing the batter.
• Step Six
• Bake in preheated oven for 25-30 minutes, until the top of the brownies have cracked, and a toothpick inserted into the middle has come out clean. Let the brownies cool for 1 hour before removing from the pan, cutting and serving!

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:

• Set the oven and prepare the pan. Preheat the oven to 375°F, and adjust a rack to the center. Line a 9 x 13 x 2-inch baking pan with parchment paper. You may need a little bit of butter underneath to make it stick and keep it from moving.
• Melt the chocolate and butter. Melt the chocolate and butter together in a heavy-bottomed saucepan over low heat, stirring occasionally. Remove from the heat, and set aside to cool to room temperature.
• Finish the batter. In a large bowl, use an electric mixer to beat the eggs with the vanilla, salt, espresso, and sugar at high speed for 10 minutes. Then on low speed add the cooled chocolate mixture and beat only until mixed. Finally, add the coconut flour and beat only until mixed. Now use a spoon or rubber spatula to fold in the chocolate chips or chunks.
• Bake. Pour the batter into the prepared pan. Use a small flat-bottomed spatula to smooth the top, and place in the preheated 375°F oven. Bake until the batter is set, and a thin crust has formed on the top surface, about 35 minutes. You can stick a wooden skewer in the center to see if it's done -- when it is, it should come out fairly clean.
• Cool, slice and serve. Remove the brownies from the oven and let them cool for at least 3 hours. Ideally they should be refrigerated overnight for easier slicing. Cut the brownies into 48 evenly-sized pieces. Serve!

GLUTEN-FREE, DAIRY-FREE COCONUT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix rice flour, white sugar, cocoa powder, brown sugar, salt, and baking powder together in a large bowl; add coconut milk, applesauce, flaked coconut, and coconut oil. Blend the mixture until it thickens into a batter; pour into the prepared baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Cool about 10 minutes before cutting into squares.