These fudgy coconut flour brownies are gluten free and so perfectly fudgy with a hint of chewiness on the edges. They’re made with simple ingredients and boast that oh so perfect classic brownie top!
If you’re interested in other gluten free desserts, check out my monster cookies or almond flour chocolate chip cookies. Or, if you don’t want to turn on your oven, my peanut butter crunch bars are a great no bake gluten free option!
These coconut flour brownies are one of my go-to’s when I need to make a gluten free dessert as they’re simple and can be ready in an hour. Gluten free people in my life always enjoy them and have commented that it’s nice to have a brownie that’s gluten free but still fudgy. I know a lot of gluten free desserts tend to veer into “healthy” style desserts but these are meant to be just as decadent as a regular wheat flour brownie.
My coconut flour brownies are for everyone to eat and I can honestly say that when I’ve brought them places, nobody guessed that they were gluten free! So for anyone in your house or at a party more weary to try anything labelled as “gluten free”, get them to give these a whirl and see if they can even tell.
The Brownie Top
Through research and many trials of different brownie recipe testing, including these coconut flour brownies, I have discovered the easiest way to get a shiny crackly top. The shiny, crackly top had always alluded me every time I made brownies and I was getting really frustrated. So, I decided to research different people’s ideas on how to always get that traditional brownie top and try different ways for myself. The two keys I have found is ensuring your eggs and sugar are well combined, which is why I always whisk mine together vigorously. The second is adding the warmed butter, and chocolate if the recipe calls for it, to the egg mixture. Based off my knowledge and research, this helps basically create a meringue like top by allowing the sugar to fully melt and blend into the eggs. And VOILA! A beautiful, traditional brownie top every time!
Baking Tips
- Make sure you measure the coconut flour correctly, which is easiest to do by weight. Too much coconut flour causes big cracks in the tops of the brownies and they’re not the traditional brownie cracks you want. If you don’t own a scale, measure it like you would all purpose flour. Fluff the flour, scoop it into your measuring spoon and then level it off with a knife.
- I recommend using a metal pan when baking brownies. Glass and ceramic take much longer to heat up which leads to the edges overbaking while the centre will be underbaked. This can also lead to your brownies sinking in the middle.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
So I was planning on posting a different song today but this song came on earlier and I have honestly listened to it 4 times in the past hour.. and am trying to refrain from making my partner listen to it again :P. Here’s Wellerman (Sea Shanty) by Nathan Evans. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
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Fudgy Coconut Flour Brownies
Ingredients
- 225g/8oz semi sweet or dark chocolate
- 1/2 cup(113g) unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- 3 tbsp (18g) coconut flour
- 1/4 cup (25g) cocoa powder
- 1/2 cup (80g) semi sweet chocolate chips
Instructions
- Line or spray an 8×8 baking pan. Preheat the oven to 350℉.
- In a small microwave safe bowl, add your dark chocolate and butter. Heat in the microwave in 30 second increments until fully melted. Stir in the the vanilla and salt and set aside.
- In the bowl of a stand mixer or large mixing bowl, add your eggs and sugar and whisk on high speed for 3 minutes until pale and shiny.
- Add in the chocolate mixture and whisk for additional 10 seconds until combined.
- Add the coconut flour and cocoa powder and fold together until just combined.
- Fold in the chocolate chips and pour the batter into your prepared pan.
- Bake for 33-35 minutes or until a toothpick comes out almost clean. Don't overbake the brownies or they will become cakey.
- Allow to cool to room temperature before serving. Store in an airtight container for up to 3 days and enjoy!
