Recently, someone asked me for a recipe for brownies made with coconut flour, and I thought that was a great idea. Coconut flour bakers would surely agree that it is almost unthinkable to not have a basic, simple brownie recipe using just coconut flour. And this brownie is quite basic and easy to dress up.

One of my favorite “guides” for baking with coconut flour is a book by Bruce Fife, Cooking with Coconut Flour. While he uses processed sugar quite often, if you’re game, you can adjust his recipes with a couple of general guidelines I’ve suggested here. This recipe was inspired by his recipe for brownies.

Some dressing ideas include adding nuts to the batter (walnuts are excellent in brownies), chocolate chips, a bit of espresso powder or instant coffee, and once baked a scoop of vanilla ice cream with some caramel sauce.

Print Recipe 5 from 2 votes Brownies {coconut flour} I use an 8-inch (20 cm) square pan for making these brownies. One tip for this recipe is to let your ingredients come to room-temperature if possible because you'll have an easier time blending them all together. Original Recipe: I have updated this recipe to create a more reliably moist brownie. Here is the old recipe if you enjoyed it: 1/2 cup coconut flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon salt, 4 large eggs, 1/2 cup maple syrup, 1/2 teaspoon vanilla extract, 1/3 cup melted butter, ghee, or coconut oil. Servings: 12 brownies Calories: 150 kcal Ingredients 1/2 cup coconut flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

5 large eggs

3/4 cup maple syrup or honey

1 teaspoon vanilla extract

1/3 cup unsalted butter, melted (or ghee or coconut oil)

2 tablespoons coconut milk or other milk Instructions Preheat your oven to 350°F (180°C or gas mark 4).

Whisk the coconut flour, salt, baking soda, and cocoa powder until they are well blended.

In a separate bowl mix the eggs, maple syrup, butter, milk, and vanilla until well blended.

Combine the cocoa mixture and egg mixture and blend well with a mixer or food processor. I let my mixer do it's thing for a few minutes. Let the batter sit for a few minutes and mix once more.

Line the bottom of a baking pan with parchment paper or grease it generously. Grease the sides as well and use a spatula to scoop the batter into the pan.

Bake for 25 minutes or until a toothpick inserted in the middle of the brownies comes out clean (soft but not sticking to the toothpick). Brownies are always better a bit moister than drier.

Cool fully before slicing. These actually taste even better the second day. Store sealed for a few days at room temperature, or in the refrigerator for a few weeks. Nutrition Calories: 150 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 82 mg | Sodium: 171 mg | Potassium: 96 mg | Fiber: 1 g | Sugar: 18 g | Vitamin A: 257 IU | Vitamin C: 1 mg | Calcium: 18 mg | Iron: 1 mg

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